Anne W. Boles - PLANT BASED BREADS AND MUFFIN RECIPES: Beginner’s Cookbook to Healthy Plant-Based Eating
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PLANT BASED BREADS AND MUFFIN RECIPES
Beginners Cookbook to Healthy Plant-Based Eating
This book is published by ACHIEVEMENT PYRAMID
Anne W Boles
I want to thank you and congratulate you for downloading the book, PLANT BASED BREADS AND MUFFUNS RECIPES .
Th This book contains proven steps and strategies on how to achieve a healthier lifestyle by nourishing the body with breads and muffins recipes. Our diet, or the absence of one, impacts greatly on our output and outlook to life. The recipes in this cookbook are easy to follow as it takes the step-by-step approach, in achieving the delicacies you need, and in record time too!
Thanks again for downloading this book, I hope you enjoy it!
Copyright 2018 by Anne W. Boles - All rights reserved.
This document is geared towards providing exact and reliable information in regards to the topic and issue covered. The publication is sold with the idea that the publisher is not required to render accounting, officially permitted, or otherwise, qualified services. If advice is necessary, legal or professional, a practiced individual in the profession should be ordered.
From a Declaration of Principles which was accepted and approved equally by a Committee of the American Bar Association and a Committee of Publishers and Associations.
In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.
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The trademarks that are used are without any consent, and the publication of the trademark is without permission or backing by the trademark owner. All trademarks and brands within this book are for clarifying purposes only and are the owned by the owners themselves, not affiliated with this document.
Table of Contents
It's n wndr uik brd are so popular. Th r , fast-as th nm imli, nrl flrf, versatile, and oh, good. W mmnl knw them as wtnd loaves with fruit r nuts, mwhr btwn yeast brd nd k in texture nd wtn.
Th r lvnd with bking wdr and baking d. Bnn brd nd date nut brd r til though m bk list ri for vr vriti.
Quick brd hv less sugar and less ft thn k. Th nut ftn fund in uik breads add t th ft ntnt. The fruit dd t the mitur as well as th flvr. Bu uik brd tend t be drir thn cakes, th are ftn rd with buttr, cream cheese, r jm. Pnut buttr is n f ur favorite toppings.
Quik brd tnd to be more dense nd mit thn muffins thugh th bttr for uik breads can b baked in muffin tin. Generally, muffin bttr i thinnr thn uik brd batter.
Quik brd r wonderfully versatile, appropriate whenever th rihn of a cake is undirbl. Th are ftn served t brkft nd brunh, for snacks, nd th finih a ml wll in l f a sweeter drt.
Whn ud for a drt, they n be td with i rm or a syrup. Sli can b ttd or dipped in eggs and md Frnh tt. Th mk grt ndwih-thugh a bit frgil unl "stuck" together with rm h or nut buttr. Tr a fruit filld quick brd td with hving f hm r turk.
There are two methods fr mixing uik brd: th creaming mthd nd th muffin mthd. With the creaming method, sugar nd ft (buttr, mrgrin, r hrtning) r beat tgthr t ntrin air in the mixtur nd provide added lift to th batter.
With th muffin method, th l i uid r combined in n bowl, th dry ingrdint in nthr, nd then th tw are mixed together. Th rming mthd tnd to make a more cake-like brd. The steps fr each mthd fllw.
1. Pl ftnd butter, mrgrin, or shortening in a bwl. Add th ugr, i, and lt nd beat until light nd fluffy nd air is ntrind throughout th mixtur. (D nt lt th butter or margarine gt wrm enough tht it rh th mlting int. Friction frm th mixing, especially with n ltri mixr, will inr th temperature.)
2. Add th gg one t a tim, bting ftr h dditin.
3. Add any l i uid ingrdint nd stir lightl.
4. Stir r whik the remaining dr ingrdint tgthr. Add them to th mixtur and tir until jut combined.
5. Rmv t the bking n() and bake.
1. Sift r whik th dr ingredients together t thrughl disperse th lt, ugr, nd lvning thrughut the flur.
2. Combine ll th liquid ingrdint inluding the mltd ft.
3. Mk a wll in the dr ingrdint nd add the l i uid ingredients. Mix with a tul until jut combined-some lum m rmin.
4. Remove to th baking pan(s) and bake.
1. Do nt vr mix. Over mixing will dvl th gluten nd make th brd tugh intd of tndr.
2. Choose low gluten flur, either pastry r all-purpose flur. Bread flur will mk a tugh lf.
3. D not th flour. Sift r whik the flur to mk it light and fluffy, nt packed, then n it into th muring cup.
4. Th rming method rdu a more k-lik product and i wll-uitd for those ri tht hv a high fat or ugr content. Consider the rming mthd fr those ri tht ll fr more than fur tablespoons f buttr r loaf.
5. Bk soon after mixing bfr th fft f th leavenings bgin t diit.
6. If you u dry milk in ur ri, add it t l i uid ingrdint tht it n be tirrd nd thrughl dissolved.
7. Cmmril muffin tend t be vr high in fat and ugr-mr lik a t cake than a brd. Yur uik brd huld b mr bread-like and nt as rich as mmril muffins.
8. Gr n wll nd consider dusting th pans with flur wll. (If u use buttr, lw dut ur pans t brb th water in th buttr.) With the high ugr ntnt, th loaves tnd t tik in the pans. Non-stick pans r hlful.
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