Taste of Home (editor) - Taste of Home Ultimate Baking Cookbook: 400+ Recipes, tips, secrets and hints for baking success

Taste of Home Ultimate Baking Cookbook

300+ Recipes, Tips Secrets & Hints For Baking Success

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All rights reserved. Taste of Home is a registered trademark of RDA Enthusiast Brands, LLC.

Visit us at tasteofhome.com for other Taste of Home books and products.

International Standard Book Number:

WIRO: 978-1-62145-731-2

PB: 978-1-62145-739-8

HC: 978-1-62145-740-4

EBOOK: 978-1-62145-732-9

LOCC: 2021933637

Executive Editor: Mark Hagen

Senior Art Director: Raeann Thompson

Editor: Hazel Wheaton

Art Director: Courtney Lovetere

Designer: Arielle Anttonen

Deputy Editor, Copy Desk: Dulcie Shoener

Senior Copy Editor: Ann Walter

Cover:

Photographer: Mark Derse

Set Stylist: Melissa Franco

Food Stylist: Josh Rink

Pictured on front cover:

In times of celebration and times of comfort, theres nothing like home-baked treats to warm the heart and share the love. If youve ever wanted to learn the traditional, timeless art of baking, this comprehensive book is just the place to start. And if youre already an experienced baker looking for new recipes to add to your repertoire, here are more than 500 to choose from.

Want to bake crescent rolls like Grandmas? Follow the how-to photos for a truly delicious result. Wondering how to make the perfect pie crust? See the step-by-step directions for sweet success. Want to master sourdough bread? We show you how, from the care and feeding of sourdough starter to the perfect rise and the best bake. Entire chapters walk you through the basics of yeast and quick breads, cheesecakes, brownies, coffee cakes, cobblers, cookies, pies, cakes for every occasion and many other mouthwatering favorites.

LOOK INSIDE FOR:

• Clear, detailed photographs demonstrating how to make some of our favorite recipes.

  

• A special BAKING 101 icon spotlighting recipes perfect for beginner bakers.
• Introductory sections to every chapter packed with must-have information and advice.
• A handy reference section with a guide to ingredient weights, pan conversions and substitutions for both!

From apple pie to zucchini bread, from measuring ingredients through the final decorative touches on your three-layer cake, the Ultimate Baking Cookbook has all the answers youre looking for.

Eggs perform many functions in baking. They add color, flavor, texture and structure and help leaven. Yolks add fat and act as an emulsifier, which helps blend the shortening, oil or butter into the liquid ingredients. The whites are used for their drying properties, especially for meringues. The recipes in this cookbook were tested with large eggs.

To make sure your eggs are still good to use, try this easy test: Place them in a bowl of water deep enough to cover. If the eggs lie flat on the bottom of the bowl, they are fresh and perfect for cooking. If they tilt up slightly or stand on one end, they are less fresh, but still usable for baking. (Eggs that are less than perfectly fresh actually work better for recipes that call for beaten egg whites or meringue.) If the eggs float to the top of the water, they are no longer usable and should be discarded.

THE STAGES OF BEATING EGGS

LIGHTLY BEATEN

LEMON-COLORED

THICK & PALE YELLOW

FATS

Fats in baked goods tenderize, add moisture, carry flavors and provide richness. They act as a leavener when creamed (see ,), and help keep baked goods fresh. In baking, a fat usually means butter, shortening, lard, oil or margarine.

Unsalted butter is most commonly called for in baking recipes. Unsalted butter has a neutral, creamy flavor, making it a great base for many baked goods. Because the salt levels varies in different brands of butter, using unsalted guarantees control over how much salt is in the recipe.

However, the only difference between salted and unsalted butter is the salt content, so you can use salted and still have your recipe workjust use less of any added salt the recipe calls for.

SOFTENING BUTTER

Unless the recipe specifies otherwise, butter should be softened before being used in a recipe. It takes about 45 minutes for butter left on the kitchen counter to soften to the right stateyou should be able to make an indentation in the butter with your finger, but the surface shouldnt be melted or greasy. There are also ways to soften butter quickly (see below), which is more convenient and also better in hot climates, where butter left out is liable to sweat liquid and melt quickly.