Savour Press - The Baking CookBook: The Science of Quality Baking Recipes

The baking cookbook THE SCIENCE OF QUALITY BAKING RECIPES By Savour Press Savourypress.com Copyright by Wentworth Publishing House All rights reserved Published by Savour Press, a DBA of Wentworth Publishing House Lets get it started! Welcome to Savour. We always think that baking can be a complicated task and an expensive endeavor. We love baked products, but our mind is telling us that we cant do it and we cant afford to buy the ingredients. We at Savour want to clear things out, and we want you to know that what you think is just your speculations. Well, we admit that for a first-time baker, you have to invest a few dollars in buying the kitchen gadgets, such as a hand or electric mixer, blender etc. and so with the ingredients like baking soda, flour, baking powder, wheat flour, herbs, sugar, butter and the list goes on.

Baking is an enjoyable pastime where you can bond with your family and share the finished product with your friends and guest. With this thing in mind, we have come up with this cookbook with an all-star collection of baking recipes that are quick to prepare, without using yeasts. We want you to learn how they are prepared without spending much of your time in the kitchen. THANK YOU FOR PURCHSING THIS COOKBOOK AS A REWARD FOR ALLOWING SAVOUR PRESS INTO YOUR KITCHEN PLEASE ACCEPT YOUR COPY OF OUR APPETIZER COOKBOOK ALL YOU HAVE TO DO IS GO TO SAVOURYPRESS.COM AND ENTER YOUR EMAIL ENJOY! Also, by the editors at Savour Presss kitchen The Chili Cookbook The Quiche Cookbook Indian Instant Pot Cookbook The Cajun and Creole Cookbook The Grill Cookbook The Burger Book The Ultimate Appetizers Cookbook The West African Cookbook Korean Seoul Cookbook About This Book Everybody loves bread, cake, muffins, and other sorts of baked products. But the question is how much you know about baking if you have no experience or trying out a recipe at least once in your life. It is where Savour comes in.

This cookbook is a compilation of the best and most requested baking recipes that are quick to prepare, sans baking yeast. All ingredients are available at the supermarket, so no worries if you run out of supply. Our recipes need less time and less effort, so dont fuss, as we will teach you how to start with our simple instructions and our cooking terminologies are easy to understand. Lets get ready to have a fun time! WELCOME TO SAVOUR PRESSS KITCHEN This book has been evaluated, written, and edited by the men and women at Savour Press. Located in Brooklyns Navy Yard, it is the home of SAVOUR PRESS Cookbooks and is the workday destination of our cooks, editors and specialists. Our mission is to experiment with recipes until they are perfect! So that you dont have to! This is all based on the belief that good food much like good dancing, is based on a foundation of technique.

Some like sour foods and some like spicy. However, there is a correct way to saut and cook a pot roast and like chemistry the final product is based on the efficacy and detail paid attention to the method Come and join Savour Press on this journey! BAKING FROM SCRATCH Sugar, Milk, Butter, Eggs & Flour: The things that make the cake bake Sugar Well it is a cake after all. However, besides the providing the obvious, sugar has its role in the structure, color, and softness of the cakes. You can use all types of sweeteners to meet your needs from granulated sugar to stevia or even honey. Flour Flour, the ultimate ingredient in cakes and bread. It serves as the primary structure of the cakes, muffins texture and much more.

Ultimately all-purpose flour is the gold standard here however, there is cake flour nut flour whole wheat flour cornmeal and storing flour for the purposes of this book we recommend all-purpose flour which probably already in your kitchen. Butter Butter is the ingredient of choice over here at Savours over oil or shortening . Butter has fat which for baking is great since it allows for the dessert of choice to be soft and give you that melt in your mouth feeling Eggs Ahh eggs the great binder. Eggs serve a crucial role in baking and they range from jumbo to small brown to white and AA to B grade. Through much experimenting we have found that large AA grade eggs produce the most flavor and thicken best. However, also keep egg whites on hand as that will be necessary at times.

Milk Got milk? Well you will certainly need to. You must know which milk to use and how and when. We have found that whole milk works best as the fat creates a base that isnt crumby or rough. Copyright 2018 by Savour Press All rights reserved. No part of this publication may be reproduced, distributed, or transmitted in any form or by any means, including photocopying, recording, or other electronic or mechanical methods, without the prior written permission of the publisher, except in the case of brief quotations embodied in critical reviews and certain other noncommercial uses permitted by copyright law. Table of Contents Introduction Baked goodies are incomparable when it comes to their taste and flavor.

They can easily satiate your hunger pangs as they are compact and highly nutritious. The recipes that we will share with you in this cookbook do not require you to use yeasts, which is why we call this genre quick bread. If you are looking for bread baking recipes from other sources, stop and take a short glance with our vast collection of 36 recipes that will surprise you. It starts with Banana Bread and ends with Neelys Quick Bread. You will notice that the Banana Bread has different version recipes, but they are totally different. We also included the corresponding nutritional information for each recipe to guide you, especially if you have a diet restriction.

Just read the cookbook from cover to cover and you will find them helpful. Enjoy! Banana Bread If you are a first-timer in the baking arena, the best recipe to try on is the banana bread. The procedure is very basic, and you can do it at once. At your first attempt, you will enjoy the products of your labor by hearing the accolades from your loved ones who will really love this light, moist and flavorful bread. Servings: 1 loaf (15 slices) Ingredients 4 very ripe bananas 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 2 whole eggs 1 cup sugar 1 teaspoon vanilla 1/2 cup vegetable oil 1 teaspoon cinnamon 1 teaspoon salt DIRECTIONS: Mash the bananas using the back of the spoon, set aside. Preheat the oven at 350 Fahrenheit.

Combine the baking soda, baking powder, flour, and salt in a bowl. Cream the sugar and eggs in a large mixing bowl. Add the mashed bananas, cinnamon and vanilla oil to the egg mixture and stir. Pour the flour mixture slowly and stir to combine completely. Pour the banana bread batter into a 9x5 inch loaf pan. Bake for one hour.

Enjoy! Nutritional Information: 213 calories; 8.1 g fat; 2.8 g carbohydrates; 2.8 g protein; 22 mg cholesterol; 249 mg sodium; 17.3 g total sugars; 1.4 g dietary fiber.