The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

Sarah Mitchell Hansen

Language: English

Pages: 208

ISBN: 1452113831

Format: PDF / Kindle (mobi) / ePub

This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!

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more. Let cool in the pan for 10 minutes. Remove from the pan. Transfer to a wire cooling rack and let cool for at least 20 minutes before slicing. The bread can be wrapped in aluminum foil and stored at room temperature for up to 1 day. AMBER ALE BREAD Just north of St. Helena stands a gorgeous stone building that once housed Silverado Brewing Company. A few years ago, the owners, Michael Fradelizio and Ken Mee (a former student of Karen’s when she was a high school teacher!), asked us to

angle. Pull the upper right corner out to make a 45-degree angle on that side of the dough, creating a parallelogram with two 14-in-/35.5-cm-long sides. 3. Starting at the bottom left corner of the dough, mark the dough with the tip of a knife at 31/2-in/9-cm intervals along the base (see photo 1, page 66). Starting at the upper left corner of the dough, repeat, making notches along the top at 31/2-in/9-cm intervals as well. Using a ruler, starting at the upper left corner of the dough, connect

8-in/20-cm cake pans and three 6-in/15-cm cake pans (all 2 in/5 cm deep), and a standard muffin pan and paper liners for the cupcakes. Wooden dowels for cakes, available at craft shops, will help stabilize the stacked layers. These rods are 12 in/30.5 cm long and about 1/4 in/6 mm in diameter, and made from soft wood that is easy to cut to size with a serrated knife. You can also use oversize plastic straws, and snip them to size with scissors. Only two plain round pastry tips, 3/16 in/2 mm and

lightly golden and set around the edges, about 15 minutes. Let the cookies cool on the pans for 5 minutes, then transfer to wire cooling racks and let cool completely. Repeat with the remaining dough on cooled pans. The cookies can be stored in an airtight container at room temperature for up to 5 days. PEANUT BUTTER COOKIES The perfect peanut butter cookie—crumbly around the edges, but chewy in the middle—came to us via the late Marion Cunningham, who most people learned to love through

science experiment, you can visualize the process. YEAST. We use only instant yeast. It is also sold as quick-rising or bread-machine yeast. It has many advantages over the familiar active dry yeast and compressed fresh yeast. First of all, instant yeast can be mixed with cool water, while active dry needs a temperature of about 110°F/43°C to melt the yeast granules’ encapsulations. When a bread dough is made using cool water, the yeast works at a slower pace, and the baked bread’s flavor is

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