By Better Homes and Gardens
Glossy domestic chefs are eager about getting fit nutrients at the desk speedy, and higher houses and Gardens the last word speedy & fit e-book bargains the proper resolution. incorporated are four hundred recipes prepared in half-hour or much less, and each major dish has fewer than 450 energy and 15 grams of fats. This booklet proves that fast cooking and fit cooking should be synonymous. There are recipes for each social gathering, from breakfast to dinner to make-ahead nutrients and exciting. each recipe contains complete dietary details and convenient icons that spotlight Superfast, No-Cook, Vegetarian, and center fit dishes. With greater than a hundred and eighty full-color photos, the publication is as appealing because it is useful.
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Additional resources for Better Homes and Gardens the Ultimate Quick & Healthy Book
Dough must be 4. cold before you punch it down. Punch down, divide into 10 pieces, and shape each into a cylin- der 3V2 to 4 inches long, about the width of the pan. Arrange the 10 cylinders in a row down the pan, pressing one against the other. Brush the dough with a beaten egg (try not to get egg pan) and let rise in a warm room until slightly above the pan. This will take on the about 2 hours, depending on how cold the dough was. About 30 minutes before the dough 5. the oven and preheat to risen, turn the is 450°F (232°C) oven down to fully risen, place a — see Notes.
If the bottom is burned is too hot. I to provide steam. (For I an pan of water on the lowest pos- place the bread a sprayer for in, I also more provides a hot surface to get the dough mist the steam. This warm fast plus a moist atmosphere to slow top crusting. Since the loaf is baked in the lower part of the oven, there is 260°C). is put a small baking pan with V2 inch of boiling water on the ble just as in a gas oven. In others, the heating element is bottom Your stone Shortly before placing a loaf on the hot stone, electric oven, put the In some electric ovens, the heating unit so that the bottom inch of the bread cooking before the dough can ovens, place a shelf in the lowest position.
Use the cold-oven procedure described on page 14. on the oven to the floor. a shelf in the lower baking temperature. (For an electric oven, put cookwise 26 Breadmaking methods and flavor Even the French complain taste the way it Breads made with yeast or sourdough starters bread today does not did in the old days. " they made with that say. In the old days, bread was starters or with a lengthy or part of the dough, with its sponge method, flavorful fermentation products, was saved to start the next batch.