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For a great tutorial, check out the Baking Bible Bake Along with ROSE'S ALPHA BAKERS. The link is on the left side of the blog. We will also be posting "OUT-BAKES" from the book, on this blog, including step-by step photos and other extras.

Baking Bible Out Bakes: White Chocolate Club Med Bread, page 447

Apr 26, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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The technique of cutting off some of the dough and using it as a 'wrapper' to encase the shaped loaf can be used for other breads, such as a sprouted wheat bread, where the sprouted wheat that rises to the surface becomes rock hard. The thin dough wrapper melds onto the loaf so that there is no visible separation but it provides a protective covering.

This photo is when the dough wrapper is used:

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This photo is what happens when no dough wrapper is used:

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These photos illustrate how the dough wrapper is rolled and shaped onto the loaf.

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ROLLING THE DOUGH "WRAPPER"

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SETTING THE WHITE CHOCOLATE DOUGH LOAF ON TOP OF THE DOUGH "WRAPPER"

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STRETCHING THE DOUGH "WRAPPER" OVER THE LOAF

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SEALING THE BOTTOM OF THE DOUGH

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PINCHING TOGETHER THE SIDES

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PERFECTING THE SHAPE

Return to the Fort

Apr 25, 2015 | From the kitchen of Rose in Restaurant Reviews

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To conclude our Denver trip to Craftsy, we invited Jen and her husband, John, for dinner at The Fort. They picked us up at the hotel and Jen and I were both wearing our hand-knit sweaters.

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Located in Morrison, in the foothills of the Rocky Mountains, a 30 minutes drive from the city of Denver, when darkness falls, one can see the sparkling lights of Denver in the distance.

Almost as soon as we were seated, my dear friend, Holly Arnold, owner of The Fort, sat down to join us. It was Holly's father, Sam Arnold, who created the Fort in response to a request from Holly's mother to build him a castle. And it was here, in this incredible setting of the American old west, that Holly spent her childhood.

Holly treated us to my favorite bison bone marrow to accompany our dinner of elk chops. (Julia Child was said to have once ordered a second helping. I tried that on my second visit and then was too full for the rest of my meal. I knew better this time.)

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Holly also regaled us with delightful stories of the history of the Fort which was created by her parents. She also gave a tour to show us the many photos of the family (including her pet bear Sissy), dignitaries including Boris Yeltsin, George Bush, and Bill Clinton, and food world people including Julia Child, which populated the restaurants' walls.

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We had the pleasure of meeting John, "The Mountain Man," who is a weekend presence at the Fort. He is a extraordinarily skilled leather-worker and when he showed me the rose barret, Holly exclaimed that since it was my name, she wanted to purchase it to offer to me. But the "Mountain Man" said with his eyes that the gift was coming from him.

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To my delight, Holly gave me a copy of her father's leather-bound "Frying Pans West" television cooking series with its companion cookbook. Sam was a dear and long-time friend so this was very special to me.

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Sam Arnold's Frying Pans West cookbook & DVD's

Photo credit: Jenn "Knitty Baker" and Woody Wolston

Genius Recipes

Apr 20, 2015 | From the kitchen of Rose in Book Review

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Food52 Genius Recipes: 100 Recipes That Will Change the Way You Cook

I love this book! I knew I would love this book. When author Kristen Miglore asked me for a recipe contribution for her weekly "Genius Recipes" posting on Food52, I gave her my "Fresh Blueberry Pie" now also appearing on page 205 of this book, along with the advice that she write a book featuring all of these recipes. And at last, here it is!

What a genius concept. Kristen features recipes of renowned food professionals that are not only delicious but also employ one or more brilliantly effective techniques. And she highlights them in a separate section on the recipe page titled "Genius Tip." This is an excellent teaching tool.

I have already made several of the recipes that appeared on line in Food52 or in other places such as Marion Cunningham's amazingly ethereal, crisp, and flavorful "Raised Waffles" that she gave me permission to put in the Cake Bible 27 years ago. And now, looking through the gorgeous photos in Genius Recipes, I want to try just about everything.

Kristen Miglore is a first rate researcher, writer, and food stylist. Her descriptions, recipe details and explanations of what makes the recipes special are a joy to read. I encourage you to get this book and rush right over to page 102 for Michael Ruhlman's "Rosemary-Brined Buttermilk Fried Chicken." Not only is it the best fried chicken I've ever tasted or made, it is the only one that doesn't spatter grease all over the kitchen floor.

Baking Bible Out Bakes: Gingersnaps & Scone Toppers

Apr 19, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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GINGERSNAPS (page 338)

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SUPERFINE SUGAR VS INDIA TREE BAKER'S SUGAR

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LIGHT BROWN SUGAR VS INDIA TREE MUSCOVADO SUGAR

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SCONE TOPPERS, page 184

Taping of My Craftsy Baking Class

Apr 18, 2015 | From the kitchen of Rose in Publications

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Craftsy produces and sells state-of-the art on-line instructional video classes. To date, the company offers over 600 course listings covering all manner of crafts--not only cooking and baking. I was delighted to receive an invitation from the acquisitions editor, Denise Mickelsen, with whom I had worked when she was senior editor at Fine Cooking Magazine.

The Craftsy studios are located in Denver, CO, known as the mile high city. This meant inevitable high altitude adjustments for baking. Fortunately, Jenn "Knitty Baker," one of our accomplished Alpha Bakers (the group that is baking their way through The Baking Bible) lives in Denver. She agreed to test all 9 of the cookie recipes and comment on any adjustments that would be required. In addition, Woody and I made a batch of each of the cookies and carefully packed them to bring with us. Making all the recipes gave us a chance to go over notes and tips I wanted to offer for each cookie. Also, even with adjustments, I knew that there would be some differences in the baked cookie, for example, when it is necessary to lower the baking soda; due to the lower pressure of higher altitude, the cookie will brown less.

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The Curtis Hotel was our home base for the week. It was conveniently situated within walking distance of The Ice House building where the studio for our Craftsy video taping sessions were we taped my class. It was also close to several excellent restaurants. We were pleased that Denver's weather forecast promised to be mostly sunny with temperatures in the 60's compared to our -14 degree F reception last November. For our first evening, Denise invited us to dinner at The Kitchen. I felt right at home because on the shelf of the open kitchen was my Baking Bible. We all enjoyed the excellent food and exchange of food world stories. As true foodies, we all enthusiastically shared our entrees and dessert.

Our four-day Craftsy video taping session started with a day of orientation. The morning was spent with Jared Mahler, my instructional producer, going over the cookie lessons with us and, Victoria Perkins, our assistant prep person and stylist. Jared and Victoria were glad that we had brought all of the cookies so that they could see what each recipe looked like, as well as having them on hand incase a freshly-baked recipe did not turn out as expected. In the afternoon, we mis en place'd all of the recipes with adjustments as per Jen's notes, while Jared and his crew set up their equipment.

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Continue reading "Taping of My Craftsy Baking Class" »

The Secret of the Chocolate Domingo Cake...

Apr 16, 2015 | From the kitchen of Rose in Announcements

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and how it got its name. This is the first time it is unveiled in print and here is the story on Epicurious!

Martha Stewart Live Radio Show: Baking Bible Tour Finale, part 17

Apr 15, 2015 | From the kitchen of Rose in Radio

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Our six weeks of touring concluded just about where we started--New York City. We left extra early to be sure to arrive at the Martha Stewart New York studios well ahead of time given the variables of traffic on route 80 and arrived so early we headed straight to the reasonably close by Doughnut Plant for doughnuts and coffee.
They claim to be creator of the world's first crème brûlée doughnut, which quickly became the Doughnut Plant's signature, and also square jellied filled doughnuts. They now even have shops in Japan.

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The engaging manager enjoyed telling us about the doughnuts and, as a self-proclaimed dessert lover, looking through our new "Baking Bible."

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My dear friend Martha had recently made one of my cupcake recipes on her television show, so I was looking forward to an unstructured live radio conversation with her on her Sirius Radio Show. I had been on several times in the past with her radio host Lucinda Scala Quinn. But when we arrived at the studio we were informed that Martha had the flue.

We also learned that I was to share the air time with another cookbook author, Carol Barrow. We were both delighted to make her acquaintance. Her wonderful book, "Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving" on canning and preserving was released just after ours. She brought along several of her homemade preserves for all of us to enjoy.

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Lucinda, who had moderated my 92nd Y event just a few weeks ago, and had read my book cover to cover, stepped in for Martha. We briefly talked about "The Baking Bible" and then went on to discuss my thoughts and tips for solving common baking problems, after which Lucinda opened up the phone lines for me to answer caller's questions from Delaware to California. The time went all too quickly with the lively array of questions.

With our final event completed for the year, we decided to celebrate with an excellent lunch at the nearby Trestle on Tenth. We toasted over wine and enjoyed sharing the Brook Trout with Chanterelles and Roasted Cauliflower, followed by a perfectly cooked to rare and delicious Dry aged Beef Burger with exquisitely crispy and flavorful shoestring French fries, dusted with paprika.

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A grand finale to an amazingly successful and enjoyable tour filled with events, old friends and new, family, bloggers, radio hosts, and culinary professionals.
More events, however, are already slated for next year from Dallas to upstate New York to mile high Denver. We are grateful to the brilliant team at our publisher Houghton Mifflin Harcourt for their support and creative ingenuity.

Michele's Special Tribute to the Power of Breaking Bread

Apr 13, 2015 | From the kitchen of Rose in Special Stories 2015

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I wish everyone in the world could read this posting by the talented baker, beautiful person, and member of both my Alpha and Beta Bakers (who are baking their way through The Baking Bible and The Bread Bible).

Don't miss this: Building Bridges, Building Friendships and the Power of Breaking Bread.

Belated Happy Sibling Day

Apr 12, 2015 | From the kitchen of Rose in Special Stories 2015

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I only just discovered that there is a "Sibling Day" which began April 10, 1997. What a perfect opportunity to feature my brother Michael Levy who, on Saturday, April 11, opened his 56th Pet Food Express location, renowned in the Bay Area, and for the first time opening in Beverly Hills.

When I was a little girl there were only two things I begged for: a sister and a dog. What I got instead was brother (who specializes in dogs and other pets) and a parakeet. And now I feel like I'm the luckiest sister in the world!

Check out Pet Food Express Website to see Michael's company's mission to give back to the pet world community.

Baking Bible Out Bakes: Giant Jam Cookie, page 371

Apr 12, 2015 | From the kitchen of Rose in OUT BAKES, BAKING BIBLE

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BAKED COOKIE

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CUTTING OUT THE HEARTS

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LIFTING OUT THE HEARTS

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SPREADING THE JAM

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LIFTING THE FROZEN TOP PASTRY

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SLIDING THE FROZEN TOP PASTRY ONTO THE BOTTOM

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CRIMPING THE BORDER

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PRICKING THE DOUGH

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