Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
Also in these Amazon stores:
Canada |
France |
Germany
Japan |
UK
« January 2006 | Main | March 2006 »
i’m frequently asked about alternatives to wheat bread. i was discussing this problem with a colleague at the fancy food show in san francisco and she recommended the following book:
The Gluten-Free Gourmet Bakes Bread by Betty Hagman
The following is the complete list of errors and corrections from The Bread Bible by Rose Levy Beranbaum. Use the comments below to report anything else you find.
In the CRANBERRY-BANANA-WALNUT QUICK BREAD, page 101, the correct baking temperature is 350 degrees F.
In the crisper flat bialy variation on page 165, Matthew suggests using 1 teaspoon of poppy seeds per bialy or a total of 2 tablespoons/18 grams.
In the PRETZEL BREAD on page 172, step #2..cut the dough into 12 pieces by cutting the dough into 4 pieces and then cutting each piece into 3 pieces.
In the DUTCH BABY on page 182, Hand Method, after "slowly beat in" add the words milk before "the eggs."
In the ROSEMARY FOCACCIA SHEET on page 205, it may take longer than 20 minutes to form a ball. For the airiest texture and largest holes, allow the dough to double for the final rise and deeply dimple the dough with wet or oiled fingertips just before baking.
In the BUTTER-DIPPED DINNER ROLLS on page 249, the yield is correct as 12 rolls and the dough for each should weigh about 50 grams; page 254, if not using dry milk you can replace the water with 3/4 cup plus 2 tablespoons of milk.
In the Velvety Buckwheat Bread on page 308, replace the water with 3/4 cup plus 1 tablespoon/6.7 ounces/192 grams of the water and 3/4 cup/6.5 ounces/182 grams sour cream.
In the RYE BREAD recipe on page 326, on the flour mixture chart, the 2 1/4 cups bread flour weigh 12.3 ounces / 351 grams, and step #2: eliminate the words 'rye flour.' (Rye flour is used only in the sponge on page 325.)
In BRINNA'S PUGLIESE on page 347, the water should be 6 tablespoons (not teaspoons). In the GOLDEN SEMOLINA TORPEDO on page 366, step #2: ...whisk together ALL BUT 1/4 cup of the durum flour.
in THE BEER BREAD on page 376, under the mixer method, it should read: if it is tool sticky add in a little flour...
in THE TEN GRAIN TORPEDO on page 396, step #4...knead for 7 minutes. The dough will be dry.
in the SOURDOUGH RYE on page 453, you will be increasing the starter by 4 times, from 25 grams to 100 grams.
In the SOURDOUGH RYE on page 454, Hand Method, use the same amount of starter as is on the chart above (1 1/2 cups).
In the SOURDOUGH PUMPERNICKEL on page 462 (Mixer Method and Hand Method) use the same amount of starter as is on the chart on page 461 (1 cup plus 2 tablespoons).
on page 463, step 7, oven temperature should be 400°F, and on page 464 step 8 lower it to 375°F. If using sesame seeds, add them after the glaze.
In the SOURDOUGH WHEAT BREAD SEEDS on page 468, after the first paragraph add: "Cover tightly and allow it to sit at room temperature 8 to 12 hours. It will have puffed slightly. Proceed to step 2.
At step 2 add the words "That night..."
At step 4 on the following page add the words "The next morning"
In the CHALLAH on page 517, when making the sponge add the yeast listed in the ingredients.
In all breads, when making a starter that you plan to have sit for more than 4 hours, refrigerate it after the first hour at room temperature.
CANADIAN FLOUR: Canadian unbleached all-purpose and Canadian bread flour perform well in my yeast bread recipes. For quick breads using butter, however, it is necessary to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling. For more information or specific questions regarding Canadian flour/brands and baking, you can contact editors@betterbaking.com
i'll update this blog entry with the current list of books that have recipes that i've written
REVISION: I have updated "The Cake Bible" for the first time since its publication almost 17 years ago. The update includes new chocolate information, the new types of yeast, and new sources for ingredients and equipment. Look for copies that indicate the revision on the cover.
"Mom's Secret Recipe File," pub date Mother's Day 2004, contributed 3 recipes
Fine Cooking Magazine issue 65, June/July 2004 "How to Make a Lattice Pie (with a wonderful new flaky, tender, and delicious pie crust and step-by-step photos on the making of the lattice so that even someone who has never made one before will see how easy it is)
"What Do Women Really Want: vol.1 Chocolate," by Donna Barstow, pub date May 2004, contributed the foreword.
"Food & Wine An Entire Year of Recipes 2004," page 333, contributed Christmas Sugar Cookies from "Rose's Christmas Cookies."
Food & Wine "Best of the Best the best recipes from the 25 best cookbooks of the year," pages 56 through 67 (from "The Bread Bible.")
"On Cooking a Textbook of Culinary Fundamentals, Fourth Edition, Pearson Prentice Hall, page 1078, excerpt from "The Cake Bble.
Newest to Oldest...
May 2006: Kuhn Rikon interviews Rose - www.kuhnrikon.com
March 2006: Three Layer Cake interview -
www.threelayercake.com
December 2004: Favorite Lemon Butter Bar recipe -
www.starchefs.com/features/holiday_baking/2004/html/index.shtml
November 2003: Chef in Residence on Patricia Rain's website - www.vanilla.com
October 2003: article on Marcy Goldman’s website - www.betterbaking.com
i'll update this blog entry with press mentions when they happen.
PUBLICATIONS
July 7, 2006, Associated Press (ASAP) Idiot in the Kitchen: Baking Brownies by Howie Rumberg
March 19, 2006, New York Times. The Way We Eat: As Easy as... by Jennifer Steinhauer
January 15, 2006 NY Daily News NOW Section, page 32, "Perfectly Simple"
October 23, 2005, Quoted in Time Magazine, Ain't That Sweet! A slew of specialty sugars are taking chefs beyond brown and white, By Stacie Stukin
Time Magazine, October 4, 2004: Article on home bread baking: "Heavenly Loaves."
The Gourmet Retailer, September 2004, The Cake Bible listed as one of the top 25 most influencial books of the past 25 years.
Bon Appetit, January 2004, page 17: "A must for bread baking novices and seasoned kneaders alike."
Fine Cooking, January 2004, page 23: New books for every food lover on your holiday list
New York Times Book Review December 7, 2003: Cooking Round up by Corby Kummer
USA Today December 5, 2003: "for lovers of bread, here's a slice of heaven"
USA Today December 4, 2003 "Just what you knead: 9 delicious reads "
Santa's Favorite Cookies Magazine: My Chocolate Swirl Velvet Cake December 2003
Food & Wine, December 2003: 10 Best Cookbooks of the Year
New York Magazine, December 1, 2003, page 104 "Flour Power"
Newsweek November 17, 2003 page 80: Top Baking Books
Publisher's Weekly, November, 2003: Top 10 Cookbooks of the Year
Many people have asked where they can get this book, touted by Tina Ujlaki in Food and Wine Magazine (December 2003) as "...one of my all-time favorite holiday cookbooks."
Fortunately, Jessica's Biscuit carries it all year 'round.
Call 1-800-878-4264. The catalogue number is D612, price: $19.60
i’ve already made my case for why weighing rather than measuring is so much more desirable and enjoyable. i know some people resist partly because they don’t know which scale to choose, a good scale can be very expensive, and even relatively expensive scales designed for home use lack some important features of the professional laboratory scales.
about a month ago, a fellow blogger contacted me regarding a scale that he found more reliable and affordable than one i had mentioned on this blog. i promised to check it out and here are the happy results:
the MY WEIGH digital scales are the answer! the 3 scales most appropriate for baking are the 7001DX, the KD-7000, and the i5000. They vary in price from $35 to $65.
the scales weigh from 1 gram (0.1 ounce) to 7000 grams/7 kilograms (15 pounds 7 ounces).
here’s a company that invites consumer response and suggestions. the result is that there is finally an electronic scale for the home baker that can be operated by adaptor as well as battery and, what is most important: the automatic power-off can be disabled so that it doesn’t inconveniently time-out when you’re in the middle of weighing and got distracted for a few minutes (don’t you just HATE when that happens!)
so many nice features: the scales are small and compact, not taking up much counter space; an adjustable-angle backlight timer with option for how long to stay lit; a hold option for large boxes that hide the display; and of course a tare option (removes the weight of the bowl and last ingredients added).
when i asked the owner of the company how they could keep the scales at so affordable a price and yet maintain such high standards of quality and exacting accuracy his answer was : "The prices are low because we believe in lower margin, higher volume sales. We also keep our costs extremely low by producing and distributing the scales ourselves!"
if everything in life were designed with such thoughtful integrity it would indeed be a perfect world.
check out www.myweigh.com
be sure to go to the section on how to select or choose the right kitchen scale to compare the features of the models i mentioned.
KATHY COMMENT
Feedback: This seems like a reasonable time to drop a love-note to Rose. Years ago I used to pick up the Cake Bible in bookstores to read and re-read the story of your brother's wedding cake and the snowstorm of 1983. Eventually my husband gave me the book as a gift. The story about your discussion of "sifting" with your (eventual) husband was a gem. It is the stories, I guess, that make me love the book and so, you. The recipes, resource information and photos are the frosting on the cake, as it were. Thanks for all of it. Kathy Mc (devoted fan!)
ROSE REPLY
I'm going to put this up near my computer monitor for inspiration as I work on my new cake book. Thank you from the bottom of my heart.
AMANDA QUESTION
I made my first chocolate buttercream icing for my son's 1st birthday. It was a disaster! The final product wasn't smooth or spreadable. It was clumpy. I practically lumped it on and patted it thin. Below were the called for ingredients:
3 sticks of softened, unsalted butter
3/4 c unsweetened cocoa powder
4 3/4 c sifted confectioners' sugar
I think the only mistake possible was I didn't sift the confectioners' sugar. Could that have been the problem?
Buttercream Help!
Amanda
ROSE REPLY
It's been years since I made confectioners sugar buttercream. I much prefer chocolate ganache which is even easier to make, especially if you use the food processor. I seem to remember that you need a bit of liquid for confectioners sugar buttercream. If you prefer making this kind of buttercream, and it's lumpy, try beating in a little milk, a teaspoon at a time until you reach the desired consistency. Sifting the confectioners sugar may not be necessary unless its lumpy, but sifting the cocoa is a good idea.
MARION QUESTION
In the Bread Bible you recommend some brands of flour which I can't find in Canada. We have Robin Hood, Monarch, Five Roses and then the generic store brands. I have gone to the brand websites but they do not post the protien count of their flour. Could you recommend some brands that we up here in Ontario Canada can use to make bread?
ROSE REPLY
Canadian unbleached all-purpose and Canadian bread flour perform well in my yeast bread recipes. For quick breads using butter, however, it is necessary to use bleached all purpose flour or the center of the bread will fall and have a gloppy texture on cooling. For more information or specific questions regarding Canadian flour/brands and baking, you can contact editors@betterbaking.com
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