I'll be working my way through my copy with delight. And the steps for making a sourdough starter are just what I need to attempt making one of my own! If you haven't seen this book, I urge you to seek out a copy and see if it's a book that you can use. The instructions for making bread are simple, despite being four pages long, but they are in depth step by step instructions, similar to the ones found in The Tassajara Bread Book. "A handful of extras", "hand kneading may take 10 to 15 minutes", "add more water or flour as needed to make a smooth satiny dough" - I find this easier to work with than exact measurements, believe it or not. It has rapidly become one of my favourite books, on par with The Tassajara Bread Book.īoth of these books take a more relaxed attitude toward breadmaking than Peter Reinhart or Jeffery Hamelman, whose books I also picked up on the same trip.
Serve warm.While on a vacation two weeks ago, I discovered a copy of The River Cottage Bread Handbook by Daniel Stevens in Barnes & Noble. Transfer the scones to a wire rack to cool for a few minutes. Bake them for about 15 minutes oruntil a wooden toothpick inserted into the middle comes out clean.
Turn the dough out onto a floured work surface and knead very briefly, about 10 seconds, to make it a little smoother.Add the dry ingredients to the wet ingredients and mix together with your hands to form a soft dough. In a separate large bowl, beat the egg with the vanilla and cream. (Alternatively, sift the flour, baking powder and salt into a mixing bowl, and rub the butter in with your fingers, then stir in the sugar.) 2. In a food processor, blend the flour with the baking powder, salt, butter and sugar until the mixture resembles fine bread crumbs.
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