Traditional Bread Puddings With A Decadent Twist

Brenda Van Niekerk
1
Free sample

Try making these easy, decadent bread pudding recipes.

Some of the recipes within the book:

Apple, Raisin And Cinnamon Bread Pudding, Brandy Peach Bread Pudding, Christmas Bread Pudding, Marzipan Almond Bread Pudding, Pear Hazelnut Bread Pudding, Banana Caramel Bread Pudding, Black Cherry Chocolate Bread Pudding, Blueberry Cream Cheese Bread Pudding, Chocolate Bread Pudding, Chocolate Orange Bread Pudding, Coconut Rose Bread Pudding, Custard Bread Pudding, Lavender Vanilla Bread Pudding, Lemon Bread Pudding, Lemon Meringue Bread Pudding, Macadamia White Chocolate Pudding, Pear, Port And Pecan Bread Pudding, Pineapple Coconut Bread Pudding, Pistachio Lime Bread Pudding, Rose Cream Bread Pudding and much, much more......

This recipe book contains delicious, easy to follow recipes. 
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About the author

Brenda loves cooking, baking and experimenting with new ideas for recipes. Writing recipe books just flows naturally from that.  She also writes about subjects that interest  her.... 

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Additional Information

Publisher
Brenda Van Niekerk
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Published on
Oct 28, 2013
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Pages
22
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Language
English
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Genres
Cooking / Courses & Dishes / Bread
Cooking / Courses & Dishes / Desserts
Cooking / General
Cooking / Methods / Baking
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Content Protection
This content is DRM protected.
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Read Aloud
Available on Android devices
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Eligible for Family Library

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Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease.

Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven--a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time.

America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. 

Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.


From the Hardcover edition.
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