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The Baker's Dozen Cookbook: Become a Better Baker with 135 Foolproof Recipes and Tried-and-True Techniques by Flo Braker and Rick Rodgers and The Baker's Dozen

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Notes about this book

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Notes about Recipes in this book

  • Raisin-bran muffins

    • sgump on November 03, 2011

      Nice--and incredibly quick. Since I didn't have any plain wheat bran on hand, I compromised by using 1 cup of Hodgson Mill multi-grain cereal with flaxseed and soy, 1/4 cup unbleached white flour, and 1/4 cup toasted wheat germ. (The recipe calls for 1 1/2 cups of wheat bran.) I macerated 1/4 cup dark raisins and 1/4 cup dried cranberries in a bit of orange juice (the leftover volume of which I used to replace an equal volume of buttermilk in the batter). The batter was a lovely consistency, and the muffin cups were quite easy to fill evenly. They raised nicely--and even came off the muffin liners without difficulty while still warm (contrary to the note at the foot of the recipe). Baked for 18 minutes at ca. 400 degrees F. Will make again, perhaps with different dried fruit (and maybe some orange zest or more orange juice). I might also try reducing or replacing the oil with applesauce . . . or apple butter, too, might complement the molasses nicely.

  • Apricot streusel bars

    • scparks on June 15, 2013

      pp 214-215

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  • ISBN 10 0060186283
  • ISBN 13 9780060186289
  • Published Oct 18 2001
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc
  • Imprint William Morrow

Publishers Text

America's top bakers cook up the ultimate, one-of-a-kind handbook sure to change the way America bakes!

Ten years ago, renowned bakers Marion Cunningham and Flo Braker gathered a baker's dozen of their professional friends to share their wisdom and common passion for baking. Today the Baker's Dozen embraces 300 amateur and professional bakers, and now with this remarkable cookbook, they invite bakers everywhere to join their celebrated circle and discover the pleasures of baking.

In this essential resource, these experts reveal the secrets for creating flawless favorites every time, from muffins and meringues to pound cakes and popovers. Here are ultimate recipes for coffee cakes and custards, tarts and tea loaves, accompanied by detailed step-by-step directions garnered from years of experience. Throughout, they encourage bakers to form their own baking groups, offering time-tested wisdom and tips on everything from ingredients to techniques.



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