The New Zealand Baker: Breads, Cakes and Pastries - Secrets and Recipes from the Professionals by Dean Brettschneider and Lauraine Jacobs

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Turkish pide

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory; Turkish

Ingredients: strong white flour; dried yeast; sesame seeds

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Wholemeal vegetable and sesame seed loaf

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: carrots; onions; zucchini; red peppers; wholemeal flour; strong white flour; gluten flour; dried yeast; sesame seeds

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Shoo fly buns

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & buns, sweet; Afternoon tea; Australian

Ingredients: oranges; strong white flour; milk powder; dried yeast; currants

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Apple tart Tatin

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Pies, tarts & pastries; Afternoon tea; Dessert; French

Ingredients: strong white flour; butter; apples; caster sugar

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Brioches

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Afternoon tea; French

Ingredients: strong white flour; dried yeast; eggs; butter

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Croissants

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Pies, tarts & pastries; Breakfast / brunch; French

Ingredients: strong white flour; gluten flour; dried yeast; milk; butter

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Paris Brest

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Pies, tarts & pastries; Afternoon tea; Dessert; French

Ingredients: strong white flour; flaked almonds; milk; eggs; whipped cream

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French baguettes and boules

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory; French

Ingredients: strong white flour; gluten flour; dried yeast

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Durum semolina rolls

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: strong white flour; durum wheat semolina flour; dried yeast

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Walnut sourdough

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: wholemeal flour; rye flour; malt extract; milk powder; strong white flour; dried yeast; walnut oil; walnuts; dried figs

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Greek coconut cake

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Cakes, large; Afternoon tea; Greek

Ingredients: butter; sugar; eggs; dessicated coconut; self-rising flour; brown sugar; cream; thread coconut

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Carrot cake

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Cakes, large; Dessert

Ingredients: plain flour; mixed spice (UK); ground cinnamon; eggs; brown sugar; sugar; oil; carrots; walnuts; crushed pineapple; cream cheese; icing sugar

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Summer fruit tart with lemon cream

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Pies, tarts & pastries; Dessert; Summer

Ingredients: butter; plain flour; granulated sugar; lemons; eggs; fruits of your choice; clotted cream

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Danish pastries

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Pies, tarts & pastries; Danish

Ingredients: strong white flour; gluten flour; dried yeast; butter; ground almonds; apricot jam; cake crumbs; custard powder; icing sugar

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Honey and almond tart

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Pies, tarts & pastries; Afternoon tea; Dessert; Entertaining & parties

Ingredients: butter; plain flour; sugar; ground almonds; golden syrup; honey; cream; flaked almonds

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Panforte

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Cakes, large; Dessert; Christmas; Italian

Ingredients: hazelnuts; blanched almonds; glazed pineapple; glazed apricots; candied ginger; dried figs; mixed candied peel; ground cinnamon; ground coriander; ground cloves; nutmeg; white pepper; granulated sugar; honey

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Chocolate and pecan sourdough

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & buns, sweet; Afternoon tea

Ingredients: strong white flour; cocoa powder; pecans; chocolate chips

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Ciabatta

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory; Italian

Ingredients: strong white flour; dried yeast; gluten flour

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Dessert pizza

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Pizza & calzones; Dessert

Ingredients: strong white flour; dried yeast; butter; bananas; blueberries; peaches; passion fruit pulp; milk chocolate; white chocolate; pecans; raspberries; mint; vanilla ice cream; eggs; rum; condensed milk; golden syrup; liquid glucose

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Authentic bagels

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: strong white flour; gluten flour; dried yeast

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Onion bagel

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory

Ingredients: strong white flour; gluten flour; dried yeast; dried onions

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Cinnamon and raisin bagel

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & buns, sweet; Afternoon tea

Ingredients: strong white flour; gluten flour; dried yeast; ground cinnamon; raisins

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Chocolate chip bagel

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & buns, sweet; Afternoon tea

Ingredients: strong white flour; gluten flour; dried yeast; cocoa powder; chocolate chips

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Bagel chips

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Ingredients: bagels

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Caraway rye bread

from Baker: The Best of International Baking by Australian and New Zealand Professionals Baker by Lauraine Jacobs and Dean Brettschneider
Categories: Bread & rolls, savory; Jewish

Ingredients: rye flour; dried yeast; strong white flour; caraway seeds

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Notes about this book

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Notes about Recipes in this book

Wild one (raspberry mud cake)
- agardenworm on May 13, 2012
  
  This is an awesome recipe and I make it alot for a celebration birthday cake. I use frozen raspberries though they are better if they are sieved to get the seed texture out of the cake.
- JoD on May 22, 2014
  
  This is my 'go-to' recipe when making a mud cake - it is delicious. Have also made with other berries, including red currants but the raspberry is the best.

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Reviews about this book

ISBN 10 1877178551
ISBN 13 9781877178559
Published Jun 01 2004
Format Paperback
Page Count 168
Language English
Countries New Zealand
Publisher Random House New Zealand Ltd
Imprint Tandem Press

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The New Zealand Baker: Breads, Cakes and Pastries - Secrets and Recipes from the Professionals

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