The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

Sarah Mitchell Hansen

Language: English

Pages: 208

ISBN: 1452113831

Format: PDF / Kindle (mobi) / ePub

The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery

Sarah Mitchell Hansen

Language: English

Pages: 208

ISBN: 1452113831

Format: PDF / Kindle (mobi) / ePub


This definitive baking guide is the much-anticipated cookbook from the Model Bakery, a mother-daughter–run baking destination with a huge local following that's been wowing the Wine Country for years. And this book of sensational artisan baked goods makes clear why there are lines out the door! Featuring 75 recipes and 60 photos, it's as luscious to look at as their most-requested breads, classic desserts, and fresh pastries—all arrayed here—are to eat. Pain au Levain, Sticky Buns, Peach Streusel Pie, Ginger Molasses Cookies, and many more glorious recipes make this a mouthwatering read and a reference gem for lovers of bread and pastry, cakes and cookies, and, of course, the Model Bakery!

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controversy surrounding the simple act of measuring baking ingredients. People have been baking for years by the American volume system and made perfectly good baked goods. The case for weighing ingredients goes like this: There are too many variables when the flour is measured in a cup, as it settles slightly differently every time. Flour is the ingredient that is most affected by the weather (it soaks up humidity and can be heavier on wet days) and by the way it has been packed in its bag for

BUNS Some bakers know these as Philadelphia cinnamon rolls, because the recipe supposedly originated with German immigrants in that city in the 1700s. They are pretty popular in California, too. Every morning we put out tray after tray of the caramelized buns, and every morning we sell out. We also sell these as whole rings during the holiday season. MAKES 12 BUNS 1 cup/225 g unsalted butter, plus more for the pans 12/3 cup/330 g packed light brown sugar 1 Tbsp ground cinnamon 1 recipe

She decided to move back to Napa and join the bakery business. She and her fiancé, Chris, worked together at the bakery for a year, until he was lured away by the wine industry. After a grand wedding and honeymoon, Sarah took on more responsibilities at the bakery. The introduction of young talent and their new marketing ideas enabled us to take the bakery to a whole new level. There was a great demand from local restaurants and hotels for us to supply their baking needs, but the brick ovens in

during cooling, so don’t be alarmed if this happens to you. Just cover the crevice with a topping of whipped cream. MAKES 8 SERVINGS Unbleached all-purpose flour for rolling out the dough 1 recipe Pie Dough (page 163) FILLING One 15-oz/430-g can solid-pack pumpkin 1 cup/240 ml heavy cream 3 large eggs, at room temperature 1/2 cup/100 g sugar 2 Tbsp minced crystallized ginger, plus more for garnishing 2 Tbsp brandy 1/2 tsp ground cinnamon 1/8 tsp ground mace 1/8 tsp ground cloves 1/8

crosshatch pattern. 6. Beat the egg yolk and cream together in a small bowl. Brush the dough with the egg mixture. 7. Bake until the dough is golden brown, 40 to 45 minutes. Transfer to a wire cooling rack and let cool completely in the pan. 8. Run a dinner knife around the inside of the pan. If you have a pan with a removable bottom, put the pan on a large can and let the sides fall to the work surface. Otherwise, place a cutting board over the top of the pan. Hold the pan and board together

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