Bread by Adams Media is a thorough overview of all aspects of bread making. It’s perfect for the beginner, with detailed explanation of the bread making process and techniques. The experienced bread maker won’t be disappointed either with the wide variety of recipes to try and add to their recipe library.
Bread Cookbook Chapters
This cookbook is organized into two chapters. The first covers all the basics of bread making and the second is packed with a wide variety of recipes.
Chapter 1 – Bread Basics:
- The Main Ingredients
- Techniques for Success
- The Baking Process
- Bread Making Tools
Chapter 2 – Bread Recipes:
This chapter contains bread recipes that will not only touch the basics but allow you to try recipes you may have never heard of before. The recipes include but are not limited to:
- Sandwich breads
- Buns and rolls
- Ethnic breads
- Bread machine recipes
- Pizza dough
- Braided breads
- Sweet breads and pastries
Honey-Pecan Rolls Recipe
Excerpted from Bread by Adams Media. Photography by Harper Point Photography. Copyright © 2021 by Simon & Schuster, Inc. Used with permission of the publisher, Adams Media, an imprint of Simon & Schuster. All rights reserved.
Honey-Pecan Rolls Recipe
- 1 cup light brown sugar
- 1/2 cup honey divided
- 1 cup unsalted butter softened
- 1/4 cup milk
- 2 tablespoons all-purpose flour
- 4 cups pecans divided
- 1 1/2 cups warm water 105 – 110 degrees F
- 1 3/4 teaspoons active dry yeast 1 envelope
- 3 large eggs
- 1/4 cup canola oil
- 1 teaspoon kosher salt
- 4-5 cups bread flour
- Generously coat fourteen cups intwo (twelve-cup) muffin tins with nonstick cooking spray.
- In amedium bowl, combine brown sugar, 2 tablespoons honey, butter, milk,all-purpose flour, and 2 cups pecans. Stir until combined. Divide mixtureevenly among muffin cups. Top with remaining 2 cups pecans.
- In alarge bowl, combine water, remaining 6 tablespoons honey, and yeast. Stir todissolve and let stand until foamy, about 10 minutes.
- Add eggs,oil, salt, and enough bread flour to create a firm dough. Turn dough out onto afloured work surface and knead, adding more flour only as necessary to avoidstickiness, until dough becomes smooth and elastic, 8–10 minutes. Return doughto bowl, dust the top lightly with flour, and cover with a damp cloth orplastic wrap. Let rise at room temperature until doubled in volume, 2–3 hours.Punch dough down, fold in half, and let rise again until doubled, about 45minutes.
- Turnrisen dough onto a floured surface and shape into a rope about 3" thick.Slice 2" pieces off the rope, then roll each into a tight ball. Placeballs into prepared muffin tins seam-side down. Dust lightly with flour, coverloosely with a damp cloth or plastic wrap, and set aside to proof 30 minutes.
- Preheatoven to 375°F.
- Bake bunsuntil golden brown and bubbly, 15–20 minutes. Remove from oven, cool 10minutes, and while still warm, carefully invert onto a serving platter or tray.Cool completely.