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


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!

 

 

 

 

 

 

 

 

 

 

 

 

minutes. Turn out the dough onto a floured work surface. (To make by hand, knead on a floured work surface, using a bench scraper to help lift the dough and adding more flour as necessary to form a soft, tacky dough that barely sticks to the work surface, about 10 minutes.) 3. Shape the dough into a ball. Lightly oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover the bowl with plastic wrap. Let stand in a warm place until doubled in

apart. Cover each pan loosely with plastic wrap and let stand in a warm place until the croissants look puffed, about 11/2 hours. 6. Position racks in the top third and center of the oven and preheat to 400°F/200°C/gas 6. 7. Beat the egg yolk and cream together in a small bowl. Brush the tops of the croissants lightly with the glaze. 8. Bake until golden brown, about 20 minutes, switching the pans from top to bottom and front to back halfway through baking. Transfer to a wire cooling rack and

fifty. Our baking team is truly a sight to behold. (Actually it is two teams, as we do the sweet pastries in St. Helena, and the yeasted breads in Napa.) They are dedicated to their work and proud of what they accomplish each day. Our delivery truck makes two or three trips daily from St. Helena to Napa and back. Our baked goods are intentionally simple, with familiar old-fashioned flavors. “Homespun” is another way to describe their comforting taste and visual appeal. I have amassed a gold mine

use a kitchen scale. Just tare the weight of the cake pans, then distribute the batter evenly among the pans. Cake layers often have a dome, which must be trimmed off before stacking the layers. Use a long serrated knife, held parallel to the work surface, to slice off the dome where it begins. Discard or nibble the trimmings, as you wish. They can also be crumbled and pressed onto the sides of the cake as a decoration, as we do on the Red Velvet Cake (page 113). Freeze the trimmings from

imperial measurements. PARCHMENT PAPER. We go through stacks of parchment paper every day, because we line our aluminum half-sheet and cake pans with it to make them nonstick. Look for flat, unrolled parchment paper at kitchen suppliers. If using the rolled paper, lightly butter the pan first to help adhere the curled paper to the pan. Precut parchment rounds for lining cake pans are real time-savers because they spare you the trouble of trimming rectangular paper to size. We don’t use silicone

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