By Brother Boniface

This easy and basic e-book offers a glance on the frequent baking ideas and distinct lifestyle of a monastery. Brother Boniface offers greater than a hundred recipes, a part of a usually vegetarian vitamin, that healthy each price range and culinary palette, together with day-by-day breads, tarts, tortes, cookies, and candy pastries. choices comprise conventional yeast loaves that depend on kneading in addition to fast soda breads that may be more advantageous with pleasant mixtures of pureed end result, nut-meats, and spices. greater than 25 recipes are supplied for savory muffins and pies together with vintage French and German tortes and pan breads. With important kitchen tricks and easy-to-read recipes followed by means of illustrations, even newcomers may be capable of try out their talents within the fragrant global of baking like a monk.

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Additional resources for Baking with Brother Boniface: Recipes from the Kitchen of Mepkin Abbey

Sample text

Raisins 2 cups sugar 1/2 cup (8 tablespoons) butter or margarine 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Grated lemon rind (1 medium lemon), optional 1/4 teaspoon grated ginger 3 cups water 3 teaspoons baking soda 3 cups all-purpose flour Butter to prepare pan Pies and Cream Cakes 57 Cheesecake Preheat oven to 350°. Soften cream cheese at room temperature and add sugar gradually by alternating sugar with 2 eggs at a time. When blended, fold in sour cream. Prepare crumb crust by mixing all ingredients and pack firmly into a 10inch round spring form cake pan.

Add salt and lemon rind. Combine the butter/sugar/egg batter with the sweet dough. Stir in citrons, raisins and nuts. Stir in enough bread flour to make a soft dough and let it rest for 30 minutes. Divide the dough and roll into three long strips. Braid and shape the braid into a wreath. Place on a greased baking sheet and let rise for 30 minutes. Brush with melted butter and bake at 350° for 30 to 40 minutes, or until golden brown. Mix icing ingredients together until thick, smooth and creamy.

Add milk mixture and yeast mixture into the well. Blend flour in with a fork until all ingredients are well mixed. The dough will be sticky. Place dough on a work surface that has been lightly dusted with flour. Work dough with your hands until dough no longer sticks to your hands. ) Place dough in greased bowl. Keep in a warm place and let rise until double. After it has risen, place dough on work surface and roll into a rectangular shape 1/4 inch thick. Brush with melted butter and sprinkle with 35 raisins and cinnamon sugar.

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