Beautiful Breads and Fabulous Fillings: The Best Sandwiches by Margaux Sky

By Margaux Sky

Take your bread and sandwich-making to the following point. Margaux Sky, whose paintings Café and Bakery in San Luis Obispo has drawn significant media recognition for her great fare, now stocks the secrets and techniques of her luck. starting with easy white, wheat, and candy bread dough, Sky exhibits you the way to make the easiest breads and sandwiches in the United States.

Just looking in the course of the titles and the materials presents a banquet for the senses, but from her checklist of parts to instructions for practise, readers will imagine, "I can do this!" Her bold mixtures produce those tempting dishes and more:
* Avacoado and Melted Swiss on Salsa Bread
* Roasted Rumble Bumble with Roasted pink Pepper Sauce on Honey Nut Wheat Bread
* TBLT on Horseradish Parmesan Bread
* And the "O" Special-Curried poultry on highly spiced Pepper Jack Bread

In Beautiful Breads and outstanding Fillings, you'll locate over one hundred fifty full-color pictures and over one hundred forty recipes for those easily divine loaves, sandwiches, fillings, and accompaniments. Margaux's wonderful mixtures of flavors and textures can have your pals and relations clamoring for more.

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Extra resources for Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America

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With most doughs, shaping with a spring-release ice cream scoop is as easy as dropping with a spoon, but it lends a more uniform, rounded look. You’ll notice that directions always specify using a 11⁄4-inch-, 11⁄2-inch-, or a 2-inch-diameter scoop. While these sizes may sound similar, they aren’t—the 11⁄4-inch scoop produces fairly small cookies, the 11⁄2-inch scoop produces mediumsize cookies, and the 2-inch, very large ones. If you bake cookies a lot, consider investing in sturdy spring-loaded scoops in these sizes.

Vigorously stir the brown sugar into the butter until well blended, mashing out any sugar lumps with the back of the spoon. Vigorously stir in the egg, vanilla, and salt until the mixture is well blended. Stir in the 2 cups plus 1 tablespoon flour and morsels just until evenly incorporated. If the dough is very soft, stir in 1 more tablespoon flour. Drop the dough by heaping 1-tablespoon measuring spoons, spacing about 21⁄2 inches apart on the baking sheets. ) With greased fingertips, pat down the tops to even the mounds slightly.

Tip A little espresso or coffee powder is incorporated to add depth to the chocolate flavor but it doesn't stand out enough to warrant calling these mocha cookies. 50 Simply Sensational Cookies ONE-BOWL BIG CHOCOLATE–CHOCOLATE CHIP COOKIES These big, tender-chewy chocolate cookies take a pound of chocolate morsels—that’s about 800 chips, in case you’re counting! Most are used whole—folded in—but some are melted in to enrich the dough. The easy one-bowl mixing yields decidedly crispy-chewy cookies.

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