By Diane Morgan, Joyce Oudkerk Pool

Diane Morgan -- the diva of dips and champion of chips -- has created greater than 50 recipes for everyone's dipping and dunking occasion favorites. visitors will make a beeline for lip-buzzing salsas scooped up with crispy tortilla triangles. Onion dip made up of scratch is even higher with selfmade potato chips. and the way approximately crunchy Parmesan Breadsticks for dunking right into a butternut squash with creme fraiche? uncomplicated "Dip Do-Aheads" make prep paintings a snap, whereas dip advice and simple chip-making suggestions make it more uncomplicated -- and tastier -- than taking a visit to the marketplace for store-bought. permit the social gathering start with Delicious Dips!

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Three-strand loaf—8 oz (225 g) per strand. 3. Knotted rolls, 1½–3 oz (45–85 g) per small strand. SHAPING: 1. Drawings that demonstrate braiding techniques are in Chapter 6 on pp. 96–99. indd 30 BAKING: 1. 330–350°F (165–176°C) or even less if premature browning is an issue; 25–40°F less for rack or convection ovens. 2. When ready (see Chapter 7), load the trays into the oven. No scoring is necessary, and no steam should be used, but remember to egg-wash the loaves a second time just before baking them.

This grain-and-water mix is called a soaker, and any water calculated to be added to the soaker itself is considered separately from the water used to hydrate the flour in bread dough. Some formulas call for a soaker to be added at the start of the mixing process, while others ask you to wait until the end of mixing to minimize any weakening effect the soaker may have on dough structure. indd 25 11/19/08 3:55:43 PM 26 CHAPTER 2 INGREDIENTS AND THEIR EFFECTS ARTISAN BAKER PROFILE Thom Leonard artisan schools of thought, including well-crafted baguettes and expertly made multigrain pain au levain.

At that point, it gradually loses potency until its performance would be described as unpredictable. Active dry yeast was created to help solve the storage and shelf life limitations of fresh yeast. By surrounding live, active cells with dead cells and removing most of their moisture, yeast manufacturers were able to provide a reliable source of yeast activity that could be kept in sealed packages for a year or more after manufacture. Because most of the water is removed from active dry yeast, you only need to use about half the weight of yeast called for in formulas that specify fresh yeast.

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