Gail's Artisan Bakery Cookbook: the stunningly beautiful cookbook from the ever-popular neighbourhood bakery

£13
FREE Shipping

Gail's Artisan Bakery Cookbook: the stunningly beautiful cookbook from the ever-popular neighbourhood bakery

Gail's Artisan Bakery Cookbook: the stunningly beautiful cookbook from the ever-popular neighbourhood bakery

RRP: £26.00
Price: £13
£13 FREE Shipping

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Description

GAIL’s will encourage you to try your hand at a basic foolproof bloomer, bake a satisfying sourdough, create morning muffins and pastries, bold salads, flavoursome pies, appetizing tarts and sandwiches, easy afternoon biscuits and cakes, and finally cook delicious savoury meals and desserts for supper. The book isn’t about an abstract idea of creating the perfect cake or loaf, it’s about unleashing your creativity and discovering the pleasure that I’ve found in baking. The story begins with a few common ingredients and ends with a huge sense of satisfaction. Allow yourself to be open to surprise and ‘happy accidents’. The perfect loaf won’t appear to be the most beautiful one though. Sometimes the most misshapen, weird looking croissant on the tray is the tastiest one, I say. This abundant recipe book brings the spirit of GAIL’s alive. It starts with the essential how-to’s of mixing, kneading and shaping loaves before going on to offer over 100 varied savoury and sweet recipes inspired by the simplicity of cooking good bread and all the delicious mealtime possibilities around it.

Tip on to a lightly oiled work surface (you don't want to add more flour to the mixture) and knead for five minutes – it will be very soft at first, but persevere. A dough scraper is useful here. Wipe out the bowl, oil it lightly, then return the dough to the bowl. Cover and leave somewhere draught-free and not too cold for 30 minutes. (A cold oven, with a bowl of hot water on the base, is a good place.) Roll the dough out on the lightly floured surface to a rectangle roughly 35 x 25cm. Smear the filling out across the dough (it's easiest to use your hands for this), then, starting from one of the long edges, roll the dough up tightly like a swiss roll. Position it on its seam, and cut into seven slices.

Simply divided into Baker’s Essentials, Bread, Breakfast, Lunch, Tea and Supper, the GAIL’s Cookbook includes: Meanwhile, make the filling by beating together all the ingredients until soft and easily spreadable. Grease a tall, 23cm cake tin.

Since opening the first GAIL’s in 2005, the team behind London’s most inviting artisan bakery has been on a mission to bring high-quality, handmade bread and delicious vibrant food to local communities. In this, their first, stunning cookbook, GAIL’s take us through the day with inventive, fresh recipes.Mix together all the dry ingredients in a large bowl. When the milk is warm rather than hot, make a well in the middle of the dry ingredients and add the egg. Stir in, then strain in the milk and stir together to make a soft dough which comes away from the edge of the bowl. Put the milk in a small pan, add the cardamom seeds and bring to just below the boil. Take off the heat, stir in the butter and leave to infuse until it is just warm.



  • Fruugo ID: 258392218-563234582
  • EAN: 764486781913
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