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Knead begins with a section of tools and prime conditions for kneading, including essential advice on prepping surfaces for kneading and choosing the proper raising agent. It then imparts the components of technique so that cooks will know how easy this base for recipes truly is. The section on technique is rich with tips on how the kneading affects baking times, and it teaches the skill of timing, essential for creating simple to elaborate dishes and sides, whether cooks are kneading or not. Based in technique, this book provides 75 mouth-watering recipes for breads, pastas, and pastries so cooks can gain confidence in the careful skill of kneading. .
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This digital document is an article from Quick Frozen Foods International, published by Thomson Gale on April 1, 2006. The length of the article is 961 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: It's what's inside that counts for sales when it comes to frozen bread products: sandwiches, subs and breakfast croissants are hot. So are artisanal baguettes, boules and whole grain garlic breads. Overall category sales, however, down by -2.4%.
Author: Sharon J. Wishnow
Publication:Quick Frozen Foods International (Magazine/Journal)
Date: April 1, 2006
Publisher: Thomson Gale
Volume: 47 Issue: 4 Page: 80(3)

Distributed by Thomson Gale.
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