Easy Home Baking
40 Cakes, Cookies and Breads Anyone Can Make
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What you get
- 40 complete recipes: cakes, muffins, scones, cookies, bars and breads
- Grams and cups for every ingredient, Celsius and Fahrenheit for every oven
- Baking basics explained simply: measuring, leavening, doneness
- Common mistakes boxes so your bakes rise and stay moist
- Yeast and no-yeast breads, including a crusty no-knead loaf
- Four essential frostings and a storing and freezing guide
- A four-week plan to go from nervous beginner to confident baker
Easy Home Baking is a friendly, practical guide for anyone who wants to bake well without fuss. It gives you 40 beginner-friendly recipes that use everyday ingredients and simple methods, with weights in grams and cups for every ingredient and clear oven temperatures in Celsius and Fahrenheit.
You get ten cakes and loaves (from banana bread and lemon drizzle to a one-bowl chocolate cake and a five-minute mug cake), six muffins and scones, ten cookies, four bars and brownies, and ten breads, including pan flatbreads, soda bread, focaccia, dinner rolls, cinnamon rolls and a crusty no-knead loaf.
Before the recipes, a short basics chapter explains the few things that really matter: measuring flour correctly, what baking powder, soda and yeast actually do, how to tell when a bake is done, and the common mistakes that cause sunken cakes and flat cookies. You also get four essential frostings, a storing and freezing table, and a four-week plan to build your confidence.
Contents
- Welcome: You Can Bake
- Baking Basics That Make Everything Work
- Cakes and Loaves
- Muffins and Scones
- Cookies
- Bars and Brownies
- Breads
- Frostings, Storing and Freezing
- Your Baking Plan
Read a sample
The most common reason for dry, heavy bakes is too much flour. If you use cups, never scoop the cup straight into the bag; that packs in extra flour. Instead, stir the flour, spoon it lightly into the cup and level the top with the back of a knife. One cup of flour measured this way weighs about 125 g. Always preheat the oven fully, for at least 15 minutes, and bake on the middle shelf unless told otherwise. Many ovens run hot or cold; an oven thermometer will tell you the truth. Baking powder makes cakes and muffins rise. It contains its own acid, so it works on its own. Baking soda is about three to four times stronger and needs an acid in the recipe, such as buttermilk, yogurt, brown sugar, bananas or cocoa. Do not swap one for the other. Room-temperature butter and eggs blend smoothly and trap air. Take them out 30 to 60 minutes ahead. In a hurry, put eggs in a bowl of warm water for 5 minutes. Start checking your bake about five minutes before the shortest time given. Every oven is different, and yours will soon feel familiar.
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