BREAD by Dean Brettschnieder

 
There is nothing quite like the taste and aroma of warm, fresh-out-of-the-oven bread baked in your own kitchen. Bread is the latest book from New Zealand celebrity chef Dean Brettschnieder.  When I met Dean at the launch of his first book (Pie: 80+ Pies and Pastry Delights), he said he thought it would be awesome to release a series of books each focussing on a certain food.  The arrival of Bread sees Dean on the path to achieving this dream. In this irresistible collection of bread recipes, you'll find breads to match any occasion – from savoury to sweet, healthy to festive. Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites.

The book has over 60 recipes (you can check out the one for NYC Sticky Pecan Buns on the Penguin Books website) which have been gorgeously photographed by Aaron McLean.  Dean also shares his expert knowledge of how to make exceptional breads with detailed step-by-step instructions on artisan techniques, plus information on essential ingredients and equipment.

 
I think the book would make a great gift, especially for those guys out there who like baking, because let’s face it, baking bread seems a bit manlier than making pretty little cupcakes.  You will be amazed at the quality, lightness, volume, flavour, crust and crumb of your bread after following Dean's recipes, tips and know how.  The book is out in stores now (RRP $45), so keep an eye out for it and grab yourself a copy.

Sandwiched Salted Caramel Brownie Cookies

I saw a delicious looking picture (similar to mine) pop up in my Facebook newsfeed recently so I followed the link to the Donna Hay website and had to get into the kitchen to give them a go, making a few tweaks along the way. They were better than I imagined, actually I think they are one of the best things I have ever baked!

Ingredients:
350g dark chocolate, chopped
40g unsalted butter
2 eggs
⅓ cup caster sugar
⅓ cup brown sugar
1 teaspoon vanilla extract
⅓ cup plain flour, sifted
¼ teaspoon baking powder, sifted

Salted caramel frosting
¾ cup caster sugar
¼ cup water
½ cup cream
150g unsalted butter, chopped
sea salt flakes, for sprinkling

Method:
Preheat oven to 180°C.
Place 200g of the chocolate and the butter in a small saucepan over low heat and cook, stirring frequently, until melted and smooth.
Set aside. Place the eggs, sugar and vanilla in an electric mixer and whisk for 12-15 minutes or until pale and creamy.
Stir through the flour, baking powder, chocolate mixture and remaining chocolate and allow to stand for 10 minutes.
Drop tablespoonfuls of the mixture onto baking trays lined with non-stick baking paper, allowing room to spread.
Bake for 8–10 minutes or until puffed and cracked. Allow to cool completely on trays.

To make the salted caramel icing, place the sugar and water in a medium saucepan over low heat and stir with a metal spoon until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook, without stirring, for 8–9 minutes or until golden.
Remove from the heat and carefully add the cream and butter. Return the saucepan to the heat and stir until the mixture is smooth.
Refrigerate until completely cool.
Using a hand-held electric whisk, whisk mixture until soft peaks form.
Spread half the cookies with the icing, sprinkle with the salt and sandwich with the remaining cookies.

I do urge you to give them a go! They are simply amazing. Although before I sign off, a couple of tips - make sure you do let the mixture stand, it will thicken and reduce spreading. If your brownie cookies do spread unevenly use a circular cutter to cut down/shape the biscuits while they are still hot out of the oven, you do need them to be a uniform size to sandwich. Also, I made my caramel frosting first as by the time I had made my cookies and let them cool completely I was ready to sandwich.