English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 267
... minutes the dough will have sprung to the top of the tins . Bake the loaves for 50 minutes at the usual temperatures , starting off at 450 ° F , 230 ° C , gas no . 8 for the first 15 minutes , reducing the heat at 15 - minute intervals ...
... minutes the dough will have sprung to the top of the tins . Bake the loaves for 50 minutes at the usual temperatures , starting off at 450 ° F , 230 ° C , gas no . 8 for the first 15 minutes , reducing the heat at 15 - minute intervals ...
Page 305
... minutes before you intend baking the loaf reshape it and cut or slash it in the way you prefer ; as soon as the cuts ... 15 minutes , the crust should be golden , but may still be soft . In this case leave the loaf in the oven for ...
... minutes before you intend baking the loaf reshape it and cut or slash it in the way you prefer ; as soon as the cuts ... 15 minutes , the crust should be golden , but may still be soft . In this case leave the loaf in the oven for ...
Page 397
... 15 minutes , until it has returned to life . Spread the warm filling over it . There should not be too thick a layer . Again leave the prepared pizza for 10 to 15 minutes before putting it into the oven , at the usual temperature for ...
... 15 minutes , until it has returned to life . Spread the warm filling over it . There should not be too thick a layer . Again leave the prepared pizza for 10 to 15 minutes before putting it into the oven , at the usual temperature for ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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bakers bakestone baking powder barley barm batch Bath buns blinis bowl bran bread dough bread flour breadmaking brick oven brioche brown buns butter cake candied peel centre century cheese Cookery Book cooking cottage loaf cover cream crumpets crust currants dough earthenware eggs Eliza Acton English fermentation flavour French bread fruit grain half heat household inches ingredients knead kugelhopf lard lardy cakes lb of flour leave leaven loaf loaves London malt manchet meal method milk and water mill mixed mixture mould muffins nutmeg oatcakes oatmeal ounce oz of yeast oz yeast pancakes pastry peel pint pizza potatoes pound proportion quantity recipe rise rolls round saffron Sally Lunn shape soda bread soft spice spice buns stone strong plain sugar tablespoons tbsp temperature toast tsp dry tsp salt U.S. equivalents unbleached flour watermills weight wheat white flour whole wholemeal yeast 1 tsp