English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 257
... bowl . Form it into a ball , sprinkle it with flour . Cover the bowl with a sheet of polythene and the dish or plate , which should have been left warming in the oven . By this means both the bowl and the cover are warm , the dough ...
... bowl . Form it into a ball , sprinkle it with flour . Cover the bowl with a sheet of polythene and the dish or plate , which should have been left warming in the oven . By this means both the bowl and the cover are warm , the dough ...
Page 304
... bowl , which must , it goes without saying , be heat resistant . I use an English earthenware bowl unglazed on the outside , and with an interior dark brown or white glaze . These bowls are made at the Devon pottery of Brannams at ...
... bowl , which must , it goes without saying , be heat resistant . I use an English earthenware bowl unglazed on the outside , and with an interior dark brown or white glaze . These bowls are made at the Devon pottery of Brannams at ...
Page 305
... bowl and leave it to rise for the second time . About 5 minutes before you intend baking the loaf reshape it and cut or slash it in the way you prefer ; as soon as the cuts open , replace the bowl or pot , and put all into the oven ...
... bowl and leave it to rise for the second time . About 5 minutes before you intend baking the loaf reshape it and cut or slash it in the way you prefer ; as soon as the cuts open , replace the bowl or pot , and put all into the oven ...
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