English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
À l'intérieur du livre
Résultats 1-3 sur 50
Page 48
... bran , making up the remaining 13 per cent of the grain's content . The bran , a complicated structure , consists of four main layers of skins , each of them providing a part of the fibre considered so important in bread made from stone ...
... bran , making up the remaining 13 per cent of the grain's content . The bran , a complicated structure , consists of four main layers of skins , each of them providing a part of the fibre considered so important in bread made from stone ...
Page 49
... bran , use the water from it called bran tea for making up bread dough , and still use the bran for the horses or pigs . In seventeenth- and eighteenth - century rural France this was common practice , and was feasible , as in England ...
... bran , use the water from it called bran tea for making up bread dough , and still use the bran for the horses or pigs . In seventeenth- and eighteenth - century rural France this was common practice , and was feasible , as in England ...
Page 80
... bran usually eat it in the form of breakfast cereal . If extra bran is needed for bread , it is to be bought in health - food shops . Were one stuck with nothing but tasteless soft white flour with which to make bread , bran would be ...
... bran usually eat it in the form of breakfast cereal . If extra bran is needed for bread , it is to be bought in health - food shops . Were one stuck with nothing but tasteless soft white flour with which to make bread , bran would be ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
21 autres sections non affichées
Autres éditions - Tout afficher
Expressions et termes fréquents
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