English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 221
... cover , or unless the cover can be raised slightly , allowing air into the crock . This can be achieved by sticking tiny wedges of cork at intervals round the rim of the crock , so that the cover rests on them . On street - market ...
... cover , or unless the cover can be raised slightly , allowing air into the crock . This can be achieved by sticking tiny wedges of cork at intervals round the rim of the crock , so that the cover rests on them . On street - market ...
Page 257
... 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 itself generates its own warmth as the yeast works , and ...
... 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 itself generates its own warmth as the yeast works , and ...
Page 291
... cover it with 1 cups of water . Bring it to the boil , cover the saucepan , leave the rice to cook steadily until the water is absorbed and little holes have formed all over the surface of the rice . While the rice is cooking , weigh ...
... cover it with 1 cups of water . Bring it to the boil , cover the saucepan , leave the rice to cook steadily until the water is absorbed and little holes have formed all over the surface of the rice . While the rice is cooking , weigh ...
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