English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 209
... EARTHENWARE BREAD MOULDS AND POTS In spite of the new tins and the new ovens , which certainly didn't become common until after the middle of the nineteenth century , most householders continued to make their bread as they had always ...
... EARTHENWARE BREAD MOULDS AND POTS In spite of the new tins and the new ovens , which certainly didn't become common until after the middle of the nineteenth century , most householders continued to make their bread as they had always ...
Page 211
... earthenware or china mould which is at all elaborate or patterned is very difficult to use with success unless it is exceptionally well moulded and sharply defined . Curiously enough , although Top left and clockwise : Austrian ...
... earthenware or china mould which is at all elaborate or patterned is very difficult to use with success unless it is exceptionally well moulded and sharply defined . Curiously enough , although Top left and clockwise : Austrian ...
Page 278
... earthenware dish , with sloping sides . The dimensions of the tin I use - it came from Mathews , the bakery suppliers of 214 Borough High Street , London SEI - are 7 inches in diameter , 2 inches deep , and with a capacity of 3 pints or ...
... earthenware dish , with sloping sides . The dimensions of the tin I use - it came from Mathews , the bakery suppliers of 214 Borough High Street , London SEI - are 7 inches in diameter , 2 inches deep , and with a capacity of 3 pints or ...
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