English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
À l'intérieur du livre
Résultats 1-3 sur 80
Page 135
... fruit and sugar can be incorporated directly into a dough , as in the hot cross bun and the saffron cake recipes on pp . 477 and 440 respec- tively , or left until the ... fruits specified in the recipes in Dried Fruit , Spices and Sugar 135.
... fruit and sugar can be incorporated directly into a dough , as in the hot cross bun and the saffron cake recipes on pp . 477 and 440 respec- tively , or left until the ... fruits specified in the recipes in Dried Fruit , Spices and Sugar 135.
Page 136
... fruit breads , so anybody who would prefer one , or a mixture , of these , plus perhaps the walnuts favoured by vegetarians , has only to substitute the appropriate quanti- ties of the fruit of their choice . Prunes should be soaked ...
... fruit breads , so anybody who would prefer one , or a mixture , of these , plus perhaps the walnuts favoured by vegetarians , has only to substitute the appropriate quanti- ties of the fruit of their choice . Prunes should be soaked ...
Page 450
... fruit filling . The later version seems to me less interesting , but it is included here because , as in all Florence Jack's recipes , there is useful detail and directions are very clear . Miss Jack was principal of the Edinburgh ...
... fruit filling . The later version seems to me less interesting , but it is included here because , as in all Florence Jack's recipes , there is useful detail and directions are very clear . Miss Jack was principal of the Edinburgh ...
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