English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
À l'intérieur du livre
Résultats 1-3 sur 91
Page 60
... household breadmakers . Although the company supply their own recipes to the bakers , who are supposed to adhere to them , bought granary bread does inevitably vary from baker to baker , a circumstance which leads the public - as indeed ...
... household breadmakers . Although the company supply their own recipes to the bakers , who are supposed to adhere to them , bought granary bread does inevitably vary from baker to baker , a circumstance which leads the public - as indeed ...
Page 61
... household flour making ' bread of an edible nature ' . In the Midlands and the north of England , where home bread- making and yeast cookery generally have never died out , it is easier to find bread flour than in other parts of the ...
... household flour making ' bread of an edible nature ' . In the Midlands and the north of England , where home bread- making and yeast cookery generally have never died out , it is easier to find bread flour than in other parts of the ...
Page 331
... household loaf the manchet was hardly more than a large roll and not considered a sufficient allowance of bread for one person at one meal . Indeed it was only the special part of the breakfasts and suppers of the rich . Here , in 1512 ...
... household loaf the manchet was hardly more than a large roll and not considered a sufficient allowance of bread for one person at one meal . Indeed it was only the special part of the breakfasts and suppers of the rich . Here , in 1512 ...
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