English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 203
... loaf , two round loaves baked one on top of the other , the top one always being smaller than the bottom one . This loaf , like all our hand - moulded bread , was baked on the floor of the old brick oven of the cottage , the farmhouse ...
... loaf , two round loaves baked one on top of the other , the top one always being smaller than the bottom one . This loaf , like all our hand - moulded bread , was baked on the floor of the old brick oven of the cottage , the farmhouse ...
Page 277
... loaf . ( If you have used the method of proving the loaf upside down in a bowl , simply invert it on to the baking sheet . ) With a sharp knife or scissors make three deepish cuts , one right across the loaf , the other two from the ...
... loaf . ( If you have used the method of proving the loaf upside down in a bowl , simply invert it on to the baking sheet . ) With a sharp knife or scissors make three deepish cuts , one right across the loaf , the other two from the ...
Page 287
... loaf , make a small cross - shaped cut , as for a Coburg , approximately 11⁄2 inches across . Now flatten , slightly , the base of the topknot and perch it on the bottom loaf . The flattening of the two pieces of dough is the absolutely ...
... loaf , make a small cross - shaped cut , as for a Coburg , approximately 11⁄2 inches across . Now flatten , slightly , the base of the topknot and perch it on the bottom loaf . The flattening of the two pieces of dough is the absolutely ...
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