English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 197
... loaves is concerned . There are bakery - plant white loaves wrapped and sliced , or wrapped and un- sliced . There are white loaves made in round shapes and cylindrical shapes , occasionally in cottage shapes , and of course in tins ...
... loaves is concerned . There are bakery - plant white loaves wrapped and sliced , or wrapped and un- sliced . There are white loaves made in round shapes and cylindrical shapes , occasionally in cottage shapes , and of course in tins ...
Page 199
... loaves , according to the manner in which the bread rises above the top of the tin , and whether the crust has been left by the baker to form in a plain domed shape or whether it has been cut along the centre to allow out- ward ...
... loaves , according to the manner in which the bread rises above the top of the tin , and whether the crust has been left by the baker to form in a plain domed shape or whether it has been cut along the centre to allow out- ward ...
Page 229
... loaves and halfpenny loaves and that the latter were tied to the troy weight of the bread in such a way that if , say , 24 loaves weighing 30 shillings each ( 2 lb ) were selling for 20 half- pennies , then they were reckoned to be ...
... loaves and halfpenny loaves and that the latter were tied to the troy weight of the bread in such a way that if , say , 24 loaves weighing 30 shillings each ( 2 lb ) were selling for 20 half- pennies , then they were reckoned to be ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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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