English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 281
... mixed the dough and kneaded it very well , cover it and leave it at cool room temperature - say 60 ° to 65 ° F , 15 ... mixed or , with an appropriate quantity of extra mixing liquid , at the end of the first rising period . This ...
... mixed the dough and kneaded it very well , cover it and leave it at cool room temperature - say 60 ° to 65 ° F , 15 ... mixed or , with an appropriate quantity of extra mixing liquid , at the end of the first rising period . This ...
Page 458
... mixed with 1 or 2 tbsp rose water ; 1 cup butter ( 2 sticks ) ; 1 nutmeg grated , or 3 tsp mixed pudding spice ; 6 tbsp light sherry . Put the flour , salt and sugar into an extra large mixing bowl and put it to warm in the oven for a ...
... mixed with 1 or 2 tbsp rose water ; 1 cup butter ( 2 sticks ) ; 1 nutmeg grated , or 3 tsp mixed pudding spice ; 6 tbsp light sherry . Put the flour , salt and sugar into an extra large mixing bowl and put it to warm in the oven for a ...
Page 486
... mixed sweet spice - about teaspoon of each - since these too appear to have been traditional flavourings for wiggs ; occasionally an old recipe specifies mixed sweet spice , or nutmeg , mace and cinnamon only , without the caraways . So ...
... mixed sweet spice - about teaspoon of each - since these too appear to have been traditional flavourings for wiggs ; occasionally an old recipe specifies mixed sweet spice , or nutmeg , mace and cinnamon only , without the caraways . So ...
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