English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 135
... recipes on pp . 477 and 440 respec- tively , or left until the dough has had its first rising as in the spiced cake recipe on pp . 457-9 and the Simnel yeast cake recipe on p . 455. In these cases it is advisable to warm the fruit ...
... recipes on pp . 477 and 440 respec- tively , or left until the dough has had its first rising as in the spiced cake recipe on pp . 457-9 and the Simnel yeast cake recipe on p . 455. In these cases it is advisable to warm the fruit ...
Page 428
... recipes are given , so that , although there may be repetition of the theme , there is little in the amount which will be pro- duced by any given recipe . For some , a recipe based on 31 lb of flour may be too much , for others ...
... recipes are given , so that , although there may be repetition of the theme , there is little in the amount which will be pro- duced by any given recipe . For some , a recipe based on 31 lb of flour may be too much , for others ...
Page 445
... recipe - again there is no fruit - are based on about 12 lb of flour , 2lb of butter , one only of sugar , and 14 eggs . Apart from saffron the only spice is caraway seeds . Reduced to manageable quantities , the Gibson recipe , which ...
... recipe - again there is no fruit - are based on about 12 lb of flour , 2lb of butter , one only of sugar , and 14 eggs . Apart from saffron the only spice is caraway seeds . Reduced to manageable quantities , the Gibson recipe , which ...
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