English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 273
... tsp salt , more or less ; 3 tsp unrefined sugar , honey , or molasses ; 3 level tsp dry yeast ( or 1 oz fresh ) . ( This dough is damper than that on page 269 , which you will see . ) ' Method : - ' Mix the salt with the flour ( in very ...
... tsp salt , more or less ; 3 tsp unrefined sugar , honey , or molasses ; 3 level tsp dry yeast ( or 1 oz fresh ) . ( This dough is damper than that on page 269 , which you will see . ) ' Method : - ' Mix the salt with the flour ( in very ...
Page 412
... tsp salt ; a little under 2 cups each of warm milk and water ; a little fat for the pan . Put the oatmeal and the wheatmeal into a bowl with the salt . Cream the yeast with a little of the warm milk and water mixture . Stir it into the ...
... tsp salt ; a little under 2 cups each of warm milk and water ; a little fat for the pan . Put the oatmeal and the wheatmeal into a bowl with the salt . Cream the yeast with a little of the warm milk and water mixture . Stir it into the ...
Page 463
... salt for the filling : 2 oz lard 2 oz sugar 2 oz currants ' U.S. equivalents for the dough : 12 cups or so unbleached flour ; § cup milk ; oz yeast ( 1 tsp dry ) ; 1 tsp sugar ; 1 egg ; pinch salt . For filling : 4 tbsp pure lard ( see ...
... salt for the filling : 2 oz lard 2 oz sugar 2 oz currants ' U.S. equivalents for the dough : 12 cups or so unbleached flour ; § cup milk ; oz yeast ( 1 tsp dry ) ; 1 tsp sugar ; 1 egg ; pinch salt . For filling : 4 tbsp pure lard ( see ...
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