The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page 64
... quarter of an hour sooner after it is completed . The oven should be hotter ; the bread should be left in it forty - five minutes , instead of an hour , as in ordi- nary cases ; and it ought not to be given out for consumption until two ...
... quarter of an hour sooner after it is completed . The oven should be hotter ; the bread should be left in it forty - five minutes , instead of an hour , as in ordi- nary cases ; and it ought not to be given out for consumption until two ...
Page 86
... quarters , and will make a loaf of two pounds and three ounces . A quartern ( or half - gallon ) weighs three pounds and a half , and will make a loaf of four pounds and six ounces weight . A gallon ( or half - stone ) of flour contains ...
... quarters , and will make a loaf of two pounds and three ounces . A quartern ( or half - gallon ) weighs three pounds and a half , and will make a loaf of four pounds and six ounces weight . A gallon ( or half - stone ) of flour contains ...
Page 121
... quarters of a pint of luke - warm milk and water , or in sultry weather , with cold liquid instead . The manner in which this is to be further managed , is fully explained in the receipt for " Rolls cold - made . " A batter - sponge for ...
... quarters of a pint of luke - warm milk and water , or in sultry weather , with cold liquid instead . The manner in which this is to be further managed , is fully explained in the receipt for " Rolls cold - made . " A batter - sponge for ...
Page 129
... quarter each . There are two ways , as I have already stated , of making the dough . If you are sure of the good- ness of the yeast you use , it will not much matter which of them you follow . The quickest and easiest mode is to wet it ...
... quarter each . There are two ways , as I have already stated , of making the dough . If you are sure of the good- ness of the yeast you use , it will not much matter which of them you follow . The quickest and easiest mode is to wet it ...
Page 130
... quarters of a pint , or even a whole pint , of just warm milk and water , or water only , though even a very little milk will much improve the bread . To have it quite free from lumps , you must pour in the liquid by spoonfuls just at ...
... quarters of a pint , or even a whole pint , of just warm milk and water , or water only , though even a very little milk will much improve the bread . To have it quite free from lumps , you must pour in the liquid by spoonfuls just at ...
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The English Bread-Book; for Domestic Use, Adapted to Families of Every Grade ... Eliza Acton No preview available - 2013 |
Common terms and phrases
acid AFRICAN WANDERINGS alum amongst Author bakers better bread-making brewers brick oven bushel cakes cheaper Edition cloth coloured Comprising Containing corn DAVID WOOSTER Dictionary dough Edinburgh Review Encyclopędia England English Engravings enlarged entirely fermentation fire flavour flour gallon German yeast gluten grain half heat History Illustrations improved ingredients JOHN kneaded left to rise light liquid loaf loaves London MACAULAY'S ESSAYS maize Maps MARQUIS DE CUSTINE meal milk and water mixed Moore's morocco muriatic acid nature numerous nutritious ounce oven Paris perfectly pint Plates portion Portrait Post 8vo pound of flour prepared price 21s price 58 quantity quarter quarts receipt render revised Robert Southey Rolland Royal Sally Lunn salt Second Edition Sketches soda spoon Square crown 8vo stirred sufficient tartaric acid Third Edition THOMAS BABINGTON MACAULAY tion Vignette vols warm wheat wholesome Wood Woodcuts
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