The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page 91
... ; and the fresher yeast is , the smaller will be the quantity of it needed to raise the dough . To purify yeast . — When yeast is either bitter or dark - coloured , it can only be improved PART II . ] YEAST AND OTHER FERMENTS . 91.
... ; and the fresher yeast is , the smaller will be the quantity of it needed to raise the dough . To purify yeast . — When yeast is either bitter or dark - coloured , it can only be improved PART II . ] YEAST AND OTHER FERMENTS . 91.
Page 92
Eliza Acton. or dark - coloured , it can only be improved by copious and repeated washings . It should be well stirred into plenty of cold water and left for at least twelve hours undisturbed , when it will have subsided into a ...
Eliza Acton. or dark - coloured , it can only be improved by copious and repeated washings . It should be well stirred into plenty of cold water and left for at least twelve hours undisturbed , when it will have subsided into a ...
Page 124
... coloured ; and the crust will be firm and crisp , without being thick and hard . Loaves which have been carelessly baked , are sometimes burned in one part , while the dough is scarcely set in another . TO KEEP BREAD . Bread requires ...
... coloured ; and the crust will be firm and crisp , without being thick and hard . Loaves which have been carelessly baked , are sometimes burned in one part , while the dough is scarcely set in another . TO KEEP BREAD . Bread requires ...
Page 177
... coloured , but very nutritious and by no means unpalatable bread , may be made with equal parts of wheat - meal , maize - flour , and rye - flour ; and it will also be cheap as regards the price of the ingredients , and profitable from ...
... coloured , but very nutritious and by no means unpalatable bread , may be made with equal parts of wheat - meal , maize - flour , and rye - flour ; and it will also be cheap as regards the price of the ingredients , and profitable from ...
Page 179
... coloured variety of the vegetable ( if * The French - bean seed , known as haricots blancs , served so abundantly at foreign tables , and very much now in Eng- land also , is not considered , even where it is so much eaten , as well ...
... coloured variety of the vegetable ( if * The French - bean seed , known as haricots blancs , served so abundantly at foreign tables , and very much now in Eng- land also , is not considered , even where it is so much eaten , as well ...
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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
Académie des Sciences acid adulteration alum amongst Author baked bakers best flour better bread-making brewers bushel cakes CHARLES MERIVALE cheaper Edition cloth cold coloured Comprising Containing corn Dictionary dough Encyclopædia England English entirely excellent fermentation fire flavour flour France gallon GEORGE MOORE German yeast gluten grain half heat History hour improvement ingredients JAMES MARTINEAU kilogrammes kneaded kneader labour left to rise less light liquid loaf loaves maize meal milk and water mixed morocco muriatic acid nature numerous nutritious ounce oven Paris perfectly pint Plates polenta portion Portrait and Vignette Post 8vo pound of flour prepared price 21s price 58 proportion quantity quarts receipt render revised ROBERT SOUTHEY Rolland Royal Sally Lunn salt Second Edition soda sponge spoon Square crown 8vo stirred sufficient tartaric acid teaspoonful thick three quarters tion vols warm wheat wheaten wholesome Woodcuts
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