The English Bread-book for Domestic Use, Adapted to Families of Every Grade, Etc |
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Page 116
Eliza Acton. half a pint of solid yeast . Rather less will usually be found sufficient when German yeast is used . One bushel flour ; twelve quarts ( three gallons , exact measure ) water ; or , to each peck or stone of flour , three ...
Eliza Acton. half a pint of solid yeast . Rather less will usually be found sufficient when German yeast is used . One bushel flour ; twelve quarts ( three gallons , exact measure ) water ; or , to each peck or stone of flour , three ...
Page 121
... 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 very light ...
... 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 very light ...
Page 130
... 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 the beginning ...
... 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 the beginning ...
Page 131
... pint and a quarter will be required altogether for the quartern of bread , so if three quarters of a pint was mixed with the yeast at first , there will be half a pint to add . Sometimes a little more will be needed ; but be always ...
... pint and a quarter will be required altogether for the quartern of bread , so if three quarters of a pint was mixed with the yeast at first , there will be half a pint to add . Sometimes a little more will be needed ; but be always ...
Page 133
... pint of warm milk and water , or of water only , may be stirred gradually to the yeast , which should then be poured into the middle of the flour , and worked with it into a stiff batter with a spoon K 3 SECT . IV . ] 133 DIRECTIONS TO ...
... pint of warm milk and water , or of water only , may be stirred gradually to the yeast , which should then be poured into the middle of the flour , and worked with it into a stiff batter with a spoon K 3 SECT . IV . ] 133 DIRECTIONS TO ...
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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 Encyclopædia 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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