War-Time Breads And Cakes
War-Time Breads And Cakes
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In our eReader you can find the full English version of the book. Read War-Time Breads And Cakes Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book War-Time Breads And Cakes
What reading level is War-Time Breads And Cakes book?
To quickly assess the difficulty of the text, read a short excerpt:
Rice Flour Bread (one loaf) USE one half the whole wheat sponge. Use the other half for a loaf of rye bread.
Cooked Rice Bread (1) ADD two cups of cooked rice to the whole wheat sponge. Mix well. Add whole wheat flour to make a stiff dough, and proceed as for whole wheat bread.
BREADS MADE WITH YEAST 21 Cooked Rice Bread (2) WHEN the potato sponge has risen well add one quart of cooked rice, one teaspoonful of salt, and enough whole wheat flour to make a very stiff dough. Work well, and let it ...rise to double its bulk. Make into loaves, and when it has half doubled its bulk, bake.
English Rice Muffins TAKE out a pint of dough from the rice bread made from potato sponge before the whole amount of flour is added, while the dough is very soft. Add one tablespoonful of shorten- ing and let it rise. Put it on the ice till ready to use, and then bake on the griddle as di- rected for rye crumpets.
Sweet Potato Bread ADD two cups of boiled and mashed sweet potato to the whole wheat sponge and whole wheat flour to make a dough.
What to read after War-Time Breads And Cakes?
You can find similar books in the "Read Also" column, or choose other free books by Amy L Amy Littlefield Handy to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Rice Flour Bread (one loaf) USE one half the whole wheat sponge. Use the other half for a loaf of rye bread.
Cooked Rice Bread (1) ADD two cups of cooked rice to the whole wheat sponge. Mix well. Add whole wheat flour to make a stiff dough, and proceed as for whole wheat bread.
BREADS MADE WITH YEAST 21 Cooked Rice Bread (2) WHEN the potato sponge has risen well add one quart of cooked rice, one teaspoonful of salt, and enough whole wheat flour to make a very stiff dough. Work well, and let it ...rise to double its bulk. Make into loaves, and when it has half doubled its bulk, bake.
English Rice Muffins TAKE out a pint of dough from the rice bread made from potato sponge before the whole amount of flour is added, while the dough is very soft. Add one tablespoonful of shorten- ing and let it rise. Put it on the ice till ready to use, and then bake on the griddle as di- rected for rye crumpets.
Sweet Potato Bread ADD two cups of boiled and mashed sweet potato to the whole wheat sponge and whole wheat flour to make a dough.
What to read after War-Time Breads And Cakes?
You can find similar books in the "Read Also" column, or choose other free books by Amy L Amy Littlefield Handy to read onlineMoreLess
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