Making European Breads
Since 1973, Storey's Country Wisdom Bulletins have offered practical, hands-on instructions designed to help readers master dozens of country living skills quickly and easily. There are now more than 170 titles in this series, and their remarkable popularity reflects the common desire of country and city dwellers alike to cultivate personal independence in everyday life.
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1/2 teaspoon 1A1 cup warm achieved a proper Bake for 25 baking pan baking sheet baking soda black pepper board and knead bowl with butter bread pan Broil brown sugar Bruschetta butter or oil Ciabatta cold water combine the flour confectioner's sugar cool cornmeal cubes cup warm water cups white flour cups whole-wheat flour Egg wash European breads Extra-virgin olive oil floured board Focaccia Fondue food processor garlic bread Gorgonzola graham flour Grease the surface greased bowl Herbed Bread inches large bowl let it rise Let the dough liquid loaf French Bread loaves melted milliliters mixture and mix molasses onion oysters package dry yeast pastry place to rise PORTUGUESE SWEET BREAD Preheat the oven Proof the yeast proofed yeast proper dough pumpernickel Punch rack remove roughly doubled rye flour salad seeds optional semolina slices Soda Bread Sprinkle stir tablespoon salt tablespoons butter tarragon tomato warm place yeast mixture