Real bread
1980
Baylis, Maggie | Castle, Coralie
Abstract: Techniques in the art and craft of breadmaking are presented in a no-fail guide for the home baker. Following a description of bread ingredients and baking equipment, basic steps for breadmaking are outlined: reading the recipe; mobilizing ingredients; readying pans and oven; weighing and measuring; stirring and mixing; kneading; letting dough rise; shaping loaves; baking; and testing and cooling the finished bread. Recipes for over 200 breads of all kinds are featured. A glossary of breadmaking terms is included. (nm).
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Este registro bibliográfico ha sido proporcionado por National Agricultural Library