Betty Crocker the Big book of Bread (Betty Crocker Big Book)
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In our eReader you can find the full English version of the book. Read Betty Crocker the Big book of Bread (Betty Crocker Big Book) 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 Betty Crocker the Big book of Bread (Betty Crocker Big Book)
What reading level is Betty Crocker the Big book of Bread (Betty Crocker Big Book) book?
To quickly assess the difficulty of the text, read a short excerpt:
Stir in half of the flour, 1 teaspoon oil, ½ teaspoon salt and the sugar. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
2 Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours. (If dough should doubl...e in size during refrigeration, gently push fist into dough to deflate.) 3 Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Using floured fingers, press dough into 12-inch round on cookie sheet or pat in pizza pan. Press dough from center to edge so edge is slightly thicker than center.
4 Cut cheese into ¼-inch slices. Place cheese on dough to within ½ inch of edge. Arrange tomatoes on cheese.
What to read after Betty Crocker the Big book of Bread (Betty Crocker Big Book)?
You can find similar books in the "Read Also" column, or choose other free books by Betty Crocker to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Stir in half of the flour, 1 teaspoon oil, ½ teaspoon salt and the sugar. Stir in enough of the remaining flour to make dough easy to handle. Place dough on lightly floured surface. Knead 10 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover and let rise in warm place 20 minutes.
2 Gently push fist into dough to deflate. Cover and refrigerate at least 2 hours but no longer than 48 hours. (If dough should doubl...e in size during refrigeration, gently push fist into dough to deflate.) 3 Move oven rack to lowest position. Heat oven to 425°F. Grease cookie sheet or 12-inch pizza pan with oil. Using floured fingers, press dough into 12-inch round on cookie sheet or pat in pizza pan. Press dough from center to edge so edge is slightly thicker than center.
4 Cut cheese into ¼-inch slices. Place cheese on dough to within ½ inch of edge. Arrange tomatoes on cheese.
What to read after Betty Crocker the Big book of Bread (Betty Crocker Big Book)?
You can find similar books in the "Read Also" column, or choose other free books by Betty Crocker to read onlineMoreLess
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