Vienna Bread Instructions And Recipes
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In our eReader you can find the full English version of the book. Read Vienna Bread Instructions And Recipes 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 Vienna Bread Instructions And Recipes
What reading level is Vienna Bread Instructions And Recipes book?
To quickly assess the difficulty of the text, read a short excerpt:
Yeast.
17 Ibs. Flour, 62 F. 3 ozs. Salt.
2 ozs. Sugar (or yeast food).
Take i pt. Of the liquor, dissolve the sugar in it, crumble down the yeast into it and give a stir round. Set this aside while you prepare the flour, and weigh the salt ; then make up the liquor to a gallon, stir 38 VIENNA BREAD.
in the salt, and get the whole lot of ingredients into dough in the shortest possible time. Afterwards lay aside for one hour, fold up, and lay aside again for 45 minutes ; fold up again at this sta...ge and in a further 45 minutes scale, and make up in from 40 to 50 minutes. This is a most excel- lent short system, and is easily split up into quarts, I qrt. Being one-fourth of the above dough, which will yield (without additions of any kind) at least 6| Ibs. Dough. The following is a still shorter system, but on a regular commercial basis : STRAIGHT DOUGH, 2 HOURS (Xo. 8).
i gall, water, 106 F. 10 ozs. Yeast.
17 Ibs. Flour, 64 F. 3 \ ozs. Salt.
3 ozs. Sugar (or yeast food).
Dissolve the yeast and half the sugar in about a pint of the water (106 F.
What to read after Vienna Bread Instructions And Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Charles Scott to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Yeast.
17 Ibs. Flour, 62 F. 3 ozs. Salt.
2 ozs. Sugar (or yeast food).
Take i pt. Of the liquor, dissolve the sugar in it, crumble down the yeast into it and give a stir round. Set this aside while you prepare the flour, and weigh the salt ; then make up the liquor to a gallon, stir 38 VIENNA BREAD.
in the salt, and get the whole lot of ingredients into dough in the shortest possible time. Afterwards lay aside for one hour, fold up, and lay aside again for 45 minutes ; fold up again at this sta...ge and in a further 45 minutes scale, and make up in from 40 to 50 minutes. This is a most excel- lent short system, and is easily split up into quarts, I qrt. Being one-fourth of the above dough, which will yield (without additions of any kind) at least 6| Ibs. Dough. The following is a still shorter system, but on a regular commercial basis : STRAIGHT DOUGH, 2 HOURS (Xo. 8).
i gall, water, 106 F. 10 ozs. Yeast.
17 Ibs. Flour, 64 F. 3 \ ozs. Salt.
3 ozs. Sugar (or yeast food).
Dissolve the yeast and half the sugar in about a pint of the water (106 F.
What to read after Vienna Bread Instructions And Recipes?
You can find similar books in the "Read Also" column, or choose other free books by Charles Scott to read onlineMoreLess
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