War Economy in Food With Suggestions And Recipes for Substitutions in the Plann
War Economy in Food With Suggestions And Recipes for Substitutions in the Plann
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In our eReader you can find the full English version of the book. Read War Economy in Food With Suggestions And Recipes for Substitutions in the Plann 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 Economy in Food With Suggestions And Recipes for Substitutions in the Plann
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, until double in bulk. Then shape into a loaf, cover and let rise in the pan until double in bulk. Bake 50 to 60 minutes, starting in a hot oven (450 F. ) and lowering the temperature gradually at the end of 10 minutes. A pan of water set in the oven 1 More if needed.
2 The long process usually produces . Better results in this bread.
18 WAR ECONOMY IN FOOD.
will keep the air moist and give a soft brown crust. If the pan of water is not used the temperature should be lower (425 F. ).
SHORT PRO...CESS.
Cook the corn meal in H/4 cups of liquid, cool to about 90 F. , add the yeast softened in the remaining 14 cup of liquid (or the liquid yeast) and flour to make a stiff dough. Proceed from this point as directed above.
BREAD MIXER.
In following either of these methods any of the commercial bread mixers may be used.
OATMEAL BREAD. 1 cup liquid. 1% teaspoons salt. 1 cup rolled oats.
% to % yeast cake, softened in *4 cup lukewarm water. 2% cups flour.
LONG PROCESS.
Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl.
What to read after War Economy in Food With Suggestions And Recipes for Substitutions in the Plann?
You can find similar books in the "Read Also" column, or choose other free books by United States Food Administration to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
, until double in bulk. Then shape into a loaf, cover and let rise in the pan until double in bulk. Bake 50 to 60 minutes, starting in a hot oven (450 F. ) and lowering the temperature gradually at the end of 10 minutes. A pan of water set in the oven 1 More if needed.
2 The long process usually produces . Better results in this bread.
18 WAR ECONOMY IN FOOD.
will keep the air moist and give a soft brown crust. If the pan of water is not used the temperature should be lower (425 F. ).
SHORT PRO...CESS.
Cook the corn meal in H/4 cups of liquid, cool to about 90 F. , add the yeast softened in the remaining 14 cup of liquid (or the liquid yeast) and flour to make a stiff dough. Proceed from this point as directed above.
BREAD MIXER.
In following either of these methods any of the commercial bread mixers may be used.
OATMEAL BREAD. 1 cup liquid. 1% teaspoons salt. 1 cup rolled oats.
% to % yeast cake, softened in *4 cup lukewarm water. 2% cups flour.
LONG PROCESS.
Scald the liquid, add salt and pour it over the rolled oats in a bread mixer or mixing bowl.
What to read after War Economy in Food With Suggestions And Recipes for Substitutions in the Plann?
You can find similar books in the "Read Also" column, or choose other free books by United States Food Administration to read onlineMoreLess
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