Читать книгу The Art of Making Good Wholesome Bread of Wheat, Oats, Rye, Barley and Other Farinaceous Grains - Friedrich Christian Accum - Страница 2

PRELIMINARY OBSERVATIONS.

HISTORICAL SKETCH OF THE ART OF MAKING BREAD.

Bread Corn ,

The Bread-Fruit.

Sago Bread.

SAGO.

Casava Bread.

TAPIOCA.

Plantain Bread.

Banana Bread.

Bread of Dried Fish.

Bread made of Moss.

Bread made of Earth.

Analysis of Bread Flour.

THEORY OF THE PANIFICATION OF BREAD FLOUR.

Unleavened Bread.

To make Oatmeal Cakes.

Mixed Oatmeal and Pease Bread.

Unleavened Maize Bread.

Unleavened Bean-Flour Bread.

Unleavened Buckwheat Bread.

Unleavened Acorn Bread.

Sea Biscuit.

Leavened Bread,

Leavened Rye Bread.

Hungarian Rye Bread.

Bread made with Yeast.

METHOD OF MAKING WHEATEN BREAD, AS PRACTISED BY THE LONDON BAKERS.

QUANTITY OF BREAD OBTAINABLE FROM A GIVEN QUANTITY OF WHEATEN FLOUR.

Home-made Wheaten Bread.

To make Pan Bread.

Brown Wheaten Bread.

Mixed Wheaten Bread.

Rolls, French Bread, Muffins and Crumpets.

Barley Bread.

Mixed Barley Bread.

Rye Bread.

Turnip Bread.

Rice Bread.

Potatoe Bread.

Potatoe Rolls.

Apple Bread.

Domestic Oven for Baking Bread.

Popular Errors concerning the Quality of Bread.

Laws prohibiting the Adulteration of Bread and Bread Flour.

Economical Application of Yeast.

Economical Preparation of Yeast.

Potatoe Yeast.

Method of Preserving Yeast.