Label
All
0
Clear all filters
Appears in
The Pink Whisk Guide to Bread Making

By Ruth Clemens

Published 2013

  • About
Fat in a dough will produce a loaf with a finer texture and will help with the keeping quality when baked. It can be added as butter, eggs, vegetable, sunflower or olive oil. Recipes in this book use salted butter. Eggs are free-range and always large, and when used in high proportions, such as in Brioche, the dough will need longer to rise.

Part of

Spotted a problem? Let us know!

The licensor does not allow printing of this title