Издательство: | Книга по требованию |
Дата выхода: | июль 2011 |
ISBN: | 978-6-1321-3709-8 |
Объём: | 76 страниц |
Масса: | 135 г |
Размеры(В x Ш x Т), см: | 23 x 16 x 1 |
High Quality Content by WIKIPEDIA articles! Pain brie is a traditional Normandy bread. Its name comes from the pounding of the dough, as "brie" is derived from the Old Norman verb brier, meaning "to pound". The preparation includes a long kneading period and a beating of the dough, which tightens it, producing a heavy, yeasted bread with a tight crumb.The name "brie" was once believed to have come about because the bread was thought to have been kneaded with Brie (cheese).Bread is a staple food prepared by cooking a dough of flour and water and possibly more ingredients. Doughs are usually baked, but in some cuisines breads are steamed, fried, or baked on an unoiled skillet.
Данное издание не является оригинальным. Книга печатается по технологии принт-он-деманд после получения заказа.