|Sherry (Faber Books on Wine)|
|by Julian Jeffs|
Tells the history of sherry, stretching from Chaucer's wine of Lepe, through Shakespeare's sherris-sack, to the sherry of today.
Results 1 - 10 of 414 for hard roll
In a saucepan ... Divide into 16-18 rolls. First, shape ... until golden brown. Rolls should sound hollow when tapped on the bottom. Cool on wire rack.
Dissolve yeast in ... To ensure a hard crust, place pan with boiling water in bottom of oven during baking. Serve warm with jam, or cold. A German staple.
Sprinkle yeast in ... Let rest 20 minutes. Then shape in rolls, let rise until dough doubles. Then bake at 400 degrees for about 20 minutes or until done.
Bake at 425 degrees for 12-14 minutes.
Brown ground beef. ... deep slits into 8 hard rolls. Top with strips of American cheese. Fold wrap with aluminum foil. Bake at 400 degrees for 15 minutes.
Sift flour, salt and 2 tablespoons of the sugar into a mixing bowl. Dissolve yeast in 1/3 cup warm potato water. Add yeast to flour mixture. Add oil ...
Combine yogurt, green ... refrigerate. Cut sandwich rolls in half crosswise; ... tomato; top with tuna, dividing equally. Makes 6 servings, 146 calories each.
Wash chicken under ... matzos or bread rolls in lukewarm water, ... small amount of broth and whisk in some Wondra or all purpose flour to make a pan gravy.
Split rolls crosswise. Combine butter ... oven for another 2 minutes. Recipe may be used for submarine rolls or large Italian or French bread loaves, too.
Arrange lettuce on serving platter. Top with remaining ingredients except dressing. Drizzle with dressing.
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