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If using the wolf template, cut it out. Transfer dough to prepared pan. Using wet hands, pat dough to a 15x9" oval, making sure dough is smooth and an even thickness.
Chapters follow the process of making bread: fermentation, mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.") Volume 4: Recipes I ("Each chapter is divided by types of breads. Volume 4 includes recipes for Lean breads, Enriched breads, and Rye and Whole Grain breads.")
Place the template at the end of the article, before any stub templates. If there are existing templates in the article, place this one after the older templates. See also
Place the template at the end of the article, before any stub templates. If there are existing templates in the article, place this one after the older templates. See also
Place the template at the end of the article, before any stub templates. If there are existing templates in the article, place this one after the older templates. See also
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[[Category:Bread templates]] to the <includeonly> section at the bottom of that page. Otherwise, add <noinclude>[[Category:Bread templates]]</noinclude> to the end of the template code, making sure it starts on the same line as the code's last character.
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