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Most are not, but some (the English muffins) are clearly labeled to be gluten free.

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The only alternative to dried yeast is fresh yeast. There are other raising agents such as baking powder but they would not have the same effect as yeast.

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Same recipe, 300 to 325 degree oven for 50 to 75 minutes.

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Bread that is aged.

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I think France.

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Mealy dough has a finer more tender texture than a flaky pie crust. With the fat or oil more evenly distributed in the flour, the strands of gluten present in the dough are shortened. This results in a dough that is very tender.

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That is the correct spelling of bruschetta, a type of antipasto.

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Fresh bread gets moldy because it is not full of the preservatives that bread in a bag contains. Wet or moist bread obviously molds faster than dry bread,

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wheat flour

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Both appliances provide equally satisfactory results when used properly.

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I say Italy - my family has made it for generations!

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Two slices of bread equals 1 cup of bread cubes.

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Bread requires a Strong Flour and should be mixed completely to make a complete dough. The quantity of water should not be more than required. It should not be allowed to rise more before loading it in oven. This will resolve the problem to much extent.

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Nothing, it is not used as a preservative in bread.

to preserve bread is preservative not the sugar.

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Prices will vary widely depending on whether the brown bread is purchased from a bakery, grocery, supermarket or discount store. Prices also depend on the type of brown bread and the brand name.

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Depends on where you live but you can get it at Walmart. Your welcome.

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I make my own homemade, when totally cooled I place them in a glass jar to store for a couple days and no longer. This way I don't have to thaw to enjoy and they are the right texture. It' takes just a few minutes to make them homemade and fresh - but for a large party and as a time saver - I make them a day ahead and jar them.

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Your question isn't specific enough. Generally speaking, bread is best cut with an extremely sharp thin knife or best yet a thin serrated “bread knife”. Thin wire in a handle like a large cheese cutter has also been used. All three types require a light steady sawing motion to avoid compressing the bread. If you are doing something like sandwiches for tea. Bake the bread per usual and turn out on a rack. Let the bread become stone cold and aired out on the rack as moisture and heat will spoil your work, then use a bread knife and a sawing motion, cut the sides and ends off in smooth slabs. Unless you need bread crumbs for stuffing, croutons, bread pudding etc. or you like feeding ducks, this wastes a lot of bread, and it takes some practice so as to end up with square sandwiches. Many hostesses therefore use store bought sliced bread and cookie cutters, but as I don’t, I cannot advise you regarding their use. If you are given a piece of bread or sandwich at the table that has a crust, it is very rude to cut or tear the crust off at the table or to eat only the soft part, leaving the crust behind and crumbs all over the table and floor. Do that at my table and you won’t be invited again. Do that at a company lunch counter or business affair and you can kiss your promotion good-by. I’m not kidding. Your table manners reveal volumes about your character and training. And as only children do this, it marks you as that kind of particularly unpleasant, selfish, self-centred, stubborn, childish person that nobody wants to know, and that no business wants representing them. If you are at restaurant, specify that you want the crusts removed when you order, or better yet don’t order bread as most restaurants no longer know what fine dining is any more anyway, and it’s nearly impossible to remove the crusts from the usual dinner rolls and biscuits. If on the other hand, you are an Elizabethan reinactor, then cut or peel away the crusts to your heart’s content and throw the crusts to the dogs. Elizabethans were pigs at table, the crusts of their bread were filthy and vile from handling, and as their only concern was not spotting their fine clothes, they often did things like tucking the tablecloth in at the neck or belt !!! If you are asking about cutting the dough before baking, often called ‘slashing’, any very sharp knife may be used in a slashing motion. If the cut isn’t deep enough, repeat with another slashing stroke --- do not saw. In some ancient cultures bread was never cut, only broken into individual portions, for the reason that it was difficult to get very thin sharp knives suitable for cutting bread, and/or for superstitious reasons. Good table manners thus required that Jesus, as host or most honoured guest, to break the bread for the rest at the Last Supper.

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broo-shet-uh

It's Bruschetta, pronounced (Broo-Ske-ta). Whenever you see the combination of c + h=ch it is a hard 'k' sound. Like Chianti, Chinotto, Pinnocchio... :)

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You will need to portion dough if it too large to manage in one piece.

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Just because.

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Yes, fresh, pitted cherries can be substituted for frozen cherries. But one needs to be careful to use the same type of cherry, whether sweet or sour.