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Breads
Knead it, roll it, pinch it, punch it, braid it, bake it, eat it... A subcategory devoted to one of the staple foods throughout the world.
3,139 Questions
Is there a way to test yeast and see if its still good?
is there a test to see if yeast is still good
Bread exists because the nutrition in grain can be optimized by grinding, combining with oil, water, and other ingredients, and baking into bread.
When was We Butter the Bread with Butter created?
We Butter the Bread with Butter was created in 2007.
Was the first Bible Catholic or Protestant?
The word Protestant was first used to describe a religious group, or religious groups, in the 1500s, many centuries after the Bible was written.
The word catholic has several meanings, one of which is 'universal' or 'general'. In other senses of the word, the Church of England (Anglican) has legitimate claim to be "Catholic", though Roman Catholics would identify the Anglican Church as being Protestant. However, in the context of the question, Catholic might specifically mean the 'Roman Catholic Church', a term that began to be used by part of the latin church in the 16th Century, to distinguish itself as 'the part of the Latin Church that remained under the Roman obedience after the Reformation.' (Oxford English Dictionary.)
The Bible itself is a collection of 66 books (i.e. scrolls and letters) written by Jews. The Old Testament (OT) was written in Hebrew (plus some in Aramaic) by practisers of Judaism. The New Testament (NT) was written by Jews who had accepted Jesus as the Anointed One. (Anointed = Messiah Hebrew; ChristGreek).
They had become Christians. (See Acts 11:26; 26:28).
The last scrolls written that comprise the Bible as we know it today were written/completed in the first century AD, and were written in Greek, (except the gospel of Matthew which was first written in Hebrew then translated into Greek), not in the Latin of the Romans. The first 'church' council of the new 'Christian' way, was held in Jerusalem, and Jerusalem was the base of operations for Christians at that time. Decisions of the Jerusalem council were sent out from Jerusalem to adherents in other towns, cities, districts and countries. ( Acts 16:4) According to Bible records, these early Christians did not call themselves Roman Catholics. They were followers of the Jesus, the Christ. The Bible does not show that they had a leader in Rome that they called the Pope.
In the first century, Palestine was occupied by the pagan Roman army, but the religion of the Christians was not Roman.
The various sacred scrolls used by Christians were widely copied and circulated. Thousands of ancient Bible manuscripts have been found and are in museums today.
Historians note that early Christians kept lists of such sacred writings, i.e. that they considered to be 'of God'. The conversion of the numerous scrolls into leaf-form (a codex) would seem to be a natural progression, and leaf-form 'books' began to appear in the second century, according to bible historian Professor Goodspeed, although complete 'bibles' that have been found in this form can only be dated to later centuries.
Christian scripture was referred to in Greek as Ta Biblia(The Bible) as early as 223 AD, approximately. However, Greek speaking pre-christian Jews (i.e. several centuries before Christ Jesus) also referred to the septuagint (the OT in GreeK) as Ta Biblia.
So the first 'Bible' as such, pre-dates Protestantism, Catholicism and Christianity!
The earliest evidence of a leaf-form 'bible' with which we are more familiar today, would seem to be in the 5th Century. This was determined by an analysis of the Codex Ephraemi, which contained, under what was probably 12th-century writing, a part of the Hebrew and Greek Scriptures in writing thought to be of the 5th century AD. The earliest surviving complete manuscript of the entire Bible as we have it today is the Codex Amiatinus, a Latin translation produced in a monastery in England in the 8th century.
Traditionally many hold the view that, by Apostolic Succession, the Roman Catholic Church dates back to the first century, with Peter being the first appointed Pope. If this is so, then all the first century Christians would have been Roman Catholics, and, although it could not be claimed that the ancient Bible writers such as Moses, King David and all the prophets of Judaism were also Roman Catholic, nevertheless it could be claimed, by those who hold this view, that all the NT writers were Catholics and therefore that it would follow that the whole early church was Catholic and that the gospel was only spread by Catholics, and that the collection of the various scrolls and letters into one codex was also the production of the Catholic faith.
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What is recipe for kisra bread?
Batch 1 pk Active dry yeast 1 ts Granulated sugar 1/4 c ;Water 3 1/2 c Unbleached flour 1 c Whole wheat flour 2 ts Salt 1/2 c Lukewarm milk 1 ts Sesame seeds 1 tb Anise seedCornmeal Soften the yeast in 1/4 c. sugared lukewarm water. Let stand 2 minutes, then stir and set in a warm place until the yeast is bubbly and doubles in volume. Meanwhile, mix the flours with the salt in a large mixing bowl. Stir the bubbling yeast into the flour, then add the milk and enough lukewarm water to form a stiff dough. (Since flours differ in their ability to absorb moisture, no precise amount can be given.) Turn the dough out onto a lightly floured board and knead hard with closed fists, adding water if necessary. To knead, push the dough outward. (It will take anywhere from 10 to 15 minutes to knead this dough thoroughly and achieve a smooth, elastic consistency. If using an electric beater with a dough hook, knead 7 to 8 minutes at slow speed.) During the final part of the kneading, add the spices. After the dough has been thoroughly kneaded, form into two balls and let stand 5 minutes on the board. Lightly grease a mixing bowl. Transfer the first ball of dough to the greased bowl and form into a cone shape by grasping the dough with one hand and rotating it against the sides of the bowl, held by the other hand. Turn out onto a baking sheet that has been sprinkled with cornmeal. Flatten the cone with the palm of the hand to form a flattened disc about 5 inches in diameter with a slightly raised center. Repeat with the second ball of dough. Cover loosely with a damp towel and let rise about 2 hours in a warm place. (To see if the bread has fully risen, poke your finger gently into the dough - the bread is ready for baking if the dough does not spring back.) Preheat the oven to 400 F. Using a fork, prick the bread around the sides three or four times and place on the center shelf of the oven. Bake 12 minutes, then lower the heat to 300 F. and bake 30 to 40 minutes more. When done, the bread will sound hollow when tapped on the bottom. Remove and let cool. Cut in wedges just before serving. Yield: Two six-inch round loaves. Variation (Khboz Mikla): A flattened circle of the dough is cooked, over an open fire, on a dry earthen griddle called a mikla until browned on both sides. To my mind this is absolutely delicious with fresh butter and crystallized honey
What type of experiment can you do to test bread freshness?
Assuming you are not able to sample the bread (smell and taste are the best tools), then fresh bread is soft and will give and rebound from a firm squeeze, while a stale loaf will be firm to the touch.
How would you describe the process of selection with a diagram?
Here is a diagram showing the process of natural selection: https://bioteaching.files.wordpress.com/2012/03/img1.jpg
Is it harmful to feed sea gulls bread?
It won't harm the gulls specifically, but, like any wild animal, if they are fed by humans they gradually lose the ability to feed themselves naturally. Also, many people visiting the beach do not like the storms of gulls that hover around and bother them, once gulls have gotten used to the idea that humans will feed them. It's just not a good idea.
Salt does the same thing in pastry that it does in cooking - It enhances flavor! It rounds out flavor, and it makes everything seem to come together. It also makes you thirst for more. Salt also has a chemical role. In dough and pastry it enhances texture as well. A brioche made without salt will be tough and dense with a hard crust. Puff pastry will taste flat and greasy and will not color. Salt has an unusual effect on fat, as well. When you eat sweet butter on bread in your mouth you feel some kind of fat, some kind of oiliness on the palate. If you do that with salted butter you don't get that same sensation. Salt has several functions in baked goods: * It contributes to overall flavor.
* In bread, it controls the fermentation rate of yeast.
* It has a strengthening effect on the gluten protein in the dough. Without salt, bread rises faster and air pockets enlarge where the gluten has broken, allowing holes to form. Bread made without salt will taste bland. If you choose to eliminate salt, decrease the proofing time so that the large air pockets don't have time to develop. Salt should not be eliminated from recipes using automatic bread-making machines.
Must you cut the toast in half before serving?
No.
You could ask your guests if you'd prefer to be on the safe side with their preferences, but traditionally toast is just toast.
No, air by itself does not make bread rise. In yeast dough, the micro organisms (yeast) consume sugars in the dough and produce gas. The gas bubbles are trapped in molecules of protein in the dough called gluten. These gas bubbles expand and cause the dough to rise. When the dough is baked, the heat makes the gas bubbles expand further producing soft delicious bread.
What sport is associated with bagels and breadsticks?
Tennis, a bagel refers to zero games won in a set and breadsticks refer to the ball boys/girls
Yeast is activated by sprinkling it over warm water (100 - 109 degrees F) with a small amount of sugar. It should sit until foamy, about 5 minutes.
Why is it important to use strong white flour rather than plain or self raising flour on bread?
The gluten content of the flour determines whether it becomes a bread or a muffin/cake type of product. It is not that it is self-rising - that just means that it has some baking soda/baking powder included. That type of mixture is normally used for biscuits, muffins, cupcakes. Bread Flour and regular all purpose flour have gluten but need Yeast to become a true bread.
How many large eggs equals one extra large egg?
i think you may use one large egg in place of one extra large egg or vice versa without much difference. A bit perhaps but doable.
usually when a recipes calls for egg they mean a large egg.
Why is a small amount of sugar added to yeast in the initial stage of bread making?
Sugar is added to the liquid in which the yeast is dissolved as an easily digested food for the yeast. As the yeast digests the sugar it produces gas which causes the bread dough to rise.
What is the function of vegatable oil in bread?
It is a shortening ingredient and stabilizer. Shortening refers to process where gluten formation in bread is prevented. This will make a softer bread. Vegetable oil also stabilizes the bread and increases the shelf life. It does this by preventing starch molecules from crystallizing, or retrograding. This helps to prevent staling.
Are you ready to try out this breakthrough bread baking equipment?
Many people enjoy making their own bread at home. We are sure your product is very interesting!
How long do you wait for bread dragon eggs?
It depends on which dragon. For example, Rainbow, Sun, and Moon are all 2 days, but tree dragon is different.
Can you use baking soda and water in place of club soda for a bread recipe?
No. The carbon dioxide gas dissolved in club soda makes it acidic. Baking soda is basic, and the pH of your dish will not be balanced.
What is the address of Panera Bread Company in Mobile Alabama?
The addresses of the Panera Bread Company in Mobile Alabama are: 3691 Airport Boulevard, Mobile, (251) 342 5101, the other is 750 Schillinger Road S, Mobile (251)634 9604.
