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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
Sodium, Carbon Monoxide, Nitric acid, Hydrochloric acid, Fukurmum, Magnesium, Iron, Copper, Cheesium and also sunnybankium
Are crumpets classed as bread?
Well sort of. It depends what crackers you are talking about. Even though they are both made of wheat, they are still both considered bread.
How many servings in a 2 lb loaf of bread?
The average loaf of bread weighs 1lb and 8 ounces. The average loaf of bread has 24 servings--1 ounce per serving. a two pound loaf of bread would have 32 servings.
Raise your glass (half full) no higher than your eyes. Make whatever statement you wish that is appropriate. Then lower your glass to meet the others around you. It is appropriate to stand if you have more than 6 guests. The 'clinking' of the glasses is not mandatory. As soon as the toast is delivered (clink or not) it is customary for all guests to drink from the glass - just a sip is ok.
Why is milk used in bread making?
Milk has a stabilizing effect on fermentation, preventing wild fermentation. It improves crust color because of the lactose sugar it contains. It also improves texture, crumb color, flavor, taste, and keeping quality of the baked loaf. If non fat dry milk is used in bread it must be heated to a high enough temperature during the drying process to destroy an amino acid, glutathione, which weakens the gluten in the dough. When making yeast dough, the milk should be scalded to 170-190 DEG F, the film removed, and cooled before adding the other ingredients. Milk contains an amino acid that damages the gluten in bread. Milk contributes liquid to the mixture and additional nutrients to the baked goods. A good source for information on the purpose of each ingredient in bread is below under Related Links.
What is the rule of each ingredients flour fat yeast and sugar?
Flour is the main ingredient, fat is used to help bind the flour grains together. A little warm water, and sugar is added to feed the yeast, which is then added to the flour. The yeast (balm) feeds on the sugar and multiplies, giving off carbon dioxide (and a little alcohol - which is destroyed on cooking). Th carbon dioxide causes the kneaded bread dough to rise and become lighter as it fills with gas bubbles. Once the dough has risen, it can be baked in an oven.
How to make Bread from pizza dough?
You say: "IWANTSOMEPIZZADOUGH"
Get your bread,
and,
shove it up your butt,
and,
and,
hop on one foot with your hand holding your butt
and close your eyes
and,
realize this doesn't work. LOL
How much yeast is in one loaf?
From Fleischmann's website:
How do I use Fresh Active Yeast?
Fresh Active Yeast is the product that Fleischmann's has been manufacturing for over 130 years. It is also traditionally known as compressed or cake yeast. It has not undergone the drying process, so it does not need to be dissolved before use: soften the cake in warm water first OR simply crumble the yeast into dry ingredients (if directed by recipe). Fresh yeast requires two rises. Yeast is available in two different sizes: 0.6 ounces and 2 ounce household cakes
How do I substitute dry yeast for Fresh Active Yeast?
One .6 ounce cake is equivalent to 1 envelope of dry yeast. One 2-ounce cake is equivalent to three envelopes of dry yeast. Follow the directions on the package recommended for the type of yeast you substitute.
How much dry yeast is in 1/4 ounce envelope?
About 2 1/4 teaspoons.
Where can Mary B's biscuits be purchased?
In our area, (central NC), they can be purchased at Food Lion stores. I saw online earlier that they can be found at some Walmart stores as well.
Rhizopus stolonifer is more commonly known as black bread mold. Rhizopus stolonifer is a part of the family Mucoraceae due to the key feature of a swollen extension of the sporangiophore. It looks like a balloon in the sporangium.
Only if it's baked in a tin with a rectangular lid, such as for "crustless" loaves. Normal loaves baked in standard loaf tins develop a domed top, making them not cuboid.
"Crustless" loaves are baked in completely sealed cuboid tins, which does mean they develop a cuboid shape. However this may be squashed slightly during packaging.
Clearly, not all bread is baked in a loaf tin - for example French baguettes, bloomers, cottage loaves etc... free-form loaves are never going to be cuboid.
What are traditional ingredients in Lithuania's bread cider?
Almonds, milk, poppy seeds, sugar and water are traditional ingredients for Lithuania's poppy seed milk.
Specifically, pour boiling water over ground poppy seeds until the latter are covered completely. Blanch, peel and chop almonds before being gently stirred in with poppy seeds. Add sugar. Cool. Add milk.
What is the difference between bran bread and brown bread?
There are many different kinds of bread, and the different names can be confusing. Some names are just marketing terms, but some have real meaning - and that's the case with white bread, brown bread, and wholemeal bread.
To see the difference we need to look at the wheat flour from which these breads are made. Flour is simply milled wheat; wheat that has been ground into a powder. Another name for any milled grain is "meal", by the way.
Each grain of wheat has three parts. On the outside is the rough husk which is known as the bran. It's thin but fibrous and woody, and comprises about 15% of the grain. Most of the inside of the seed is the endosperm, which comprises about 85% of the grain. At the bottom of the endosperm is the germ, the tiny part from which the new plant would grow.
The germ is loaded with nutrients: niacin, thiamine, riboflavin, magnesium, phosphorus, iron and zinc, plus some protein and fat. The bran, too, is nutritious containing niacin, thiamine, riboflavin, magnesium, phosphorus, iron and zinc. It also contains lots of fiber, which helps our body's digestive processes. The endosperm is mostly protein and carbohydrate and contains only small amounts of vitamins and minerals.
Wholemeal flour is made from the whole lot - the bran, the endosperm and the germ. It's the most nutritious kind of flour. Brown flour is what you get if most of the bran is removed. It does have a small amount of fiber but generally the brown color is due to added caramel. White flour is made from only the endosperm and for this reason is the least nutritious kind of flour.
The breads are named corresponding to the flour from which they are made. Wholemeal bread is made from wholemeal flour, brown bread from brown flour, and white bread from white flour. Because white and brown flour and bread are low in nutrients, many countries including the UK require them to be fortified with iron, thiamine, niacin, chalk (calcium) and folic acid.
Bread is usually made from "strong" flour, which means flour from high-protein varieties of wheat.
Where can you get gluten free bagels?
You can get gluten free bagels at the local shops you num nuts boob
What is another name for Indian Bread?
Naan bread is a yeast bread that is baked in a tandoor oven. Tandoori roti is an unleavened bread also baked in a tandoor.
What are 5 steps for making yeast breads and rolls?
-Mise en place: Make sure you have everything you need to make the bread.
-Mixing: Self explanatory
-Primary Fermentation: After the mixing is done, Let the bread rest on the counter covered for 1-2 hours (depending on the bread), or put it in a covered greased container and leave it in the fridge over night
-Punching Down: This releases all the gases that are trapped in the dough
-Dividing: Cut the bread into the desired weight that you want the final product to be
-Rounding: Shape the piece of dough that you just weighed out into a ball
-Benching: Let the ball of dough rest on the table covered for 15-30 min. It allows the dough to relax
-Shaping: You can now shape the dough into anything you want
-Proofing: Cover your bread and leave it somewhere hot and preferably moist until it has doubled in size and can hold a fingerprint without collapsing or springing back.
-Baking: Self explanatory
-Cooling: The proper way to cool bread is on a cooling rack. Don't leave it on the pan, it will get soft and soggy.
-Storing and Eating: Self explanatory. Enjoy your bread!
What is the shelf life of a jar of bruschetta?
If the jar is unopened and in a dark, dry place, it should last up to 2 years. If the jar has been opened, with the seal broken, bacteria will start to grow if not refrigerated. An opened jar has a shelf life of about a month as long as its chilled in the refrigerator.
Why does bread not taste of alcohol after baking?
Because it has alcohol. Bread that is leavened by yeast will have alcohol because yeast consumes sugars creating CO2 and alcohol as a by-product. To reduce the amount of the by-product use less sugar. I've found that making bread without any sugar (the starches in flour are sufficient for the microbes to grow) results in minimal alcohol. There is a downside to doing this, however; we're used to sweet-tasting bread, and without sugar you're not going to have it.
I'm a Mormon, and we do not drink alcohol. So, this has bugged me. Still, I believe I just have to be careful. Oh, another thing... another way to reduce the alcohol content in sweet breads is to monitor rising time carefully. Over-risen bread will have a lot more.
What do people say when they want to propose a toast?
The classic phrase is "à la santé !" (to health!) which can be shortened to "à la vôtre !" / "à la tienne !" or "santé !" In friendly situations, though, I find that it is more common to say "tchin !" (or "tchin-tchin"), which represents the sound of glasses hitting togeter.
A certain type of bread mould can toxins which can cause hallucinations breathing difficultiesallergicreaction leading potentiallydeath.
