Breads

very close to 541--[1 lb sugar is 2 1/4 cups]--[5 times 2 1/4=11.25 cups]-48 teasp in one cup---48 times 11.25===541 seaspoone in 5lbs of sugar -- i think that's it

Not your standard loaf, no. The reason that bread flour is called strong flour (or at least it is in the UK) is because it contains a lot of gluten. Gluten is the protein that holds the whole thing together when bread rises. If you don't have much gluten then your bread can't hold it's shape when it rises and will collapse. The end result is still edible, but not light and fluffy like the inside of a loaf should be, instead it will be dense and chewy. Not ideal for sandwiches!

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. Some items 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.

It depends on the type of product you are looking at. Depending on the type of bread, you may want it softer or with more of a crust. Some qualities to look for in general are....

* Taste (bread, pastry)

* Freshness (bread, pastry)

* Flakyness (pastry)

* Airyness (bread, pastry)

* Softeness (bread, pastry)

* Buttery taste (pastry)

* Sweetness (pastry)

* Crust (bread)

* Consistency (bread, pastry)

* Not too dry / chalky (bread, pastry)

* Density / Denseness (bread, pastry)

20g fresh yeast is approximately equivalent to 7g dried yeast

i use 2 refrigerated french bread or pizza doughs, 1 lb. cooked sausage of your choice , cooked with about 1 tablespoon of dried onion, (I use a spicy breakfast sausage, well drained,) about 2 cups cheddar cheese, and 2 tablespoons of parmesan cheese. Unroll the bread doughs, divide the other ingredients between the two doughs, roll so that you have long rolls and cook at 350 degrees til dark golden brown. (You have to cook it thoroughly to be sure the dough cooks in the middle.) Slice and enjoy! Yummy!!

Winco Foods in Washington, Idaho, Nevada, California, and Oregon.

The cross on top of the hot cross bun signifies the crucifixion of Jesus. The Hot Cross Bun is therefore traditionally eaten on Good Friday the day Jesus was crucified. Plus, without it they'd just be Hot Buns.

1. Over mixing

2. No leaving product (yeast, baking powder, or baking soda)

3. Uneven oven temperature, or wrong oven temperature

4. Cooking the product the wrong amount of time

5. Too much fat, or not enough fat (oil, butter,or vegetable butter)

herby bread which is made up of corn and sofhcha

No, you do not need to spray a paper loaf pan.The inside is usually already non-stick, eliminating the need to grease it.

The yeast in a bake is what causes the rising. Yeast are alive and part of their biological process is the release of carbon dioxide. The CO2 causes the rising. As you bake the yeast are killed and CO2 production ceases. The bake then stops rising

her fave food is coliflour cheese it is on her fan club website

a brownie will take like 3 miunites to cook

Brownies can normally be stored in an airtight container for up to 5 days. They also freeze well, so long as they have not been iced/decorated.

When making an enriched dough you must make sure you use warm water to dissolve the soluble nutrients first.

=== === Because the bread company is trying to convince the sandwich meat company to make their meat square and the sandwich meat company is trying to convince the bread company to make bread round.

Many sandwich meats, particularly early ones, were types of large sausages. Preserved meats were stuffed in intestinal casings, so their shape was round when sliced. Most of the round luncheon meats today are sausage types: bologna, salami, etc. The meats that are not always round are the ones least directly linked to sausages: turkey, roast beef, etc. Why do hot dogs come in packs of 8, when buns come in packages of 12? You use 8 buns on hot dogs, and the other 4 go moldy I believe hot dogs come in packs of ten and buns come in packs of eight. That way, you put eight dogs on eight buns and give the other two hot dogs to your real dog(s). Back in the mid 1960's I worked in a grocery store and there actually was a loaf of ROUND bread, It was made by Rainbo Bread. The jokes on it was that it could only be used for bologna sandwiches, or that it was hard to keep on the shelf because it kept rolling off. It turned out like the Edsel - didn't get anywhere. The newness fizzled out in a few months and I have never seen a commercially made round loaf of bread since. try French bread ---- It's a matter of economics in an industrial society. Before the industrialization of bakeries all loaves of bread were round. With higher demand, tin loaf pans allowed bakers to fit more loafs in an oven, which increases efficiency and reduced fuel costs. However, for the meat producing industries round presses, processing, and packaging were more cost efficient.

Panera bread stores and shops are being counted by #78.

If you were in the US then it was 8 cents.

It is permitting fermenting dough to rest (on the bench) for 10-20 minutes after it has been cut and rounded, but before shaping.

Leon Kossover was the inventor of the donut hole. While working in a bakery in the 1950's, he was making donuts one day. When asked to take all of the holes that were punched out of the donut's roll them out to make more donuts, he had the idea to leave them the way they were, cook them and put toppings on them. His boss liked this idea. He packaged them in groups of 12 and sold them in the bakery. They were such a huge hit in the bakery they began to sell them in the local stores where they were flying off of the shelves. From that point on, donut holes became the hit that they are today.

originally it was invented by a woman named Amy Diep

Rapid rise yeast is a very active strain of yeast allows you to make bread with only one rise. Bread machine yeast is also a type of dry yeast is highly active but it is very finely granulated so that it hydrates quickly. Breads made with this yeast also require only a single rise.

Nutrient content of different types of bread Table 1 illustrates the impact of the bread-making technique and ingredients used to make bread on the nutrient content of bread. * Breads made from wholegrains are higher in dietary fibre and other nutrients. * There is no difference in the thiamin content of breads made in Australia because flour is fortified with thiamin. * Indian breads cooked on a griddle have lower sodium but higher fat contents than leavened breads. * The addition of oil in the making of some unleavened Indian breads makes a substantial difference to the fat content of the bread. * There is little difference in the nutrient content between breads made with sourdough or brewer's yeast. * Chinese steamed buns are very low in salt. Nutrient content of bread made by different manufacturers In 1992, BRI Australia conducted a pilot study to compare the nutrient content of bread prepared from plant-type bakeries (i.e. large manufacturers), in-store bakeries and hot bread shops1 in Sydney. Subsequently, on the basis that bread from major manufacturers was representative of typical bread, a larger study was conducted to investigate the nutrient content of white, mixed grain and wholemeal breads purchased from major manufacturers across Australia. * Slice weight was most variable from hot bread shops, varying from less than 20g/slice to more than 30 g/slice. The standard deviation in slice weight of loaves from plant and in-store bakeries was around 1-3 g respectively. * The greatest variability for all loaves was in sodium and thiamin content. * Sodium content varied from 280 mg/100 g to more than 590 mg/100 g and thiamin content from 0.2 to 0.7 mg/100 g. * Variability in thiamin content may be attributed to the mixing of thiamin and flour where it is difficult to obtain a homogenous mix of a small quantity of thiamin and a large quantity of flour. This study was also designed to monitor changes in the nutrient content of bread since it was last analysed in 1982-3. * The only change in nutrient content of bread was in thiamin and calcium content. * Fortification of flour with thiamin has increased the thiamin content of bread from 0.13 mg in white bread and 0.23 mg in wholemeal bread to 0.4 mg in all breads. * There had also been a slight increase in the calcium content of breads possibly due to the more widespread use of calcium-containing ingredients, particularly improvers. * This study highlights the difficulty of presenting accurate nutrient composition data for foods where foods are manufactured using different formulations and procedures (Table 1). Table 1.: The nutrient content of bread (per 100 g)White bread1 Whole-meal bread1 Multi-grain bread1 Rye bread (dark) 1 Rye bread (light) 1 Chinese steamed bread2 Arabic Flat-bread (white)1 Arabic Flat-bread (whole-meal) 1 Chap-patti2 Paratha2 Puri2 Naan2 Bagel3 Energy (kJ) 1 040 939 969 848 1010 1040 1120 985 1215 1270 1615 1235 950 Protein (g) 8.6 10.1 10.1 8.7 9.0 7.5 9.3 8.6 7.7 8.4 6.8 8.2 8.3 Fat (g) 2.5 2.9 2.8 1.8 2.0 1.2 2.3 1.9 4.8 8.4 19.1 5.5 1.7 Carbo-hydrate (g) 48.2 38.9 40.9 37.4 46.3 51.0 51.9 45.5 53.4 47.9 46.9 52.4 46.7 Dietary Fibre (g) 2.7 6.5 5.10 7.1 4.5 3.1 2.8 6.3 5.2 3.3 3.6 2.6 n/a Thiamin (mg) 0.40 0.4 0.42 0.15 0.33 0.19 0.40 0.30 0.37 0.35 0.27 0.32 n/a Ribo-flavin (mg) 0.07 0.12 0.11 0.14 0.07 0.03 0.07 0.08 0.02 0.02 0.03 0.03 n/a Iron (mg) 1.2 2.3 2.10 2.6 1.4 1.7 1.5 2.7 2.6 2.1 2.0 2.2 n/a Sodium (mg) 450 470 470 510 510 13 519 580 295 300 279 460 n/a

Yes, you can substitute honey for sugar, but there are some rules of thumb.

# It can be a direct replacement up to one cup. For more than one cup, use less honey since honey is sweeter than sugar. # You'll need to decrease the other liquid. # You might need to add baking soda, since honey is acidic. # You might need to lower baking temperature or time. See Related Links for more details.

I was doing my science fair project on this and found out that wholemeal is a really bad product to buy because it grows mould super fast while 9 grain and seed (I think it was) didn't grow much in the amount of time given

Freshly baked bread will go moldy much quicker and should be kept in a cool place. Many breads bought in the store can stay on the counter for a week or more. However, if you think of it, what chemicals are in that bread to make it last so long in a warm area? I would rather have good bread and keep it in the fridge.