Breads

A bread truck is about 2 pounds i think.

Don't feed your rabbit processed human foods. Hay, kibble (rabbit pellets) and some vegetables are better for them. If you want to give your rabbit a treat, stick to the occasional bite of fresh fruit or sugary veg (like carrot). Processed human foods can lead to serious illness in rabbits. See the related question below for more info about the rabbit diet.

Southern Bread Riots happened in 1863.

A 24-ounce loaf of wrapped split bread sold for 9 cents in 1927.

source: http://www.kpcnews.net/special-sections/reflections1/reflections11.html

Pan de sal (bread of salt in English) is the most popular yeast-raised bread in the Philippines. Individual loaves are shaped like garrison caps due to its unique method of forming. The dough is rolled into long logs (baston) that are rolled in fine bread crumbs before being cut into individual portions with a dull dough cutter and then allowed to rise and baked on sheet pans. Its taste and texture closely resemble those of the very popular rolls of Puerto Rico called Pan de Agua and Mexico's most popular type of bread Bolillos. These breads all use a lean type of dough and follow similar techniques that were learned from Spanish or Spanish-trained bakers early in their history. As in most commercially produced food items, they vary in quality to meet taste requirements and economic standards of various communities.

(from wikipedia)

none whatsoever if you have irrigation or your own watering system.

According to Montana State University, both spring and fall wheat crops need between 18 and 21 inches of water per season. this will be determined further by your local climate.

The main ingredient in a bagel bite is a bagel and a cheese topping. They use simple ingredients and the most popular is a bagel topped with cheese and tomato.

White bread is a wheat bread. Now if you mean 'whole wheat' versus white, then the whole wheat is made from flour that still contains the bran and germ of the wheat grain. Plain white flour is made from only the endosperm.

Whole wheat bread is considered healthier than plain white bread. Please note that there is a white whole wheat flour on the market.

It has holes and is like a sponge. It also has a particularly low density and is soft. The materials it is made of are also soft and flour is absorbent.

because when the dough is heated in an oven, the outside of the bread gets heated to a higher temperature than the inside (partly because of its closer to the heat source and partly because water can evapourate away). this higher temperature causes an reaction similar to what happens when you brown a steak or a roast called the Maillard reaction.

amino acids and sugars in the bread combine to form 6-Acetyl-2,3,4,5-tetrahydropyridine

a molecules that most of us would recognize in the smells of bread or popcorn or tortilla

hope this isn't too much of a read for you :) feel free to post on my msg board if you have further questions

Yeast is a living organism that is used to make the dough rise.

Bread making is a balance between the various ingredients. Too much or too little of any one of them alters the result.

Too little water and the batch will not mix or knead properly, resulting in a hard lumpy unappetizing loaf. Too much and it will be sticky and glutenous and unappetizing.

The first publicized Soda Bread was in a book called "American Cookery," which was published in 1796. People who came over from Europe to the U.S. started using soda for baking. In the early 1800's, Different types of Soda Bread were being made in the U.S., Australia, Scotland, Ireland, and Serbia.

Read the Black & Decker "User Guide" for the Infrawave Toaster oven. If the manual doesn't tell you how to reset it then you will have to call Black & Decker's Service Center for advice. If they cannot help, you could call a local electrical appliance shop and ask if they have technicians who know about this type of appliance, to get their advice. <><><> Many such ovens only have one grill element so you would have to turn the bread over to toast the other side. Maybe this one is different, but it is worth checking.

Depends.

The heat effect on bread is that the heat causes the yeast to rise i believe. yeast also eats sugar and such. The yeast doesn't eat the heat, it just causes it to become active and start to move. Also it causes the dough to become bread and to form a crust and a crunchey outer layer!

It means that getting part of what you want is better than getting nothing at all.

Roughly 5 to 6 cups. You should measure weight when baking! Cups is a measure of volume. Pounds is a measure of weight and mass. You can not directly convert the two.

Go to

http://gb.lgservice.com/

Click on Quick Links - 'Owners Manuals' icon

Select 'Bread Maker' from Product drop-down list

Click 'Search'

The search result will contain a link to the HB-152CE instruction manual PDF.

Mold is caused by different types of fungi. This fungus is in the air and can land on foods, like bread, and grow in the right conditions.

My answer is that a loaf of high quality bread, let's say Winnipeg rye bread in Winnipeg, was about 69cents. I am just guessing because when I lived in Wpg in the early 1970s, a loaf of Wpg rye would cost about 99cents, and I thought that was awfully high.

Here in central California now in 2012, a loaf of quality Jewish rye costs $4.89. The latest bump upward in price just happened this year, in fact, just a few weeks ago. The bump was about one dollar upward, more or less.

Keynesian economics is a sad joke and a total failure worldwide. One would think the Federal Reserve Bank in the U.S, the Bank of Canada, and all of the other central banks would respect the message.

Whilst Burbank expands the USA. money supply and Pres. Obama waves to his crowds, it now costs yet another dollar for a loaf of rye bread.

i have looked it up and it said that a fresh loaf of baked bread was .21 per loaf

The main principle of baking as opposed to "cooking" is that everything needs to be measured carefully. If the recipe requires 1 cup of flour or 2 eggs or 1/2 teaspoon of baking powder do not use more or less.

* Always preheat the oven slightly above the required cooking temperature, This will allow for any heat loss when loading the oven.

* Try and bake evenly sized portions, arranged symmetrically on a tray to assist even cooking.

* Place foods on the appropriate position in the oven to suit the item, for example, foods with pastry bases need to be baked low in the oven to ensure complete cooking.

* Grease trays to prevent foods such as cakes and pastries from sticking, commonly available cooking sprays work well.

* Fragile items such as custards may need to be placed a food item in a water ath to moderate the heat.

Other pieces of advice are;

* Different oven temperatures lend themselves to different foods. A low range, from 80C to 160C, is suitable for items such as meringues, meringue type biscuits like macaroons (or macarons) and biscotti, tomatoes, bread for crumbs and drying herbs. These need a low temperature to allow the food to dry without colouring.

* Heavy cakes such as fruit cake, mud cake, chocolate cake or cheesecake also need to be baked in the low range. If these cakes are cooked at a high temperature they burn on the outside edges and remain undercooked on the inside.

*For products that are set by egg, such as baked custards like crème caramel, crème brulee, lemon tart and quiches also use a low temperature range. If they are cooked at a high temperature the mixture will split due to the liquid boiling, leaving the custard with bubbles or a grainy texture. To allow for an even temperature, products like crème caramel and crème brulee are placed in a water bath.

* Pastry products like choux (used primarily for eclairs and cream puffs), puff, sweet or savory shortcrusts, filo and strudel need a high temperature. Choux and puff pastry need a higher temperature to allow the moisture in the product to become steam and make the product rise.

* For a glazed finish on your baked item try these prior to baking: for savory items, mix 1 egg yolk, 1 tsp soy sauce and 1 tbs water; for sweet items mix 1 egg yolk and ½ cup milk or cream.