Breads

Baking mix is Bisquick. You can also make it homemade. Find recipes on online recipes sites.

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In the UK it can be known as the crust.

I believe the official term is the "heel" of the loaf.

When I was growing up we called it the hupfermumber.

This is one that me and my partner always argue about! I've grown up knowing this as a knobby and he calls it the topper.

No, bread is not high in cholesterol.

how many cups of bread cubes equals 3 quarts

Stale bread is NOT heavier than fresh bread. Stale bread is caused by age, light, and lack of moisture, none of which contribute to the bread's weight; if anything, they will cause the bread to lose weight, thanks to the loss of moisture. Even when bread gets moldy, it does not gain weight, since the molds consume the ingredients. My guess is that the asker is confusing weight with the hard feel of stale bread, which, BTW, is used in many recipes, including bread pudding, onion soup, etc. In other words, "stale" does not mean "bad".

I was taught in school that the yeast feeds on the flour in the dough. It also uses the warmth from the warm water, and it buds, meaning it produces carbon dioxide which makes the bread rise. If you don't knead the bread before you put it in the oven it wont rise properly, because kneading it makes the dough stetchy enough to rise well. It is best if you leave thoe dough to prove in a warm place before you cook it, so the yeast has time to start budding, because after a while in the oven it gets too hot and kills the yeast. Hope i helped! x

20 minutes so that it doesn't break apart when you remove it from the pan!

The answer to this is dependent on the type of product in question. Items such as part baked breads that are sealed can be kept in a cool, dry cupboard, whereas things like raw cookie dough or bread dough are best kept in the fridge to prevent spoiling. Bear in mind, it's best to let the dough come back to temperature before baking and not to leave it more than 7 days before use.

You usually cook a cake for around 15 minutes but if you have a knitting needle or somethiit long simlar stick it in the cake and if it comes out clear its cooked if not it needs a bit longer.

There are a lot of variables in bread making. An hour is probably an average. You can speed the time by putting the dough in a very low temp oven, or setting the pan it is in over a pot of lightly steaming water. Use a wire rack across the top of the water pan. A single batch of dough can be forced to rise in 20 to 30 minutes. Generally, the faster the dough rises the coarser the end product is going to be.

it is used for breakfast cereals.

Also for bread, cake, noodles, and anything else made with flour.

Beer and whiskey.

Wallpaper paste and paper mache.

Livestock feed.

It is not possible to say where "brown bread" originated, since all breads were "brown" for several thousand years. Only after methods were developed to remove the germ and outer surface of grain was white bread produced.

The easiest way to injest flatbread is to put the flatbread into a blender with a little bit of water. Turn the blender on so it reaches a low viscosity point (At this point you may add a little more flavor to the mix). Then you insert the mix into a syringe, this is the tricky part. Next you must find a prominent vein in your arm and inject the mixture into the youself. This way you gain nutrients without gaining weight in fat.

Ingredients 1/2 cup warm water 3 (.25 ounce) packages active dry yeast 1/4 cup bread flour 1 tablespoon white sugar 2 cups quick cooking oats 2 cups whole wheat flour 4 1/2 cups warm water 1 1/2 tablespoons salt 2/3 cup brown sugar 2/3 cup vegetable oil 10 cups bread flour Directions In the mixing bowl of an electric mixer, stir together 1/2 cup warm water, 1 tablespoon sugar, 1/4 cup bread flour, and yeast. Let grow for about 5 minutes. It will bubble almost immediately. Measure oats, 4 1/2 cups warm water, whole wheat flour, salt, 2/3 cup sugar, and 2/3 cup oil into the mixing bowl. Mix on low speed with a dough hook for 1 to 2 minutes. Increase speed slightly, and begin adding bread flour 1/2 to 1 cup at a time until dough pulls away from sides of bowl. Humidity determines how much flour you need before the bread pulls away from the edge of the bowl. It is normal for the dough to be sticky. Place dough in an oiled bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm spot for 1 hour, or until doubled in size. Divide dough into 6 pieces. Shape loaves, and place in greased 8 x 4 inch pans. Let rise until dough is 1 inch above rim of pans, usually 1 hour. Bake at 350 degrees F ( 175 degrees C) for 35 minutes, or until tops are browned. Let cool in pans for 10 minutes, and then turn out onto wire racks to cool completely.

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.

The word ciabatta in Italian, means carpet slipper.

You tell me! It's pretty naff in most settings nowadays. 8 people around a table ostentatiously clinking glasses before tucking into their oaked chardonnay. "Ee nan, that's reet grand that wine" Clinking the glasses ,one should only touch the ones to the left and right.To touch others is redundant and shows low class.This glass touching it done to show group unity,solidarity if you wish. --------------------- I heard this on a Movie - Tortilla Soup - It's somewhat paraphrased: You clink classes in order to experience the 5 senses: Clink glasses to 'hear' the toast - Touch the glass - See the color of the wine - smell the fragrance - taste the flavor. Seems reasonable to me ! ---------------------

A bread pan is a kitchen utensil in the form of a container in which bread isbaked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form which enables uniform slicing. The bread pan is made from a conductive material such as metal which might be treated with a non-stick coating. It can also be made of a special type of paper that sticks to the dough but is easily removed, once cooked. Bread pans are found in a variety of designs and sizes providing the baker with different possibilities not only for baking bread, but also cakes and puddings.

The baking industry in the Philippines is growing at a rapid pace. There are many chain bakeries as well as local eateries popping up on a monthly basis. One of the top leaders in the baking industry in the Philippines are Julie's Bakeshop.

Fungi attack bread to get food and bread is rotten .

It depends on what time of bread as some may have more or less. If you wanted to find out then you would need Iodine and the bread you wanted to test and the iodine chart. All starches are carbohydrates. At the moment there's no way to find out the starch without the equipment but as bread is starchy then the carbohydrate contact of it may help you when you compare

yes you can color bread if you put it in a liquid that has food coloring in it then you would have to bake it and it would taste very good.

4 inches.