Breads

to work dough means to work with informal terms for money

There's such a wide range that a single number is impossible to state.

In the US it ranges from about $0.80 up to several dollars per loaf.

In the UK, £0.60 is about the lowest for a supermarket economy loaf of 800 grams up to £2.50 for a premium brand.

Burning toast is a CHEMICAL change. A physical change is reversable-for example,

you can freeze water into a cube and then defrost and reconvert to water.

Burning is always a chemical change. In order for something to burn, some of the original substance must be lost and therefore cannot be turned back into its original form

The leveling agents such as baking powder/soda in quick breads and in normal breads, the yeast

2nd answer:

That should be 'leavening agents'.

Breadmakers are sold at large multi-purpose stores, such as Walmart and Target. They are also sold at kitchen specialty stores like William Sonoma. They can also be found at department stores, such as Sears and JC Penney.

Of course you can, and it's a little healthier.

yeast does du :) :0 look it up anyone knows that ask mom or dad

To 'prove' your bread means to allow the yeast time to work and raise the dough, to do this cover your dough with a damp tea towel and put it in a warm place for 30 to 40 mins.

Yeast

this is true, but its actually a chemical reaction between the yeast and the bread part. the heat causes the yeast to send out a signal (remember yeast is alive) and the bread starts getting oxygen inside of it from the yeast sending out its signals. this is how bread "rises" its actually the releasing of oxygen by yeast.

Bread is traditionally made from various products combined with copious amounts of yeast. This concotion is then placed into an oven, and the yeast rises to yield bread.

naan

Bread normally browns on its own. If you brush with some sort of wash that will encourage it to brown and even give it a shine. Two types of washes are an egg wash and a milk wash. You simply scramble one egg very well and then using a pastry brush brush the top before baking. In addition this will allow the bread to expand as it will stay moist. I encourage the use of a slash or two to give a place for expansion.

Rye breads are made with a mixture of rye flour and wheat flour because rye flour by itself does not possess the chemical properties necessary to produce a leavened product

This part is no longer available, I have looked on and off for a year now. I have been told numerous times that part has been discontinued. I was so very frustrated I gave mine away and now just cook bread in the oven.

Bread holds a lot of moisture, so the cookies absorb this moisture when the bread sits with them for a while. You'll notice the bread is hard and the cookies are soft afterwards.

You need alcohol or another intoxicating substance to become intoxicated. Bread has none.

Yeast can become inert or die. It will cease to be effective if the package is opened or if it is kept past the expiration date on the package.

you would buy a croissant in France probably in a cafe. you could definitely get one in a patisserie, which is like a bakery just for pastries.

nobody knows but i always get the hiccups after eating bread for some reason you should ask your doctor.

with or without jam It's an irrversible change because you can't turn it back to regular unbrowned bread.

According to the USDA:

The amount of grains you need to eat depends on your age, sex, and level of physical activity. Most Americans consume enough grains, but few are whole grains. At least ½ of all the grains eaten should be whole grains. Eat at least 3 oz. of whole grain cereal, rice, pasta, or crackers every day.

Neither is great, but of the two, whole wheat would be better. It is a little harder to breakdown into sugar so you will not spike quite as much or as quickly.

Actually I've hear quite the contrary. Sourdough bread is sour due to lactic acid released by the bacteria fermenting in the dough. The lactic acid is what keeps the blood sugar from rising.

Who said i did. Teehee. I really do but dont go assuming things.

The yeast bread are sponge in texture and its volume is also increase because due to fermentation the intrapped co2 is liberated.

MYTH!! Well that's doesn't make sense to me. A person can be 4 years old smelling toast and die from a stroke? People have smelled toast before i smelled it i haven't died yet. Ask a doctor if I'm wrong I'm sorry. That's my opinion i don't believe that is a sign of stroke, But i could be wrong...................