Breads

Typically, what is rolled into rolled-in dough is a fat. Butter is commonly used, although somewhat difficult to work with (since it tends to melt easily), for its flavor and consistency (and mouth feel). Hydrogenated vegetable oils and lard can also be used. Puff pastry is an excellent example; it becomes a multilayered substance, with layers of fat in between layers of dough, because of the many times it is folded and rolled. The steam formed during the baking causes a significant rise in the finished product. [Stephen Scheinberg, culinary student]

Ezekiel Bread in its traditional form is spelled out in the Bible - book of Ezekiel chapter 4 verse 9. This is the bread to give Ezekiel sustenance for his time in the wilderness. Now a days, it is used as a tool to fast and pray. I enjoy baking it because it is a hearty whole grain bread that goes well with soup and stews or toasted. I also occasionally add some chopped nuts and maybe dried fruit and give it as a gift or to take to a gathering.

"Take also unto thee wheat, and barley, and beans, and lentils and millet, and spelt and put them in one vessel…" And those are the ingredients they use - no artificial ingredients.

To allow the dough to rise so you get a lighter, less dense end product.

Circles of sweetened yeast dough are shapes of unbaked dough. Sweetened yeast dough can be baked as bread, rolls, or danish.

depends on the bread, one can spend $ 1.00 - 5.00. more or less.

-Grocery stores here carry a lot of fake foods, so be careful. Some of the cheapest breads sliced in bags are the worst(bleached grains, partially hydrogenated soy oil, processed dent corn bi-products, beetsugar, air, etc.). Flour is getting around 3.$ a pound now too. If you don't feel like baking, I recommend the discount rack at the bakery. You can usually find real bread under 4$ in a bakery.

No they are not complementary goods. The two can be consumed separately without reducing the level of satisfaction to the consumer

Bakery bread often contains less preservatives than that in a store.

about a week or 2 weeks

The bread/chapati is made from flour which contains the polymer called starch. Starch is made up of chains of sugar molecules chemically linked together (it is the way plants store sugar).

In the saliva of the human mouth there is a protein, an enzyme, called Amylase. which breaks down the starch into its component sugar molecules. These sugars taste sweet in the mouth when this happens.

Yes. When I make applesauce, I make two versions: one with lots of cinnamon for myself and one without cinnamon for my wife. Hers will acquire mold within a few weeks, whereas mine has lasted for months without any sign of mold growing in it.

Admittedly, I haven't done the experiment with a more modest amount of cinnamon in the applesauce, but cinnamon is indeed clearly a mold inhibitor. (To get an idea of what my cinnamon applesauce is like, I once had friends who tried it tell me that they thought it quite a novel idea that I decided to add some apples to my cinnamonsauce.)

It will become dry. Exposing bread to heat is how you get croutons and toast.

it depends where you get it and how big it is it can be in the region of 75p to £1.30

Primarily the straw (the cut wheat stem) and the chaff (kernel hulls that come off during threshing).

This depends on temperature and humidity of your area. Left in the bread box wrapped in plastic about 3 to 5 days. Refrigerated about 7 to 10 days and frozen, several weeks.

Over-ripened bananas taste better because the flavor is more concentrated. So, when you mix the banana with other ingredients you still can taste the banana flavor. Also, the bananas are more mushy, which gives a softer, moist bread.

Homemade Yeast Starter Take equal parts of flour and water, leave the mixture in a warm location. Then walk away and leave it along for a couple of days. When you return in a couple of days to look at it, the starter should be a frothy mixture. You'll see how the flour and water have developed. There should be some smelly water on top, and in general, you'll have a starter of wild yeast.

How many ounces in 1 slice depend on the type of bread

These are both made mostly of carbohydrates.

if you dont add any fattening substances such as butter to bread, it's good for dieting because it fills you up faster and keeps you full longer than other foods. granola is this way, eat a small amount of granola or bread and drink a glass of water and you should be good for a few hours or until lunch.

Wheat doesn't grow into bread. You use wheat to make bread.

Probably, but the evaporated milk will need to be diluted with water to achieve the correct consistency. Milk powder would be a better substitute - it's actually quite commonly used in breadmaking.

That is not good. Drink plenty of fluids and be on the watch to see if you get food poisoning or other food sicknesses as a result.

lay out in a slightly warm oven till it dries out a bit. most bread bought in supermarkets is at least a day old when you buy it if not 3-4 days old unless you buy hot bread there is no such thing anymore as store bought fresh bread