Breads

50, typically you are going to want to plan for one sandwich per person. If the group is going to be hungry or if the sandwiches are going to be the primary food served, you might want to plan on having 75 sandwiches or maybe even 100 so everyone could have two.

according to copycat recipes the sauce is 2 Tbsp mayo, 1 tsp creamy dill mustard. Use about 1/2 Tbsp of sauce per bagel.

Hi there the essentialls of kitchen equipment are knives to cut a repare your foor, rolling pin for pastry and pasta, measuring dishes for ingredients,saucepans and frying pans for cooking , trays for and oven to rest food on and cutlerey.

You may also require more but here are the deadline basics for home cooking.

search google with the words "400 cc to cups" and you'll get your answer

Of course. Like anything, when bread is crushed, its density increases. Anything that is crushed will have higher density in its crushed state. The only things that you can crush and NOT (permamently) increase their density are those that return to their original shape after being crushed.

The increase in density is due to the fact that there is more bread in a smaller volume. When you squeeze the bread, you squeeze out some of the air, reducing its volume while maintaining its mass. Density = mass/volume.

Samba wheat rawa is made from pure Samba variety wheat including the skin of the wheat which contains many B Complex Vitamins and the sooji wheat rawa is amde from wheat too but with ordinary wheat not the samba quality and its without the wheat skin

Yeast is the most popular rising agent for bread. However, on rare occasions, such as in the unavailability of yeast, some persons use baking powder.

"Shortening" is the term applied to fats added to baked and cooked goods.

Idiot dont ask this silly question ever.. mould grows on bread in colonies so u cant calculate that... and keep ur bread baked so mould cant grow there

Many people did, but some people purchased their bread from bakeries.

cakes dressing etc. wateva you want get off this website its not accurate cause this is my answer that i chose but somebody else can change it cause they may not have the same opinion as me

There are several ingredients in coco bread which originated in Jamaica. Ingredients in this bread include butter, yeast, sugar, eggs, water, flour, and salt.

depends how big the piece is :P :) :(

No , we don't think so. Because when the mealworms eat oatmeal, it is reduced to a flour- like substance.

1. drop batter 2. pour batter 3. stiff dough

yes gooooooooo bagels!!!!

Yes, they do. As a matter of fact they prefer the multigrain ones. It is important to make sure the duck is eating the bagel in very small pieces and that those pieces are soaked in water. If not, make sure they have water nearby to drink.

Type your answer here... Yeast is used in making bread.

It is Chemical Energy because there are some chemicals stored on the bread which you eat.

Baking powder is a 1:3 ratio of baking soda to cream of tartar. You cannot just substitute cream of tartar for baking powder - you also need the baking soda.

moisture makes the bagels mold the fastest so is better if is kept in the freezer.

• Plain rolls
• Knots
• Double knots
• Marcus
• Winkles
• C roll
• S shape
• The twin
• The cannon
• Single plait
• Double plait
• Treble plait

Yeasts are classified in the Kingdom Fungi

The U.S. price for a loaf of bread in 1975 was as low as $0.14 (14 cents). However, this was not a typical market price. According to the USDA records, the average retail price was twice that much, 27 cents, for a 1 pound loaf. In the Northeast, for example, the price for a loaf of Sunbeam White Bread (regular 16 oz. loaf) was 29 cents. Interestingly there wasn't any "wheat" bread on the shelves of many stores in the area back then. (Major Bread Bakers, however, did market Wheat bread.)