Breads

yes

i think bread contains starch since yeast needs sugar to wake up and make active so it will eat the starch while baking

Neither, the speed in which bread molds is not affected by light conditions, although it is affected by temperature and humidity.

Depends on the bread, and where you buy it. Here in Virginia in the US, I just bought some for $1 per loaf, and some for $3.

Depending on the desired coarseness of the bread it will typically take about 20 to 30 minutes to rise. The longer the bread is left in the oven the more coarse it will come out. For softer bread, leaving it in the oven for about 20 minutes will be fine.

Yes, just be careful with the baking temperatures and how dense you want the bread to be. Many white breads actually ask for warm milk instead of water.

Bread can be frozen, but it can dry out and pick up freezer flavors. Make sure it is securely wrapped and use it within 2 months.

Yeast makes things rise so when yeast is added then the cheese explodes into circles and it makes holes in your cheese (Swiss cheese)

The basic steps in making bead are:

plowing, seeding, harvesting, binding sheaves, beating the grains, winnowing, separating, grinding, sifting, kneading, baking.

These are the steps listed in the making of bread according to Jewish tradition.

shimsar

it is yeast that is still 'living' - as opposed to the dried yeast sold in sachets or pots, that must be re-hydrated with water before it reactivates. Fresh yeast has a four day shelf-life, which makes it inconvenient for homebakers (it's still alive after four days, but the quality declines). Fresh yeast is sold in cubes, and is usually creamed with flour, sugar or butter before being used in a recipe. Sometimes it is just crumbled in.

Go to their website at the link find your local outlet and call them to find their hours.

Yeast dies under the heat of baking, and the gasses it produced expand to make the bread rise further.

The answer to this question depends on who made the bagel in question.

In Egypt.

Probs. the same way as today, just not so modern, maybe slightly different ingredients.Not so modern... baked in clay ovens... been made sinc ages ago, like in ancient Egypt and easily b4 even..............

tis is bad beuse they are and well i know cuz itried it and i got sick i went to thw hopeital right aways i felt bad.... tis is bad beuse they are and well i know cuz itried it and i got sick i went to thw hopeital right aways i felt bad.... tis is bad beuse they are and well i know cuz itried it and i got sick i went to thw hopeital right aways i felt bad....

If you're referring to sliced bread: rolls or bagels.

If you're referring to white bread: wheat, rye, or multi-grain.

If you're referring to all bread: tortilla wraps, tacos.

The gas, carbon dioxide, forms bubbles in the bread dough, making it "rise".

I suggest this recipe, since you are beginning and making bread can be somewhat challenging. http://breadbaking.about.com/od/yeastbreads/r/1loafbread.htm Here is also another recipe for sourdough bread which is a bit more advanced: http://allrecipes.com/recipe/san-francisco-sourdough-bread/

Cornbread would be great with ham and bean soup.

Bread in French is "pain".

Bread 1 lb. 12¢ 1920

Bread 1 lb. 9¢ 1925

Bread 1 lb. 10¢ 1925 New York

Bread 1 lb. 10¢ 1929 Chicago

The yeast cells in bread dough ferment sugars and produce gas (carbon dioxide). This makes the dough rise.

it is called unleavened bread or otherwise known as quick bread. It is called unleavened because it does not contain any leavening agent such as yeast. Try to check this out on Jewish bread recipes.