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Breads
Knead it, roll it, pinch it, punch it, braid it, bake it, eat it... A subcategory devoted to one of the staple foods throughout the world.
3,139 Questions
Do you bake bread on the top shelf of the oven or the botton shelf?
bake what on the top shelf???????of the what ???the oven? if it is the oven and you are cooking something that takes a long time.... then put it on the top shelf!!!!!!!!!!!!!
When does bread rise with yeast?
After dry yeast is activated with warm liquid and added to the flour and other ingredients it will start to work on the rising process. Normally the dough is kneaded immediately after mixing and then set aside, covered, in a draft free warm area to rise or "proof". Many bread recipes call for 2 times rising. After the first rise it is punched down and formed into loaves or individual rolls and then left to rise again before baking.
What will happen if you sprinkle water on bread and keep it for a week?
I'm supposing you have a good reason for sprinkling water on bread . . .
The condition of the bread will depend upon how moist the bread was to begin with and what was in the water. Adding water will increase the moisture. Too much will make it soggy.
Why do you have to knead dough?
As you knead dough many important things take place: the gluten becomes developed so the bread can rise to its fullest, air bubbles are incorporated into the dough necessary for the dough's rise and the ingredients are redistributed for the yeast to feed on resulting in a more active fermentation. This enables the dough to expand to it fullest during the rising and baking steps.
Price of bread during the 1800?
A loaf of bread in 1840 would have cost anywhere from three cents to four cents. Back then, a person needed to go to their local bakery for baked goods, as pre-packaged loaves of bread were not sold in supermarkets.
Americans use bread in many ways.
1. Making sandwiches.
2. Dipping bread in soups or sauces.
3. Just bread with butter (sometimes toasted).
4. Croutons (small, crunchy pieces of bread in salads).
5. Bread pudding.
6. Bread sticks and bread rolls.
And that's pretty much all I can think of right now...
All breads have at least two ingredients: some kind of flour--example, wheat, spelt, etc.--and some sort of moistener--example: milk, water, etc. Beyond this, you can do almost anything with bread. You can add leaven (yeast, baking soda/baking powder), you can add things for texture: eggs, milk, butter, etc.. You can also add nuts, fruits and candy.
So there are sweet breads, whole grain breads, flat breads, unleavened breads, breakfast breads, English muffin bread, biscuits, scones--you get the picture.
Can you use wholemeal bread mix as wholemeal flour?
Not usually. Most flours are ground wheat, but "whole wheat" flour is usually too dense and contains too much gluten and protein to rise well and you may find the texture more like corn bread than an actual light cake texture. Even when baking bread, whole wheat flour is mixed with plain white flour to improve texture and rising ability.
To get moldy bread you have to let it sit out in the open or leave it out in a moist room for a few days. In the dust you will find tiny micro-organisms, and fungi will be among it.
The type of fungi found in air is called a spore, and it has the same job as a dandelion seed. A spore will float around until it lands on something, and if that something is food, that spore will germinate and grow into a nice healthy fungus. In other words, if a piece of bread is left unprotected in the open air, germs and bacteria infect it and take over the whole bread. Bacteria will then form green or brown mold.
Mold needs moisture and food to form. Moisture is important because mold grows faster when it is very moist. Controlling indoor moisture helps limit mold growth. Mold doesn't need a ton of water, you could put a piece of bread in a bathroom or around a window sill for mold to grow on it.
Besides moisture, mold needs nutrients, or food, to grow. A fungus is a plant without chlorophyll. Because they don't have chlorophyll, fungi cannot receive energy directly from the sun. And now they have to live off plants or animals.
Some fungi are parasites, always attacking something for nutrients. Most are scavengers turning organic matter into soil. Without fungi, many plants would die because they need rich soil to thrive. Fungi are flexible about food choices. They diet on a huge variety of organic molecules. Fungi produce a ton of digestive enzymes and acids, which dig into material as they grow over it.
In bread, these enzymes break down the cell walls of organic material. Unlike us humans, mold digests first then eats.
There are some kind of fungi that eat anything but metal. Special fungi that are produced through selective breeding, are sometimes used for clean up on special stuff.
Though it does not necessarily need to be in the open, as I was doing an experiment where bread was in sealed zip-lock bags ... and they still got mold on them.
What can you substitute for day old bread?
If you want to make fresh bread into day-old bread, the easiest way to do so is to simply let it sit out at room temperature for a day. This will allow the bread to dry out slightly and become less soft and fresh-tasting. Alternatively, you can also achieve a similar effect by heating the bread in a low oven (around 200-250 degrees Fahrenheit) for a few minutes. This will help to remove some of the moisture from the bread and give it a slightly more stale texture. Keep in mind, however, that these methods will only give you a rough approximation of true day-old bread. For the best results, it's best to let the bread sit out for a full day before using it in recipes or serving it.
What is the meaning of biscuit and doughnut cutter?
When you make biscuits (the kind in the US that are sort of like light weight scones or shortbread, not the UK "cookies"), you pat or roll out the dough into a sheet and then cut the round biscuits from the dough. When you cut them, because the dough is tender, you need a nice clean and straight edge that cuts sharply or the sides will pinch together and the biscuits then will not rise properly during baking. Some people say you can cut the biscuits with the rim of a drinking glass, but that pushes the edges together at the bottom, "sealing" them, and then they can end up like hockey pucks instead of biscuits.
The tool for the job of cutting biscuits properly is called a biscuit cutter. They usually have a handle on top of a round aluminum form with straight sides that will easily cut through the dough without pinching. Some of them also have a center smaller round piece that is removable. You put it in place when you want to cut out doughnuts and the center circle cuts out the doughnut holes all in one motion.
Why will toasted bread not grow mold?
When you toast bread the moisture is sucked out of it. Mold thrives in moist environments, so it would not grow easily on toast because toast is dry. However, moisture in the air would soon go into the bread and it would grow mold; but not as fast as normal bread.
What happens when you toast bread?
The heat from the coils in the toaster cause a heating and drying effect. This causes moisture to leave the bread. When moisture leaves the bread due to heat, it becomes crisp and crumbly. TOAST!
Can you use a bad banana for bread?
Traditionally, yes. Normally, you wait until the bananas have gone completely brown on the outside before making the bread. They will be really mushy too. I'm sure you could still pull it off with somewhat ripe bananas, but it wouldn't taste as good.
The price of many consumer goods and foods have gone up over the years. In 2000 consumers in the United Kingdom typically paid 10 Euro for a loaf of bread.
What temperature does bread burn?
Butter solidifies into butter at around a room temperature of 72 degrees Fahrenheit. it will sometimes solidify at below room temperature depending on the amount of milk solids.
How long should pizza dough rest?
We usually mix it up, and give it a 1/2 hour to rise in a warm place, like over the oven where it's approx 120 degrees, depends on how big a batch you make. But for a normal pizza or two, let the ball rise for about 1/2 an hour.
What might the smell of freshly bakes bread eventually fill an entire house?
The smell of rising bread is raw dough and I think that is smells really good.
The distinctive smell that comes from rising bread is yeast. Activated yeast has a very recognizable odor and is very comforting to most people both while the dough is rising and when it is baking.
Directions
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. ...
- Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. ...
- Punch dough down. ...
- Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped.
