Breads

bread was first made in america, along the coast! it is a very good question and an excellent answa

What happens to food after you eat it is extremely complicated (taking up most or all of a semester in a university biochemistry course). I'll try not to get too scientific here. I CAN tell you that the main way your body is powered is via aerobic respiration which, through a complicated process, takes glucose (sugar) and oxygen and turns them into energy (ATP), water, and carbon dioxide (this is why we need to breathe in oxygen and breathe out CO2). Your body can take building blocks from any type of food and use it to make glucose (this happens in the liver), so in a way, the answer to your question is yes. However, unless you are on the Atkins diet or have not had a meal in a day or so, probably most of the glucose in your body comes from carbohydrates in your diet. Your body can take any carbohydrate and break it down more or less directly to glucose. Proteins and fats, on the other hand, must be broken down and then rebuilt into glucose (it is "easier" for your body to use carbs for energy). Plus, your body's cells are constantly growing and dividing and producing hormones, etc., and they need amino acids and fatty acids to do so. Thus the proteins and fats you eat are more likely to be broken down and used for these purposes. These are more or less the theories behind high-protein, low-carb diets. When your body is carb-depleted, it is forced to use fat and protein for energy. This may cause you to lose weight, but is not the way your body is meant to work and thus can be dangerous. It can lead to a condition called ketosis (which can cause nausea, dehydration, headaches, light-headedness, irritability, bad breath, and kidney problems), and also causes loss of muscle mass. Plus, the high fat and cholesterol content and low-fiber content of these diets can lead to heart and digestive problems. I know that is probably more than you wanted to know but it seems like most people, when asking questions such as this, would be wondering about the implications of different diets.

The holes are gases from the yeast eating the sugar in the dough. These bubbles are what makes the bread light rather than solid like a cracker.

As much as it may seem a bit gross, the gas is essentially yeast farts!

A quick answer is that sourdough bread uses different strains of yeast or other bacteria (like Lactobacillus). Centuries ago, before you could go to the grocery store and buy yeast, people needed a way to have yeast around the house. The way they did it was by keeping a pot of live culture (living in perhaps a quart of water/flour medium) and "feeding" it daily or weekly so that the yeast remained alive and active. To start the culture, you take 2 cups of flour and 2 cups of water, mix the two together, and then add in some sourdough culture that you obtain from a friend (sourdough, in times past, passed from friend to friend like this). When it came time to bake bread, a cup of this live culture would be added to the dough to provide the yeast needed to leaven the bread. The pot would be replenished by adding back an equal amount of flour and water. If you take some of the culture out and feed the pot more flour and water each week, the culture will stay alive. Most people let the culture live at the back of their refrigerator (otherwise, it requires daily feeding). The strains of yeast and bacteria used in sourdough are acid-producing, hence the unique flavor of sourdough bread.

At the grocery store closest to my house, the price for a loaf of white bread ranges from $3.39 to $4.19. However, the grocery store closest to my house is one of the most expensive in New York. So the average price would probably be more like $2.99 to $3.99.

In an average serving of (plain) Focaccia bread, approximately 122 calories or 510 kilojoules - Though focaccia bread is often prepared in many ways (the oil used type of flour any herbs or additives)

yes, you first have to grow mold on bread like rye bread or something and when mold is grown shake the piece of bread over another piece of food like an orange and leave that out and bread mold will grow on it.

Yes, they can. If you soften them by soaking them in water or throwing them into the pond first. Of course, the bird has to be in the mood for something salty in order for him/her to eat it.

I once knew a Mallard couple that was crazy over Cheerios!

There is about 130 mg of sodium in one slice of brown bread.

Not all bread contains milk, some breads are made especially for lactose intolerant people (people allergic to milk & Dairy). This means that they can use lactose free milks or a different ingredient & can sometimes use water instead.

slice, hunk, loaf, toast (if cooked)
slices

Uncooked bread is called dough.

That is about 1.92 cups

Yes and, the term "compounds" refer mixtures which have been chemically bonded to form a new substance. Cooking creates new substances which are distinctly different from the ingredients and dough which went into it. However, the raisins specifically are not chemically bonded to the bread, they are simply mixed in.

Electricity heats up wires in the toaster, you put bread in, push the lever down and the bread is pressed against the wire. The high temperature of the wires toast the bread and when a specified length of time is up the toast pops up and wallah, toast!

If you are asking why the bread gets toasted, sugars in the bread are caramelized by the heat.

Bread and bread dough are stretchy because they are made with flour containing gluten, a protein molecule that forms networks in bread dough. Gluten is "worked up" in bread dough through the kneading process.

1. take two eggs and crack them in the bowl, add a splash of milk or lactose free milk..

2.take a fork and whisk it until completely yellow or at least partially.

3. heat a pan on low or 5 1/2 and put in two pats of butter.

4. lets butter melt all around the pan.

5. take white bread or Texas toast and soak in the egg bowl on both sides.

6. put in pan and cook until crisp and brown, just make sure you don't burn it.

Flat bread or wafers don't but all other breads do.

The sides of the bread slice are heated until the bread slightly burns and has a lighty chared surface.

The term sourdough bread refers to bread made through the leavening process caused by naturally occurring lactobacilli and yeasts. It is the way bread was made to rise for thousands of years. The process of leavening bread (getting it to rise) was independently discovered by different groups of people all over the world at various times. There is no specific origin which can be identified for bread (and all bread was sourdough bread a thousand years ago) but one could guess that the earliest domestication of grains in the Mediterranean region was followed within a few thousand years by bread.

No high quality cinnamon contains sawdust. Sawdust would be considered a contaminant or adulteration of the cinnamon, and would only be present in a very inferior product.

Yeast turns some of the sugar in bread dough into alcohol and carbon dioxide. The carbon dioxide fills the bread with a lot of little bubbles. That makes it easy to eat. Without yeast bread would be like eating raw spaghetti.