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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
What is the Temperature of done baked bread?
Around 190 to 200 degrees. It will also sound hollow when tapped.
People made bread to eat
and bread taste better then a raw wheat
No, Salt is a mineral composed of Na and Cl ions. A grains is usually a single seed of a cereal.
A grain of salt, may mean a single small piece of salt - and taken with a grain of salt is a figure of speech meaning to be skeptical.
Conditions that cause bread to mold?
It is due to the moisture that is present in the raisins which are not the sun-dried variety. Molds are generally formed in presence of air and moisture. They are a form of fungi.
Why does unwrapped bread not go mouldy?
Because it is protected from the outside air. If it is mold free when you put it in the bag and suck out the air, the mold has no way of getting inside.
What was the price of a loaf of bread in 1995?
In 1994, the average price for a loaf of bread was $1.59. In 2014, the average price for a name brand loaf of bread is $2.41.
Which bread does not contain wheat?
Found this bread at food facts website:
Heidelberg Baking Co. Sliced Pumpernickel Bread (24 oz)Not the perfect bread or anything, but search that website maybe there are others that have no soy and no "controversial" ingredients.
Is it safe to de-frost and then re-freeze bread?
I often freeze loaves of bread after buying them on sale at the store. I've never had a problem with it
I think it is probably not ok to refreeze bread or any food. With frozen bread it is possible to pull off a few slices to use then put the loaf back in the freezer.
What are some leavened breads?
I am french
So you have
Pain de Campagne
Pain au céréales
Baguette (most famous)
Boule
Épi
pain viennois
pain de seigle....
Are goldfish crackers good for you?
Crackers, like most foods, are good in moderation. Many crackers are seasoned with salt, so your intake must be restrained as too much salt can be unhealthy.
How do you toast bread without burning it?
Heat bread until it is toasted. This can be done over an open flame, or heating element (such as hot metal).
There is a mechanical device available that could make this process easier. It is called a toaster. I prefer a wide slot toaster, that can handle toasting bagels.
If you need a more multipurpose device, consider a Toaster Oven, which does more than make toast. It can cook small items as well, like mini pizzas.
For more information, contact Wallace and Grommit. (experts in the field)
or in enlish u put it in the machine and wait then pull out
Where was the first muffin made?
kahley loves mig torres. kahley sanchez is addicted to watching him through his window.
The term yeast refers to a group of a hundred or so single celled organisms collectively known as Saccharomyces, which are a type of fungi. When you mix flour and yeast and dampen it, various things start to happen. In addition to the wheats own enzymes, which begin to convert sugar into starch, the yeast cellsproduce several enzymes of their own, which convert the various sugars in flour into forms the yeast can absorb.
This is how yeast feeds. Most enzymes inside the yeast cell convert these sugars into carbon dioxide and alcohol, which are excreted. The carbon dioxide forms into bubbles in the dough and cause it to rise. This is fermentation (from the Latin fermomeaning 'to boil') This enzyme activity helps to make the tough gluten in the flour more digestible. Not surprisingly, bread that ferments for longer is better for you.
After feeding heartily and passing gas accordingly, the yeast's cells turn to reproduction, so it splits in two. From then on 2 becomes 4, 4 becomes 8 etc etc... meanwhile some of the excreted alcohol becomes acetic acid, which makes the dough slightly more acidic. Yeast likes that, and the activity increases because of it. All this noticeably raises the temperature of the dough.
Conclusion: Yeast makes bread rise, and gives it the air bubbles inside.
Is bread rising when yeast is added a physical or chemical change?
A chemical change
Because it takes plave in an oven and the yeast is rising without human help
How long do you bake a loaf of bread for?
About 30 to 35 minutes.
The actual time depends on the size of the loaf, and on the temperature of the oven. Some cooks like to start baking at about 240 degrees C (460 deg F) and after about 10 minutes reduce the temperature to 180 deg C (350 deg F). Others like to keep the temperature constant at about 220 deg C (430 deg F).
The time also depends on whether the oven is fan-forced, which speeds up the bake, and on the position of the loaf in the oven; higher racks cook faster.
Rolls take about 20 minutes.
How does a yeast makes a bread to expand?
Yeast, which is added to bread, makes it expand.
The yeast eats the sugars in the dough and produces carbon dioxide which forms little bubbles. The foamy dough takes up more room (expands).
Some breads (soda breads) use a chemical reaction to generate the carbon dioxide from baking powder.
What are the steps for making bread rolls?
QUICK AND EASY YEAST ROLLS 1 pkg. Rapid Rise yeast
3/4 c. warm water (105 to 115 degrees)
1/2 tsp. salt
2 1/2 to 2 3/4 c. flour
2 tbsp. sugar
2 tbsp. oil
1 egg
butter, softened Dissolve yeast in water in a bowl. Add sugar, oil, salt and egg. Stir to dissolve sugar and salt. Stir in 1 cup flour until smooth. Cover with cloth and place on rack over bowl of hot water in the oven after turning on warm for about a minute. Let rise 15 minutes. Grease square pan, 9 x 9 x 2-inch. Stir down batter and add 1 1/2 cups flour. Stir until mixed, 3 minutes. If sticky, knead in 1/4 cup flour. Divide dough into 16 balls. Cover with cloth and place on rack over bowl of hot water for 25 minutes. Heat oven to 425 degrees. Bake 12 to 15 minutes. Brush tops with butter and serve warm.
What type of flour contains no gluten?
Yes. If you are using for baking cookies, muffins, cakes, quickbreads (like banana) and such, you can use Bob's Red Mill Gluten Free All Purpose Flour*. Substitute into the recipe cup for cup. You'll also need to add about 1 teaspoon for xanthan gum for every cup of flour.
You can't do this with a traditional kneaded bread recipe. The gluten in wheat flour is what makes the dough 'stretchy'. You can make bread with gluten free flour, but you need a completely different recipe. And the final 'dough' will be more of a batter.
I think you also won't be able to sub cup for cup with any pasta you are trying to run through a sheeter, because, again, you need the strength of the gluten to hold the dough together. But something like gnocchi or speztle might work.
*I am not affiliated with Bob's in anyway, I've just used it and know that it works great and is MUCH easier than mixing a bunch of sorghum/tapioca/fava/rice etc flours together yourself.
How long is bread good past expiration?
yes if they havent been open for very long and if the expiration date wasnt too long ago. the 42nd one is real. no wait
i lied
whatever you just read is real
i mean about the answers.
