Breads

Hi,

strong plain flour is used to make bread as it contains more gluten than normal plain flour and this helps to make the bread expand and rise as it is being baked.

hope ive helped you.

When the top is golden brown. If you leave it in too long the crust will repel the sharpest knife. However if you take it out too soon then the center will be doughy. A nice golden brown is usually good.

About 7 cups of all purpose flour are in 1 kg.

A kg = 2.2 lbs = 35.2 oz

1 Cup of ap flour = 5oz

1 cup of cake flour = 4 oz so there would be almost 9 cups of cake flour in a kg.

yes it becasue light drys it up

yes. but the mold can grow in both light and dark

Sunlight would tend to increase the amount of evaporation. Conversely mold does not photosynthesise so does not need light as such. However experiments on mold are often in sealed containers, if this is a case evaporation would not be a significant variable.

calories!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

You can make dough products rise three ways:

1) The aforementioned yeast.

2) Chemical leavening (baking powder, for example).

3) Mechanical leavening (usually steam from water boiling away and expanding inside the dough).

Mechanical leavening is most frequently used to make things like cream puffs, because if done right it usually produces one large bubble in the middle of the puff.

"Quick" Breads are called "quick" because they use baking powder to rise, instead of yeast, so there's no "rising" period; it does its rising in the oven.

Almost all white bread has alot of preservatives because there is a bleach in it that makes it white, but all breads will have a little bit of preservatives in them because the wheat in the bread is sprayed with preservatives. You're best off buying organic bread.

Alcohol has a very low boiling point, compared to water, therefore it evaporates during the backing process. The wonderfull smell that is associated with bread baking is a mixture of evaporated alcohol, and ozone (another byproduct of bread baking).

If the water is too hot, it kills the yeast. It stops working and therefore wouldn't make the bread rise. If the water was too cold, it wouldn't do anything to the bread. If you use warm water, however, then it gives enough energy to help the yeast work so that the bread can rise, making you're loaf.

1 slice is a pretty vague measurment. I've seen slices of bread that are very large and thick, and slices of bread that are small and thin. It depends on the size of the slice.

You put salt in any form of cooking to increase flavor. Salt isn't needed as a valuable ingredient, it only strengthens the flavors of the ingredients already in the bread.

because it tastes better! DUH!!!!!!

That will depend completely upon the particular recipe.

But if the only difference in recipes is the flour and you meant to say "whole wheat" rather than just "wheat" [white bread is wheat bread], then the whole wheat will have more fat.

You can't grow bread, but you can grow wheat and rye, which are two of the grains that bread are typically made of.

Bread does mold in cold temperature but, the bread at room temperature will promote the bread's mold to grow faster than the cold temperature due to the fact that mold grows in warm dry places such as a counter , a garage during the summer, and outside when its warm and does not rain . mold can also grow when its very humid or hot .

It probably depends on whether it is refrigerated or frozen and how many molds it is exposed to.

A quick look via Google yields the following: Prosit: Latin - may it benefit you - a toast to health. Cheers: a toast to be cheerful, happy. Skal: Hail - toasting using the Scandinavian word "Skoal" Old Norse (Viking times) for bowl. Salus: in Roman mythology the goddess of health and prosperity. Gesondheid in die rondheid: Afrikaans - here's good luck for everybody; here's to all of you. http://www.angelfire.com/ga/1072/yl/toastweb.html Many people who have never seen Sweden have nonetheless conjured an often nearsighted image of what they think it is like: Nordic woodlands, crystalline-featured women, Greta Garbo, sexual freedom, and yet lives lived within rigid, formal constraints. There's some truth to the latter image of Swedish formality. So let's take a look at it. Please take a seat as an invited guest at the dining table. It is set with a crisp white tablecloth, perfectly polished silver, a candelabra, napkins, and crystal glasses. The wine is chilled, and nothing is out of place. Your hostess is the shimmering image of Swedish household perfection. Nowhere more than at the dining table will you encounter the unspoken truths of Swedish formality, especially in the toast. In Australia or New Zealand it is scarcely de rigueur and may be accompanied by a drawling "G'day, mate." In Britain it is all stiff upper lip and chivalry. In the United States the rules are as diverse as the cultures that populate it. But in Sweden there is only one way to toast, and its protocol is very specific and universally followed. So, do not touch your glass yet, even though it is full and you are nervous. Never touch the glass first; you must wait until one of the hosts, usually the man, lifts his glass to all. Do not drink. Everyone must reply to the proffered "skål" (meaning "cheers" and pronounced skohl) with a collective "skål." Then you will all tilt your glasses to the host and hostess. Delayed eye contact is imperative before, during, and after the measured sip of appreciation. Don't empty the glass. The meal has commenced. http://www.fodors.com/world/europe/sweden/stockholm/feature_30005.html

1.Bob

2.Billy

3.Joe

4.Fred

Inflation has driven up the price of food products since the 1980s. Currently, a loaf of bread can be purchased for around 3.50 dollars. In 1988, a loaf of bread went for around 55 cents.

physical because its doesn't matter if toasted or not it's still made out of bread or might be chemical cause if it changes colors that's one of the signs of a chemical change look it up on goggle this is some peoples opinion so u don't know if it's right or not

Turns into toast!

When bread is heated, the warmth causes moisture inside the bread to turn to steam. If the bread is covered with a damp cloth, the steam will warm and soften stale bread, making it more appetizing. Uncovered bread will lose moisture as steam, resulting in dryer bread.

No! Don't give your bird any salt! I let my parakeet have saltines and he was licking the salt off of it and he has been sick. He has been vomiting and sleepy. He's going to the vet tomorrow to get some medicine.

* Moldy Bread -- Not Just the old Moldy Bread You Know

* Trust the Crust?

Rye bread pre-dates written history, it is not possible to say who invented it.