Breads

Yes, you can. It is a good idea in fact, to have bread stored in a closed airtight container.

Modern yeast survives temperatures below 180 degrees Fahrenheit. This means you can proof bread in your oven set at 170 degrees Fahrenheit quite easily, or if you are concerned that may be too high, you can warm the oven to 170 and then turn it off while the dough is rising. Remember, yeast grows if it has three conditions: It is alive, it has starch or sugar available to consume, and it is moist. It grows faster if it is warmer. As it grows, it releases carbon dioxide gas (the bubbles) and alcohol (the smell of fresh bread). Yeast grows slowly above about 40 degrees Fahrenheit Yeast does not die if it gets too cold or even freezes. It simply stops growing. You can slow down a rising by refrigerating the dough and you can stop it by freezing it. For example, yesterday my dough rose successfully for its second rising in a 50 degree F room for two hours while I went shopping. I warmed the oven on return, finished the rising, and baked the bread.

The Kickapoo's made their bread out of pounds of meat or just meat.by the way that is how they made their flat bread.

personally i don't eat anything that has been cooked and been in the fridge for 3 days on the 3rd day i will not eat it... bread that has been opened for more than 1 hour i will not eat because no telling what has landed on it and the germs... i guess u can say i am a germofobe but ive gotten sick to many times.and my immune system is so low its not that i don't eat and drink right its just how my immune system is... but to answer ur question smell it and if it smells the same way when u first bought it i guess its ok...and also feel it usually when u first buy the bread and open it up its soft.. if its the oppsoite i wouldn't eat it...when u smell it if its smells kinda like a sour smell don't eat it. hope this helps u somehow.

The answer is 80 cups in a 5lb. bag of flour because there is 16 cups in 1lb. so, 16 times 5 is 80.

It is another name for Soda Bread, which is an Irish bread made from flour and whey, or buttermilk, using sodium bicarbonate and acid in place of yeast.

if you are talking about the danish name for bread, its called "brød" and white bread is called "franskbrød", and then we have something a bit exeptional, because its only made the same way in a few countries, its dark bread with corns in it, and it is called "rugbrød" if you are talking about the danish name for bread, its called "brød" and white bread is called "franskbrød", and then we have something a bit exeptional, because its only made the same way in a few countries, its dark bread with corns in it, and it is called "rugbrød"

no?

bruschetta is an Italian bread topped with spiced tomatoes and basil,often made with cheese

the cells of bread mold is arranged by having different vitamins in them and not having any fungi

Zwieback

ten minutes is 600 seconds

Continental Baking Company was founded as the Ward Baking Company in New York City in 1849. In 1921 William Ward, grandson of the company's founder, formed United Bakeries, which was renamed Continental Baking in 1925. In 1924 Continental Baking acquired the Wagner Baking Company of Detroit, and in 1925 Continental Baking bought Taggart Baking, the maker of Wonder bread, and was at that time the largest bakery in the United States. Source: Lehman Brothers Collection In 1995, Interstate Brands Corporation acquired the Continental Baking Company, and the “Remember the Wonder” ad campaign reminded consumers that Wonder Bread, one of the nation’s softest, freshest, most fun bread products, is also nutritious. Source: Wonder Bread In early January 1995, the company announced an agreement to buy one of its primary competitors, the Continental Baking Company, for $330 million and 16.9 million shares of Interstate stock. Continental, owned by Ralston Purina, produced the widely popular lines of Wonder and Wonder Lite breads, as well as the snack cakes, donuts, pies, muffins, and cookies marketed under the Hostess name. As Continental's plants were located in parts of the country not yet tapped by Interstate, the company could look forward to becoming a greater national presence. Source: Answers.com

Laverbread (sometimes mistakenly called lava bread) is a traditional Welsh delicacy (Welsh: Bara Lawr) made from seaweed (Porphyra Umillicalis). The name is derived from an English word for some seaweed: laver. The seaweed is chopped up and boiled for several hours. The gelatinous paste that results is called laverbread. Laverbread is traditionally eaten with cockles and bacon or on hot buttered toast.

Porphyra Umillicalis was historically harvested off the Gower coastline, near Swansea in South Wales. Swansea Market has several stalls selling only laverbread and cockles from the nearby Gower Peninsula.

There are still small producers of Gower laverbread, but most commercial laverbread is harvested and produced from Western Scotland.

Laverbread is particularly rich in iodine. It also contains high levels of protein, iron, vitamins B2, A, D and C.

Skincare Author, Margaret Yvonne, features laverbread as a very important ingredient in the skincare book, Eczema - Dermatitis and Hives DIY Remedy.

Alum is such an awful ingredient that it is often not called for in contemporary recipes. For bread & butter pickles, rely on salt to crisp the cucumbers.

For 6 qts of thinly sliced cucs (or zucchini) and 6 med. onions, also sliced, cover in 1/2 c. pickling (or Kosher) salt in a colander.

Bring 1 1/2 qts. white vinegar, 4 1/2 c. sugar, 1/2 c. mustard seed and 1 T. celery seed to a boil.

Pack pint jars w/ cucs, fill to 1/2" of head room, process according to your cooperative extension service guidelines. Makes 12 pts.

Yes, you can safely freeze bagels.

Direct costs- can be conveniently and economically traced to a cost object

Indirect costs- cannot be conveniently or economically traced to a cost object. Instead of being traced, these costs are allocated to a cost object in a rational and systematic manner

Sandwich bread

Mold begins to grow on the bread. My sister had cereal for a week and 2 days and when the cereal was out she was gonna have a sandwich when she saw mold on her bread. I felt SICK!

Will be depending on the best before date on the packet..once that date has been met the bread will then start to grow mold..

Whether or not you can take bread or anything else home with you from a restaurant, depends on the restaurant. The best thing to do is to ask the waiter or waitress. Usually if the restaurant allows you to take home the other food on the table you can also take home the bread. Some, however, only allow you to take home the specific items you ordered and paid for, and some do not allow you to take anything home.

First in first out

Yes it is.

Five types of mold that grow on bread are penicillium, rhizopus nigricans, aspergillus, mucon, and Rhizopis stolnifer.