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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
How much is Pay at St Louis Bread Company?
I work at bread co now and make $8/hour, and that's starting out. But, I know many people who work there making roughly $7.50/hour. I'm 16 and the people I'm talking about are like 20+. Not sure what makes me so special, but I like it hahaha.
What is 'open-textured bread' when translated from English to Italian?
Pane poroso is an Italian equivalent of the English phrase "open-textured bread." The masculine singular phrase references such internal air pocket-friendly, open-crumb breads as:
- ciabatta ("slipper-bread");
- pane casalingo ("household bread");
- pane di semola ("semolina bread");
- pane toscano ("Tuscan bread").
Bread improver is made from certain chemicals and enzymes, but contains no animal matter. So yes, it is not only vegetarian, it can be considered vegan.
How do you record your screen without installing a software?
On-line video recording software demands ur computer to meet some basic settings, i think the better way to record the screen is to install an easy-to-use program.
Im using a pretty record tool - PCHand Screen Recorder.
it could record any activities on the screen and the audio whatever u hear, even the left and right mouse clicks and mouse highlights can be recorded to be displayed in your recordings. i think it is the perfect assistant to create instructional video for u. hope it could help u.
http://www.screen-capture-record.com/screen-recorder.html
Aim of the government regulation of business?
One of the main reason is to stop state competition (USA) and the other may be to stop monopoly or unfair competition.
Yeast, most commonly Saccharomyces cerevisiae, is used in baking as a leavening agent, where it converts the fermentable sugars present in the dough into carbon dioxide. This causes the dough to expand or rise as the carbon dioxide forms pockets or bubbles. When the dough is baked it "sets" and the pockets remain, giving the baked product a soft and spongy texture. The use of potatoes, water from potato boiling, eggs, or sugar in a bread dough accelerates the growth of yeasts. Salt and fats such as butter slow down yeast growth. The majority of the yeast used in baking is of the same species common in alcoholic fermentation. Additionally, Saccharomyces exiguus (also known as S. minor) is a wild yeast found on plants, fruits, and grains that is occasionally used for baking. Sugar and vinegar are the best conditions for yeast to ferment. In bread making the yeast respires aerobically at first producing carbon dioxide and water. When the oxygen is used up anaerobic respiration is used producing ethanol as a waste product however this is evaporated off during the baking process.
How many grams is 1 cup of flour?
How many grams that are in 1 cup of flour varies, depending upon the type of flour. For example, there are 140 grams in 1 cup of plain flour but there are 130 grams in 1 cup of self raising flour.
On a regular bagel, you have three options. (Chicken, tuna, or vegetable.) On onion, you have 3 options, too. If you can mix (say chicken + tuna, or vegetable + tuna, for example) you would have 8 more options, listed below, making a total of 14 options. (8 mix, 3 single regular, 3 single onion.) regular - c + t, t+v, v+c, c+t+v onion - c+t, t+v, v+c, c+t+v
you could be, especially considering how late you are. I would get a pregnancy test just to be sure, and maybe stop smoking until you are certain that your not.
What would happen if you cut bread hot?
The bread when fresh baked is easier to damage, improper cutting could crush the loaf's inside and break the crust. A loaf cut when hot will also lose moisture and become stale faster. These things will make the rest of the loaf less presentable if not all of it is eaten. None of this is a problem if you are planning on finishing the entire loaf at one time or it is a very dry style of bread, such as with artisan baguettes.
If you would like to serve fresh warm bread, I'd recommend individual sized buns, or cooling a loaf completely and reheating what you need in the oven wrapped tightly in foil for a few minutes right before serving.
Can sperm released inside a nursing mother affect the breast milk?
Only that it can get her pregnant again. Otherwise, it will not effect or harm the milk production unless she does get pregnant. Once a woman conceives again while breastfeeding milk production stops to prepare her body for the new child growing inside of her.
Is white bread easier to digest then brown?
They are the same because when every I get bread it is always the same calories.
When baking bread if a recipe calls for an amount of dry yeast can you substitute fresh yeast?
no because it won't turn out right.
Where do you stock breads that will be used two days from now?
You can keep them in room temperature space with not too much moisture, or you can store them in the refrigerator.
How do you make salt bread from Barbados?
Barbados Salt Bread isn't salty, but is named salt bread because it is not sweet like most breads made in Barbados. A popular and easy recipe for this is -
3 1/2 cups white flour
3 3/4 tsp dry yeast
3 1/2 tsp turbinado sugar ("Sugar in the Raw")
1 1/2 tsp salt
2 tbsp lard
1 cup water
Pre-heat the oven to 325 F while you mix the ingredients. Combine everything except the water into a mixing bowl and blend until well mixed and only very pieces in the bowl. Cobine the water and knead for about 2 minutes. Let it stand and rise until it doubles in size. Punch it down, divide into 4 equal parts and place in pan. Brush them with water, turn them over and wait 15 minutes. Brush with water, turn them over again and wait 15 minutes. Sprinkle the tops lightly with flour and place them in the oven for about 15 minutes or until golden brown.
Is there a natural bread preservative?
to make a lighter bread. It also helps make the bread moister
and acts as a mild preservative. Made from soy or egg yolks.
Comes in liquid or granular form.
Use: 1 Tablespoon per cup of flour
Non-Diastatic MaltSuper food source for the yeast which give the bread betterstructure & makes the bread softer & tender. Made
from dried sprouted barley and is not the same as malted
milk powder. Comes in liquid or granular form.
Use: 1/4 teaspoon per cup of flour
Ascorbic AcidCreates an acidic environment for the yeast which helpsit work better. It also acts as a preservative & deters
mold and bacterial growth. If you can't find pure ascorbic
acid crystals you can use Fruit Fresh (canning isle) or a
crushed/powdered vitamin C tablet.
Use: 1/8 teaspoon per loaf
Dry Acid WheyIt is the essence of buttermilk with out the milk solids.Like with Ascorbic Acid it helps create a good environment
for the yeast work quickly and vigorously, giving a maximum
rise in short periods of time. Acts as a preservative & deters
mold and bacterial growth. When buying Dry Acid Whey make
sure it says "acid" on the package. If it doesn't
assume it is sweet whey which isn't the same and won't work
correctly.
Use: 1 teaspoon per cup of flour
Vital Wheat GlutenVital wheat gluten occurs naturally in all wheat and wheatderived white flours. Some white flours have more or less
than others. Vital wheat gluten only does one thing, it helps
improve the rise and texture of bread. With out it you have
a rock, door stop, paper weight. Generally, if you are using
white bread flour you don't need to add any. However, all-purpose
or whole grain flours need Vital Wheat Gluten.
1 Tablespoon per cup of flour
PectinPectin adds moistness to the bread and it replaces fat inthe bread. This is the same pectin used to make jams and
jellies. It comes in liquid and granular form. The granules
are easier to work with and store.
Use: 1 teaspoon per loaf
GingerGinger is a yeast booster it gives it a "quick-start",and keeps it working. Because of its astringent properties
it also helps keep the bread fresher longer and it deters
mold and bacterial growth. It is best to used powdered ginger
in your bread. You don't have to worry you won't taste it
in the amount used.
Use: 1/4 teaspoon per loaf
Dry MilkMilk helps with crust browning, bread moisture, taste andnutritional value. It also helps the dough to relax for those
times you want to roll it out or shape it. Dry milk or powdered
milk work the same.
Use: 1 Tablespoon per cup of flour
GelatinGelatin helps with bread texture and moisture. It is alsoof nutritional value and is good for the hair and fingernails.
Make sure to use unflavored gelatin.
Use: 1 teaspoon per loaf
FatsFats. Fats help with taste, texture and the moisture ofthe bread. Most French bread recipes don't contain fat as
it takes away the chewiness of the bread. You don't need
to be worried about the fat content of most bread. Most recipes
use a tablespoon or two and that is for the whole loaf. A
single slice is very low in fat.
1 Tablespoon per cup of flour
EggsEggs add rise, color, texture and taste to bread. Also,if you use the yolk as well you get some of the effects like
using lecithin.
Use: 1 large egg replaces about 1/4 cup of liquid in the
recipe.
ButtermilkButtermilk helps the yeast work quickly and vigorously,giving maximum rise in the time frame allotted by bread machines.
It also softens the texture of the bread. Like with any acid
type addition it also helps keep the bread fresher longer
and it deters mold and bacterial growth. You may need to
add 1/2 to 1 tsp. of baking soda to the bread to offset the
tartness of the buttermilk. I personally, like the tartness
as it reminds me of sourdough.
Use: 1/2 Cup replaces the same amount of other liquid in
the recipe.
GarlicGarlic is a flavoring in larger amounts, but in smalleramounts it helps the yeast, it makes the dough easier to roll
out and it is a preservative and deters mold and bacterial
growth.
Use: 1 teaspoon per loaf, will affect flavor
Cake FlourCake flour makes for a softer more tender bread. It alsomakes a good addition to pizza dough as it helps make rolling
out the dough easier.
Use: Replace up to 1/4 of the flour called for in the recipe
(no more).
What repercussion if you failed to meet the deadline?
It completely depends on what the deadline was for. If it was the deadline for getting on an airplane, you can't take the flight. If it's a deadline for applying for a job, you won't get the job. In general, you can figure that the repercussion of not meeting any deadline is that you won't have that particular opportunity now, and sometimes it's worse. If you fail to meet a deadline set by a government agency (such as the IRS), you could face very serious consequences. If you fail to meet a deadline for a court case, you could lose the case and face financial hardship or jail.
If you burn toast what happens to the smoke particles?
A portion of the smoke molecules end up getting inhaled (allowing you to know through the sense of smell that you burned your toast). If you have an ionic air cleaner, a portion of the particles end up stuck to the filter. The same thing happens to any particles in a building with any sort of central heating/air system. The remaining particles end up getting swept away into the air and so thinly distributed that they're no longer noticeable. At which point, these molecules simply become part of the carbon cycle.
