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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 tomato layer is best for a pizza?
The Hypodermis layer is best, assuming you can get it while still fresh.
How do you glaze bread without egg?
You can brush the top of it with milk, half and half, or heavy cream before baking.
Does anyone remember formula X bread?
I remember when it first came out - must have been late 1960s because I was a little kid - it was called "Brand X" bread. I remember my grandmother saying there was a contest to give the new bread a name. No one must have won because the labels had Brand X on them for a long time and then they started to label it as "Forumula X (formerly Brand X) Bread." It came in a white wrapper with black lettering and I seem to recall seeing it at a Colonial Bread outlet so it must have been a Colonial product. I am in North Alabama and I don't know if it was a regional product or more widespread. This is the only mention of it that I found on the web. I was hoping someone would know if they ever went ahead and gave the stuff a real name and if it's still being made. Leslie
T and T Industries, Inc. Fullerton, CA T and T Industries, Inc. was founded in 1942 and is one of the largest manufacturers of twist-ties and other labeling and tying products in the U.S. The Company invented the twist-tie, and its Twist-Ems® brand of ties was the first twist-ties to be issued a U.S. patent. The Company maintains leading positions in each of the three markets in which it competes: Generic twist-ties, Label Identification and Packaging twist-ties, labels, and tags, and Vine (vineyard) ties. In 1994, Marwit sponsored the management buyout of the Company from London-based Berisford International PLC. In 1998, Marwit managed the sale of the Company to a private equity firm. http://www.marwit.com/investments2b_tt.html
Where can you get a loaf of bread on runescape?
Anyone can easily make with ground flour with a bucket of water to make the bread dough and then use the on a range to get the bread.
Was there a bread named 'protein bread'?
Many different bakeries and bread companies have used the term "protein bread" as either a product name, a label, or a description of some sort of bread with supposedly high levels of protein. Anyone might claim that a certain bread has protein by adding a bit of dry milk powder or an egg to the dough, since such ingredients contain protein. But that does not guarantee that the resulting bread is a significant source of usable protein.
Has Kroger discontinued their Private Selection bagged breads?
I have bought a loaf of Kroger Private Selection Wheat Bread at Dillons Wichita stores each week. In the past week (1st of August) they had not restocked the Private Selection Wheat Bread, and I asked them about it and they said that it was being discontinued. I was extremely disappointed since I felt it was about the best wheat bread I had ever tasted! Now I will have to find an alternate source...
For yeast-based doughs such as bread dough, a starter usually consists of yeast, sugar, water, and a small amount of the flour you'll be using in the finished baked good. This is sometimes referred to as a sponge. Sourdough bread is usually created using a starter like this. Some people keep their sourdough starter going for months or even years, since yeast are a living plant. They store the starter in the refrigerator, and replenish it with additional components as needed.
There are no long term studies to support the theory that darker toast is more dangerous. In fact, no studies have been done at all.
How do you improve the color and texture of the top crust for pies?
If you want your pie to be different and easy but taste a whole lot better; Here are some tips:
What you need:~1/2 cup flour~1/2 brown sugar
~1 Pillsbury pie crust
Mix flour and brown sugar together; then break the Pillsbury pie crust into pieces, mix together with flour and brown sugar (but don't put into a ball). Then put it over your pie filling sealing the edges and cook for 15. min.
F.Y.I: this is perfect for apple pie
What causes frozen french or Italian bread to bust open while baking?
failing to allow the dough to thaw all the way thru.. the exterior of the loaf bakes wile the interior is still thawing, the exterior becomes hard/non-plyable, the moisture on the inside on thawing then turns to stream, the pressure cracks the crust, like a little volcanic eruption...al farmpride bakery wisconsin.
Why do you use salt in bread making?
The salt in bread making improves the flavor of the bread and balances the action of yeast.
In 1949 how much would a loaf of bread cost in England?
The cost of a basic white loaf in 1938 was 2p, the same for a pint a milk.
Bread decays until it is completely dry and decomposition can no longer take place. The length of this process varies depending on the type of bread, whether it has significant amounts of salt, sugar or other preservatives, and on the temperature and humidity of the bread's location. Frozen bread might last many years without decaying. Similarly, dry breads such as hard tack and crackers can be stored for months or years in proper conditions.
What are the factors affecting the succes in baking bread?
Bread is a very fun thing to make, but some tips can be helpful to the beginner.
- Use live yeast. If it's over two years old, or it has been sitting in a warm or humid place, test it by putting about a teaspoon in some warm water and letting it sit for 5 minutes. If it's got a few bubbles, it should be good.
- Make sure your water (or milk) is the right temperature. If you're adding flour to the initial yeast mixture RIGHT AWAY, the water should be approximately 120 degrees Fahrenheit (hot when you put a finger in it, but not burning). If you are just mixing the yeast with warm water and yeast food (sugar, honey, or other natural sugar of some sort), the water should be about 95 to 100 degrees Fahrenheit (so it doesn't feel like a temperature at all on the inside of your wrist, or slightly warm).
- When adding the flour, only add about three-quarters of it, then add the rest by the cup or half cup.
- If using whole wheat, either add gluten (if not in the recipe, substitute 1/4 cup of flour for gluten per 5-10 cups of flour) or substitute about 1 cup white flour for the whole wheat per 5 cups of flour.
- If it's humid, you will probably need more flour. Don't let it get too dry, or your bread will have to be eaten with soup or a bowl of milk and fruit or made into French toast. (As a few options for dry bread....)
- Don't knead more than ten minutes.
- When shaping and putting in pans, get the big air bubbles from kneading out by either slashing (meh) or slamming down as had as you can on the counter or sturdy table used for kneading (this one is more fun).
- Make sure you grease all the way up the sides of the pans.
- Stone pans work best, but sometimes require a few extra minutes to bake.
- The bread is done when the top is golden brown and it sounds hollow when you knock lightly on it. Or you can take it out of the pan and check the sides. If they are firm and slightly crusty, it's done.
- If the bread is too close to the top of the oven, the top will get brown way before the bread is done. Try to keep it in the middle of the oven.
Good luck!
What cannot be grated cheese carrot ground coffee or bread?
ground coffee can not be grated because it is already ground.
Can Americans become Canadian citizens?
I can state definitely that Americans can become Canadian citizens; I myself was an American, born in New York, and I am now a Canadian citizen. This does not, of course, mean that every American can become a Canadian citizen. Canada, like any other country, has specific citizenship requirements, and immigration requirements. Not everybody qualifies. But some do.
