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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
The monkeys told it to.
Can a bread be made without wheat that doesn't have that awful smell wheatless flour has?
If you are using sprouted wheat berries, which have had three days or more to begin sprouting ( look for the small white tails of the wheat sprout starting to emerge ) then grind these finely and bake immediately, you should not have a fermentation problem.
Strictly and traditionally, flourless or sprouted bread is yeast-free, possibly unleavened at all. This "cooking" process is described in the bible, by the way. Or check "The Essene Gospel of Peace" E.B. Sczekely
At the time you be the judge that the wheat sprouts are ready; they are shaped into loaves and low-heat baked ( I recommend 200 deg. F. or less ) to preserve self-digestion enzymes. Or you may place the wafers in strong sun, or a solar oven, not to be overbaked. Which is why the berries are sprouted in the first place. Phytates in the whole wheat, must be broken down by sprout formation, in order that the bread be more readily digested by humans.
What should be done with leftover communion bread that parishioners have made?
well u can throw it to the birds to eat or throw them away i asked a friend and he said throw them to the birds
Bass will eat bread if that's what is being offered. However, bass fish do not normally eat bread as a typical diet. They generally eat other small fish, worms or bugs.
How can a simple bread recipe be adapted to add more fiber?
Add wheatgerm, and some more water. Or, use wholemeal flour (but again, you need to add more water than the recipe suggests). Linseeds also add fibre, as do other seeds - just mix them in with the dough (no need for more water).
Why do rich doughs have a higher quantity of yeast?
Since rich doughs contain ingridients with fat in them, such as butter eggs and sugar, that slows down the fermentation process. By adding yeast, it helps to speed up the process and also help the products to rise as they bake.
What happens when water is sprinkled on a slice of bread and is kept in a dark corner for a week?
Mold... Mold happens...
What is the different meaning between flour for making bread and flour to make bread?
There is no difference between "flour for making bread" and "flour to make bread." Both phrases refer to the same thing: bread flour.
What do you do to add flavor to bread?
Depends on what flavor you are looking for but I sometimes add garlic powder,parmesan cheese and a small amount of basil if I am serving an italian dish.I just add them to my dough as I am kneading.
How long does it take to defrost a loaf of bread?
Remove bread from the freezer and leave at room temperature for up to six hours. Alternately, place bread in the refrigerator for up to 12 hours. Always leave the bread wrapped while it thaws.
Why has my bread not baked in the center?
In short "temperature"........ Your oven was either too hot and the outside cooked before the inside, it was too cool and the heat did not get through to the inside, or it was just right and you took your loaf out too soon.
What is the menu at Panera Bread?
The menu at Panera Bread is filled with various baked goods such as pastries, breakfast foods, breads, baked eggs, bagels, sandwiches and the caf̩ side of their menu has a large variety of salads, pastas, sandwiches and soups.
Are Panera Bread bagels made with dairy?
Here are the ingredients for a plain Panera Bread bagel (from the Panera Bread website):
Plain Bagel
Unbleached enriched wheat flour (flour, malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, bagel base (sugar, salt, malted barley flour, calcium sulfate, calcium carbonate, molasses powder [molasses, wheat starch], yeast, soybean oil, ascorbic acid, enzymes [wheat]), brown sugar, yeast.
So no, no dairy is made in a Panera Bread Bagel.
When used as a thickening agent is bread flour the same as all purpose flour?
Yes, bread flour in many cases has a slightly higher gluten content, but that does not effect the taste or its usability as a thickening agent.
What effect does a high sugar content have on the texture of cake?
sugar makes the cake a sweet savory taste, and makes the texture feel bumpy, and helps the product turn brown. the sugar bonds with the yeast and makes bubbles forming carbon dioxide and then making bubbles and that's why when you cut your bread their are holes in it, the leftover carbon dioxide. If you want to know if the bread that you are eating really has sugar you just have to cut it and see if their a holes in the bread, and if it does you know that "wow my bread really does have sugar!", but if your bread doesn't have any bubbles then you can say
'' well if the bread doesn't have sugar, I'm out of here!"
Does vinegar kill bread yeast?
Apparently. I tried to substitute pickle juice for apple cider vinegar in a recipe and it wouldn't rise at all.
Break this question down into what you know and what you need to know:
They have 1kg plus 250g of flour.
1000g =1 kg
250g = 0.25kg
So they have 1.25kg of flour.
If they want to make 5 loaves they will need 2.5kg of flour.
The total amount they need minus the amount they have is 2.5kg - 1.25kg = 1.25kg.
So they need 1.25kg more flour if they wish to make 5 loaves.
Will bread get moldy in the freezer or out in the open first?
Bread is frozen to prevent it from getting moldy as it would if left in the open.
