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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
Yeast is a leaven. A chemical reaction between the yeast and water creates tiny gas bubbles, making dough expand.
How was bread and milk delivered in the 1930s?
Milk trucks delivered milk in glass bottles and bread was something you went to the bakery for.
Can tadpoles eat bread and survive off of it?
tadpoles can not survive on bread because bread is to hard of them to eat unless you cut the bread into about 2mm peaces to nibble on other wise no feed your tadpole little peaces of bread 3 mm big
If you only drink water and one piece of toast a day how much weight will you lose in one week?
you will probably get very sick, as the toast has little nutritional value. however, saying that, eating a pice of toast may make you lose weight. but in the long run, it will cause you to gain weight, a result from malnutrition. in a week nothing will change noticeably, but you may lose up to 5 kg. however, please do not live on this. it isn't a diet! this is a bad idea!
Why was the Graham cracker invented?
Graham bread was invented by Sylvester Graham in 1829, for his vegetarian diet. The Graham bread was high in fiber, made with non-sifted whole wheat flour and was made into little squares we now know as graham crackers.
What is the word for the beginning and last slice of bread on a loaf?
They are called the butt of the bread , Known as butt bread..
How long can you keep bread in a freezer?
Typically, bakery items can be kept frozen for up to 6 months.
What country does banock bread come from?
According to Encyclopedia Britannica, bannock bread originates in Scotland. It is similar in taste and texture to a scone and is an excellent food for transporting on long trips. Once the main ingredients are put together before a journey begins, usually flour, oats, baking powder, salt and perhaps dried berries and raisins, it can be cooked on location over a campfire in a frying pan, or on a stick by first mixing the dry ingredients with water and some kind of fat. It is then fried, or wound on a stick and cooked directly over the flame. It can be made at home on the stove or in the oven. In Canada, Bannock bread is a nickname given to a Native American food early settlers encountered as they blazed their trail from east to west across the country. Ingredients were similar to the Scottish version, and the fat used might have been bear or moose. Today the recipe calls for butter or some form of vegetable oil, though people adhering to tradition may still use an alternative animal fat. Once cooked it may be dipped in fat or slathered with honey.
What are the qualitative factors to be considered in a make or buy or outsourcing decision?
Cost of labor, time, storage
A lemon Beagle named Leo was the dog in the 2007 movie. :) correct
Simmering.
What do the French use to make pain perdu?
Pain perdu ("lost bread") is French toast that is made from bread that is too stale to use with meals anymore. The two- to three-day-old bread should be dry but not so dry as to break when sliced. Too dry can be grated, without the crust, to make chapelure, the breading used for both stuffing and breading fried food.
My family recipe follows:
- Warm up half a pint of milk a little, well under boiling point.
- Warm a (traditionally blackened iron) frying pan to low heat.
- Beat a whole egg with some sugar in a soup plate or flat bowl.
- Pour the warm milk in a soup plate, and dissolve some sugar in it.
- Align the two plates with the frying pan, with the egg closest.
- Add some butter to the frying pan, and increase the heat to medium-hot.
- Drop each 1.5-centimeter (0.5-inch) bread slice, with the crust, quickly on the warm milk on both sides, then on the beaten egg also on both sides, and let the excess drip for two seconds before dropping into the pan.
- Repeat until the pan is full, while working quickly to prevent the butter from burning.
- When the first slice is golden brown, turn over all slices to cook on the other side. You may need to add a little more butter at this stage if the first side absorbed it all. Don't skimp on butter since it builds up the golden brown color and great taste.
This dish used to be a favorite for the goûter or quatre-heure (traditional 4 p.m. snack) of kids on Wednesday/Thursday break day from school or on the week-end.
