Breads

spunk on it and it will always be fine.

1. Damper Flatbread

2. Focaccia French bread

3. Indian bread

4. Sourdough

The slits stop the bread from rising too much.

About 60 or 70 cents.

Bread improver speeds up the time that the bread takes to rise and ready for the oven. It was introduced in the 1950's when mass bread baking facilities came about to take the time from about 12 hours down to 2 hours.

All purpose. You have to have the gluten in it to give bread structure.

When the brand and quality is well known or good, people are most likely to buy it.

You will need a business license. You will also need a permit from the health department. There may also be requirements food

it takes 10 seconds for the toaster to heat up so i would put it in for 1 minute and 40 seconds

Any sugar free product is inherently unhealthy to begin with, as you are ingested artificial sweeteners. Splenda is one of these- it starts as sugar, but its by-product is hydrogen peroxide. Do you really want to be eating that?

Also, this is in the "Gluten Free Diet" section. If you eat wheat bread, you are going to get very sick if you should not be eating gluten.

A little bit of honey can go a long way, and is completely natural and easily digested by most people. Natural, high molasses sugars are good as well. If you have celiac, just be careful on your digestion for a while.

It's mentioned at some point he has a hypersensitive gag reflex, and the texture of soggy bread makes him throw up just thinking about it

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SEAWEED

Excellent question, and here's one answer:.......Bannock bread --- sometimes called bannock cake --- is identified with a number of places, primarily Scotland, Wales, Ireland, Tibet, and the Americas. Primary ingredients have varied greatly in history, and by culture and geography. Most varieties of bannock bread are made from wheat and processed flour, but ones made with corn, barley, beremeal, and multiple other ingredients are also known.

P.S. (some advice): Dose is a word used for prescriptions and other medications, so when asking questions like the one above, make sure your spelling reads 'does' not 'dose'. Examples: (a) What does ..... do? or (b) What does ...... mean?

Yeast is added to bread along with moisture and sugar, and the dough is kept in a moist, warm environment. During this rising time, the yeast consumes the sugar in the dough and release CO2 gas, which is trapped in the dough and causes the dough to rise. When the dough is baked, the yeast is killed, but the bubbles created by the gas remain.

Wheat bread is not grown. It is made from ingredients by following a recipe.

Italian or sour dough breads would be considered firm textured white breads

yes you can use self raising flour but before you bake it you should make holes on it with a fork

No

Bread

what breads on the grocery shelf have NO bromide in the flour

i would say its more of a pastry

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baking soda( pure sodium bi carbonate) (should be used immediately)and baking powder..........