Breads

Staling is a starch problem. Yeast dough products begin the process of staling as soon as they are baked. Losses freshness, crust becomes moist and tough and lose flavor.

Avoid Refrigeration speeds up the staling process.

Heat and warm water with some sugar activates yeast.

Weevils get into flour and other dry products (bread crumbs, crackers, corn meal, etc.). Maggot can get into wet foods like raw meat if it's left out.

the Jewish custom of serving only unleavened bread during Passover season

It's called a plat.

a crouton.

Freezing bread will pretty much stop the growth of mold and the process of staling. Very cold temperatures (below zero degrees Fahrenheit) are best. There is some slow degradation of the bread due to enzyme activity, but frozen bread will keep for a very long time.

Do NOT store bread in the refrigerator, however! Starch in fresh-baked bread is in a gel-like state. Bread gets hard when it stales not because it's drying out, but because the long starch molecules are gradually binding to each other and forming a hard matrix. This process happens fastest at around fifty degrees Fahrenheit, which is about the temperature of most people's refrigerators, so storing bread in a refrigerator is one of the fastest ways possible to make it go stale. The staling process also uses water, so avoid excess moisture inside the bag used to store your bread.

I think the bread you are referring to is called as Chapatthi or roti in India , it is not made out of maida , we have whole wheat chapatti , except for the occasional 'naan' which is made out of yeast and maida , similar to the ingredients used in making white bread , why it is eaten a lot , dono for what reason , its a part of our staple diet , we have it with 'sabzi' which is fried or boiled vegetables in herbs and spices , 'dal' which are pulses and some 'achaar' i.e pickles ! :)

You can not buy pilot bread anywhere but Alaska and the northwest. Pilot bread is manufactured in West Virgina. I have been buying pilot bread in Alaska and sending it down to South Carolina. I have not been able to buy it anywhere in the Southeastern region sense I move down there. I have had my sister mail me pilot bread sense I move to South Carolina 10 years ago. I have just move back to Alaska a year ago. And, I have to buy it in Alaska and mail it to South Carolina. Why it is only sold in Alaska and the northwest, I'm @$$$#%#. I'm going to look into this and find out if I can order this on-line with Pilot Bread only, not with Span Alaska, but only with pilot bread. Span Alaska is expensive. It only cost 3.53 at Sam's Club for One (1) box. I just mailed 6 boxes to South Carolina and it cost me 30.00 to mail to arrive 3 - 5 days, 17.00 to arrive 3-5 weeks.

I think it has something to do with Napoleon's horse who liked apples to eat. Because of the bad battle situation there were no apples for the horse only the dark bread which we know as pumpernickel. Pomb=apple nickle is close to the name of the horse which I cannot remember. The horse's name was something like Nicho. PompNicho or Pumpernickel.

[[User:Celestria|Celestria]] 22:40, 2 Jun 2009 (UTC)[[User:Celestria|Celestria]] 22:40, 2 Jun 2009 (UTC)[[User:Celestria|Celestria]] 22:40, 2 Jun 2009 (UTC)[[User:Celestria|Celestria]] 22:40, 2 Jun 2009 (UTC)[[User:Celestria|Celestria]] 22:40, 2 Jun 2009 (UTC)[[User:Celestria|Celestria]] Actually the above answer is incorrect. I am a student as Western Culinary Institute and we recently made pumpernickel, and our instructor told us the myth of Napoleon's horse. Pumpernickel had been around long before Napoleon was even a thought in anybody's mind. It comes from the area around Germany or something like that, but pumpen meaning "fart" and Nickel being a different variation of Nicholas which in this region meant "the devil" so basically it's known as the "devil's fart." Sounds good doesn't it?

There are 3 grams of fat

Yes -- IF all the ingredients used in making the bread are kosher, and none of the utensils or ovens have been used for non-kosher foods (or they have been ritually purified by a competent rabbi after such use), and the bread was not baked on the Sabbath or one of the Biblically-ordained Holy Days, the bread would be kosher.

However, since it is common to use animal fats and other non-kosher ingredients in baking, and violation of the Sabbath is rampant, there must be reliable rabbinical supervision to certify the bread as kosher.

Additionally, pious Jews refrain from eating bread which was not baked by an observant Jewish person.

Marie Antoinette of france.

Well not every one likes bread its just your taste buds which are making the bread taste nice to you

Sometimes you get mouldy bread and that doesn't taste nice i have never tried it but trust me you wouldn't want to !!!!!

if you put jam on it, it tastes nice

businessmen

Brace's Bakery is a family business that has been in existence since 1902. It was started by George Brace and is now run by the 4th generation. It is based in the South Wales Valley's U.K. Near Blackwood in the (old county of Monmouthshire) now called Caerphilly County Borough.

The phone number of the Bread And Puppet Theatre is: 802-525-3031.

arán

The price of a loaf of bread in Ohio in the 60s was about 69 cents.

No. Emulsifiers simply make sure that two things that don't normally mix, stay together, like mustard in a vinaigrette.

no it does not

Mycelium

It is a type of bread made for the Hispanic holiday "the day of the dead".

Allisons took it off the market a couple of years ago' but dont dispair because Marks & Spencers do there own brand it's not as good but close.

Hope this helps.