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Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking
Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking.
Bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. In many countries, commercial bread often contains additives to improve flavour, texture, colour, shelf life, nutrition, and ease of production.
130 gm Dry bread
Milk (for soaking the bread)
400 gm Finely minced (ground) pork
250 gm Onion, chopped
6 Garlic cloves, chopped
1⁄2 tsp Sage
1 tsp Parsley
Salt and black pepper
Break up the bread into a bowl and cover it with milk. Allow the bread to soak for at least...
The other day, I picked up this jar of yeast at Whole Foods. I normally buy the PACKETS of yeast, but I saw this & bought it instead. How do you buy YOUR yeast? The jar size helps save you from having to buy it as much, but DO be careful, as you must try to use it up before the expiration date...
With bread from the shop, I can take two slices, put on what I choose eg peanut butter then put one slice on top of the other.
If I were to make my own bread, how do I divide it into slices of equal weight and similar size without using a professional slicer?
Once I've sliced the bread, I would...
I have a Nutrimill Artiste mixer & a Globe sp08 mixer. The Nutrimill Artiste can handle up to 10lbs of dough, while the Globe handles up to 4lbs of dough. Hydration is supposed to be a big thing when it comes to making dough. What is the science of it? Also, what is the determination of dough in...
(Makes 6-8 bhatura)
250 gms all purpose flour (or a mixture of all purpose and wholemeal)
1 tsp salt
2 tsps ghee
1 tsp sugar
1 tsp dried yeast OR bicarbonate of soda
100 gms natural yoghurt
4 Tbsps warm water ( a little more if necessary)
Oil for deep-frying
Put all the...
So I’m going to make some Brioche rolls for the first time today. I’m very excited because I love a good brioche roll! Has anyone made these before? If so, any good tips or do’s and don’t’s I should know?
So here´s something unusual for you if you want to give it a go. It´s a Venezuelan tradition at Xmas time - hundreds and thousands of these are sold at bakeries, and the bread is a great snack at any time of the day. I just had a slice for breakfast.
It was invented back in 1905 by a local baker...
Mana'eesh is an olive oil-rich bread, often topped with za'atar. Its actually very easy to make, even if you can't cook it traditionally. I did mine in the oven on baking trays, 2 on each. In theory, the quantity is good for 6, but I just made 4 from mine. The recipe is from Karen's Kitchen...