Bread cooling

Pita bread is a round pocket bread, widely consumed in Middle Eastern, Mediterranean, and Balkan cuisines. The pocket is created by steam, which puffs up the dough as the bread cools and flattens, it leaves a pocket in the middle. 

Bread doughs become heated by the mixing process, and the yeast may begin to work too soon. The water content of the mix maybe chilled, or the larger machines may have water-cooled jackets to take away this heat. 

Having made the loaves they have to be tested. When the loaves have cooled they can be measured and assessed. As bread is a perishable product it is convenient to photograph or otherwise make a record of the loaves produced to allow comparisons with samples made on a previous occasion. Digital photography is particularly convenient for this application. An alternative way of recording the amount that a loaf has risen is to photocopy a slice of bread with a ruler to allow the dimensions to be compared with future slices. 

Place papaya halves, cut-side up, in a stove-top pan. Add enough orange juice to cover papaya, and sprinkle with cinnamon. Place on medium heat. Cover pan, reduce heat to low, and simmer 10 to 15 minutes, until papaya is tender. Remove pan from heat, allow to cool, and refrigerate until chilled. Transfer to two bowls or plates, and place one scoop of frozen yogurt per serving plus % cup marmalade onto each papaya half. Serve with whole wheat breadsticks or Indian bread called naan. 

Lunch draws a well-dressed crowd of yuppies and professors. The Morning Star salad is colorfully presented with romaine lettuce, apple, cottage and white cheddar chesses, sprouts, shredded carrots, raisins, cashews and sunflower seeds. House umeboshi plum dressing - Japanese plums, oil, egg and herbs - is served on the side. The sprouted mushroom sandwich is a nice cross between a hot and cold sandwich - warm sauteed mushrooms, avocado, cheddar, Parmesan, and a healthy dose of sprouts with a cool cucumber-dill dressing on whole wheat sunflower bread. 

At this South African vegan restaurant, plates are piled high and dishes are heavy on the legumes. This makes Joubert s dinners hearty - something not always gotten in a vegetarian meal. The avocado pate comes with a homemade loaf of bread and is a wonderful start. The cool flavors of cilantro and lemon are palate cleansers for the spicy dishes to... 

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