Recipes bread

Be wary of brown bread and whole-grain products—if it doesn t say 100% whole grain, it s probably predominantly white flour. As a better option, try one of the bread recipes in chapter 8. 

Serve this soft, healthier butter substitute on warm Herb Spelt Bread (page 147) or any other bread recipe. 

Baking A baker uses baking soda as the leavening agent for his pumpkin-bread recipe. The baking soda decomposes according to two possible reactions. 

Do you dream of fragrant loaves of freshly baked bread, light in the middle and toothsome at the crust, warm from the oven, and slathered with creamy butter Do you instead settle for spongy, gummy, plastic-wrapped store-bought bread If your answer is Yes, because baking bread is too complicated, you ll be pleasantly surprised to learn that a basic bread recipe has just four ingredients flour, water, yeast, and salt. That s it. And once you understand how bread works, you can confidently master any bread recipe. 

Most bread recipes include diastatic barley malt flour. Diastatic malt contains high levels of a- and P-amylases and proteases that mainly hydrolyze damaged starch granules and proteins, respectively. These enzymes gradually and slowly provide substrate for the fermenting of yeast. Diastatic malt is especially important in those formulations where sugar is not used, such as in French breads. Many commercial hard-wheat flours are supplemented with diastatic malt in order to adjust their diastatic activity, usually measured by the falling number assay (Chapter 15). The quantities used vary from 0.1% to 1.25% (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

Types of Rye Bread. The usual descriptions are logical. Rye bread is bread made solely from rye flour, rye/wheat bread contains a minimum of 50% of rye flour while wheat/rye bread contains not less than 50% wheat flour with not less than 10% of rye flour. Some recipes for San Francisco sour dough bread have a proportion of rye flour. No doubt, originally, the prospectors used what ever was available. 

In times of war and famine bread has to be made from what ever is available. Some of the most desperate bread making was during the siege if Leningrad in World War II. The defenders were reduced to a recipe with 50% rye flour with sawdust and cotton seed added. 

Notes. This recipe will work with the sort of flour sold at retail in the UK as suitable for bread making. The quantity of water added might need adjusting, particularly for wholemeal flours. 

In this variation the sample has no fat added while the control is the standard recipe. Either the bulk fermentation or the sponge batter method could be used for this test but the same method should be used as was used in variation 2. Similarly, the shelf life of the bread should be examined. 

The experiment uses the bulk fermentation method, making a control sample to the standard recipe and two others, one with 900 mL the other with 1 L of water. On comparing the products it should be apparent which is the best level to use for the flour sample. This variation should be done using a white bread flour. 

How would the appearance of a loaf of bread be different if you used twice as much yeast as the recipe called for ... 

Bread Sample Preparation. The recipes for making white bread consisted of wheat flour (regular, 1 kg), water (520 ml), baker s yeast (25 g), improver mix (24 g), salt (20 g) and soya flour (0 or 30 g). For studying the shelf-life of soya containing improver mixtures (20 C, 80 % rH) an improver paste with 0.5 % and an improver powder with 2.5 % soya flour were used in the recipe without further soya flour addition. 

Table III. Amounts of volatile compounds (ng/kg) detected in white bread by dynamic headspace analysis CX)NTROL is without and SOYA is with 30 g soya flour addition (see recipe 15)...

As I bicycle back to my office, I think about the fact that some people eat food known to be a health hazard, because the benefits seem to outweigh the risks. This is certainly true for me. A few days ago, when I was preparing the Christollen egg-bread, I could not resist tasting the rich, buttery dough. Similarly, I cannot resist dough from my favorite cookies (recipe 7.4). 

Sure. We go into the house, where I fry them in butter with salt. I toast a slice of homemade wheat bread made with walnuts grown on our friend Paul s farm (recipe 12.1). I slather the toast with butter and Grandmother Ronald s homemade plum jam (recipe 12.2). A perfect after-school treat for a hungry boy. 

The flavour of cumin also plays a major role in Mexican, Thai and Vietnamese cuisines. It can be found in some Dutch cheeses, like Leyden cheese, and in some traditional bread from France. Cumin is also very popular in Western to Central Asia. In South-eastern and Eastern Asia, cumin is less valued, but used occasionally. Cumin is very important in Burmese cooking and it plays a role in the cooking styles of Thailand and Indonesia. In China proper, cumin is a rare spice used only for a small number of recipes. The patterning theory of spice use reveals that cumin is most suitable for Eastern cooking (e.g. Indian and South-east Asian) and does not show suitability for any Western cooking (except American) (Hirasa and Takemasa, 1998). 

There are as many recipes for minestrone soup as there are Italian restaurants. Everyone has a favorite, and this is one of mine. Eat it in place of a salad at the start of a meal, or, for a satisfying meal, have a large bowl with a chunk of crusty Italian bread and a glass of red wine. Please don t let the long list of ingredients put you off. You can t fail. 

I got this recipe from a chef friend of mine from the south of France and I simplified it to save time. Yes, it still takes a bit of time and effort, but it s a great treat for a special occasion. You don t get much more festive than this. Serve it with some crusty French bread and a cold white wine. 

In an endothermic reaction, energy is absorbed by the chemicals that are reacting. If you have ever baked a cake or a loaf of bread, you have seen an example of such a reaction. Recipes for both products require either baking soda or baking powder. Both baking powder and baking soda contain a chemical that causes dough to rise when heated in an oven. 

Your goal should be to involve whole fruits in your meals from the beginning of each day. Whole-grain bread or cereal with pieces of superfruits would be ideal. Simply heat up a bowl of oatmeal, add some low-calorie yogurt fortified with vitamin D and omega fats, toss in a few pieces of your favorite superfruit, and enjoy. Now you re ready to tackle the morning. Refer to Chapter 6 for breakfast recipes and smoothie recipes, which are super ways to launch yourself into the day. 

As soon as I arrive someplace in the Garibbean, 1 ask the locals, Where do you eat You can go to fancy restaurants, but you can also eat in simple places and have the greatest meals. I love escovitch. Festival bread, ackee. .. everything. And I love watching people cook — that s how I collected a lot of the recipes that... 

I use ground almonds (also called almond flour) to make bread, muffins, cookies, and other baked goods. Almond milk, a delicious alkalizing substitute for dairy milk, is terrific as a drink in its own right or as a base for smoothies. It can also be used in baking or added to herbal teas. See page 145 for a basic almond milk recipe. 

Buckwheat groats and quinoa have a rather intense flavor, so when you re baking bread, they are best used in small quantities, mixed with another grain, such as spelt. Quinoa can be used in place of rice or couscous in most dishes. Spelt has a naturally sweet taste and is delicious in breads and muffins. In chapter 8, you ll find recipes for dishes that include these healthy and tasty grains, as well as information on cooking them. 

With these amazing recipes, you can have your bread and eat it too—and still be kicking acid. Serve thick slices with Michelle s Better Butter (page 154) for a tasty and nutritious snack, appetizer, or addition to any meal. 

My mom created this fantastic alkalizing recipe to get more omega-3 fatty acids in her diet. It can be spread on sprouted-grain or spelt bread for breakfast or lunch, or spread on celery sticks for a snack. 

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