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2. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

   www.aol.com/lifestyle/bread-not-rising-why-fix...

   Get Recipe. Want a bread baking refresher? ... Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. ... I save time and use a stand mixer to make my ...

3. When to Use a Stand Mixer vs. a Hand Mixer (and When ... - AOL

   www.aol.com/lifestyle/stand-mixer-vs-hand-mixer...

   Use a stand mixer for large quantities, such as recipes that produce more than two dozen cookies, or more than a single-layer cake. Mix and knead bread doughs with a stand mixer.

4. We Made Joanna Gaines’ Pumpkin Cream Cheese Bread ... - AOL

   www.aol.com/made-joanna-gaines-pumpkin-cream...

   Preheat the oven to 350°F. Prepare a 9-inch by 5-inch loaf pan with cooking spray. In a mixing bowl, combine the cream cheese, sugar, egg yolk and vanilla.

5. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Baking: The proofed dough is loaded into a hot oven for baking. During the first few minutes, the remaining rise will occur in the dough and is known as oven spring . Starch gelatinization begins at 105 °F (41 °C), [ 34 ] the yeast dies at 140 °F (60 °C), [ 35 ] and the baking is finished when the product reaches an internal temperature of ...

6. Bread machine - Wikipedia

   en.wikipedia.org/wiki/Bread_machine

   A bread making machine or breadmaker or Bread Maker is a home appliance for baking bread. It consists of a bread pan (or "tin"), at the bottom of which are one or more built-in paddles, mounted in the center of a small special-purpose oven. The machine is usually controlled by a built-in computer using settings input via a control panel.

7. Chorleywood bread process - Wikipedia

   en.wikipedia.org/wiki/Chorleywood_bread_process

   The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.