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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 ...
For the way it's made. KitchenAid is an American home appliance brand owned by Whirlpool Corporation. The company was started in 1919 by The Hobart Manufacturing Company to produce stand mixers; the H-5 is the first model that was introduced. The company faced competition as rivals moved into this emerging market, and introduced its trademarked ...
Maida flour, a bleached flour typically used to make a white bread in India. Plain loaf. Pullman loaf, bread baked in a lidded pan, responsible for square-shaped slices. Rye bread, a bread that can be darker or neutral in color. Sliced bread, pre-sliced and packaged bread, first sold in 1928.
Broma Bakery. Time Commitment: 1 hour and 30 minutes Why We Love It: kid-friendly, make ahead, beginner-friendly Yes, dinner roll is in the name—and they are, indeed, a perfect accompaniment to ...
Straight dough. Wheat flour, water. Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [ 1] rest of about 1 hour or longer occurs before division. [ 2]
Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Synonyms or near-synonyms for whole-wheat bread outside the United States (e.g., the UK) are whole grain bread or wholemeal ...
The milling systems with a lower extraction percentage discard most of the rancidity-prone nutritional minerals and oils associated with the bran and germ elements, [2] of the wheat kernel. [3] Baking functionality is the other issue, with increased loaf volume accomplished by simply removing just the larger flour particles.
Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.