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This meaning is derived from the early meaning of "toast", which from the 1400s to the 1600s meant warmed bread that was placed in a drink. [32] By the 1700s, there were references to the drink in which toast was dunked being used in a gesture that indicates respect: "Ay, Madam, it has been your Life's whole Pride of late to be the Common Toast ...
To make a Scotch rabbit, toast a piece of bread very nicely on both sides, butter it, cut a slice of cheese about as big as the bread, toast it on both sides, and lay it on the bread. To make a Welsh rabbit, toast the bread on both sides, then toast the cheese on one side, lay it on the toast, and with a hot iron brown the other side. You may ...
A toaster oven. Invented in 1910, [3] toaster ovens are small electric ovens that provide toasting capability plus a limited amount of baking and broiling capability. Similarly to a conventional oven, toast or other items are placed on a small wire rack, but toaster ovens can heat foods faster than regular ovens due to their small volume.
The manipulated image of Alex purported to be of Alan MacMasters. In February 2012, a group of British students edited the English Wikipedia article about electric toasters and inserted the false claim that a man named Alan MacMasters invented the toaster in 1893.
Name Image Origin Description Bappir: Sumer: An historical Sumerian twice-baked barley bread that was primarily used in ancient Mesopotamian beer brewing.Historical research done at Anchor Brewing Co. in 1989 (documented in Charlie Papazian's Home Brewer's Companion, ISBN 0-380-77287-6) reconstructed a bread made from malted barley and barley flour with honey and water and baked until hard ...
To toast bread with a toaster oven, slices of bread are placed horizontally on the rack. When the toast is done, the toaster turns off, but in most cases the door must be opened manually. Most toaster ovens are significantly larger than toasters, but are capable of performing most of the functions of electric ovens, albeit on a much smaller scale.
Baker baking bread in an oven – miniature in a 13th-century psalter Peasants sharing bread, from the Livre du roi Modus et de la reine Ratio, France, 14th century (Bibliothèque nationale) In medieval Europe, bread served not only as a staple food but also as part of the table service.
The book received positive reviews. Tejal Rao of The New York Times praised the book, saying that it: . chronicles the history and science of bread-making in depth ("Baking is applied microbiology," one chapter begins), breaking frequently for meticulous, textbook-style tangents on flour and fermentation.