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Contributor Micah Siva says, "For this recipe, use bread flour instead of all-purpose flour. Bread flour has a higher protein content, meaning it will develop more gluten for a better loaf." 6.
Peanut Butter Blossoms. As the story goes, a woman by the name of Mrs. Freda F. Smith from Ohio developed the original recipe for these for The Grand National Pillsbury Bake-Off competition in 1957.
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Sandwich bread (also referred to as pan bread, loaf bread, or sandwich loaf) [1] is bread that is prepared specifically to be used for the preparation of sandwiches. [ 2 ] [ 3 ] [ 4 ] Sandwich breads are produced in many varieties, such as white , whole wheat , sourdough , rye , multigrain [ 1 ] [ 5 ] [ 6 ] [ 7 ] and others.
Made from butter, milk, flour, sugar, eggs and sometimes honey, [67] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [ 68 ] [ 69 ] Nunt
Barm or barm cake or flour cake – flat, often floured, savoury, small bread made using a natural leaven including mashed hops to stop it souring; a term often used in Liverpool, Manchester, South Lancashire and West Lancashire. [2] Bap – larger soft roll, roughly 5–6 inches (12–15 cm) in diameter.
As the English language developed, different baked goods ended up sharing the same name. The soft bread is called a biscuit in North America, and the hard baked goods are called biscuits in the UK. The differences in the usage of biscuit in the English speaking world are remarked on by Elizabeth David in English Bread and Yeast Cookery. She writes,
Yeast bread Japan A soft white milk bread made with a tangzhong and commonly found in Asian bakeries. [12] Shotis puri: Yeast bread Georgia: Made of white flour and shaped like a canoe rowboat baked in tandoor. Shuangbaotai: Dough bread Taiwan: Chewy fried dough bread containing large air pockets on the inside and a crisp crust on the outside.