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

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

   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. Mix with a hand mixer or in a stand mixer on medium speed until smooth.

3. Wondering What to Make with a KitchenAid Stand Mixer ... - AOL

   www.aol.com/wondering-kitchenaid-stand-mixer-55...

   Your KitchenAid mixer might just be the hardest-working appliance you own. It can tackle everything from sweet desserts, such as gluten-free lemon-raspberry pavlova and shortbread cardamom cookies ...

4. 'Game of Thones' Direwolf bread -- how to bake it

   www.aol.com/article/2016/04/19/game-of-thones...

   Bake loaves, rotating sheets halfway through, until golden brown, 55–70 minutes. Let cool on sheets. If making a standard loaf, transfer dough to prepared pan.

5. Bread machine - Wikipedia

   en.wikipedia.org/wiki/Bread_machine

   The machine takes a few hours to make a loaf of bread. The ingredients are first rested and brought up to optimal temperature. The ingredients are then turned into a dough by stirring with a paddle. The dough is then proofed using temperature control and then baked. Once the bread has been baked, the pan is removed from the breadmaker.

6. Straight dough - Wikipedia

   en.wikipedia.org/wiki/Straight_dough

   Generally speaking, sponge is best used for fancy breads and straight dough for the average bread, for in this manner the advantages of both systems can be best appropriated. [37] Prior to 1920, there were two basic kinds of breads, naturally leavened French bread, [38] and Vienna bread leavened with cereal press yeast, an early form of baker's ...

7. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   The gluten is developed in the mixing or kneading process, and it may then be processed through further work and rest cycles before being proofed then baked. The sum of the sponge and final dough's ingredients represents the total formula. [3] [7] [note 3] A generic 65% pre-fermented flour sponge-and-dough formula using bakers' percentages follows:

8. The Depression-Era Bread I Can’t Stop Making - AOL

   www.aol.com/depression-era-bread-t-stop...

   Spread the mixture evenly into the greased loaf pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center of the loaf comes out with only moist crumbs attached ...

9. No-knead bread - Wikipedia

   en.wikipedia.org/wiki/No-knead_bread

   According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...