enow.com Web Search

Search results

1. Results from the WOW.Com Content Network

2. Bread Baking for Beginners: Everything You Should Know ... - AOL

   www.aol.com/bread-baking-beginners-everything...

   For premium support please call: 800-290-4726 more ways to reach us

3. Bread Flour Substitute: What to Use Instead - AOL

   www.aol.com/bread-flour-substitute-instead...

   Read on to find out how to make it work in a pinch. Bread Baking for Beginners: Everything You Should Know (Including 18 Easy Bread Recipes to Try ASAP) W.

4. Biscuit (bread) - Wikipedia

   en.wikipedia.org/wiki/Biscuit_(bread)

   Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes. Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.

5. Modernist Bread - Wikipedia

   en.wikipedia.org/wiki/Modernist_Bread

   Volume 3: Techniques and Equipment ("guidebook to the techniques of bread making. Chapters follow the process of making bread: fermentation, mixing, divide and shaping, proofing, scoring and finishing, ovens and baking, plus cooling and storage.") Volume 4: Recipes I ("Each chapter is divided by types of breads.

6. Sponge and dough - Wikipedia

   en.wikipedia.org/wiki/Sponge_and_dough

   The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.

7. This Is the 1 Step You Should Never Skip When Baking Cookies

   www.aol.com/1-step-never-skip-baking-143000518.html

   When making cookies, you’re best off following the recipe. To ignore the refrigeration step may mean you get to eat cookies sooner, but they won't be quite as good as they could. So, chill out ...

8. Pre-ferment - Wikipedia

   en.wikipedia.org/wiki/Pre-ferment

   A ferment and a longer fermentation in the bread-making process have several benefits: there is more time for yeast, enzyme and, if sourdough, bacterial actions on the starch and proteins in the dough; this in turn improves the keeping time of the baked bread, and it creates greater complexities of flavor.

9. 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.