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  2. Persimmon - Wikipedia

    en.wikipedia.org/wiki/Persimmon

    The persimmon (/ p ər ˈ s ɪ m ə n /) is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the kaki persimmon, Diospyros kaki [1] – Diospyros is in the family Ebenaceae, and a number of non-persimmon species of the genus are grown for ebony timber.

  3. List of twice-baked foods - Wikipedia

    en.wikipedia.org/wiki/List_of_twice-baked_foods

    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 ...

  4. Diospyros virginiana - Wikipedia

    en.wikipedia.org/wiki/Diospyros_virginiana

    Diospyros virginiana is a persimmon species commonly called the American persimmon, [3] common persimmon, [4] eastern persimmon, simmon, possumwood, possum apples, [5] or sugar plum. [6] It ranges from southern Connecticut to Florida , and west to Texas , Louisiana , Oklahoma , Kansas , and Iowa .

  5. This Is the Difference Between Bread Flour vs. All ... - AOL

    www.aol.com/lifestyle/difference-between-bread...

    The post This Is the Difference Between Bread Flour vs. All-Purpose Flour appeared first on Reader's Digest. We're breaking down exactly when and how to use bread flour vs. all-purpose flour.

  6. Spoonbread - Wikipedia

    en.wikipedia.org/wiki/Spoonbread

    Spoonbread is a moist cornmeal-based dish prevalent in parts of the Southern United States.While the basic recipe involves the same core ingredients as cornbread – namely cornmeal, milk, butter, and eggs – the mode of preparation creates a final product with a soft, rather than crumbly, texture. [1]

  7. List of types of spoons - Wikipedia

    en.wikipedia.org/wiki/List_of_types_of_spoons

    Teaspoon — small, suitable for stirring and sipping tea or coffee; standard capacity one third of a tablespoon; a cooking measure of volume; Tablespoon — sometimes used for ice cream and soup; standard capacity of three teaspoons; a cooking measure of volume; M1926 spoon — Army issue with mess kits from 1941 to 2002, volume of two tablespoons

  8. 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.

  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.