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2. 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% ...

3. Michetta - Wikipedia

   en.wikipedia.org/wiki/Michetta

   Michetta is a variation of the Austrian Kaisersemmel brought to Milan in the 19th century during the Austrian rule. [1] Functionaries of the Austrian empire introduced a number of food products, including the Kaisersemmel, a type of bread with segments resembling a small rose.

4. Bread pan - Wikipedia

   en.wikipedia.org/wiki/Bread_pan

   A bread pan, also called a loaf pan, [1] is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing. The bread pan is made from a conductive ...

5. Making No-Knead Bread Is So Much Easier Than You Think—and ...

   www.aol.com/news/making-no-knead-bread-much...

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6. Kneading - Wikipedia

   en.wikipedia.org/wiki/Kneading

   Kneading's importance lies in the mixing of flour with water; when these two ingredients are combined and kneaded, the gliadin and glutenin proteins in the flour expand and form strands of gluten, which gives bread its texture. [2] (To aid gluten production, many recipes use bread flour, which is higher in protein than all-purpose flour.) The ...

7. We Tried Martha Stewart's One-Pot Pasta That Has 'Taken the ...

   www.aol.com/tried-martha-stewarts-one-pot...

   Use a different shape of pasta; however, don't forget to adjust the water, pot size and cooking time. Instead of water, you could use broth and/or a mixture of white wine and broth.