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  2. Jennifer Garner Just Shared the Easiest Focaccia Recipe ... - AOL

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    In one bowl, Garner adds 4 cups of all-purpose flour, 2 teaspoons of yeast and 2 teaspoons of salt before whisking. She then folds in 2 cups of lukewarm water and forms the dough.

  3. How to Make the Best Banana Bread Using This One ... - AOL

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    The recipe for Lea & Perrins, one of the most widely-available Worcerstershire sauce brands, is made with distilled white vinegar, molasses, sugar, water, salt, onions, anchovies, garlic, cloves ...

  4. 12 Clever Recipes for Stale Bread (That You'll Actually Want ...

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  5. Bazin (bread) - Wikipedia

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

    Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose. [2] The dough may then be placed in a pan and allowed time to harden, [3] after which it is baked or steamed. [a] The salt contributes to the hardness of the bazin. Bazin may have a paste ...

  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. Baker percentage - Wikipedia

    en.wikipedia.org/wiki/Baker_percentage

    In a recipe, the baker's percentage for water is referred to as the "hydration"; it is indicative of the stickiness of the dough and the "crumb" of the bread. Lower hydration rates (e.g., 50–57%) are typical for bagels and pretzels , and medium hydration levels (58–65%) are typical for breads and rolls . [ 25 ]

  8. 31 Biscuits, Rolls & More To Serve Alongside Your ...

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    This deceptively simple dish is traditionally made with a short list of ingredients: chickpea flour, water, salt, and olive oil. The chickpea flour allows for a crispy exterior and soft center.

  9. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

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    In general, sweet doughs take longer to rise. That’s because sugar absorbs the liquid in the dough—the same liquid that the yeast feeds on.