enow.com Web Search

Search results

  1. Results from the WOW.Com Content Network
  2. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    Revivals of no-knead breads continue, and the earlier history is often overlooked. In 2007, Hertzberg and fellow author Zoe François published Artisan Bread in Five Minutes a Day, which uses a no-knead method of stored and refrigerated dough that is ready for use at any time during a 5- to 14-day period.

  3. 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

  4. You Just Got a Dutch Oven—Here Are 17 High-Protein Recipes to ...

    www.aol.com/lifestyle/just-got-dutch-oven-18...

    Get the most out of your Dutch oven by trying tasty recipes, like chicken soup and lentil stew, with at least 15 grams of protein in each serving.

  5. List of breads - Wikipedia

    en.wikipedia.org/wiki/List_of_breads

    Dense, made with mashed bananas, often a moist, sweet, cake-like quick bread, but some recipes are traditional yeast breads. Bánh mì: Yeast bread Vietnam: A variant of the French baguette, a Vietnamese baguette has a thin crust and white, airy crumb. It may consist of both wheat flour and rice flour. Bannock: Quick bread: United Kingdom

  6. Desem - Wikipedia

    en.wikipedia.org/wiki/Desem

    Desem (pronounced DAY-zum) (Dutch for "leaven") is both a type of sourdough starter made from whole wheat flour, spelt flour or other flours (such as kamut, durum and tritordeum) and water, and the resulting bread. Desem starter is traditionally used in Belgium to make healthy, nutrient-rich bread. The starter is grown in a bed of flour at cool ...

  7. The Ultimate Guide to Proofing Bread Dough - AOL

    www.aol.com/lifestyle/ultimate-guide-proofing...

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

  8. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    The Old English word for bread was hlaf (hlaifs in Gothic: modern English loaf) which appears to be the oldest Teutonic name. [1] Old High German hleib [2] and modern German Laib derive from this Proto-Germanic word, which was borrowed into some Slavic (Czech: chléb, Polish: bochen chleba, Russian: khleb) and Finnic (Finnish: leipä, Estonian: leib) languages as well.

  9. Tiger bread - Wikipedia

    en.wikipedia.org/wiki/Tiger_bread

    The name originated in the Netherlands, where it is known as tijgerbrood [5] or tijgerbol (tiger bun), and where it has been sold at least since the early 1930s. [citation needed] The first published reference in the USA to "Dutch crunch" bread was in 1935 in Oregon, according to food historian Erica J. Peters, where it appeared in a bakery advertisement.