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Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. ... particular pear bread recipe because of the mix of fun ingredients.—Linda Patrick, Houston ...
Over 50,000 People a Day View This Bread Recipe. The post You Can Make a Soft, ... USA TODAY. Man accused of trying to smuggle meth-caked clothing on flight from LAX to Australia.
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.
Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.
The process of making yeast-leavened bread involves a series of alternating work and rest periods. Work periods occur when the dough is manipulated by the baker. Some work periods are called mixing , kneading , and folding , as well as division , shaping , and panning .
Raku Raku Pan Da the "World's first automatic bread-making machine" Although bread machines for mass production had been previously made for industrial use, the first self-contained breadmaker for household use was released in Japan in 1986 by the Matsushita Electric Industrial Co. (now Panasonic) based on research by project engineers and software developer Ikuko Tanaka, who trained with the ...
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.
A dough conditioner, flour treatment agent, improving agent or bread improver is any ingredient or chemical added to bread dough to strengthen its texture or otherwise improve it in some way. Dough conditioners may include enzymes , yeast nutrients, mineral salts, oxidants and reductants , bleaching agents and emulsifiers . [ 1 ]