Search results
Results from the WOW.Com Content Network
A dough trough from Aberdour Castle, Fife, Scotland. A kneading trough is a term for the vessel in which dough, after being mixed and leavened was left to swell or ferment. The first citation of kneading-trough in the Oxford English Dictionary is Chaucer, The Miller's Tale, 1386. Flour was not stored, perhaps for fear of insect infestation, but ...
Trough (barony), a historical barony in County Monaghan, Ireland; Trough (food) or manger, a container for animal feed; Watering trough, a receptacle of drinking water for domestic and non-domestic livestock; Water trough, a trough used to supply water to steam locomotives. Battle of the Trough, a 1756 skirmish of the French and Indian War in ...
Straight dough is a single-mix process of making bread. The dough is made from all fresh ingredients, and they are all placed together and combined in one kneading or mixing session. After mixing, a bulk fermentation [1] rest of about 1 hour or longer occurs before division. [2] It is also called the direct dough method. [3] [4]
Freshly mixed dough in the bowl of a stand mixer. Dough is a thick, malleable, sometimes elastic paste made from grains or from leguminous or chestnut crops. Dough is typically made by mixing flour with a small amount of water or other liquid and sometimes includes yeast or other leavening agents, as well as ingredients such as fats or flavourings.
Packer of Passover Shmurah Matzah at the "Boro Park Matzah bakery" performing the Mitzvah of separating Challah from each basket (called "צירוף סל" in Hebrew). In Judaism, the dough offering (or mitzvat terumat challah, "commandment of separating challah" Hebrew: מצוות תרומת חלה) is an assertive command requiring the owner of bread dough to give a part of the kneaded dough ...
العربية; Azərbaycanca; 閩南語 / Bân-lâm-gú; Башҡортса; Беларуская; Беларуская (тарашкевіца) Čeština
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.
A traditional German fried dough pastry that is very popular in Old Bavaria, Franconia, Western Austria and Thuringia, typically made with yeast dough, but some recipes vary slightly; a common variation is the addition of raisins. The dough is then shaped in a way so it is very thin in the middle and thicker on the edges.