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Bagel – a bread product originating in Poland, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized, which is first boiled for a short time in water and then baked. Bread roll – a small, often round loaf of bread [5] [6] served as a meal accompaniment (eaten plain or with butter)
flat lay of coffee beans and a blue straw inside a cup shaped outline made with ice cubes; cold brew coffee concept
Flour provides the primary structure, starch and protein to the final baked bread. The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread.
Pastry flour can also be used, since it typically has a lower level of protein than all-purpose or bread flours. [28] Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter, or ghee, which is virtually water-free ...
A sugar cookie has only five ingredients: butter, sugar, eggs, flour, and either baking soda or baking powder. Some bakers toss in a bit of vanilla extract for extra flavor as well.
Bread flour or strong flour is always made from hard wheat, usually hard spring wheat. It has a very high protein content, between 10% and 13%, making it excellent for yeast bread baking. It can be white or whole wheat or in between. [3] Cake flour is a finely milled white flour made from soft wheat.
Made from butter, milk, flour, sugar, eggs and sometimes honey, [68] recipes call for pan frying (traditionally in lard), re-frying and then baking, or baking straight away. [69] [70] Nunt: Jewish: A pastry originating from Jewish cuisine and vaguely resembles nougat.
Here's our general rule of thumb: For sturdier-textured baked goods (bread, pizza dough), swap at least 50% (and up to 100%) of the all-purpose flour with regular whole-wheat or milder-flavored ...
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