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  2. Quick bread - Wikipedia

    en.wikipedia.org/wiki/Quick_bread

    Usually mixing is done using a tool with a wide head such as a spoon or spatula to prevent the dough from becoming over-beaten, which would break down the egg's lift. [8] The creaming method is frequently used for cake batters. The butter and sugar are "creamed", or beaten together until smooth and fluffy.

  3. How to Make Ube Bread from Scratch - AOL

    www.aol.com/ube-bread-scratch-140025447.html

    In a small saucepan, melt the butter with the milk. Set aside and leave to cool to room temperature. In a bowl of a stand mixer, combine the bread flour, yeast, milk powder and salt.

  4. List of quick breads - Wikipedia

    en.wikipedia.org/wiki/List_of_quick_breads

    Beer breadBread baked with beer in the dough; Biscuit – Type of bread; Boortsog – a traditional fried dough food found in the cuisines of Central Asia, Idel-Ural, and Mongolia; Brown bread – Whole grain bread; Bun – Bread-based food; Bush bread – Seedcakes baked by Aboriginal Australians; Carrot breadBread featuring carrots

  5. No-knead bread - Wikipedia

    en.wikipedia.org/wiki/No-knead_bread

    The dough is allowed to rise, covered, for 12 to 18 hours until doubled in size and covered with bubbles, then scraped onto a floured surface, given a few folds, shaped, then allowed to rise, covered, for another hour or two.

  6. How I Mastered Baking a Yeast Bread from Scratch After ... - AOL

    www.aol.com/mastered-baking-yeast-bread-scratch...

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  7. The Ultimate Guide to Proofing Bread Dough - AOL

    www.aol.com/ultimate-guide-proofing-bread-dough...

    Factors like the temperature of your kitchen, the freshness of your yeast, humidity and water temperature can all affect the proofing time of your bread dough. In a toasty kitchen, your dough may ...

  8. Bread - Wikipedia

    en.wikipedia.org/wiki/Bread

    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.

  9. Biscuit (bread) - Wikipedia

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

    Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes. Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.