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Salt-rising (or salt-risen) bread is a dense white bread that is traditional in the Appalachian Mountains, leavened by naturally occurring wild bacteria rather than by yeast. [ 1 ] [ 2 ] [ 3 ] Salt-rising bread is made from wheat flour ; a starter consisting of either water or milk and corn [ 4 ] potatoes , [ 5 ] or wheat ; and minor ...
Peter Kern (October 31, 1835 – October 28, 1907) was a German-born American businessman and politician active in Knoxville, Tennessee, USA, in the late 19th and early 20th centuries. [2] He is best known as the founder of the confections company that eventually evolved into Kern's Bakery, a brand still marketed in the Knoxville area. [3]
The old Kern’s Bakery had a way to make tasty and fresh bread fast at its facility at 2110 Chapman Highway after the landmark brick building opened in 1931.. Officials of Johnson Architecture ...
How Kern's Food Hall repurposed Kern's Bakery building Almost every indoor area within the food hall is part of the original building, minus a 3,000-square-foot addition and the rooftop areas.
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Salt-rising bread: Leavened United States: Made of wheat flour, starter of liquid (water or milk), either corn, potatoes, or wheat, and some other minor ingredients; result has dense crumb and positive cheese-like flavor. Sandwich roll: Yeast bread Mexico: A soft, white bread generally used for making sandwiches called tortas. Sangak: Sourdough ...
Flatbread – a bread made with flour, water and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened—made without yeast—although some are slightly leavened, such as pita bread. Muffin – an individual-sized, baked quick bread product.
Bethany Mingione, 37, of Monroe, specializes in making sourdough breads and baked goods.