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Why do you use flour and eggs when you bread?
The flour has more gluten in it and is needed for the bread to rise. Eggs are not often used, most of the bread that you buy in the store does NOT have eggs. Bread that does have egg in it, may have it to help bind the flour and other parts together, but is likely to have egg primarily for flavor purposes. With yeast bread, the gluten that forms usually means that the bread does not need egg to keep it together.
Do you add salt to bread flour?
Yes. Bread flour has no salt in it, and the salt actually serves two purposes in bread making. One is for flavor, of course, and the other function it serves is to help keep the yeast in check. In other words, it prevents the yeast from overdeveloping.
Why is flour used in bread?
Bread flour has a higher gluten content than all-purpose (or cake) flour. Gluten is what creates structure in wheat flour and while all wheat flours contain gluten, the higher percentage of gluten in bread flour will create a more rigid structure, lending to a chewier, tougher crumb and texture.
Substitute corn starch for flour?
Numerous other types of wheat flour may be substituted for all purpose flour, particularly cake flour, unbleached flour and bread flour. Self-rising flour may be substituted for all purpose flour if the amounts of baking powder, baking soda and salt are adjusted. Bread flour contains higher amounts of protein than cake flour. This is because high protein content helps to keep bread dough from falling, but is less desirable for cakes because it tends to add a degree of toughness. All-purpose flour has protein levels that fall somewhere between the two, resulting in a compromise that will work for cakes or bread, but not optimally for either. So if you are making a substitution for all-purpose flour, use bread flour for bread and cake flour for cakes, pastries, etc.
What year did flour originate?
We have no idea, it is so ancient. Flour predates history. In other words, people have been using it since before they could keep records. Ground grain was among the first ways people learned to keep food so they wouldn't have to forage all winter.
Why did they start using bread boxes?
because they wanted to keep the bugs away.
Can you use bread flour in stead of cake flour to make banana bread?
Any wheat flour should work. If you use all whole- wheat flour, you will end up with a heavier bread which is also a bit more crumbly. Other flours such as rice flour don't contain gluten, which is what allows bread to rise and have the texture it does. The gluten forms strands trap air and cause the bread to rise.
How can you rise bread at sea level?
Just make sure your yeast is alive before you mix it with the flour and keep the dough in a warm moist place while allowing it to rise. It may take a little longer than the recipe calls for but be patient.
What is a substitute for sprinkling cornmeal on a bread pan?
The cornmeal is meant to keep the bread from sticking and to make the bottom crust crunchier. You can use plain flour or parchment paper to prevent sticking, but it just won't be quite as crunchy.
How is bread kept fresh?
You can keep it in the freezer and when ready to eat take out a day before.
How can cassava tubers be preserve for some days before using them for flour?
# Wash the cassava tuber with clean water. # Keep it covered with clean water. # Change the water used every six hours.
What can you substitute for potato flour in bread?
Potato flour in a bread recipe is used to keep the loaf moist. First, never substitute potato starch for potato flour. Potato flour is made from a whole dried potato and potato starch is starch just like corn starch, etc. Easiest is to use dehydrated or instant potatoes as a substitute. Grind the flakes to a powder if you wish. Another is to bake a russet potato, allow to cool and scoop out the amount you need. It's best not to used mashed potatoes unless they were made without added ingredients like milk, butter, salt, etc. With a baked potato you may have to reduce the water or liquid a bit. Potato flour can be left out of a recipe and replaced with additional flour since it is used to keep a loaf of bread moist.
