Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]

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Wheat". Grains & Legumes Nutrition Council. Archived from the original on 5 October 2016 . Retrieved 1 October 2016. Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as 'ancient' grains and are increasingly being used in the manufacture of niche wheat-based food products. Young, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p.79. ISBN 978-0-387-38563-1. Pyler, E. J. (1988). Baking Science & Technology 3rd Ed. vols. I & II. Sosland Publishing Company. ISBN 978-1-882005-02-4. Diakonov, Igor M. (1999). The Paths of History. Cambridge University Press. p.79. ISBN 978-0-521-64398-6. Slavic langues retain many Gothic words, reflecting cultural borrowings: thus khleb, (bread) from an earlier khleiba from Gothic hlaifs, or, rather, from the more ancient form hlaibhaz, which meant bread baked in an oven (and, probably, made with yeast), as different from a l-iepekha, which was a flat cake moulded (liepiti) from paste, and baked on charcoal. [the same nominal stem *hlaibh- has been preserved in modern English as loaf; cf. Lord, from ancient hlafweard bread-keeper]

Rye bread is a good source of protein, with around 2.7 grams per slice. It is also high in fibre and has a lower glycemic index than wheat bread, which may be beneficial for blood sugar control. Badman, Keith (1999). The Beatles: After the Break Up. Omnibus Press. p.409. ISBN 978-0-711-97520-0. Behrendt, Larissa (22 September 2016). "Indigenous Australians know we're the oldest living culture – it's in our Dreamtime". The Guardian. ISSN 0261-3077 . Retrieved 8 February 2020. Richardson MD FRS, Benjanmin Ward. On the Healthy Manufacture of Bread: A Memoir on the System of Dr. Dauglish. Baillière, Tindall, & Cox, 1884. pp. 18, 20–21, 34, 62–63, 67–70, 74. Overall, bread can be a good source of protein, especially if it is made with added protein sources like whey and wheat proteins. However, it is important to keep in mind that high protein breads may also be higher in calories than traditional whole grain breads.

Staff". Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.) OED cites 1638 "Bread is worth all, being the Staffe of life" but also 1901 "Broad beans form one of the staves of life in Sicily". When sugar is added, it is done so in very small amounts to help balance flavours (e.g. in wholemeal loaves) but the overall sugar content of most bread remains low Adding sugar is a great way to help your bread last another day or two. Sugar, like salt, is a natural preservative that will help your bread last longer while fending off mold. It’s a win-win situation. Does Bread Need Sugar?

Mietton, Lauriane; Samson, Marie-Françoise; Marlin, Thérèse; Godet, Teddy; Nolleau, Valérie; Guezenec, Stéphane; Segond, Diego; Nidelet, Thibault; Desclaux, Dominique; Sicard, Delphine (July 2022). "Impact of Leavening Agent and Wheat Variety on Bread Organoleptic and Nutritional Quality". Microorganisms. 10 (7): 1416. doi: 10.3390/microorganisms10071416. ISSN 2076-2607. PMC 9317705. PMID 35889135. Bread has a significance beyond mere nutrition in many cultures because of its history and contemporary importance. Bread is also significant in Christianity as one of the elements (alongside wine) of the Eucharist, [61] and in other religions including Paganism. [62] When I first saw this programme I was still in primary school. It used to be shown on the ABC every Monday night at 8.00 PM. I liked it when it first started. 1986-1988 was the heyday of the show. But after a while it didn't seem so fresh. The show dragged on into the early nineties, after the fall of the Berlin Wall and the collapse of the Soviet Union. The mobile phones were still huge, though. They changed the actors who played Joey and Aveline, although I found the original Aveline's accent a bit annoying. The show seemed to have lost its sparkle.After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. In wheat, phenolic compounds are mainly found in hulls in the form of insoluble bound ferulic acid, where it is relevant to wheat resistance to fungal diseases. [20] Davidson, Alan (1999). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-211579-9. Orowheat 100% Whole Wheat Bread:90 calories,1g fat,16g carbohydrate, 2g fiber, 3g sugar, 4g protein Winkler, Sarah (29 July 2009). "Discovery Health "Is eating bread crust really good for you?" ". Health.howstuffworks.com. Archived from the original on 24 October 2012 . Retrieved 26 October 2012.

Protein is an important nutrient that plays a vital role in maintaining a healthy diet. Whether you choose to get your protein from bread, protein powders, or other sources, it is important to make sure you are getting enough to meet your body’s needs. Nutritional Value of Bread I would normally use mozzarella for a bread like this, but really it’s worth trying it with other cheeses. Use what you’ve got and see where you end up. Lamacchia C, Camarca A, Picascia S, Di Luccia A, Gianfrani C (2014). "Cereal-based gluten-free food: how to reconcile nutritional and technological properties of wheat proteins with safety for celiac disease patients". Nutrients (Review). 6 (2): 575–90. doi: 10.3390/nu6020575. PMC 3942718. PMID 24481131. Feel free to experiment with different combos. How about smoked ham, grated cheese and a little tomato? Spinach, feta and pine nuts? Or jarred peppers blitzed into a paste with garlic and nuts? Many breads are made from a " straight dough", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time; [45] others are made from a " pre-ferment" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: " poolish" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); " biga", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch. [47] [48]In the UK, the first four series were released in two 3-DVD sets in 2003. However, the first series' episodes had some, but not all, profanity bleeped out or muted. A 16-DVD "Complete Collection" followed in 2014, containing all 74 episodes and the three Christmas specials. This time, episodes from series three onwards and the specials were uncensored but the first two series consisted of the previously-released censored discs. Use your floured hands to shape the dough into a rough ball, put it in a bowl, flour the top and cover with a clean, damp tea towel. Allow it to prove for about an hour or an hour and 30 minutes, or until doubled in size – ideally in a warm, draught-free place. Three natural phenolic glucosides, secoisolariciresinol diglucoside, p-coumaric acid glucoside and ferulic acid glucoside, can be found in commercial breads containing flaxseed. [22] Small home made bread with pumpkin and sunflower seeds Rye bread is made from rye flour, which has a darker colour and a stronger flavour than wheat flour. It has a dense texture and is often used in traditional European breads. Bread provides 20% of the UK adult total dietary fibre intake; half of this (10%) is contributed by white bread

The series focused on the extended Boswell family of Liverpool, in the district of Dingle. The family were Catholic and working class, and led by the acid-tongued matriarch Nellie Boswell ( Jean Boht) who ruled over her family with an iron fist. Early series focused on her children attempting to make enough money (in English slang, " bread") to support the family through various illicit means. [2] [3] [4] Later series saw less emphasis on moneymaking schemes, and more storylines focusing on the characters' love lives and marriages. Bread" follows the lives of a close-knit family in 1980s Liverpool. We see their trials and tribulations, their daily battle with an outside world of crime, poverty, unemployment and immorality. Using their wits, the Boswells beat this world at its own game, exploiting every loophole in the welfare system to cheat the bureaucrats of the DHSS. Fats, such as butter, vegetable oils, lard, or that contained in eggs, affect the development of gluten in breads by coating and lubricating the individual strands of protein. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide. A fat content of approximately 3% by weight is the concentration that produces the greatest leavening action. [41] In addition to their effects on leavening, fats also serve to tenderize breads and preserve freshness.When you want to substitute dried or easy-blend yeast for fresh, use half the quantity specified for fresh. Easy-blend yeast is typically sold in sachets of 7g/¼oz , so one sachet is approximately equivalent to 14-15g/½oz of fresh yeast. Dried yeast granules are typically sold in tubs. You can measure 7g/¼oz using kitchen scales, or use measuring spoons and work on the basis that 1½ teaspoons of dried yeast granules equal 7g/¼oz, and 1 tablespoon equals 14g/½oz. Tip: extreme heat kills the yeast, which is why the dough stops rising when it's baked in a hot oven. You should never use very hot water to mix dough because it will kill the yeast and stop the dough from rising. Be sure not to use too much yeast, or the final loaf will have a prominent yeasty flavour. It is therefore possible to include even higher GI breads such as wholemeal or white and still regulate glucose release into the bloodstream.