In Bread: 70 brilliant sandwich recipes

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Mixtures of salts are sometimes employed, such as employing potassium chloride to reduce the sodium level, and monosodium glutamate to give flavor ( umami). If you’re making bread by hand and leaving it to rise for a long time, it might be best not to use vitamin C as it can speed things up too much. You only need a tiny pinch of vitamin C powder (available in some health food shops or online), or you could crush a vitamin C tablet and use a small pinch of that. Some ‘easy blend’ yeast contains added vitamin C already. You can also try adding a little lemon or orange juice to provide natural Vitamin C in your bread. 8. Practice makes perfect

McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. pp.515–80. D. Samuel (2000). "Brewing and baking". In P. T. Nicholson; I. Shaw (eds.). Ancient Egyptian materials and technology. Cambridge: Cambridge University Press. pp.537–76. ISBN 0-521-45257-0. Bread recipes (45 results found)". British Broadcasting Corporation. Archived from the original on 24 September 2016 . Retrieved 2 October 2016. To bake as a loaf, press the dough into a rectangle that is a little narrower than the width of a 900g/2lb loaf tin. Roll up like a Swiss roll, making the roll nice and tight, and place into the tin, seam-side down. Cover the loaf tin, as you previously covered the bowl, and set aside somewhere warm to prove. The Longevity List: Myth Busting the Top Ways to Live a Long and Healthy Life ISBN 978-1-921966-73-6 p. 156

12. And don’t forget…

Methods of processing dough into bread include the straight dough process, the sourdough process, the Chorleywood bread process and the sponge and dough process. Acrylamide, like in other starchy foods that have been heated higher than 120°C (248°F), has been found in recent years to occur in bread. Acrylamide is neurotoxic, has adverse effects on male reproduction and developmental toxicity and is carcinogenic. A study has found that more than 99 percent of the acrylamide in bread is found in the crust. [25]

In many cultures, bread is a metaphor for basic necessities and living conditions in general. For example, a "bread-winner" is a household's main economic contributor and has little to do with actual bread-provision. This is also seen in the phrase "putting bread on the table". The Roman poet Juvenal satirized superficial politicians and the public as caring only for " panem et circenses" ( bread and circuses). [63] In Russia in 1917, the Bolsheviks promised "peace, land, and bread." [64] [65] The term " breadbasket" denotes an agriculturally productive region. In parts of Northern, Central, Southern and Eastern Europe bread and salt is offered as a welcome to guests. [66] In India, life's basic necessities are often referred to as "roti, kapra aur makan" (bread, cloth, and house). [67] Bread can be served at many temperatures; once baked, it can subsequently be toasted. It is most commonly eaten with the hands, either by itself or as a carrier for other foods. Bread can be spread with butter, dipped into liquids such as gravy, olive oil, or soup; [28] it can be topped with various sweet and savory spreads, or used to make sandwiches containing meats, cheeses, vegetables, and condiments. [29] Jochen U. Ziegler, Deborah Steiner, C. Friedrich H. Longin, Tobias Würschum, Ralf M. Schweiggert (August 2016), "Wheat and the irritable bowel syndrome – FODMAP levels of modern and ancient species and their retention during bread making", Journal of Functional Foods (in German), vol.25, pp.257–266, doi: 10.1016/j.jff.2016.05.019 , retrieved 16 June 2022 {{ citation}}: CS1 maint: multiple names: authors list ( link) Jacob, Heinrich Eduard: Six Thousand Years of Bread: Its Holy and Unholy History. Garden City / New York: Doubleday, Doran and Comp., 1944. New 1997: New York: Lyons & Burford, Publishers (Foreword by Lynn Alley), ISBN 1-55821-575-1< 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]

10. …unless it’s in a cool place. 

Making bread by hand can be very therapeutic and gives you a real sense of achievement. • See our recipe for chilli-spiced wheaten bread. Susan R. Brown's Salt Rising Bread Project". Home.comcast.net. Archived from the original on 30 June 2012 . Retrieved 3 June 2010. Doughs are usually baked, but in some cuisines breads are steamed (e.g., mantou), fried (e.g., puri), or baked on an unoiled frying pan (e.g., tortillas). It may be leavened or unleavened (e.g. matzo). Salt, fat and leavening agents such as yeast and baking soda are common ingredients, though bread may contain other ingredients, such as milk, egg, sugar, spice, fruit (such as raisins), vegetables (such as onion), nuts (such as walnut) or seeds (such as poppy). [35]

Briggs, Helen (17 July 2018). "Prehistoric bake-off: Scientists discover oldest evidence of bread". BBC News . Retrieved 17 July 2018. 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. Whether it is fully baked or part-baked, freeze baked bread as soon as it has cooled to avoid the crumb drying out. Wrap well, and slice first if that's more convenient. It won't harm the bread as long as it's been tightly wrapped. If serving bread that was frozen straight after baking and has only been frozen for up to a week, simply defrost it as usual. If the bread is slightly older then re-bake as follows: Sourdough is a type of bread produced by a long fermentation of dough using naturally occurring yeasts and lactobacilli. It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. Longer fermented sourdoughs can also contain acetic acid, the main non-water component of vinegar. [49] [50] [51]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. 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]

Preheat the oven to 220C (200C fan assisted)/425F/Gas 7. Put an old, empty roasting tin into the bottom of the oven. Tip the risen dough out onto a very lightly floured work surface and press to deflate. When shaping bread, it is important to use a minimal amount of flour. Too much flour can mean the dough slips and slides around, making it hard to handle. It also means extra flour is incorporated into the dough which we want to avoid. The Pressure-Vacuum mixer was later developed by the Flour Milling and Baking Research Association for the Chorleywood bread process. It manipulates the gas bubble size and optionally the composition of gases in the dough via the gas applied to the headspace. [57] Culture EtymologyYoung, Linda; Cauvain, Stanley P. (2007). Technology of Breadmaking. Berlin: Springer. p.54. ISBN 978-0-387-38563-1. Lange Teigführung? Besser verträgliches Brot". dhz.net (in German). 6 September 2016 . Retrieved 16 June 2022. Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). [14] Non-wheat cereals including rye, barley, maize (corn), oats, sorghum, millet and rice have been used to make bread, but, with the exception of rye, usually in combination with wheat flour as they have less gluten. [15] Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier. [33] Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine. [34] Preparation Small differences in the amount of water, yeast or salt can make a big difference to your finished loaf. Too much heat will kill the yeast, so don’t prove it in a very hot place, and use water that is warm rather than hot. Test the water with a clean finger – it should be about body temperature. You can also use colder water if you want a slower rise. 7. Consider vitamin C