Bread that is made from bleached wheat flour that is milled, giving the bread a longer shelf life, but extracting many of the vitamins and nutrients in it. Because of this, white ...
To allow leavening agents in bread to expand, a period of rest is needed. Proofing describes this period, typically occuring in two stages: the first is called "bulk proofing," ...
A category of bread that describes those that are no longer lean breads due to extra additives, which change the dough consistency or texture, resulting in differences in rising ...
A doughnut-shaped chewy bread, commonly used as sandwich bread or as a breakfast item, consumed plain or with cream cheese, butter, or jams. This type of dense bread results from ...
Narrow, long, and prevalent in France, this loaf can be up to three feet long, though is usually found in two-feet proportions. It is traditionally only made from flour, water, ...
Annual or biennial plant (Raphanus sativus) of the mustard family, probably of Oriental origin, grown for its large, succulent root. Low in calories ...
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