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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 ...
Anadama bread – traditional yeast bread of New England in the United States made with wheat flour, cornmeal, molasses and sometimes rye flour. Banana bread – first became a standard feature of American cookbooks with the popularization of baking soda and baking powder in the 1930s; appeared in Pillsbury 's 1933 Balanced Recipes cookbook.
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 ...
The classic pepperoni roll consists of a fairly soft white yeast-leavened bread roll with pepperoni baked in the middle. During baking, the fats in the pepperoni (which are hard at room temperature) melt, resulting in a spicy oil suffusing into the bread. [5] Pepperoni rolls are typically eaten for lunch or breakfast, either unheated or ...
The sponge and dough method is a two-step bread making process: in the first step a sponge is made and allowed to ferment for a period of time, and in the second step the sponge is added to the final dough's ingredients, [1] creating the total formula. [2] In this usage, synonyms for sponge are yeast starter or yeast pre-ferment.
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The Minneapolis Park and Recreation Board filed an unfair labor practice charge Thursday against striking park workers over disrupted operations at Sea Salt Eatery and the Bread and Pickle restaurant.
According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...