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  2. Bread Not Rising? Here’s Why (and How to Fix It) - AOL

    www.aol.com/lifestyle/bread-not-rising-why-fix...

    White flour, the base for most bread, creates all those wonderful gluten strands that help your bread get its airy texture. Whole wheat and other alternative flours, on the other hand, don’t ...

  3. Flour - Wikipedia

    en.wikipedia.org/wiki/Flour

    For example, adding approximately one teaspoon per cup of AP flour gives the resulting mix the protein content of bread flour. It is commonly added to whole grain flour recipes to overcome the tendency of greater fiber content to interfere with gluten development, needed to give the bread better rising (gas holding) qualities and chew.

  4. Cranberry Nut Bread Recipe - AOL

    www.aol.com/food/recipes/cranberry-nut-bread

    Allow the bread to cool in the pan 10 minutes, then invert onto a wire rack. Slice and serve warm with cream cheese as a morning snack or crumble over ice cream for a late night treat. Read more ...

  5. Quick bread - Wikipedia

    en.wikipedia.org/wiki/Quick_bread

    Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread. [ 1 ] History

  6. Wheat flour - Wikipedia

    en.wikipedia.org/wiki/Wheat_flour

    All-purpose or plain flour is a blended wheat with a protein content lower than bread flour, ranging between 9% and 12%. Depending on brand or the region where it is purchased, it may be composed of all hard or soft wheats, but is usually a blend of the two, and can range from low protein content to moderately high.

  7. Pair this easy homemade bread recipe with tomato butter - AOL

    www.aol.com/lifestyle/pair-easy-homemade-bread...

    At the 30-minute mark, remove the lid and continue cooking bread for 10-20 minutes or until the crust is deeply browned. Once done, remove from oven and use a long spatula to lift the bread out ...

  8. Shortcrust pastry - Wikipedia

    en.wikipedia.org/wiki/Shortcrust_pastry

    Shortcrust pastry recipes usually call for twice as much flour as fat by weight. Fat (as lard, shortening, butter or traditional margarine) is rubbed into plain flour to create a loose mixture that is then bound using a small amount of ice water, rolled out, then shaped and placed to create the top or bottom of a pie. Often, equal amounts of ...

  9. Proofing (baking technique) - Wikipedia

    en.wikipedia.org/wiki/Proofing_(baking_technique)

    Challah proofing in loaf pans. Bread covered with linen proofing cloth in the background.. In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking.