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Even though the quick bread batter only asked for 2 tablespoons of oil and included the same amount of bananas as most of our Test Kitchen’s signature banana bread recipes, this ended up tender ...
Penia is a sweet bread from rural Italy that is prepared during the Easter holidays. Ingredients include sugar , butter , eggs , anise seeds, and lemons . [ 1 ]
Preheat the oven to 425°F. In a large bowl, combine flour and butter. Use the pastry cutter to cut the butter into the flour until the pieces of butter are about the size of peas.
A bread similar to a bread roll: Penia: Sweet bread Italy: Made from sugar, butter, eggs, anise seeds and lemons. Pita: Flatbread Near East Greece Cyprus: Called pitta in the UK. Round with inner pocket, as it cooks, steam puffs up dough, as it cools and flattens a pocket is left in the middle. A small version Khobz, is popular in Arab ...
Penia – Type of sweet Italian bread [26] Persian – Fried sweet roll or doughnut with a spiral shape; Picatostes – Slices of fried bread; Pineapple bun – Sweet bun popular in Hong Kong; Pizza dolce di Beridde – Italian unleavened sweet bread; Portuguese sweet bread – Various Portuguese sweet breads [27]
Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes. Biscuits, soda breads, cornbread, and similar breads are all considered quick breads, meaning that they do not need time for the dough to rise before baking.
The protein content of the flour is the best indicator of the quality of the bread dough and the finished bread. While bread can be made from all-purpose wheat flour, a specialty bread flour, containing more protein (12–14%), is recommended for high-quality bread. If one uses a flour with a lower protein content (9–11%) to produce bread, a ...
Kneading can be performed by hand (the traditional way), with a mixer equipped with a dough hook, or with a bread machine. In hand kneading, the dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over, and rotated through 90° repeatedly. This process continues until the dough is elastic and smooth.