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If you could change your country's National Anthem, what would you change it to?
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You live in a city, somewhere in the world, that country has
lots of rules, laws, regulations. There is something to do
every night.
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Fried, sunny-side-up, a little runny, over-easy, over-medium, over-hard, soft-boiled, omelette, raw, or other; how do you want your eggs?
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Whats the last thing you pounded?
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You're reading White bread or brown bread?
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Comments
That is my favorite bread!
by frank_52 on February 25th, 2011
Not exactly true. Brown bread, such as dark rye, usually contains cocoa powder, which makes it dark. Non-bleached white flour is actually off-white, almost yellowish, in color. Rye bread usually consists of mostly wheat flour since rye grain does not contain gluten, which only wheat does. Gluten is necessary for bread dough to become stretchy and trap gases, giving bread it's characteristic texture.
Apparently, bleached flour is not available in Europe, due to safety concerns over the chemicals used to bleach it. White flour is only available as non-bleached.
Regardless, I like multi-grain whole wheat bread too.
by dewshaft on February 25th, 2011
You are right when it comes to rye type breads....I was referring to the white and brown breads available in the USA. White bread here is also referred to as "balloon" bread because it is mostly air. You can take a loaf of that white bread and it will easily squeeze into a ball of dough about the size of your fist. Same with American brown bread.
by Thinker on February 25th, 2011
Perhaps what you're referring to as 'brown' bread is called 'wheat' or 'whole wheat' my area (Kansas). I'm not overly fond of many 'white' breads for just the reason you refer to it as 'balloon' bread, too doughy. Most store bought wheat (or whole wheat) bread is much the same, squeeze it and you got a dough ball.
There's a bread I often make with unbleached wheat flour when I can get it for a reasonable price. I can also use bread flour or all purpose flour but unbleached seems to work somewhat better (as good as bread flour) and no bleaching chemicals. One would think unbleached flour would be cheaper, go figure.
That reminds me, I need to make bread, it's been a week or so. :)
by dewshaft on February 25th, 2011
dewshaft you have backed up exactally what I have said. The "whole wheat" bread is nothing more than white bread made with so called "whole wheat" flour.
I used to make all the bread in my family at that time of my life. I used some unbleached flour but reinforced it with other flours such as tritically and whole grain wheat flours of various kinds. I also used both millet flour and whole millet seed in my loaves. I wish I had the incentive to start baking bread again but being single (divorced)it is just too much work and where I live many of the flours etc I like are not available.
by Thinker on February 25th, 2011
@dewshaft ... molasses is often used to darken rye bread, too
by Tom Slick on February 26th, 2011
Awwwwe...he meant well. I think he meant all dark breads in general compared to the basic white breads, weather they be enriched or not.
by Tonya_F on February 26th, 2011
Pumpernikle is one of my favourite rye breads and yes, molasses is used to make rye breads darker. The best breads are those you make yourself...and I do not use a bread maker machine either. I finally gave into using a mixer with dough hooks because of authritic fingers but I would rather kneed by hand.
by Thinker on February 26th, 2011
Tom Slick: Yup, I forgot about molasses.
Thinker: Yup, I think we're pretty much in agreement.
The bread I've been making is a 'no-knead' recipe. It's really easy to make but it takes awhile, it's supposed to raise for 19 hours. Punch down, fold over a few times, rise again for a few hours, then cook in a dutch oven.
Wish I had a nice stand mixer with dough hooks, it would make bread making easier.
by dewshaft on February 26th, 2011
molassas is used to make american white bread brown.
by TAPriceCTR s son is wearing his COAT on February 27th, 2011