In Bread: 70 brilliant sandwich recipes

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Think of it like this: Everything that comprises the loaf you place in the oven should be considered as part of the loaf. Both of these factors can make for a stickier dough that’s harder to work with, but this ultimately matters more as the amount of fat used increases.

Once added, butterfat will coat the gluten proteins in the dough, preventing them from bonding to each other as the dough rises. For some side reading, I highly recommend our piece on baker’s math for a deeper dive into how we calculate and describe bread doughs.Bread is also made from the flour of other wheat species (including spelt, emmer, einkorn and kamut). The second is to include an acidic ingredient such as buttermilk and add baking soda; the reaction of the acid with the soda produces gas. Salt will also inhibit the action of the yeast, so when making bread by hand or in a machine, avoid adding the salt right next to the yeast.

The Middle and Modern English word bread appears in Germanic languages, such as West Frisian: brea, Dutch: brood, German: Brot, Swedish: bröd, and Norwegian and Danish: brød; it may be related to brew or perhaps to break, originally meaning "broken piece", "morsel".Measurement by weight is more accurate and consistent than measurement by volume, particularly for dry ingredients. If [an additive] really is a carcinogen in humans, then no amount would be considered ‘safe’,” said Ryan Marino, an emergency medical toxicologist at the University of Pittsburgh.