Ingredients
1 c. milk, scalded or 1 c. milk and 1 c. sieved potatoes and potato water
3 Tbsp. lard or shortening
1 Tbsp. salt
1 1/2 cakes yeast
6 c. flour
1/2 c. sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Scald milk; add lard, sugar and salt and let cool. When lukewarm, crumble yeast in and let rise. Take 4 cups flour; make well in center and pour in milk mixture; beat smooth. Add rest of flour and knead until smooth and elastic; knead about 10 to 15 minutes. Put in greased bowl; cover and set in warm place to rise until doubled in bulk. Then, put on floured board and cut in half. Shape into 2 loaves. Put in greased pans; let rise to double again and bake 10 minutes at 375°, then turn down to 350° for 30 to 40 minutes.
“liquid left the stomach significantly more rapidly with white bread than with wholemeal bread”
white bread → increases → liquid gastric emptying rate
“the amount of liquid leaving the stomach unaccompanied and therefore unbuffered by solid was significantly greater after while bread than wholemeal bread”
white bread → increases → unbuffered liquid
“A common carbohydrate source in the UK is white bread, which is considered to have a high GI value and low satiety value.”
white bread → has → high glycaemic index (GI) and low satiety value
“One way to achieve this would be to substitute white bread with low-GI breads.”
low-GI breads → substitute → white bread
“Wholemeal GL was similar to Alfacar, but lower than the other white breads.”
Wholemeal bread → has a lower glycemic load (GL) than → other white breads