Ingredients
8 to 9 c. flour
1/4 c. sugar
1 1/2 Tbsp. salt
3/4 cake yeast (not dry)
1/4 c. liquid oil
3 c. lukewarm water (more if necessary)
Method
Sources
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dataset
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Gathered
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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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Put flour in pan plus sugar and salt. Sprinkle yeast on flour. Add water. Mix. While in sticky stage, add oil. Knead on table (floured) about 1/2 hour. Grease a pan about 3 times larger than the dough. Place dough in the pan. Cover and let rise about 2 to 3 hours. Punch down. Grease bread pans. Form the dough; place in bread pans. Let rise again 1 to 2 hours. Bake at 375° until nicely browned.
Based on 2 papers
Based on 2 papers
essential oils → reduced → yeasts and molds in sliced bread
“Both essential oils lessened the counts of yeasts and molds in sliced bread during 15 days”
bread → contains → faecal coliforms
“3.5 in bread”
Sourdough wheat bread (SDB) → reaches mold growth → when the population of yeasts/molds reaches approximately 4 log cfu/g
“Mold growth was apparent when the population of yeasts/molds reached approximately 4 log cfu/g”
“Thereby, breads with chia seeds showed a better aspect valued by consumers, a higher specific volume and a lower firmness than breads made with chia flour, without a quality improvement in the case of a previous prehydration.”
chia seeds → had a higher specific volume → than breads made with chia flour
“TGase increased the specific volume of breads baked from organic flour only, when additional water (+10% of farinogram absorption) and a small enzyme dosage were used”
TGase → increased → specific volume of bread
“Barley bread enriched with HPMC downregulated expression of ABCG5 gene”
barley bread enriched with HPMC → downregulates → expression of ABCG5 gene
“The highest increase in antioxidant potential was measured in the breads made with plum (62.5–81.6% for 5 and 10% levels, respectively).”
plum → increases → antioxidant potential in bread
“The most important food items were bread, constituting 20% of the sodium intake, and sausages and other meat products providing 12%.”
bread → constitutes → 20% of sodium intake