Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [bread]

Questions about kneading, baking, storing, and culinary use of any kind of bread.

This tag covers the traditional loaf of bread in addition to flatbreads, sourdough, pita, and anything else that one might reasonably call "bread".

Tips for effectively tagging questions, in order of preference:

  • If your question is specifically about preparing/baking bread, also tag it
  • Include the sub-type of bread if possible (, , etc.)
  • If asking for advice on a specific bread technique, include the technique (e.g. )
  • For questions concerning the raw, unbaked bread dough, use the tag
  • Consider adding a cuisine tag for localized styles of bread (e.g. for Naan)
  • When the question concerns specific ingredients in bread-making, try to include tags for those ingredients (e.g. , )
1315 questions
0
votes
2 answers

Using Italian Bread for French Toast?

Would this be weird? The bread says it has garlic but that's the only "Italian" ingredient I see.
the-nick-wilson
  • 103
  • 1
  • 3
0
votes
2 answers

Could malt used in bread show up as dark brown "grains" in the finished loaf?

I get my daily brown bread from a bread outlet down the street. In the last two weeks I found, more than once, torpedo-shaped dark brown objects, approximately the size of a swollen grain of rice in the bread. I was concerned these might be mouse…
Basile
  • 1
0
votes
1 answer

Is there any way to make whey powder at home?

Any way to make it.Whey powder is pretty expensive here and I want to use it for baking.
Megh Gandhi
  • 53
  • 1
  • 2
  • 5
0
votes
1 answer

Baking bread in smaller pans bake time question

I usually bake my bread in loaf pan size 7/3.5 depth 2"and bake for 60 Min. I have to make a large number of loaves so will use pan size 5 3/4 x3 x 2 1/8 so how do I adjust for the cooking time or perhaps I don't need to?
Gail
  • 1
  • 2
0
votes
2 answers

What can I make a baking form from?

I'm looking for a way to make a precise form for baking bread in it. I have a gas-powered oven at home and I'd like to find an easy to shape material that could be used to make a complex form or parts of it that can be assembled and will not deform…
user1306322
  • 1,097
  • 6
  • 15
  • 28
0
votes
1 answer

Why don't oyster crackers contain oysters?

I perused the ingredients list of a bag of oyster crackers and to my surprise they don't contain any oyster ingredients at all. Since then I have looked at a multitude of different variety of oyster characters and they all share the same…
yuritsuki
  • 1,635
  • 10
  • 24
  • 38
0
votes
1 answer

Rule of the thumb for judging the leavening?

I have done a focaccia and a small piece of dough to see if I can make bread with the same recipe I'm using for the focaccia . Both dough have almost doubled in size in about 9 hours, and I have used about a 1/3 in sourdough starter and 2/3 in flour…
user2485710
  • 411
  • 1
  • 6
  • 14
0
votes
1 answer

Amish Friendship Bread starter with buttermilk

I saw a recipe for an Amish Friendship Bread that called for buttermilk in the starter and feedings. If I made this and gave some away, are the recipients now required to continue to feed the starter with buttermilk or can they feed it like a…
Brooke
  • 1,394
  • 8
  • 24
  • 37
0
votes
1 answer

Making Herman the German starter using brown sugar

I have a recipe for Herman the German cake and starter that calls for white sugar. One of the comments said the person used brown sugar to feed Herman. It wasn't clear if she used brown sugar to create Herman. I love the flavors brown sugar…
Brooke
  • 1,394
  • 8
  • 24
  • 37
0
votes
1 answer

Recipe calls for shortening, I want to substitute butter. Do I need to melt the butter?

I am baking bread, and the recipe (from the Bread Bakers Apprentice) calls for shortening. I don't have any in the house and would like to substitute butter. The recipe does not indicate that the shortening needs to be liquid. Should I melt the…
Jason
  • 1,273
  • 7
  • 20
  • 30
0
votes
2 answers

How can I modify my banana bread recipe to make cookies from it?

I love banana bread but it is troublesome to find a proper container to store it or even a bag big enough. For that reason and also for convenience, I would like to try to use the banana bread recipe, but make them into cookies. The thing is, I'm…
Klik
  • 383
  • 3
  • 5
  • 10
0
votes
1 answer

Is it okay to add extra sugar to a specific brioche recipe?

A recipe calls for the following ingredients: (a version of potato brioche): 250g potato 1/3 cup milk 1 tablespoon olive oil 3 and half cups flour 2 teaspoons instant yeast 1 teaspoon bread improver 1/2 teaspoon salt 1 teaspoon…
Gigili
  • 1,783
  • 19
  • 41
  • 69
0
votes
3 answers

how to make dense texture bread?

I would like to make the dense&soft bread like the bottom one and the taste is plain not sweet. What techniques will make bread closer to the one I want? I also want it to be chewy, not just soft.
user23839
  • 49
  • 3
  • 3
  • 6
0
votes
2 answers

Heating bread in the microwave oven and wetting

I have a problem when heating bread in the microwave oven. I place it on the glassy rotated bed of the oven, it get heated very well, but there is a lot of moisture are formed at the bottom of the bread (the contact between the glass and it). How…
SaidbakR
  • 121
  • 1
  • 8
0
votes
2 answers

How long to bake bread?

I followed the basic recipe from the Good Housekeeping Cookbook for basic bread. After the first proofing, I baked it in a loaf pan at 400F for 30 mins. The bread turned out flat and burnt at the bottom. What am I doing?
Ashok Desai
  • 3
  • 2
  • 4
1 2 3
…
87 88