Bread is one of the oldest prepared foods, dating back to the Neolithic era, in one form or another, has been one of the principal forms of food for man from earliest times. It is one of the few things in the world that has remained as an important part of our lives throughout history.
It is a staple food prepared by baking dough of flour and water. Bread that has stiffened or dried past its prime is said to be stale. Kept at low temperatures, for example, in a refrigerator, will develop mold growth more slowly than bread kept at room temperature. When it is kept in warm, moist environments is prone to the growth of mold. It can be served at any temperature ranging from room temperature to hot.
It can be dunked or dipped into a liquid (such as beef gravy, olive oil, or sardine pâté), topped with various spreads, both sweet and savory, or serve as the enclosure for the ubiquitous sandwich with any number of meats, cheeses, vegetables or condiments inside
Bread made with bakers yeast is not sour because of the absence of the lactobacillus. Bread improvers are frequently used in the production of commercial breads to reduce the time that it takes to rise, and to improve the texture and volume. It is also a staple part of a healthy eating pattern as it is low in fat and one of the best sources of fibre, both leavened and unleavened, is mentioned in the Bible many times.
Richard Heap is a writer interested in recipies for bread machine and writes for http://www.recipies-for-bread-machine.info Article Source: http://EzineArticles.com/?expert=Richard_Heap |
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