As we would expect, the various breads are rich or poor in salts according to the flours from which they are made.
Unleavened breads of excellent flavor can be made by using either cream or butter as shortening, rolling the bread very thin, like crackers, and baking thoroughly.
You shall bring here the breads you buy at the bakery; we will add knives and plates and some fruit, and Élise shall herself carry for you the full basket to the place of the pique-nique.
Hence, the recurrence to pancakes, to unleavened breads of all kinds, among various peoples.
And them sweet-breads and a little roast beef and sweet potatoes and peas and vanilla ice-cream and coffee.
What value do graham and entire wheat breads have in the dietary?
Flours of low absorption do not make breads of the best quality; also there are a smaller number of loaves per barrel, and the bread dries out more readily.
Wheat germ oil is laxative, and it is probable that the physiological properties of graham and whole wheat breads are due in some degree to the oil which they contain.
The higher percentage of nitrogen in bran than in fine flour has frequently led to the recommendation of the coarserbreads as more nutritious than the finer.
Are graham and entire wheat breads necessary in a ration as a source of mineral elements?
Parker House rolls or sweet breads mixed and set to rise, completed by volunteers after class.
The quick breads are a convenient substitute at times, but they are not the staff of life in the same sense, and are, on the whole, less widely used.
The fact that the phosphorus existing in grains (cereals) may be removed largely in the process of milling, makes it advisable to consider the use of the breads made from the whole grains.
The coarse breads such as bran and Graham or wholewheat bread should be used instead of white flour breads.
For this reason, breads made into a dough are best baked in the form of rolls, biscuits, or crackers, and batter breads in small iron cups similar to those in the accompanying illustration.
Aërated breads are of two kinds: those baked while in the form of a batter, and such as are made into a dough before baking.
Breads made into a dough, if moist and clammy, require more flour or longer baking.
Crackers, rolls and other forms of dough breads often lack in lightness because they were allowed to stand some time before baking.
Air is incorporated into batter breads by brisk and continuous agitating and beating; into dough breads by thorough kneading, chopping, or pounding.
Such breads will be lighter if at least one third white flour be employed in their manufacture.
In the preparation of breads after the following recipes, the measure of flour should be heaping.
Rolls and other breads made into a dough, may be kneaded and shaped and put upon ice to become cold.
Breads from whole-wheat and Graham flours require less yeast and less flour than bread prepared from white flour.
The morning and evening meals should consist of fluid and semi-fluid foods, or of toasted breads and salads.
There is so little difference between the caloric value of gluten bread and other breads that it is not necessary for reducing to try to get it.
Pour off the hot water, and cover with cold until the sweet-breads are firm.
In this case, take the sweet-breads out before it is put into the gravy.
Pour over the sweet-breads before sending to table.
The cost of the Luft breads ranged from 71 cents to $2.
Three samples of American soft gluten breads contained from 35 to 37 per cent.
Indeed, the variety of breads in use among the Greeks and Romans very much exceeded our own; and in the sumptuous private establishments of later periods, there were many slaves educated professedly for the care of the baking department.
As thus you may also broil or toast the sweet-breads when they are new, and serve them with gravy.
Undoubtedly one of the causes of the failure in making breads at home is that the process is hurried and the bread is insufficiently baked.
Graham and whole wheat breads contain a larger percentage of nutriment than the white breads.
Usually in the hurry and bustle of getting the business folk off in time in the morning and then preparing the children for school the housewife does not have the time to prepare these homey, old-fashioned breads for breakfast.
For this reason, plain flour mixtures, in which the carbon dioxide is quickly made, are called quick breads, to distinguish them from breads in which yeast is used.
Little dinner breads are good when soaked in milk, stuffed with sausage meat, and fried.
Boil two sweet breads tender in salted water with the juice of half a lemon.
Eurooeno Southern cook would risk the spoiling of her corn breads by sweetening them.
Dough Breads= Grind dough breads 5-8 times through a food cutter with the finest plate instead of kneading; it saves time and strength and the breads are better.
Unfermented breads are generally baked in small loaves, so that they are dry and require thorough mastication.
These breads require to be kneaded a little stiffer than white flour bread to prevent their being coarse grained and falling in the oven; also, care must be taken that they do not get too light before baking.
There is no objection to serving unleavened breads warm.
This is one of the most delicate and digestible of unleavened breads and has a crispness and nutty flavor peculiarly its own.
The use of yeast is preferable to baking powder or soda, but breadsmade without baking powder, soda or yeast are best of all.
Because of their dryness, dough breads are more desirable than batter breads.
With the other advantages, unleavened breads have all the sweet taste of the flour.
It is asserted by physiological chemists that saliva, taken from the mouth and kept at normal temperature, will dissolve breads and similar foods and convert the starch in them into maltose, glucose or sugar.
If one then who is annoyed by a tendency to constipation wishes to correct it, a rational change of diet would be, to eat freely of cereals and coarse breads and of various fruits, particularly apples, figs and prunes.
Now among other breads wheaten bread is more commonly used by men; since other breads seem to be employed when this fails.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "breads" in a variety of sentences. We hope that you will now be able to make sentences using this word.
