Susan R. Brown's Salt Rising Bread Project". Home.comcast.net. Archived from the original on 30 June 2012 . Retrieved 3 June 2010. Bread can be a valuable part of a weight management plan, as it can help you feel full and satisfied without consuming excess calories. However, it’s important to choose the right types of bread. Whole grain breads, for example, tend to be more filling and nutritious than white bread, and can help you maintain a healthy weight. Heart Health Staff". Oxford English Dictionary (Onlineed.). Oxford University Press. (Subscription or participating institution membership required.) OED cites 1638 "Bread is worth all, being the Staffe of life" but also 1901 "Broad beans form one of the staves of life in Sicily". Bread crust is formed from surface dough during the cooking process. It is hardened and browned through the Maillard reaction using the sugars and amino acids due to the intense heat at the bread surface. The crust of most breads is harder, and more complexly and intensely flavored, than the rest. Old wives' tales suggest that eating the bread crust makes a person's hair curlier. [33] Additionally, the crust is rumored to be healthier than the remainder of the bread. Some studies have shown that this is true as the crust has more dietary fiber and antioxidants such as pronyl-lysine. [34] Preparation

Many breads are made from a " straight dough", which means that all of the ingredients are combined in one step, and the dough is baked after the rising time; [45] others are made from a " pre-ferment" in which the leavening agent is combined with some of the flour and water a day or so ahead of baking and allowed to ferment overnight. On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation. It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available. Most yeasted pre-ferments fall into one of three categories: " poolish" or "pouliche", a loose-textured mixture composed of roughly equal amounts of flour and water (by weight); " biga", a stiff mixture with a higher proportion of flour; and "pâte fermentée", which is a portion of dough reserved from a previous batch. [47] [48] After an hour the loaf should have proved (risen again). Sprinkle some flour on top and very gently rub it in. Use a large, sharp knife to make shallow cuts (about 1cm/½in deep) across the top of the loaf to create a diamond pattern. Newcomb, Horace; Newcomb, Lambdin Kay Distinguished Professor for the Peabody Awards Horace (3 February 2014). Encyclopedia of Television. Routledge. ISBN 9781135194727 . Retrieved 6 February 2017– via Google Books.a b Wieser, Herbert (April 2007). "Chemistry of gluten proteins". Food Microbiology. 24 (2): 115–119. doi: 10.1016/j.fm.2006.07.004. PMID 17008153. Sourdough breads are made with a sourdough starter. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast. A starter may be maintained indefinitely by regular additions of flour and water. Some bakers have starters many generations old, which are said to have a special taste or texture. [49] At one time, all yeast-leavened breads were sourdoughs. Recently there has been a revival of sourdough bread in artisan bakeries. [52] And it’s not just lunchtime where you can get your chops around these sandwiches, stop by in the morning from 8-10am for an epic breakfast that will no doubt set you up for the day ahead. Molella, Art (8 February 2012). "How the Phrase 'The Best Thing Since Sliced Bread' Originated". The Atlantic . Retrieved 30 September 2016.

Bread recipes (45 results found)". British Broadcasting Corporation. Archived from the original on 24 September 2016 . Retrieved 2 October 2016. McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York: Scribner. pp.515–80. For some people, bread can trigger allergies or intolerances. Gluten, for example, is a protein found in wheat, rye, and barley, and can cause digestive issues in people with celiac disease or gluten sensitivity. Additionally, some people may be allergic to other ingredients commonly found in bread, such as eggs or nuts. Boskov Hansen, H.; Andreasen, M.F.; Nielsen, M.M.; Melchior Larsen, L.; Bach Knudsen, K.E.; Meyer, A.S.; Christensen, L.P. & Hansen, Å. (2002). "Changes in dietary fibre, phenolic acids and activity of endogenous enzymes during rye bread-making". European Food Research and Technology. 214: 33. doi: 10.1007/s00217-001-0417-6. S2CID 85239461. Trager, James (1995). The food chronology: a food lover's compendium of events and anecdotes from prehistory to the present. Henry Holt. ISBN 978-0-8050-3389-2.It is therefore possible to include even higher GI breads such as wholemeal or white and still regulate glucose release into the bloodstream. Overall, your bread won’t be much different than if you used sugar. So, use your discretion when deciding whether or not to add sugar to your bread dough. What Happens if You Add Too Much Sugar to Bread? After the series had finished, a stage play of the show entitled "Bread – The Farewell Slice" toured the UK. Edwards, W.P. (2007). The science of bakery products. Cambridge: Royal Society of Chemistry. p.68. ISBN 978-0-85404-486-3 . Retrieved 8 December 2012. When bread expands in the oven the resulting expansion is known as oven spring. It has been calculated that water expansion was responsible for some 60% of the expansion. Ng, Henry (June 1972). "Factors Affecting Organic Acid Production by Sourdough (San Francisco) Bacteria". Applied Microbiology. 23 (6): 1153–1159. doi: 10.1128/am.23.6.1153-1159.1972. ISSN 0003-6919. PMC 380523. PMID 5042265.

Another way to increase your protein intake is through protein powders and shakes. These products are often used by athletes and bodybuilders to help build muscle mass. However, they can also be a convenient way to increase your protein intake if you are not getting enough from your diet. Gluten and Protein

Rolls and Buns

Most UK bread contains 2-4% sugars which occur naturally and are not added which means it easily meets the definition for a low sugar food (5g of sugar or less per 100g) Wheat". Grains & Legumes Nutrition Council. Archived from the original on 5 October 2016 . Retrieved 1 October 2016. Aside from bread wheat and durum, other types of wheat include spelt, emmer, einkorn and kamut. These wheat varieties are commonly referred to as 'ancient' grains and are increasingly being used in the manufacture of niche wheat-based food products. It typically isn’t overwhelming– you won’t feel like you are consuming a slice of cake. But it will be just enough to create undeniable pleasantness in your loaf. 2. Creates Delicious, Eye-Catching Browning Bread can also be a source of various vitamins and minerals. For example, whole wheat bread contains iron, potassium, and calcium. However, the exact amount of vitamins and minerals in bread may vary depending on the type of bread and the ingredients used. If you’re interested in making your own protein bread, there are a few things you’ll need to keep in mind. In this section, we’ll cover the basics of choosing ingredients and the baking process. Choosing Ingredients