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Bread Pan
A bread pan, also called a loaf pan, is a kitchen utensil in the form of a container in which bread is baked. Its function is to shape bread while it is rising during baking. The most common shape of the bread pan is the loaf, or narrow rectangle, a convenient form that enables uniform slicing. The bread pan is made from a conductive material such as metal which might be treated with a non-stick coating. It can also be made of heat-resistant glass, ceramic, or a special type of paper that sticks to the dough but is easily removed, once cooked. Bread pans are found in a variety of designs and sizes providing the baker with different possibilities not only for baking bread, but also cakes and puddings. Types of bread typically baked in bread pans include sandwich breads, brioche, challah, and raisin bread. Image:Banana bread in loaf pan.jpg, A loaf of banana bread sitting in a loaf pan Image:Banana bread with loaf pan next to it.jpg, The same loaf of banana bread removed from ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaf Pans
A loaf (: loaves) is a (usually) rounded or rectangle, oblong quantity of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained;Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'', p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough. More viscous doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking pro ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kitchen Utensil
A kitchen utensil is a small hand-held tool used for food preparation. Common kitchen tasks include cutting food items to size, heating food on an open fire or on a stove, baking, grinding, mixing, blending, and measuring; different utensils are made for each task. A general purpose utensil such as a chef's knife may be used for a variety of foods; other kitchen utensils are highly specialized and may be used only in connection with preparation of a particular type of food, such as an Separating eggs, egg separator or an apple corer. Some specialized utensils are used when an operation is to be repeated many times, or when the cook has limited dexterity or mobility. The number of utensils in a household kitchen varies with time and the style of cooking. A cooking utensil is a utensil for cooking. Utensils may be categorized by use with terms derived from the word "wikt:ware#English, ware": kitchenware, wares for the kitchen; ovenware and bakeware, kitchen utensils that are for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bread
Bread is a baked food product made from water, flour, and often yeast. It is a staple food across the world, particularly in Europe and the Middle East. Throughout recorded history and around the world, it has been an important part of many cultures' diets. It is one of the oldest human-made foods, having been of significance since the dawn of Agriculture#History, agriculture, and plays an essential role in both religious rituals and secular culture. Bread may be Leavening agent, leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced Baker's yeast, yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. Bread may also be Unleavened bread, unleavened. In many countries, mass-produced bread often contains Food additive, additives to improve flavor, texture, color, shelf life, nutrition, and ease of production. Etymology The Old English language, Old English word for bread was ( in Gothic langua ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baking
Baking is a method of preparing food that uses dry heat, typically in an oven, but it can also be done in hot ashes, or on hot Baking stone, stones. Bread is the most commonly baked item, but many other types of food can also be baked. Heat is gradually transferred from the surface of cakes, cookies, and pieces of bread to their center, typically conducted at elevated temperatures surpassing 300 °F. Dry heat cooking imparts a distinctive richness to foods through the processes of caramelization and surface browning. As heat travels through, it transforms batters and doughs into baked goods and more with a firm dry crust and a softer center.p.38 Baking can be combined with grilling to produce a hybrid barbecue variant by using both methods simultaneously, or one after the other. Baking is related to barbecuing because the concept of the masonry oven is similar to that of a smoking (cooking), smoke pit. Baking has traditionally been performed at home for day-to-day meals an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Loaf
A loaf (: loaves) is a (usually) rounded or oblong quantity of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan or loaf pan because some kinds of bread dough tend to collapse and spread out during the cooking process if not constrained;Stanley Cauvain, Linda S. Young, ''Technology of Breadmaking'', p. 146, 231, 380.Keith Cohen, ''Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery'' (2014), p. 59. the shape of less viscous doughs can be maintained with a bread pan whose sides are higher than the uncooked dough. More viscous doughs can be hand-molded into the desired loaf shape and cooked on a flat oven tray. The same principle applies to non-bread products such as meatloaf and cakes that are cooked so as to retain their shape during the cooking process. In determining the size of the loaf, the cook or baker must take into consideration the need for heat to penetrate the loaf evenly during the cooking process, so ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Heat Conduction
Thermal conduction is the diffusion of thermal energy (heat) within one material or between materials in contact. The higher temperature object has molecules with more kinetic energy; collisions between molecules distributes this kinetic energy until an object has the same kinetic energy throughout. Thermal conductivity, frequently represented by , is a property that relates the rate of heat loss per unit area of a material to its rate of change of temperature. Essentially, it is a value that accounts for any property of the material that could change the way it conducts heat. Heat spontaneously flows along a temperature gradient (i.e. from a hotter body to a colder body). For example, heat is conducted from the hotplate of an electric stove to the bottom of a saucepan in contact with it. In the absence of an opposing external driving energy source, within a body or between bodies, temperature differences decay over time, and thermal equilibrium is approached, temperature becomin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Metal
A metal () is a material that, when polished or fractured, shows a lustrous appearance, and conducts electrical resistivity and conductivity, electricity and thermal conductivity, heat relatively well. These properties are all associated with having electrons available at the Fermi level, as against nonmetallic materials which do not. Metals are typically ductile (can be drawn into a wire) and malleable (can be shaped via hammering or pressing). A metal may be a chemical element such as iron; an alloy such as stainless steel; or a molecular compound such as polythiazyl, polymeric sulfur nitride. The general science of metals is called metallurgy, a subtopic of materials science; aspects of the electronic and thermal properties are also within the scope of condensed matter physics and solid-state chemistry, it is a multidisciplinary topic. In colloquial use materials such as steel alloys are referred to as metals, while others such as polymers, wood or ceramics are nonmetallic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-stick
A non-stick surface is engineered to reduce the ability of other materials to stick to it. Non-sticking cookware is a common application, where the non-stick coating allows food to brown without sticking to the pan. Non-stick is often used to refer to surfaces coated with polytetrafluoroethylene (PTFE), a well-known brand of which is Teflon. In the twenty-first century, other coatings have been marketed as non-stick, such as Anodizing#Anodized aluminium, anodized aluminium, silica, Cast-iron cookware#Enameled cast iron, enameled cast iron, and Seasoning (cookware), seasoned cookware. Types Seasoning Cast-iron cookware, Cast iron, carbon steel, stainless steel and cast aluminium cookware may be seasoned before cooking by applying a fat to the surface and heating it to polymerize it. This produces a dry, hard, smooth, hydrophobic coating, which is non-stick when food is cooked with a small amount of cooking oil or fat. Fluoropolymer The modern non-stick pans were made using a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Challah
Challah or hallah ( ; , ; [''c'']''hallot'', [''c'']''halloth'' or [''c'']''hallos'', ), also known as berches in Central Europe, is a special bread in Jewish cuisine, usually braided and typically eaten on ceremonial occasions such as Shabbat and major Jewish holidays (other than Passover). Ritually acceptable challah is made of dough from which a small portion has been set aside as an offering. Challah may also refer to the dough offering. The word is biblical in origin, meaning "loaf". Similar (usually braided) breads with mainly the same ingredients including brioche, Kalach (food), kalach, kozunak, panettone, pulla, tsoureki, vánočka are found across European cuisines. Name and origins The term in Biblical Hebrew meant a kind of loaf or cake. The targum is (pl. , var. ) which also means loaf. The word derives from the root (), which means "pierced." According to , ''challah'' was a sort of bread with a central hole, designed to hang over a post. In Rabbinic litera ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Raisin Bread
Raisin bread or fruit bread (also known as fruit toast or raisin toast in New Zealand and Australia) is a type of bread made with raisins and flavored with cinnamon. It is "usually a white flour or egg dough bread". Aside from white flour, raisin bread is also made with other flours, such as all-purpose flour, oat flour, or whole wheat flour. Some recipes include honey, brown sugar, eggs, or butter. Variations of the recipe include the addition of walnuts, hazelnuts, pecans or, for a dessert, rum or whisky. Raisin bread is eaten in many different forms, including being served toasted for breakfast ("raisin toast") or made into sandwiches. Some restaurants serve raisin bread with their cheeseboards. History Its invention has been popularly incorrectly attributed to Henry David Thoreau in Concord, Massachusetts lore, as there have been published recipes for bread with raisins since 1671. Since the 15th century, breads made with raisins were made in Europe. In Germany stollen ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Banana Bread
Banana bread is a type of sweet bread or cake made from mashed bananas. It is often a moist and sweet quick bread but some recipes are yeast raised. History Bananas appeared in the US in the 1870s, but it took a while for them to appear as ingredients in desserts. Banana bread recipes emerged in cookbooks across North America when baking powder became available in grocery stores in the 1930s. Some food historians believe banana bread was a byproduct of the Great Depression as resourceful housewives did not wish to throw away overripe bananas. Others believe that banana bread was developed in corporate kitchens to promote flour and baking soda products. Banana bread experienced a surge in popularity in 2020 during the COVID-19 pandemic lockdowns. In the Philippines, banana bread is usually called "banana cake." It was introduced during the History of the Philippines (1898–1946), American colonial period of the Philippines as the Philippines became a top banana supplier. Februa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
