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Breads

Writings

  1. "Breads" is a book by Jean Paré.
  2. "Breads" is a book by Phyllis Pellman Good & Rachel T Pellman.

Printed dictionaries and other books with definitions for Breads

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Google previewGluten-Free Baking For Dummies (2011)

by McFadden Layton, Linda Larsen

The main issue with wheat-based quick breads is that you have to mix them as little as possible so a lot of gluten doesn't form. So you're automatically one step ahead, because gluten-free flours don't have gluten! Many glutenfree quick ...

Google previewThe Ultimate Dehydrator Cookbook (2014)

The Complete Guide to Drying Food, Plus 398 Recipes, Including Making Jerky, Fruit Leather & Just-Add-Water Meals by Tammy Gangloff, Steven Gangloff, September Ferguson

BREADS. Mixing dehydrated fruits, veggies, and herbs into your yeast breads is an excellent way to enhance taste and aroma. There are two ways you can do it. Powdered dehydrated ...

Google previewFoods & Nutrition Encyclopedia, Two Volume Set (1993)

by Marion Eugene Ensminger, Audrey H. Ensminger

Lighter breads were made after the discovery of sourdough and yeast leavening, although the wheat and rye flours which were best suited for this type of leavening were often in short supply. Hence, many people had to eat heavy breads ...

Google previewThe New Wellness Encyclopedia (1995)

by University of California, Berkeley

Store bought quick breads can be high in calories and fat. but you can make healthful quick breads at home, as follows: •Substitute whole wheal flour, bran, oatmeal, or wheat germ for 25 percent of the white flour in recipes. •Reduce the ...

Google previewThe Illustrated Encyclopedia of Country Living (2011)

by Abigail R. Gehring

Breads. Bread has been a dining staple for thousands of years. The art of breadmaking has evolved over time, but the basic principles remain unchanged. Bread is made from flour of wheat or other grains, with the addition of water, salt, and a ...

Google previewCompton's Pictured Encyclopedia (1922)

To Inspire Ambition, to Stimulate the Imagination, to Provide the Inquiring Mind with Accurate Information Told in an Interesting Style, and Thus Lead Into Broader Fields of Knowledge, Such is the Purpose of this Work by Guy Stanton Ford

The Breads of Different Nations - - - | - - A. - - --> - '... - - - above are dough-mixers. the little wagons. perature is kept at 100 degrees—several degrees hotter than the dough room — for the final rising. The ovens in a big bakery are built of brick ...

Google previewThe Visual Food Encyclopedia (1996)

Since millet flour does not contain gluten, it is unsuitable for making leavened breads, although it is commonly made into flat breads that are widely consumed in Africa and Asia. Millet is also cooked to make porridge, fermented to make ...

Google previewThe Encyclopedia of Parkinson's Disease (2009)

by Anthony D. Mosley

mg Fortified breads and cereals; ham; pork; fish Mitochondrial electron transport chain (energy production) Riboflavin (B2) 1.3 mg 1.1 ...

Google previewCunningham's Encyclopedia of Wicca in the Kitchen (2012)

by Scott Cunningham

Breads,. Cookies,. &. Pies. umanshavealwayseatensweetened foods . Honey has been in use since at least 8000 b.c.e. Cave paintings of humans gathering honey attest to this.71 Date syrup and grape syrup were also commonly ...

Google previewFood and Drink in American History (2013)

A "Full Course" Encyclopedia by Andrew F. Smith

Primitive corn-and-rye and corn-and-barley breads were flatbreads, as neither rye nor barley develops much gluten. While the breads were heavy and sustaining, they did not satisfy the hunger of many British and European immigrants for ...

Google previewThe Cook's and Confectioner's Dictionary; Or, the Accomplish'd Housewife's Companion ... [compiled] Revised, and Recommended ... by J. N. (1723)

BLANCH your sweet Breads, and cut each of them into three or four Pieces -, lay them for two Hours in a Marinade made with the juice of Lemon, Salt, Pepper, a few whole Cloves, a Day-Leaf; some whole Cives ...

Google previewThe SAGE Encyclopedia of Food Issues (2015)

by Ken Albala

In European countries, mainstream markets include much of the above but tend to feature more locally and artisanally produced items such as cheeses, pastries, breads, sausages, pâtés, wines, and vinegars. In much of Asia, rice is a major ...

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Quotes about Breads

The ring of gold is never so red that it is not dispensed with for breads.
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Scrabble value of B3R1E1A1D2S1

The value of this 6-letter word is 9 points. It is included in the first and second editions of the Official Scrabble Players Dictionary.

Anagrams of BREADS

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