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You should dry roast the seeds before putting them in bread dough. It will have a really strong flavour. He used the unhulled seeds for the mild flavour. You can either use hulled or unhealed. I believe that you have washed the sesame seeds, dried them, dry roasted them and then ........ WHOOP in the dough. That will of course taste great....


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Breadcrumbs in meatballs (and meatloaf) will help to keep them moist by absorbing fat and juices that are given off as they cook. I don't think that almond meal would have quite the same effect. I tend to add some extra moisture through additional vegetables (finely minced in a food processor, then cooked to soften them up and evaporate any liquid that ...


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Go right ahead and use the almond meal. In its list of uses for almond meal, this source says: Use almond meal in place of breadcrumbs in meatballs. In fact one of the recipes on the site is for Meatballs Parmesan. It calls for ground meat without specifying a type, so I assume your turkey would be fine. In addition, the description of this almond ...


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There is no need whatsoever for breadcrumbs in meatballs, they are there only as a filler (to make more servings) They are mistakenly labelled as binders (to make everything stick together), but they do not have that property Most meats when finely ground are themselves good binders Using eggs or milk is usually sufficient to hold a mixture of ground ...


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I agree, milk makes a better starter - much more sour. If you want you can use nonfat milk, too! I use 1% - have done so ever since I started -- 10 or more years -- I tried switching to water, just didn't work well.


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I wouldn't see it as safe to eat. I cannot imagine that the acetone was present when you bought the bread (QA should have caught this if it happens every now and then), so it must be the byproduct of some microorganism chomping down on the bread. Especially if you say that it develops over time. On the chance that it is mold (this is more common in bread ...


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This has the looks of a heavily enriched bread. Being dense is only a side effect of this. The taste people like in enriched bread doesn't come from being dense, and if you tried any other method of making it dense (e.g. using whole flours), you'd be disappointed. Look for recipes which use sufficient milk, fat and eggs, and try these. Although lots of fat ...


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If it's pretzel bread, it may be dipped in a hot soda solution before baking, or lye for the brave and very, very careful. That would mostly be about the crust, rather than the density. Several sources suggest baking baking soda (sodium bicarbonate) to convert it to (food grade) sodium carbonate for a stronger (than bicarbonate) alkali without needing to ...


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Yes. That's why the smell of baking bread is so intoxicating/addictive; the airborne trace alcohol goes straight through the mucus membranes in your nose into your bloodstream to your brain - think sniffing aerosolized vodka.... In some countries commercial bakeries have been required to filter the output of their air handlers to prevent "contamination" of ...


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Bread is a shelf stable food. lasts indefinitely food safety wise, and this has nothing to do with preservatives. It is simply dry enough to last. So the date on it doesn't matter. We throw out bread when it's too hard to bite into, or repurpose it for something else (breadcrumbs). The exception is when it's stored under somewhat humid conditions. Then it ...


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Rye bread will last about 4 to 5 days in the pantry and up to 3 months if you store it in the freezer. If you store the bread in the freezer at 0°F, it could be stored for much longer. To prevent freezer burn, wrap the entire package with aluminum foil. Keep as much air out of the bag when not in use and close the bag tightly. I wouldn't store bread in ...


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While legal specifics vary from place to place, the "best before" on a product is often a requirement, but exactly what it is is left up to the manufacturer. In other words, they have to provide one, but it can be anything they want (there may be rules about guaranteeing nutritional content for the duration, if that is subject to degradation). So ...


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Well, partially this depends on what kind of bread you are talking about. There is likely to be a bit of difference in how you scale the baking time depending on if it is a really wet quick bread (generally made with baking powder or baking soda like most banana bread) versus if it is a yeast leavened bread. Depending on the type you may need to adjust time ...


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I use 1 tsp wheat gluton per 1 cup of all purpose flour, for my white breads and sweet doughs. In whole wheat bread I use 2 tsp per cup of wheat or rye flour, Sure does make things raise nicely.


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Yes, you can add the chutney to the bread dough to produce a more flavorful bread. When you add the chutney depends on exactly how you want it distributed in the bread. If you'd like the chutney flavor to permeate the bread throughout, mix directly in with the wet ingredients during the initial mix. If you prefer to have "streaks" of chutney or layers, ...



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