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| A feature that helps identify, describe, a distinguishing mark or trait |
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| A common culinary spice of dried, rolled strips of bark, often made into a powder. Inner bark |
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| Brown, hard outer portion or surface of a loaf or slice of bread |
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| An attachment for a food processor or electrical mixer for kneading dough. |
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| A mix of egg yolk with water or milk and brushed over bread or pie to add color and gloss |
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| Made from a blend of high and low gluten whaeats, and has a bit less protein than bread flower. |
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| Too cook by dry heat in an oven or a heated metal |
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| Mixing of all the ingredients at one time |
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| From carbohydrates by fermentation |
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| easily resuming original shape after being stretched or expanded, flexible |
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| A change brought about by a ferment as yeast enzymes, which convert grape sugar into ethonal alcohol |
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| Something that gives flavor, a substence or preperation used to give a perticular flavor to food or drink |
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| Made by oneself, not proffeshionally made |
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| An element in a mixture or compound |
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| To mix and work into, a uniform mass, as by folding, pressing,and stretching with the hands |
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| A substence, as yeast or baking powder that causes fermentation and expansion of dough or batter |
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| A butterlike products made from refined vegetables |
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| a chamber or compartment as in a stove for baking, roasting, heating and drying |
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| Deflates dough, getting the air out of it, so you can knead it |
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| When loaf is first placed ina a well pre-heated oven, the heat causes final burst of fermentation and expands. nice rounded, risen top |
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| A part that is ellotted to a persin or group |
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| The step in creating yeast breads and baked goods, where the yeast is allowed to leaven the dough |
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| To make or keep cold, or cool for presevation |
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| Allowing dough to rest, so it can rise |
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| making dough into round shape |
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| Putting something into certain size |
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| Putting something into certain shape |
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| Any fat used to make pasteries or bread |
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