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04: Breads |
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Tortillas, matzos, pita, biscuits, muffins, sourdough-all are varieties of bread. Bread is such a versatile and basic food, coming in such an amazing variety of shapes and sizes, and from such a kaleidoscope of traditions, that it's no wonder bread is known as the staff of life.
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The first Bake-Off® Contest required only that a minimum of one-half cup of flour be used in every recipe. Almost all the submitted recipes were from "scratch," reflecting the way families had cooked for hundreds of years. Heirloom recipes-those handed down through several generations of a family-were common. Pillsbury asked its earliest Bake-Off® contestants how much time they spent baking for their families every week, and a response of twelve hours was not uncommon. However, the ensuing years brought a change in family life, and people no longer had time to devote to from-scratch yeast breads. Women became busy in ways unimaginable to their grandparents: working, volunteering, shepherding their children to a complex variety of activities. Families relied more and more on mixes and refrigerated dough to provide the building blocks for sophisticated breads, getting them out of the kitchen faster, but still providing the high quality results they desired.
In these pages you'll find breads plain and fancy, sweet and savory, made from scratch and from convenience ingredients, for all occasions and all delicious.
From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
04: Breads is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now!
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