This Three C Bread is a quick and easy way to make a delicious, hearty bread that is perfect for any meal. Made with just three simple ingredients – flour, water and salt – this bread is sure to become a family favorite.
- 3 eggs, beaten
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 1/2 cups all-purpose flour, sifted
- 1 cup white sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 2 cups grated carrots
- 0.35 ounce flaked coconut //One third of a package (3.5 ounces) ½ cup = 2.6 ounces 3.5 ounces = 99 grams 0.35 ounce ≈ 10 grams One third of a package (99 grams) is approximately 33 grams or 10% of the total amount in the recipe. If using weight measure, use 10% of the original amount called for in recipe. So, if the recipe calls for 1 cup of raisins you would use 1/10th a cup which is 2 tablespoons or 30 ml When measuring by volume, reduce each ingredient by one third. So instead of using 1 tablespoon you would use 1 teaspoon etc… Use 10% less than what’s called for to account for evaporation loss during cooking time (baking powder & soda will be fine as is since they are double acting agents). You could also omit them
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans.
2. In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon and salt. Combine the eggs, oil and milk; add to the sifted ingredients and mix until just combined. Stir in carrots, coconut cherries, raisins and pecans.
3. Bake for 45 to 50 minutes Remove from cans cool thoroughly Wrap in plastic wrap or foil refrigerate to store
- Serving size: 1 slice (1/16 of recipe)
- Calories: 250
- Fat: 11 g
- Saturated fat: 2.5 g
- Unsaturated fat: 8.5 g
- Trans fat: 0 g
- Cholesterol: 55 mg
- Sodium: 360 mg //If using weight measure, use 10% of the original amount called for in recipe. So, if the recipe calls for 1 cup of raisins you would use 1/10th a cup which is 2 tablespoons or 30 ml When measuring by volume, reduce each ingredient by one third. So instead of using 1 tablespoon you would use 1 teaspoon etc… Use 10% less than what’s called for to account for evaporation loss during cooking time (baking powder & soda will be fine as is since they are double acting agents). You could also omit them
What are the 3 types of breads?
Bread is a staple food in many cultures around the world. There are three main types of bread: those that rise highest and are baked in pans, those with a medium volume like rye and French breads, and those that hardly rise at all called flatbreads.
Pan breads are made with a leavening agent, such as yeast, which causes them to rise during baking. Rye and French breads use a combination of yeast and bacteria to create their unique flavor profiles; these breads do not rise as high as pan breads because the bacteria consume some of the yeast’s food supply. Flatbreads rely on steam from the oven to make them puff up; they do not contain any leavening agents so they do not rise very much.
Each type of bread has its own distinct flavor and texture. Pan breads tend to be light and airy, while rye and French breads have a denser, chewier texture. Flatbreads can vary in texture depending on how long they are cooked; longer cooking times will result in a crispier flatbread while shorter cooking times will yield a softer product.
What are the different classifications of bread?
There are many types of bread, but they can generally be classified into a few different categories. The most common type of bread is white bread, which is made with refined flour and doesn’t contain any whole grains. Whole wheat bread is made with whole wheat flour, which includes the bran and germ of the wheat grain. There are also a variety of rye breads, which are made with rye flour and often have a distinctive flavor. Pumpernickel bread is a type of rye bread that is especially dense and dark colored. Multigrain bread contains a mix of different types of grains, while ciabatta Breadis characterized by its large, flat shape.
Focaccia is an Italian-style flatbread that can be used as a side dish or appetizer. It’s typically topped with herbs or olive oil before baking. Banana Breadcontains mashed bananas as one of its main ingredients, giving it a distinctively sweet flavor. Irish Soda Breadis traditionally made without yeast, instead relying on baking soda for leavening. Brioche Breadis rich and buttery due to the high amount of eggs and butter used in its recipe.
What are the three types of bread?
There are three main types of bread in the world: those that rise highest, like pan breads; those with a medium volume, such as rye and French breads; and those that hardly rise at all, called flatbreads.
Pan breads are made with a high-rising flour and baked in pans. The dough is beaten vigorously to produce a light, airy texture. Rye and French breads have a moderate amount of rising agent, which results in a slightly denser texture. Flatbreads contain little or no rising agent, so they are thicker and flatter than other types of bread.
What are some examples of bread?
There are many types of bread, but some of the most common include Irish soda bread, brioche bread, rye bread, pumpernickel bread, multigrain bread, ciabatta bread and baguette. Pita bread is also a popular type of flatbread.
Irish soda bread is a quickbread that is traditionally made with baking soda (sodium bicarbonate), buttermilk and flour. It is often flavoured with caraway seeds or raisins. Brioche bread is a rich, eggy and buttery French pastry that can be used for both sweet and savoury dishes. Rye Bread is made with rye flour, which gives it a distinctive flavour and texture. Pumpernickel Bread is a dense German dark ryebread that gets its colour from molasses or coffee. Multigrain Bread contains multiple grains such as wheat, oats, barley and flaxseed. Ciabatta Bread is an Italian white loaf that has a chewy texture and large holes throughout. Baguette is another type of Italian white loaf that’s long and thin in shape with crisp crust.
What are yeast breads 3 examples?
Yeast breads are a type of bread that is made with yeast. Yeast is a microscopic fungus that breaks down carbohydrates into alcohol and carbon dioxide gas. When the dough is kneaded, the yeast cells are broken open and release their contents into the dough. This causes the dough to rise and gives it a distinctive flavor.
There are many different types of yeast breads, but some of the most common include baguettes, batard, semolina bread, rye bread and French loaves. Each of these types of bread has its own unique flavor and texture, but they all share one common trait: a crispy crust and soft inside. This is because they are all kneaded yeast breads.
Kneading allows for better distribution of the yeast cells throughout the dough, which results in a more uniform rising process and a more consistent flavor. It also helps to create that signature crispy crust by developing gluten strands in the flour.