carbon dioxide from the dough during baking.
Other Breads: Flatbreads, Bagels, Steamed Breads, Quick
Breads, Doughnuts
Light oven-baked loaves are the standard form
of bread in Europe and North America, but
there are many other versions of the staff of
life. Here are brief descriptions of some of
them.
Milk in Bread
Both fresh and powdered milk are
sometimes included in doughs for their
flavor and nutritiousness, but they can
weaken the gluten of bread dough and
produce a dense loaf. The culprit appears
to be a whey protein, which can be
inactivated by scalding the milk —
bringing it just to the boil — before use.
(The milk must be cooled before mixing to
avoid precooking the flour and damaging