Cake and Bread

This is an irresistible stuffed bread recipe with a peppery beef and cabbage center. Cabbage Bread is equally good warm or room temperature, making it an excellent picnic food idea, travel food or snack food as well as side dish recipe.

Use your own homemade bread dough recipe, store-bought bread dough, or puff pastry.
Cabbage Bread

1 small green cabbage, shredded
2 tablespoons butter
1 1/4 pounds ground beef
1 medium onion, finely chopped
1/2 teaspoon salt
1 1/2 – 2 teaspoons black pepper
Yeast bread dough
# In a large pot, melt the butter and add the shredded cabbage. Stir to coat well. Cover and steam over medium heat for about 5 minutes, stirring occasionally.
# In the meantime, brown the ground beef and onion in a skillet. Add the salt and pepper and continue cooking for 1-2 minutes.
# Add the ground beef mixture to the cabbage pot. Mix. Transfer the mixture to a colander and let it drain and cool completely, 1-2 hours.
# Roll out your bread dough very thin. Cut in rectangles about 5″ X 8″. Place a large spoonful of the cabbage mixture in the center of each rectangle. Draw up the edges and seal.
# Place the sealed side down on a greased cookie sheet. Let rise 10-15 minutes (if you’re using a yeast dough.) Bake at 425° until golden brown, about 15 minutes. Serve warm or cold, plain or with deli mustard, if desired.

Option:
Substitute rolled out puff pastry sheets for the bread dough. Bake just until golden brown.

Source: http://www.greatpartyrecipes.com/stuffed-bread-recipe.html

Authentic Recipe from Artisan Bread in Five Minutes a Day

Italian Semolina Bread Recipe

Jeff Hertzberg and Zoë François from Artisan Bread in Five Minutes a Day say “White, free-form loaves flavoured with semolina and sesame seeds are the fragrant products of southern Italy. Semolina is a high-protein wheat flour that gives loaves a sweetness, and an almost winey aroma. The flavour of the sesame seeds is inextricably linked to the semolina flavour (like caraway and rye). Be sure to use semolina flour that’s labelled ‘durum,’ other semolina flours won’t do as well this method.”

Makes four 1-pound loaves. The recipe is easily doubled or halved.

Ingredients:

• 3 cups lukewarm water
• 1 ½ tablespoons granulated yeast (1 ½ packets)
• 1 ½ tablespoons salt
• 3 cups durum flour
• 3 ¼ cups unbleached all-purpose flour
• Sesame seeds for top crust, approximately 1 to 2 teaspoons
• Cornmeal for the pizza peel
• Cornstarch wash (see below).

Cornstarch Wash

1. Using a fork, blend ½ teaspoon cornstarch with a small amount o water to form a paste.
2. Add ½ cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for two weeks; discard if it has an off smell.

Mixing and Storing the dough:

1. Mix the yeast and salt with the lukewarm water in a 5-quart bowl, or a lidded (not airtight) food container.
2. Mix in the flours without kneading, using a spoon, a 14-cup capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you’re not using a machine, you man need to use wet hands to incorporate the last bit of flour.
3. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
4. The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days.

On Baking Day

1. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-size) piece.
2. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
3. Elongate the ball to form an oval-shaped free-form loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes.

Twenty minutes before baking time

1. Preheat the oven to 450° F with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won’t interfere with the rising bread.
2. Just before baking, paint the surface with cornstarch wash, sprinkle with sesame seeds, and slash the surface diagonally, using a serrated bread knife.
3. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for 30 to 35 minutes, until deeply browned and firm. Smaller or larger loaves will require adjustment in baking time.

Allow to cool before slicing or eating.

Recipe printed with the permission of Zoë François.

Visit the Artisan Bread in Five Minutes a Day web site for more recipes and information on events and classes.

Bread and Cake Retailing in Australia (IBISWorld)

Market: Retail

Published Date: 16/07/2008

Market Research Report Title: Bread and Cake Retailing in Australia

Table of Contents: View

Report Type: Market Report

Country: Australia

Number of Pages: 42

Summary:

IBISWORLD INDUSTRY MARKET RESEARCH REPORT

This is the replacement for IBISWorld’’s November 2007 edition of Bread and Cake Retailing in Australia report.

Industry Market Research Synopsis

This Industry Market Research report from IBISWorld provides a detailed analysis of the Bread and Cake Retailing in Australia industry, including key growth trends, statistics, forecasts, the competitive environment including market shares and the key issues facing the industry.

Industry Definition

This industry is part of the Retail Trade division in Australia. Operators in this industry retail a broad range of bread, cakes, tarts, biscuits, etc. These products are often made on premises or purchased from domestic wholesalers. Operators then retail these goods, through their stores to the general public for private consumption. It is important to note that those entities which primarily operate as bread manufacturers (Industry 2161), cake and pastry manufacturers (Industry 2163) or biscuit manufacturers (Industry 2163) are excluded from this industry. ANZSIC definition: This class consists of units mainly engaged in retailing bread, cakes, pastries or biscuits. This class includes units which bake bread, cake, pastries or biscuits on the premises for sale to the final consumer.

Report Contents

The Key Statistics chapter provides the key indicators for the industry for at least the last three years. The statistics included are industry revenue, industry gross product, employment, establishments, exports, imports, domestic demand and total wages.

The Market Characteristics chapter covers the following: Market Size, Linkages, Demand Determinants, Domestic and International Markets, Basis of Competition and Life Cycle. The Market Size section gives the size of the domestic market as well as the size of the export market. The Linkages section lists the industry’’s major supplier and major customer industries. The Demand Determinants section lists the key factors which are likely to cause demand to rise or fall. The Domestic and International Markets section defines the market for the products and services of the industry. This section provides the size of the domestic market and the proportion accounted for by imports and exports and trends in the levels of imports and exports. The Basis of Competition section outlines the key types of competition between firms within the industry as well as highlighting competition from substitute products in alternative industries. The Life Cycle section provides an analysis of which stage of development the industry is at.

The Segmentation chapter covers the following: Products and Service Segmentation, Major Market Segments, Industry Concentration and Geographic Spread. The Products and Service Segmentation section details the key products and/or services provided by this industry, highlighting the most important where possible to demonstrate which have a more significant influence over industry results as a whole. The Major Market Segments section details the key client industries and/or groups as well as giving an indication as to which of these are the most important to the industry. The Industry Concentration section provides an indicator of how much industry revenue is accounted for by the top four players. The Geographic Spread section provides a guide to the regional share of industry revenue/gross product.

The Industry Conditions chapter covers the following: Barriers to Entry, Taxation, Industry Assistance, Regulation and Deregulation, Cost Structure, Capital and Labor Intensity, Technology and Systems, Industry Volatility and Globalization. The Barriers to Entry section outlines factors that can prevent a new company from entering this industry and also gives an indication of the extent to which this occurs. The Taxation section details all kinds of taxation that are specific or are particularly important to this industry, including taxation concessions. The Industry Assistance section refers to any government and/or other measures designed to improve the performance of this industry. The Regulation and Deregulation section details any applicable regulation and/or deregulation to this industry. The Cost Structure section details the average costs for a company operating in this industry as a percentage of total revenue. The Capital and Labor Intensity section provides a guide to the amount of capital used in production/providing a service compared to the amount of labor in the total mix of inputs. The Technology and Systems section acknowledges the latest technology and/or systems available to this industry within the country. Technology refers to machinery and equipment and systems refers to methods of production that enable better and more efficient production. The Industry Volatility section refers to the year on year fluctuations which occur in industry output. The Globalization section gives an indication of the extent to which the industry is global based on factors such as the level of foreign ownership, the proportion of demand accounted for by foreign operators and the volume of production conducted in other countries.

The Performance chapter provides an analysis of both the industry’’s Current Performance and Historical Performance. The Current Performance section provides the key analysis for the industry over the past five years with key performance indicators discussed. The Historical Performance section details previously important events in the development of the industry.

The Key Competitors chapter lists the major players in the industry as well as an analysis of each major player’’s activities in the industry. Market share information is included where possible.

The Key Factors chapter covers the industry’’s Key Sensitivities and Key Success Factors. The Key Sensitivities section outlines the key factors that are outside the control of an operator in the industry, but are likely to have significant impact on a business. The Key Success Factors section details the factors within the control of an industry operator and which should be followed in order to be successful in the industry. Often this will include behavior that will help to minimize the effects of the Key Sensitivities.

The Outlook chapter is a key analysis section of the report and outlines expectations for the key industry indicators over the next five year period, including forecasts.

INTERBAKE CHINA 2009
The 13th China Bakery Exhibition

Organizer: Canton Universal Fair Group Ltd
Co-organizers: Guangdong Science &Technology Exchange Center
Supporters: China Chambers of Commerce; All-China Federation of Industry & Commerce; All-China Bakery Association

The Chinese Bakery Market
9.8 percent average annual economic growth rate since the reformation and opening, this kind of increase rate is only to be found in China. The foodstuffs industry in particular is regarded as one of the central pillars of the Chinese national economy. Since the introduction of the policy of liberalization and economic reform, this sector has developed at a breathtaking pace; the total annual production of all bakery and confectionery companies was 5.4 million tons, at an equivalent value of 6.87 billion EUR?2005?. Besides, Baking Products have been keeping the rate of rise about 14% in Chinese market in the recent years, which is far beyond the rate of rise of food industry. As a result, the sector as a whole is rapidly expanding and offers foreign companies excellent opportunities. Whether for machines, production, product design or packaging, western expertise is very much in demand and attracts lively market interest. In 21st century, normalized and specialized raw materials, the advanced production technology, the advanced processing equipment abroad will be adopted in baking industry.

Exhibition Introduction
The lnterbake China 2009, which is one of the largest and most influential exhibitions in bakery industry, was sponsored by China Chambers of Commerce; All-China Federation of Industry & Commerce and All-China Federation of Industry & Commerce. It has been held on a yearly basis since 1997, and its success has grown consistently. The figures speak for themselves: in 2000, there were some 200 exhibitors over a total area of 6,100 square meters, while in 2002 the figure had already increased to 412 exhibitors over 23,000 square meters. Interbake China 2006 has attracted 500 exhibitors together with more than 53,000 trade visitors. In 2008, the exhibition turned out to be a great success, it attracted 55,422 visitors and 576 exhibitors, with a total area of 36,000sqm. The focus is on bakery machines and appliances, packaging machines and materials, raw materials, bakery?consultation service and confectionery products – with a constant increase in variety. This makes Interbake China one of the leading trade fairs of the Bakery Equipment, Supplies and Ingredients trade in the Asian region and the biggest one in South Asia.

Schedule of Exhibition
Setting up: May 18-20, 2009 (08:30 a.m. – 17:00 p.m.)
Exhibition Session: May 21-23, 2009 (09:00 a.m. – 16:30 p.m.)
Dismantling: After 4 pm, on May 23, 2009
Venue: Guangzhou International Conference and Exhibition Centre (GICEC)
Address: No. 380, Yue Jiang Zhong Lu, Guangzhou

Exhibition Range
Ovens and accessories; Bakery and pastry-making machinery; Refrigeration, fermenting and air conditioning technology and engineering; Baking agents, raw materials and ingredients; Partly baked and finished products; Ice cream manufacturing; Pasta manufacturing; Furniture and furnishings for shops, cafes and patisseries; Packaging machinery, equipment and material; Decorative items and baking accessories; Cleaning and hygiene; Laboratory and measuring equipment; EDP hardware and software ;Bakery books, institution of education& training, etc.; Services.

Special Activities Plan
1. Forum on Baking Culture and Economy 2009
2. Evaluation of Demonstrating Company Enforcing National Criteria for Moon Cake and Food Filling 2009
3. Evaluation of China Time-honored Brand for Baking and Special Chinese Desserts 2009
4. The 4th Selection and Recommendation of Excellent New Products
5. Bakery Visit

Invite Companies From All Over The World To Promote Trade
Aimed to provide an opportunity of exchange, promotion and cooperation, Interbake China 2009 will be held on May 21-23, 2009, in Guangzhou International Conference and Exhibition Center. With total area of 36,000sq.m.for the fair, exhibitors can not only set up their best images by showing their products, but also explore their customers in the exposition. It is strongly believed that more than 580 exhibitors and about 60,000 visitors will participate in the show. Over 36 key medias will report the most professional, authoritative and influential fair. Various kinds of forums, conferences and promotional activities concerning bakery and confectionery will be held. Members of the associations will be invited to attend the show. You may find that the actual strength of the organizer is very strong. Moreover, attendees will actually be the end users and buyers of the exhibits.

Contact Information:
Contact: Ms. Jane Gu
Tel: 86-20-34072597, 34072598, 34072599
Fax: 86-20-34072596
Skype: interbakechina

Forget Bread and Cake Retailing, Forget the cake. Times to eat Bread. Here is story how good eat bread is.

I finally made a perfect loaf of bread…it’s a labour of love. Worked on and fermented for hours, just to yield one normal sized loaf. Baking a cake is 6th standard biology compared to bread making’s understanding Grey’s Anatomy. Cake batter is simple. You mix everything togther and bake it. Even if you did not do the sugar and butter creaming first, or added the eggs without separating the yellows and the whites, cake still tastes like cake.

Bread dough is so fickle.
The salt should not be directly added to the yeast+warm water mixture. the sugar should. too much flour, and your bread tastes like cardboards’ cousin.
You have to knead and knead for ten solid minutes for proper gluten strands development.
Then it has to rise to double its size in the perfect temperature with good, living yeast of the exact right amount.
Then after the first time the dough rises,(it might not rise at all, if any one parameter is screwd up, old yeast, water not warm enough, water too hot that kills yeast,too much yeast it makes dough rise too fast and collapse, etc etc) you got to punch it down and shape it.
If you punch it down a little too much, your bread is flat and tastes a little of the alcohol that couldnt escape. If you dont punch enough, your dough will overrise and collapse.
After punching down and shaping it, it has to rise again.
Then you bake it in the oven at the exact right temparature, a small deviation could cause the crust to form too soon too thick that it cannot be broken through without a hammer.

So, after overcoming all the odds( many imperfect loafs later), yesterday I made the perfect loaf. Properly crusted outside, soft and spongy bread with good air-holes and slicing it was a peice of cake
Am thinking that now that I have troubleshooted and found out what I was doing wrong (it was the second rise, it just wouldnt rise, tuns out i was kneading again, when all i should have done was press the dough down softly a couple of times and carefully shaped it without pulling it too much) and perfected bread making, I should turn my attention to making croissants, which are much tougher, because of the many layers it has, that require folding and folding the dough over a rectangle of butter.

Did you know that money is called dough because of bread dough???? din’t realise that before Too many conotations about bread being directly equalled to money in western idioms….bread and butter, which side bread is buttered on, put bread on the table bla bla….

To crossiants!!!!

Source: http://am-howtonameit.blogspot.com/2008/09/forget-cakeeat-bread.html

Leftover Savory Bread… called ” Cake” in France…yes we call this a “cake” used as a French word

I hate throwing away leftovers. Usually I use all leftovers in frittata, omelet, to stuffed crepes…. I had some brocoli, Tuna, Tomatoes left in the fridge from the kids lunch.
After talking to Sophie my Yoga Teacher and friend, she said she will make some ” savory cake” for super served with salad. I thought it will be a great idea to do the same with my leftovers….

4 Tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
3large eggs, lightly beaten
1 cup whole milk
1 cup freshly grated Gruyère
1 cup cooked brocolis
1/2 cup Tuna ( Tuna can with olive oil)
1/2 cup of fresh tomatoes
Fresh herbs : chives, parsley, basil from my garden

Dip- 2 avocados soft
- 1 teaspoon mustard
- salt
- pepper
- 1 cup Greek Yogurt

Mix all ingredients in a blender.

Directions
Butter a loaf pan and set aside.
Combine the flour baking powder and salt and stir to blend.
Using a whisk, slowly whisk in the eggs.
Whisk in the milk, cheese, brocolis, tomatoes and tuna and oil.
Set aside for 2 hours.
Preheat oven to 425°F.
Stir the batter to blend and pour into the prepared loaf pan.
Place in the center of the oven and bake 30 minutes or until firm and golden.
Allow to cool to room temperature.

To serve: Slice the cake. Arrange on a serving tray and serve with a Avocado , mustard and Greek Yogurt Dip.

Verdict: The beautiful corlorful Savory cake looks so beautiful with a light green velvety dip! It was yummy my husband and myself ate averything for diner with a salad.

Source: http://celinescuisine.blogspot.com/2008/09/leftover-savory-bread.html

• 1 pk Forzen rich’s rolls
• 1/2 c Brown sugar
• 1 Stick of butter
• 1/2 c Pecans
• 1 pk Small vanilla pudding

RECIPES Instructions :

Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350 degree oven for 30 minutes.

Recouse: http://free-bread-recipes.blogspot.com/2008/09/debs-breakfast-cake-recipe.html

This bread is made in jars, and baked in the oven. The bread lasts indefinately because in essence, it is canned. Can be made well ahead of the holidays.

Ingredients

2/3 C. shortening
2 3/4 C. sugar
4 eggs
2 C. pumpkin, fresh pureed or canned
2/3 C. water
3 1/3 C. flour
1/2 tsp. baking powder
1 1/2 tsp. salt
1 tsp. cloves, ground
1/2 tsp. allspice
1 tsp. cinnamon
2 tsp. baking soda
1/2 C. walnuts, chopped or crushed
8 wide mouth jars with lids and rings for sealing, (8 pint-sized or 4 18-oz. jars)
8 wax paper circles cut to fit – inside; jars
Directions

Cream shortening and sugar together, adding sugar slowly. Beat in eggs, pumpkin and water. Set aside. Sift together flour, baking powder, salt, ground cloves, allspice, cinnamon and baking soda. Add to pumpkin mixture and stir well. Stir in nuts. Pour batter into greased canning jars, filling only half-full. Place jars in a pan of water. Bake upright in preheated 325-degree oven for about 45 minutes. (Cake will rise and pull away from sides of jar.) When done, remove one jar at a time from oven. If cake rises above the top of the jar, slice off the excess.
While still hot, place wax paper circle on the top end of the cake. Wipe sealing edge of jar. Place lid on jar and close tightly with ring. Turn jar upside down. (Cake will loosen at this time.) Repeat with other jars. Leave jars upside down until sealed. (Jar is sealed if lid remains flat when pressed in center.)

To serve: Open jar, slide a knife around inside of the jar to loosen the cake, and remove the cake from the jar. Warm cake in the oven if desired, or slice and toast. Slice and serve with whipped cream or butter. Because the jar is sealed, the cake keeps indefinitely. It can be made ahead of the holidays.

Source: http://www.cookingwithpumpkin.com/pumpkin-nut-bread-in-a-jar-recipe/

Though the health benefits of whole grains are well known, plenty of people still can’t get over the taste.

Accustomed to the puffy softness of white breads, some people balk at the strong flavor and chewy texture that comes with whole grains, especially in whole-grain breads. There are easy ways around this.

First, try baking whole-grain bread at home, where you have more control over the consistency of the final product. Second, try a transitional recipe, one that blends whole-wheat and white flours.

Johnson & Wales University baking instructor Peter Reinhart has developed an innovative technique that makes it relatively simple to produce whole-grain breads with rich flavors and pleasant textures.

Reinhart uses a two-day method and creates two “pre-doughs” that separate the functions of flavor development and leavening. On the second day the two doughs are combined into a final dough, which then is formed into loaves and baked.

This technique gives you more flexibility. Traditional bread must rise several times, then be baked without delay. With Reinhart’s method, you can create the two pre-doughs, called the soaker and the starter, in little time, then hold them in the refrigerator for up to three days before combining them into a final dough for baking.

This recipe for Transitional Cinnamon Raisin Bread from Reinhart’s book, “Peter Reinhart’s Whole Grain Breads,” looks daunting but requires less than an hour of hands-on time.

The resulting bread is moist with a crisp crust and pleasant texture. Whole-grain skeptics and lovers will appreciate the comforting cinnamon flavor and the personal touch that goes into home baking.

Transitional Cinnamon

Raison Bread

For the soaker:

21/4 cups whole-wheat flour

5/8 teaspoon salt

3/4 cup plus 2 tablespoons milk, buttermilk, yogurt, soy milk or rice milk

11/3 cups raisins (optional)

For the starter:

21/4 cups unbleached bread flour

1/4 teaspoon instant yeast

3/4 cup milk, buttermilk, yogurt, soy milk or rice milk, at room temperature

1 large egg, slightly beaten

For the final dough:

3/4 cup plus 2 tablespoons whole-wheat flour

5/8 teaspoon salt

21/4 teaspoons instant yeast

1 tablespoon honey

1/4 cup melted butter

1 teaspoon cinnamon

1/4 cup cinnamon sugar (3 tablespoons sugar mixed with 2 teaspoons cinnamon)

To make the soaker:

In a large bowl, combine flour, salt and milk. Mix for 1 minute, or until all the flour is hydrated and the ingredients form a ball of dough. If using the raisins, knead them into the dough.

Cover bowl loosely with plastic wrap and leave at room temperature for 12 to 24 hours. If it will be more than 24 hours, refrigerate for up to 3 days. Remove it 2 hours before mixing.

To make the starter:

In a second large bowl, mix bread flour, yeast, milk and egg until they form a ball of dough. Knead the dough for 2 minutes in the bowl. The dough should feel very tacky.

Knead it for another minute. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours and up to 3 days.

About 2 hours before mixing the final dough, remove the starter from the refrigerator.

To make the final dough:

On a lightly floured counter, use a metal pastry scraper to chop soaker and starter into 12 smaller pieces each. Sprinkle pieces with flour to keep them from sticking together.

In the mixer bowl of a stand mixer, combine the dough pieces with flour, salt, yeast, honey, butter and cinnamon. Mix with the paddle attachment (preferable) or dough hook on slow for 1 minute to bring the ingredients together into a ball. Switch to dough hook and mix on medium-low, occasionally scraping down the bowl, until everything is well-combined, 2 to 3 minutes. Add more flour or water as needed until the dough is soft and slightly sticky.

Dust a work surface with flour, then roll dough in the flour to coat. Knead by hand, incorporating only as much extra flour as needed, until the dough feels soft and tacky, but not sticky, 3 to 4 minutes. Form into a ball and let it rest on the work surface for 5 minutes while you prepare a clean, lightly oiled bowl.

Resume kneading dough to strengthen the gluten and make any final water or flour adjustments, about 1 minute. The dough should have strength, yet feel soft and supple, and very tacky. Form the dough into a ball. Place in prepared bowl, rolling to coat with oil. Cover loosely with plastic wrap and let dough rise at room temperature until it is about 11/2 times its original size, about 45 to 60 minutes.

When dough has risen, lightly coat 2 standard loaf pans with cooking spray.

Dust work surface with 1 tablespoon flour and gently transfer dough to work surface with a plastic bowl scraper (try not to rip or tear the dough).

Divide dough in half, then roll each piece into an 8-inch square about 1/2-inch thick. Sprinkle each square with some of the cinnamon sugar. Tightly roll up each square. Place loaves into pans.

Mist tops of loaves with cooking spray, then cover loosely with plastic wrap and let rise at room temperature until the loaves crest above the pans, about 1 hour.

Meanwhile, heat oven to 400 degrees. Place pans on middle rack of oven, lower temperature to 325 degrees, and bake for 20 minutes. Rotate pan 180 degrees and continue baking, until the loaves are a rich brown on all sides, sound hollow when thumped on the bottom, and register at least 195 degrees at the center, another 25 to 40 minutes.

Transfer loaves to a cooling rack and allow to cool for at least 1 hour before serving. Makes 2 loaves.

Source: http://www.courierpress.com/news/2008/sep/22/healthy-bread-combines-best-taste-and-texture/