rebnavy1862 wrote:anita wrote:Bread isn’t made from corn. It’s usually made from wheat. Wheat is not GMO.
Reasons that commercially made US bread is soft is because of various ingredients added: humectants (ingredients that hold moisture– high fructose corn sugar is one, honey would be another) as well as the fats used, gums, etc. It is a science to be able to produce a product that is soft, yet doesn’t mold quickly. Take a look at the label of a commercially-made bread. Look at all those minor ingredients. Then look at what you add to your bread made at home. Big difference.
If you make bread here, at home, using the exact same wheat used by a commercial bakery, you will get a hard-crusted bread that dries out quickly.
Anita, I realize that you are not from the South. Corn bread and spoon bread is made from corn.
In the 16th and 17th centuries, the Brits often called their wheat “corne”.
Sorry, I just had to do that.
Ha, ha, Reb. I know about cornbread. I even make it sometimes! But I don’t think that’s what he’s talking about.
Statistics: Posted by anita — Sat Feb 25, 2017 6:01 pm