Collection search - Bread Basics

Record information – Brief

1

Bread Basics

Item number (ISN):

562714

Hierarchical level:

Item (Accession level)

Item number (ISN):

562714

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1974-04 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Barbara Haire

Description:

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There's nothing quite as homey as the aroma of freshly baked bread. Many people don't realize that bread is actually quite easy to make. You can find a recipe in any good cook book, so why not get the ingredients and make some this week? The ingredients needed for bread are flour, liquid, sugar, salt and yeast, although most recipes add eggs and fat as well. Breads are varied mainly by the type of flour used. The common flours are all purpose, whole wheat and rye, but many recipes use a combination of these and some contain added wheat germ or oatmeal. Breads which contain only whole wheat or rye flour won't be as light or have as great a volume as those which contain a mixture of whole wheat and all purpose, or rye and all-purpose flours. Milk, water and potato water can be used as liquid in the batter. Potato water seems to speed up the action of the yeast, but it also makes the bread darker. The use of at least some milk is desirable since it improves the flavor and nutritional value of bread, makes the crust browner and helps delay staling. Recipes state that milk should be scalded, or heated until small bubbles form around the edge of the pan, before it is used in bread. When milk is not heated first, the bread won't rise properly and it will contain many large holes. <1mn 31s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935980

Format:

SOUND

Location number:

1978-0095/1013

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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