Malt Loaf.

[forntida]

would you like to be a cake?

No! you would just reduce me to tiers.

[RedSpider]

what about meat loaf that the americans eat? thats obviousy not bread .
nd meat loaf the man, also clearly not bread

[RedSpider]

No! you would just reduce me to tiers.

and slice you up on a happy occasion. that's no life at all. being a cake is a supid idea. let's all be bread.

[forntida]

If I could only breed again?

[melloned]

Looks like a loaf , slices like a loaf , cut 2 slices of it in the morning , shove it in the toaster , butter it , shove it in my mouth , wash it down with a mug of tea , job done and it works wonders , i can see a bit again !

[chroma]

Cake goes hard when stale due to enzyme breakdown of the egg protien simmilar to meringue.

Biscuits go soft when stale due to enzyme breakdown of sugars.

Bread shoud contain yeast as an active agent to leaven as yeast flavour is of benifit in savoury produce. Saccharomyces cerevisiae is most common and works by consuming sugars and oxygen and expelling carbon dioxide as waste (which causes the dough to rise or "proof") the downside of this process is that it consumes the sugar and therefore bitters the mix.
it should be noted that after the oxygen is consumed the yeast reverts to anerobic respiration and creates ethanol as a byproduct making bread dough slightly alcoholic, however this evaporates during baking.

Saccharomyces cerevisiae is also a brewers yeast and is used in the majority of beers, ales and lagers on the commercial market.

Cake should use bicarbonate of soda if the mix has acidic ingredients or if the mix is alkaline then you should use baking powder as a leavening agent (this ensures that the sugars are not consumed during the proofing and eliminates the yeasty flavour which is undesirable in cakes)
bicarbonate of soda (sodium bicarbonate is mildly alkaline and will neutralise acidity, whereas baking powder is a combination of ingredients that contain acidic compounds to ensure activation, too much acid and the compound wont be entirely consumed in the process leaving an artificial taste)

Malt loaf uses yeast so therefore its technicly a bread rather than a cake.
Jaffa cakes go hard when stale indicating that they are true cakes, however supermarkets insist on punting them in the biscuit isles.

Additionaly tomato's are technicly fruits, as are pumpkin's
rhubarb is a veg.

[sandiemag]

Cake goes hard when stale due to enzyme breakdown of the egg protien simmilar to meringue.

Biscuits go soft when stale due to enzyme breakdown of sugars.

Bread shoud contain yeast as an active agent to leaven as yeast flavour is of benifit in savoury produce. Saccharomyces cerevisiae is most common and works by consuming sugars and oxygen and expelling carbon dioxide as waste (which causes the dough to rise or "proof") the downside of this process is that it consumes the sugar and therefore bitters the mix.
it should be noted that after the oxygen is consumed the yeast reverts to anerobic respiration and creates ethanol as a byproduct making bread dough slightly alcoholic, however this evaporates during baking.

Saccharomyces cerevisiae is also a brewers yeast and is used in the majority of beers, ales and lagers on the commercial market.

Cake should use bicarbonate of soda if the mix has acidic ingredients or if the mix is alkaline then you should use baking powder as a leavening agent (this ensures that the sugars are not consumed during the proofing and eliminates the yeasty flavour which is undesirable in cakes)
bicarbonate of soda (sodium bicarbonate is mildly alkaline and will neutralise acidity, whereas baking powder is a combination of ingredients that contain acidic compounds to ensure activation, too much acid and the compound wont be entirely consumed in the process leaving an artificial taste)

Malt loaf uses yeast so therefore its technicly a bread rather than a cake.
Jaffa cakes go hard when stale indicating that they are true cakes, however supermarkets insist on punting them in the biscuit isles.

Additionaly tomato's are technicly fruits, as are pumpkin's
rhubarb is a veg.

Damn it! I'm not hungry anymore.

[RedSpider]

man alive! i bet bakers don't go on that much about bread