query: Why should i add the butter after i knead the main ingredients when making a bread?
positive_passages.docid: 150070
positive_passages.text: Why is butter incorporated into the dough last when making Brioche?
negative_passages.docid: 79096
negative_passages.text: bread that does not get moldy
negative_passages.docid: 130417
negative_passages.text: Does seam itself affect baking?
negative_passages.docid: 105548
negative_passages.text: how to make dense texture bread?
negative_passages.docid: 116614
negative_passages.text: Are there any recipe ingredients that scale in a non-uniform manner?
negative_passages.docid: 56022
negative_passages.text: Is there an alternative to cornstarch when used to thicken a pie filling
negative_passages.docid: 118703
negative_passages.text: Does leavened bread made with yeast require gluten to rise?
negative_passages.docid: 157271
negative_passages.text: Mixing baking ingredients separately
negative_passages.docid: 128984
negative_passages.text: Why and when do you need to dock dough?
negative_passages.docid: 95496
negative_passages.text: What's the best approach to baking bread with whole grains?
negative_passages.docid: 102809
negative_passages.text: Storing hard crusted bread
negative_passages.docid: 29184
negative_passages.text: Substituting honey for sugar in bread
negative_passages.docid: 32361
negative_passages.text: Kosher alternative for butter as emulsifier
negative_passages.docid: 99336
negative_passages.text: Is there an alternative to spreading flour when rolling the dough?
negative_passages.docid: 55544
negative_passages.text: How to keep a high hydration bread loaf from becoming flat
negative_passages.docid: 137968
negative_passages.text: When a recipe calls for a cup of chopped nuts, should they be measured before chopping or after chopping?
negative_passages.docid: 132576
negative_passages.text: Conversion rule: how to switch oil and butter?