About Yeast Breads - Ingredients

Categories: Crocker | Info

Serves: 1 Servings

Ingredients:

1 x See Below
Flour: All-purpose flour is the most widely used flour. It contains a
special protein called gluten the structure builder of bread. When mixed
with liquid and kneaded or beaten, the gluten stretches and gives
elasticity to the dough by trapping bubbles of gas formed by the yeast.
Some flours, such as rye and whole wheat, lack sufficient gluten and
usually are used in combination with all-purpose flour. Self rising flour,
which already contains leavening and salt, is not often recommended for
yeast breads. However, all recipes were tested with self rising flour;
adjustments are indicated when necessary.
Yeast: Yeast is a live plant that gives off a gas that makes dough rise: It
is very sensitive-too much heat will kill it, but cold will stunt its
growth. Yeast is available in several forms: regular active dry yeast,
quick-acting active dry yeast and compressed yeast. All of our recipes have
been tested with dry yeast. Most of the recipes follow the traditional
method of dissolving the yeast in warm water (105 to 115F). However, some
recipes yield better results by mixing the yeast with the flour, then
beating in very warm water (120 to 130F).
Liquids: Water or milk are the most commonly used liquids. Water gives
bread a crisper crust; milk, a velvety texture and added nutrients.
Sweeteners: Sugar, honey or molasses provide "food" for the yeast, enhance
flavor and help brown the crust.
Salt: A flavor agent that is needed to control the growth of the yeast and
prevent overrising, which can cause the bread to collapse.
Fat: Added to contribute to tenderness and flavor.
Eggs: For flavor, richness and color, eggs are sometimes added.
Source: Betty Crocker's Cookbook, 6th Edition
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

Instructions:
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---------- Recipe via Meal-Master (tm) v8.05

Title: About Yeast Breads - Yeast Doughs
Categories: Crocker, Info
Yield: 1 Servings

1 x See Below

There are basically two kinds of yeast doughs-kneaded and batter. Both
doughs need to rise before shaping and baking. To let dough rise, cover and
keep in a warm, draft-free place. If necessary, place covered bowl of dough
on wire rack over a bowl of warm water.

Kneaded dough: Kneading develops the gluten and results in bread with an
even texture and a smooth, nicely rounded top.

After first addition of flour has been beaten in, dough will be very soft
and will fall in "sheets" off rubber spatula.

The second addition of flour makes the dough stiff enough to knead. Mix in
only enough flour so dough leaves side of the bowl.

To knead, fold dough toward you. With heels of hands, push dough away with
short rocking motions. Give dough a quarter turn; repeat.

When dough is properly kneaded, it will feel elastic and the top will be
smooth with some blisters appearing on the surface.

Dough should rise until double. Test by pressing fingertips 1/2 inch into
dough. If impression remains, dough has risen enough.

Punch down center of dough with your fist. Fold dough over and form into a
ball. This releases large air bubbles to produce a finer texture.

If dough is not sufficiently kneaded, the bread will be coarse, heavy,
crumbly and dry.

Batter dough: Batter breads are really shortcut no-knead yeast breads.
Because less flour is used, the dough is stickier; instead of being
kneaded, it is beaten with a mixer with the first addition of flour. The
batter is generally not shaped but spread in the pan. The bread has a
coarser texture and pebbled surface.

REFRIGERATING YEAST DOUGH Yeast dough made with water (except. plain bread
dough) can be refrigerated up to 5 days. However, if milk and at least 1/4
cup sugar are used, refrigerate no longer than 3 days. After mixing dough,
grease top well. Cover with moistureproof wrap, then a damp cloth. Keep
cloth damp during storage. When ready to bake, shape dough; let rise until
double, 1 1/2 to 2 hours. Bake as directed. Source: Betty Crocker's
Cookbook, 6th Edition

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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