A Guide to Ingredients

* Exported from MasterCook *

A Guide to Ingredients

Recipe By : Dinner Co-op
Serving Size : 1 Preparation Time :0:00
Categories : Breads Info/Tips
MC

Amount Measure Ingredient -- Preparation Method
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Info

Flour

Flours react differently in their ability to absorb moisture. Depending on
humidity and
temperature, the amount of flour needed in a recipe may vary by as much as a
cup or two.
Therefore, the amount of flour called for in a recipe is always approximate.
It is best to start
with a smaller amount of flour and slowly add more while kneading to achieve
a smooth, satiny
textured dough. There are several types of flours used for bread making. The
primary
difference between flours is their protein content. When mixed with liquid,
certain proteins
form gluten which gives an elastic quality to dough. Gluten provides the
framework for dough
to rise by stretching and trapping the gas bubbles given off by yeast as it
grows. The type of
wheat, where it is grown, and the milling process all influence the amount
of gluten. The higher
the gluten content, the more volume the bread will have. Secondary
differences are taste and
texture. The most commonly used flours for bread baking include:

All-Purpose Flour, a blend of hard and soft wheat flours, is suitable
for yeast breads
as well as quick breads and most cakes.
Bread Flour, with its high gluten content, results in bread with good
volume. Dough
made with bread flour should be kneaded longer than dough made from
all-purpose
flour to fully develop the gluten.
Whole Wheat Flour, which contains the entire wheat kernel, adds a
distinctive "nutty"
taste to doughs. Some all-purpose flour is often added to it to lighten
the dough and
yield a larger volume. Whole wheat flour should always be stored in the
refrigerator to
prevent rancidity.
Rye Flour, limited in gluten, is usually combined with all-purpose,
whole wheat or
bread flours to improve volume and texture.

Yeast

Yeast is the leavening agent which makes the dough rise. A living plant
which breathes and
grows, yeast thrives on the sugar added to dough, producing a gas which
stretches the dough
and causes it to rise. It is available in active dry or compressed forms and
can be used
interchangeably. Compressed yeast usually comes in .06-ounce cakes and
active dry yeast
comes in 1/4-ounce packages. (One .06-ounce cake is equivalent to one
1/4-ounce package.)
Recently, quick rising yeasts have been developed. These finely ground yeast
granules allow
the dough to rise in half the time.

Proofing the yeast: Yeast should be "proofed" before it's added to the flour
mixture to be sure
it is active. To proof, dissolve the yeast in a small amount of warm water-
approximately 105
degrees F to 115 degrees F for dry yeast; approximately 80 degrees F for
cake yeast-for 10
to 15 minutes until the yeast is foamy. A small amount of sugar may be added
to quicken the
process. Note: If you are using the Rapid Mix Method where the yeast is
added with the other
dry ingredients, the water temperature must be 120 degrees F to 130 degrees
F to activate the
yeast. Quick rising yeast may be dissolved in water or added directly to the
flour.

Liquid

Liquid added to a flour mixture turns to steam and helps create texture.
Water yields a crusty
loaf with a fairly dense crumb while milk gives bread a rich and tender
crumb and a softer
crust.

Sugar

Sugar is the ingredient that activates the yeast to make the dough rise. It
also adds flavor,
increases tenderness and helps the crust brown. Granulated sugar is
generally used, but
molasses, brown sugar and honey may also be used. Be careful not to add too
much sugar as
it can retard gluten development. A good rule of thumb is 2 teaspoons of
sugar per 2 cups of
flour.

Salt

Salt regulates the growth of the yeast. Salt-free bread rises quickly, while
too much salt can
reduce or destroy yeast action. It also enhances the flavor of bread and
contributes to a finer
texture.

Butter

Butter or shortening makes the dough stretch easily and makes the bread
tender. It also
contributes to flavor and aids in giving bread a longer shelf life.

Eggs

Eggs aid in gluten development and provide extra nutrients to bread doughs.
They also add
flavor and golden color desired in sweet doughs.



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NOTES : http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/breadtips.html