| Bread Making Methods | |||||||||||
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| Basics of Cooking Lesson Series | |||||||||||
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Begin by reading the recipe carefully. Make sure you have all the necessary
ingredients. Start with a simple bread loaf recipe, like the French Bread recipe below.
Measure the liquid called for, and heat it to the correct temperature.
Sprinkle the yeast over the liquid, and let this sit for a few minutes. This is
called proofing the yeast, and ensures that the yeast is fresh and
active. When the yeast mixture rises and starts bubbling, proceed with the rest
of the bread recipe.
Measure part of the flour into a bowl, and add any other dry ingredients or
flavorings. Make a depression, or well, in the center of the flour, and add the
dissolved yeast and other liquids. Beat well to combine.
Gradually add the rest of the flour until the bread dough becomes difficult to
stir. At this point, flour your work surface and dump the dough out of the bowl
onto the floured surface. Begin kneading the dough.
To knead, turn the dough over several times, gathering any stray particles.
Fold the dough in half towards you, and push away with the heels of your hands.
Turn the dough one quarter turn, and repeat this process until the dough is
smooth, elastic, springy, and no longer sticky. This will take from 5 to 10
minutes. Doughs made with bread flour typically require more kneading than those
made with all purpose flours.
Grease a large mixing bowl lightly with shortening. Place the smooth, kneaded
dough into the bowl, turning it over so the top is greased as well. This step
makes sure the dough doesn't dry out as it rises. Cover with a clean cloth and
place in a warm spot. An electric oven with the light turned on, or a gas oven
with the pilot light are perfect places for rising.
Let the dough rise until double in bulk. This means the dough increases in
size, and when you press your fingers into the top, the indentation remains when
you remove your fingers. Punch down the dough, and turn it onto a floured
surface. Shape according to the recipe.
Place the dough in greased loaf tins, or on a greased cookie sheet for
freeform loaves. Cover and let rise again until double in size. This second
rising will take less time, because there is more yeast in the dough.
Bake the bread in a preheated oven. The bread should rise a bit in the oven
too - this is called 'oven spring'. Bake according to the recipe until golden
brown. The bread is done when it sounds hollow when you tap it with your
fingers. Remove from the pans and let cool on a wire rack, then stand back as
your family attacks it.
Other Methods Sometimes the yeast is stirred into the flour, instead of being proofed separately. The only change in this type of recipe is the water should be warmer. Follow instructions as above. Batter breads start with wet doughs or batters. This type of dough isn't kneaded, but stirred vigorously for a longer period of time to develop the gluten. The dough is stirred down after rising, instead of punching down, and spooned into loaf pans to rise and bake. Sweet breads and other savory flavored breads usually have special shaping instructions. Follow the recipes carefully. NEXT PAGE: Get The Recipes! PREVIOUS PAGE: The Ingredients Busy Cooks Basics of Cooking Lesson Series Explore Busy CooksMust ReadsBy Category
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