MAKING BREAD 101
Have you ever made a loaf of yeast bread? If not, take a little time to read through this article and try it. Bread making is actually quite easy, once you learn some basic techniques, and nothing smells as wonderful as baking bread. Bread machines are wonderful, but knowing how to make yeast bread from scratch will help you better understand how your machine works. Plus nothing boosts your self-confidence more than pulling a fragrant loaf of bread out of the oven.
The Ingredients
Make sure your yeast is fresh. Active dry yeast, sold in individual packets, is the easiest type to use, and keeps well in your pantry. There is always a 'best if used by' date on the packages, and you should follow this rigorously. If you are going to take the time to make bread, fresh yeast is essential. Cake yeast, if you can find it, really makes a wonderful loaf. This form of yeast is fresh, stored in the refrigerator, and is very perishable. When you buy it, use it within 1-2 days, or it may mold.
The temperature of the water, whether used to dissolve the yeast, or added to a yeast/flour mixture, is critical. Until you get some experience, use a thermometer. When the yeast is dissolved in the water or other liquid, the temperature must be 110 to 115 degrees. When the yeast is combined with flour and other dry ingredients, the liquid temperature can be higher; about 120 to 130 degrees.
The flour you choose also makes a difference in the quality of the final product. Bread flour makes a superior loaf. This flour is higher in protein content, and protein, or gluten, is what gives bread its unique texture. When water is added to flour, two proteins, glutanin and gliadin, combine to form gluten. Gluten forms a network of proteins that stretch through the dough like a web, trapping air bubbles that form as the yeast ferments. This creates the characteristic air holes of perfect bread. All purpose flour will also work just fine in most bread recipes. Don't use cake flour because there isn't enough protein in that type, and your bread will fall because the structure won't be able to withstand the pressure of the gasses the yeast creates.
Whole grain flours and other types of flour add color, texture, and flavor to breads. These flour types don't have enough gluten to make a successful loaf on their own, so all purpose or bread flour is almost always added to provide structure.
The type of liquid you use will change the bread characteristics. Water will make a loaf that has more wheat flavor and a crisper crust. Milk and cream-based breads are richer, with a finer texture. These breads brown more quickly because of the additional sugar and butterfat added to the dough.
Fats, oils, butter and shortening add tenderness and flavor to bread. Breads made with these ingredients are also moister. Make sure you don't use whipped butter or margarine, or lowfat products, since they contain water. The composition of the dough will be weakened, and your loaf will fail.
Eggs add richness, color, and flavor to the dough and resulting bread. Egg breads have a wonderful flavor. Sugar is the fuel that feeds yeast so it ferments, producing carbon dioxide that makes the bread rise. Some bread recipes don't use sugar, but depend on sugars in the flour to provide food for the yeast.
Salt is essential to every bread recipe. It helps control yeast development, and prevents the bread from over rising. This contributes to good texture. Salt also adds flavor to the bread.
Toppings can change the crust of the loaf. Egg glazes are used to attach other ingredients like nuts or seeds. An egg yolk glaze will create a shiny, golden crust. Egg white glazes make a shiny, crisp crust. For a chewy, crisp crust, spray the dough with water while it's baking. If you brush milk on the dough before baking, the crust will be softer and tender. Brushing the baked loaf with butter will also make the crust softer. Enjoy experimenting with toppings.
Traditional Method
Begin by reading the recipe carefully. Make sure you have all the necessary ingredients. Start with a simple loaf, like the French Bread 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 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 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.
French Bread
This is one of the easiest breads. It only uses four ingredients, and makes a wonderful loaf.
1 pkg. active dry yeast
1-1/4 cups warm water, 110-115 degrees
2-3/4 to
3 cups bread flour
1 tsp. salt
Dissolve yeast in the warm water and let stand five minutes, until bubbly. By hand, add 1-1/2 cups of the flour and the salt. Beat well for a few minutes. Gradually stir in enough of the remaining flour to make a soft dough.
Knead dough on a floured surface until smooth, springy and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise until double, 1-2 hours.
Punch down dough. On floured surface, roll dough to a 12x6" rectangle. Roll up dough tightly, starting with 12" side. Thoroughly pinch edges and ends to seal. Roll and stretch dough carefully to shape, making ends thinner than the center. Place, seam side down, on greased cookie sheet sprinkled with cornmeal. Cover and let rise until doubled, 45 minutes to an hour.
Slash top of loaf with very sharp knife in three places, if desired. Bake at 425 degrees for 20-30 minutes, until loaf is deep golden brown and sounds hollow when tapped with fingers. (You can, if desired, spray the loaf with water a few times during baking for a crisper crust.) Remove from cookie sheet and let cool.
More Recipes
Bloomer Loaf
Cheese Snack Bread
Crusty Mini-Loaves
Easy Sourdough French Bread
Grain Bread
Herbed Oatmeal Pan Bread
Old-Fashioned Batter Bread
Wild Rice Bread
Enjoy experimenting with breads.
Linda