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Bread making for Dummies

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BC: Have fun Cooking

FC: Bread making for dummies | By: Jesse Gatlin | March 23, 2011 | Fourth period

1: Studies have shown that bread could of been eaten over 30,000 years ago, but modern bread originated in Egypt over four-thousand years ago. The grain they used to bake this bread was wheat and they added eggs, seeds, and spices to the bread for flavor. Depending on what holiday it was or just for presentation they would shape their bread into different objects. Once the Microscope was invented Luey Pasture was able to study how yeast grows and what it does. Knowing this Charles and Maximillian Fleishmann started their company producing yeast for better and consistent bread. | The history of Bread Making

2: You will need different equipment depending on what type of bread you are making and how you would be preparing the bread. Here are just a few examples. Bread knife Mixer Bread machine Bread pans oven Rolling pin Thermometer Measuring cups Cooling Racks timer | Tip: Make sure you read the recipe and check to see if you have the right tools before you start. | Equipment Needed

3: Flour - One of the most important ingredients when baking. this is the main structure of the bread and without it well it would not be bread. Salt - Even though there is only a little salt in bread it has a notable difference. Without it bread would be bland and would over rise. Sugar - This is what allows the yeast to produce carbon dioxide which then rises the bread. Yeast - This gives bread volume and texture. Eggs - Eggs give colour, texture, and flavour to the bread. Fats - These add flavour and nutritional value to the bread. | Baking Ingredients

4: Do not over heat the water past 110F, it will kill the yeast. For a better tasting loaf it is better to use active dry yeast instead of rapid rise yeast, but rapid rise is easier to use and it eliminates extra steps. Yeast does expire so make sure to check for the printed date to see how fresh the yeast it. Conversion Measurements for Using Different Yeasts in Recipes: Multiply the amount of instant yeast by 3 for the equivalent amount of fresh yeast. Multiply the amount of active dry yeast by 2.5 for the equivalent amount of fresh yeast. Multiply the amount of instant yeast by 1.25 for the equivalent of active dry yeast. | Tips on using Yeast

5: Make sure you use the same Yeast that the recipe calls for because different yeast have different rise times. To make sure your bread rises knead your dough to allow the gluten to form and give it time to rise. Overcooked bread = dry and crumbly Don't add too much flour to the bread or the bread will crack and taste dry If the bread rises too much or is bland then add salt. If the bread rises and falls then you need to allow less proofing time. | Common Mistakes

6: Recipes | White Bread (Traditional) Makes 2 Loaves 5-1/2 to 6 cups all-purpose flour 3 tablespoons sugar 2 envelopes Fleischmann's® RapidRise Yeast OR Active Dry Yeast 2 teaspoons salt 1-1/2 cups water 1/2 cup milk 2 tablespoons butter or margarine Directions If using RapidRise Yeast: In large bowl, combine 2 cups flour, sugar, undissolved yeast, and salt. Heat water, milk, and butter until very warm (120 to 130F); stir into flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in 1 cup flour; beat at high speed for 2 minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes. Bake at 400F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. If using Active Dry Yeast: Place 1/4 cup warm water (100 to 110F) in a large warm bowl. Sprinkle in yeast and 1 teaspoon sugar; stir. Let sit 5 to 10 minutes, until foamy on top. Add remaining water, milk, butter, sugar, salt and 4 cups flour. Mix well using the medium speed of an electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm, draft-free place until doubled in size, about 45 to 60 minutes. Punch dough down. Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in greased 8-1/2 x 4-1/2 inch loaf pans. Cover; let rise in warm, draft free place until doubled in size, about 45 minutes. Bake at 400F for 25 to 30 minutes or until done. Remove from pans; cool on wire rack. To Make Whole Wheat Bread: Substitute 2 cups whole wheat flour for part of all-purpose flour.

7: Gluten Free White Bread (bread Machine) Makes 1 (1-1 / 2 pound) loaf 1 cup water1 / 4 cup honey1 / 4 cup corn oil1 large egg1 teaspoon cider vinegar1 teaspoon salt1-1 / 3 cups white rice flour1 / 4 cup potato flour1 / 4 cup tapioca flour 1 / 4 cup potato starch1 / 3 cup nondairy milk2 teaspoons xanthan gum2- 1 / 2 teaspoons Fleischmann's® Bread Machine Yeast Directions Add ingredients to bread machine pan in the order suggested by manufacturer. Select basic/white bread cycle; dark color setting. Nutritional Information: Per Serving: Serving size: 1 slice; 1 / 12 of recipe Serving weight: 2.5 ounces Calories 170; Total fat 5 g; Saturated fat 1 g; Cholesterol 20 mg; Sodium 210 mg; Carbohydrates 28 gDietary fiber < 1 g; Sugars 6 g; Protein 2 g | Banana nut bread (Bread Machine) Makes 1 (1-1 / 2-pound) loaf 3 tablespoons water3 tablespoons evaporated milk3 tablespoons butter or margarine1 large egg1 / 2 cup mashed banana3 / 4 teaspoon salt3 cups bread flour1 / 4 cup sugar1 / 3 cup chopped pecans1 teaspoon ground cinnamon1-1 / 2 teaspoons Fleischmann's® Bread Machine Yeast Directions Add ingredients to bread machine pan in the order suggested by manufacturer, adding banana with milk, and nuts with flour. Select basic cycle; light/normal color setting. If available, sweet bread cycle may be used. Nutritional Information: Per Serving: Serving size: 1 slice (1 / 12 of recipe) Serving weight: 67 grams Calories 210; Total fat 6 g; Saturated fat 2.5 g; Cholesterol 25 mg; Sodium 180 mg; Carbohydrates 33 g; Dietary fiber 2 g; Sugars 7g ; Protein 5 g

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Jesse Gatlin
  • By: Jesse G.
  • Joined: almost 6 years ago
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  • Title: Bread making for Dummies
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