DOCSLIB.ORG

Making Yeast Bread 4-H Bread Project Advanced Unit

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Making Yeast Bread 4-H Bread Project Advanced Unit Making Yeast Bread 4-H Bread Project Advanced Unit Project Requirements Complete the following activities: 1. Yeast bread recipes • Make at least six of the yeast bread recipes using each of the three methods outlined in this guide. • Score each of the six breads and record the score on the record form provided in the back of this guide. 2. Experiments • Conduct the three experiments as out- lined in this guide and record your results on the record sheet. 3. Prepare cost analysis of homemade yeast bread versus comparable yeast bread when purchased at a grocery store. 4. Exhibits and demonstrations Throughout the years, energetic home bakers have • Prepare and exhibit a sample of bread at learned many ways to create delightful and fancy master- a local or county event or demonstrate pieces using yeast dough. The aroma and flavor of freshly your yeast bread skills before a group. baked bread remains as appealing today as it was in days gone by. Awards Ask your 4-H leader or Extension agent Things to Learn about the bread awards program in your • The contribution of each ingredient to the final yeast county. It is possible for members to earn bread product. medals, cash, trips, and scholarships in the • The skills needed in combining and manipulating the 4-H Bread Awards Program. dough. • How to make a variety of yeast breads and rolls. Purpose of Ingredients • Knowledge in the scientific principles of yeast bread Flour—Flour, the main ingredient for bread- making. making, helps to determine quality of the fin- • The nutritional value of breads and cereals as one of the ished product. Flour made from hard wheat four food groups. is higher in protein and better for making • How to purchase yeast breads. bread than flour from soft wheat. • How to purchase ingredients for home preparation of All-purpose flours are usually blends of yeast breads. hard and soft wheat in proportions to give • How to compare costs of purchased and prepared yeast satisfactory results for most home baking breads. needs. These flours differ in percentages of soft and hard wheat they contain. In areas where hard The Nutritive Value of Bread wheat is grown, all-purpose flour may have a higher Bread is an inexpensive source of energy since it percentage of hard wheat, while in areas where soft is high in carbohydrates, but it is also a good source wheat is grown, all-purpose flour generally contains of protein, B vitamins, and minerals. Whole wheat or more soft wheat. enriched bread has more vitamins and minerals than Since the kinds of flour used in making all-purpose unenriched white bread. Always look for the term flour vary, the content and quality of the protein also “enriched” on the wrapper of white bread. vary. Flour with a high-protein content absorbs more Products sold as enriched in interstate commerce liquid than one containing a smaller amount. For this must meet the standard of identity established by reason, and because the moisture content of flours var- the US Food and Drug Administration. This means ies, most yeast bread recipes call for an approximate specified amounts of thiamin, riboflavin, niacin, and measure of flour rather than an exact amount. iron are added to the flour during the milling process An important step in making yeast bread is com- to compensate for partial loss of these nutrients when bining the flour and liquid in just the correct propor- bran is removed. Enrichment raises the levels of iron, tion to yield a good dough. Too much liquid in propor- niacin, and thiamin approximately to that of whole tion to flour weakens the gluten, and too little makes wheat flour. Riboflavin is raised until it exceeds the the gluten strong so that it does not stretch sufficiently. amount found in whole wheat flour. Calcium and vita- Gluten is formed by combining liquid with flour. Pro- min D are optional nutrients but also may be added if teins in flour react with liquid to form gluten. Beating desired. and kneading dough helps to develop gluten, which is important for increasing volume in bread. Mixing Methods In making yeast bread, there are several ways Liquid—Liquid used in making yeast bread may be ingredients may be combined to achieve the desired milk, water, a combination of milk and water, or potato product. Usually it is better to add flour to liquid since water. Bread made with water has a crusty top, while most recipes call for a measured amount of liquid and bread made with milk has a softer and browner crust. an approximate amount of flour. Flour is added to Potato water produces a coarser bread and a slightly liquid until the right consistency is reached. larger loaf. Each of the ways for mixing includes steps for preserving the action of yeast. When added directly Fat—Fat may be butter, margarine, lard, or vegetable to liquids higher in temperature than lukewarm shortening. Fat helps to give bread a soft, tender (105–115 °F), yeast plants may be killed. Yeast must be crumb. Generally, solid fats make a better crumb than alive to grow and produce the carbon dioxide gas nec- do oils. essary for bread dough to rise. Therefore, compressed yeast cakes are generally dissolved in lukewarm Yeast—Yeast is a living plant that feeds on sugar and liquids, while yeast granules may either be dissolved produces carbon dioxide, causing the bread to rise. in liquid or distributed through dry ingredients before Yeast is available in dry form (which needs no refrig- adding hot liquid. The distribution among dry ingredi- eration) or in compressed yeast cakes (which must be ents prevents the yeast from getting too hot. refrigerated). The most common methods of mixing are conven- tional, batter, and sponge. Sugar—Sugar furnishes food for the yeast. If sugar is not added, the yeast can obtain food by breaking down conventional—All ingredients are added before the the carbohydrate in the flour to provide sugar, but this dough is kneaded and allowed to rise. Basic yeast takes longer. The addition of sugar speeds up the rising bread is an example of this method. action since it is an easily available food for the yeast. Sugar also adds flavor and tenderness, and helps to batter—Ingredients are beaten as they are added. Beat- brown the crust of the bread. ing helps to develop gluten and eliminates the need for kneading. Bran rolls are an example of batter bread. Salt—Salt adds flavor and helps to control the action of the yeast. sponge—Dissolved yeast, part of the flour, liquid, and sometimes sugar are combined to form a soft batter Eggs—Eggs are not a basic ingredient of bread but (sponge). The sponge is allowed to rise until it is full of often are used to add color, flavor, and food value. bubbles (3–12 hours), then remaining ingredients are added to form the dough. Usually dough is kneaded and allowed to rise as in the conventional method. Sourdough bread illustrates the sponge method. 2 Terms Bread-Baking Hints Batter—A pourable mixture of flour and liquid; other Dough, Kneading ingredients may be added. Begin with a small amount of flour on a board or kneading surface and add flour in small amounts as Carbon dioxide—A gas (leavening substance) that necessary to prevent sticking. Too much flour kneaded causes bread to rise. into the dough produces a dry, heavy loaf of bread. Conventional—In this publication, conventional refers Dough, Shaping Loaf to the most common method used in making yeast For easy shaping, roll dough into an oblong, bread. almost rectangular shape about ¼ to ½ inch thick. Begin at one end and roll tightly as for a jelly roll. Cool—Let stand at room temperature until cool (no Place lengthwise in a greased loaf pan, pushing dough longer warm). against side and bottom of pan. Tuck ends under. Brush top lightly with butter, margarine, or oil. Cover Gluten—Gluten develops when batter or dough is and allow to rise. beaten or kneaded. Gluten is capable of retaining gas and by so doing, makes a light product. Gluten forms Dough, Surface Drying the framework of the finished loaf of bread. To prevent the dough surface from drying, place the dough in a greased bowl, turn once, cover, and let Knead—Manipulating dough to form gluten. To rise. Usually surface drying is not a problem if the con- knead, shape dough into a ball. Curve fingers over the tainer is covered tightly with a damp towel or plastic dough. Pull dough up and over, then press down and wrap. forward with heel of hand. Give dough a quarter turn and repeat, give dough another quarter of turn and Milk, Dry or Liquid repeat. Continue in this way (kneading) until dough is Either dry or liquid milk may be used in most reci- light, elastic, and nonsticky. pes. To use liquid milk when the recipe specifies dry milk, omit the dry milk and use liquid milk in place of Lukewarm—Temperature between 105 and 115 °F; the water or other liquid in the recipe. To use dry milk 41–64 °C. when the recipe specifies liquid milk, replace liquid milk with an equal amount of water and add 1/3 cup Dough—A mixture of flour and liquid thick enough dry milk for each cup of liquid. to knead, roll, or drop in chunks from a spoon. Other ingredients may be added. Oven Rising Bread dough rises best in a warm, humid area. Leavening—An ingredient in baked products to make Such an area is easily devised by placing a pan of very them light.
Load more

Recommended publications
  • Into Son," the Chief Replied
    THE SUNDAY OREGONJAN, PORTLAND, NOVEMBER 12, 1922 17 fcallet YOUTHFUL JAPANESE GIRL WHO IS VISITING IN PORTLAND we can get valiant assistance from the second alarm, who reproved a wings in her abbreviated every one of those who made the bystander who wanted to know skirts, there was a moment's horri- EPIDEMIC OF GRIME HAS FUTURE AS A VOCALIST. recent pilgrimage to the Evergreen NEW YORK THEATER FIRE why he seemed to take such a per- fied silence, followed by a storm state. sonal interest in saving the grimy of hisses. Before the dance ended structure. all'the women in the lower tier of Sporting Writers Suggested. EARLY-DA- Y with a fine RECALLS STAGE Old-Tim- Jeplous. boxes left the theater, CITY Here is the hunch. Oregon switching of hoopskirts, for this SWEEPS abounds in splendid fishing streams The chief smiled his wise smile: was in the year of grace, 1837. 01 and ideal hunting grounds for all Bowery Playhouse, Have Been "It'd be sort of hard for us rs They rang down the curtain on a game, virtually every Miners' Said to Cradle of American kinds of and Drama, Is Damaged. to see this place go. We bewildered and furious danseuse, one of the sporting editors of the are growing a little jealous of our was she permitted to dance New York papers is a "nut" on fish- old landmarks." there again. ing and hunting. Therefore, it "Getting sentimental, chief?" the Yet, nine years earlier, nobody Two Holdup not to a great deal of BY JULIAN EDWARDS.
    [Show full text]
  • Andy's Sourdough Bread
    Andy's Sourdough Bread The Soudough Starter Keep 150g of starter mixture in the fridge. To use: • Add 150g of white bread flour and 150g of tepid water1 to 150g of starter mixture. • Mix this well and leave for 12hrs (or until bubbly). • The starter may be keep outside of the fridge if used and replenished daily. A Bread Recipe Ingredients By scaling the flour, water and starter proportionally with respect to the amounts bellow, you can adjust the size of your loaf. The following ingredients roughly yield a 1kg loaf which would fill a 27x14cm oval proving basket. 1. 400g flour; a mixture of 300g strong white bread flour and 100g rye flour; 2. 10g salt (a heavy pinch); 3. 30g dark sugar (two teaspoons); 4. 60g seeds; for example 30g sunflower seeds and 30g linseeds; 5. 250g sourdough starter; 6. 30g olive oil; try olive oil infused with garlic; 7. 200g tepid water. Method Add the items above, in the order 1-7, to a large mixing bowl and mix until the ingre- dients conglomerate. On a clean surface, kneed the dough until it becomes elastic; this should take 10-15mins. Oil the mixing bowl, place the kneaded dough inside and leave to rise for 8hrs (or until doubled in size). Flour a surface and tip out the risen dough. Knock back, shape and place the dough in a floured proving basket. Leave to prove (a second rise) for 2-4hrs, remaining cautious of it rising above the lip of the basket. Preheat oven to 240◦c. Turn out proven dough onto a floured tray (or baking stone) and cut slits on top.
    [Show full text]
  • The Battle of the Breads a Lesson on the Nutritional Value of Wheat and White Bread
    The Battle of the Breads A Lesson on the Nutritional Value of Wheat and White Bread A lesson based on the book, Celebrate Wheat , by Dan Yunk. America’s food supply is safe, affordable and abundant but misunderstood by the public. Kansas Farm Bureau seeks to improve consumer knowledge of the importance of farming and ranching through the Kailey’s Ag Adventure Series , of which this book is a part. BACKGROUND INFORMATION : LEVEL : After reading Celebrate Wheat, we learned with Kailey that pizza crust K—Grade 4 is made from wheat. Did you know that bread is made from wheat, SUBJECTS /S TANDARDS : too? Let’s use descriptive words, or adjectives, to describe bread. Math: 1st Grade Represent and interpret data Write student responses on the board. Ideally, one student will CCSS.Math.Content.1.MD.C.4 describe the color of bread as white and another as brown. This will Health Education K—4 lead you into the lesson. If students only use one color to describe Standard 2: The student will bread, use pictures or an example of a loaf of white and a loaf of demonstrate the ability to wheat bread to ask them, “Are these both breads? But they are access valid health information different colors? So, are they both bread?” Student response: YES! and health-promoting products and services. Benchmark 1: The student will We have discovered that bread can come in different colors. What are locate information on products the differences in whole wheat and white bread? Let’s discover these and services and recognize the nutritional differences as we learn how to locate health information by validity of the information.
    [Show full text]
  • AP-42, CH 9.13.4: Yeast Production
    9.13.4 Yeast Production 9.13.4.1 General1 Baker’s yeast is currently manufactured in the United States at 13 plants owned by 6 major companies. Two main types of baker’s yeast are produced, compressed (cream) yeast and dry yeast. The total U. S. production of baker’s yeast in 1989 was 223,500 megagrams (Mg) (245,000 tons). Of the total production, approximately 85 percent of the yeast is compressed (cream) yeast, and the remaining 15 percent is dry yeast. Compressed yeast is sold mainly to wholesale bakeries, and dry yeast is sold mainly to consumers for home baking needs. Compressed and dry yeasts are produced in a similar manner, but dry yeasts are developed from a different yeast strain and are dried after processing. Two types of dry yeast are produced, active dry yeast (ADY) and instant dry yeast (IDY). Instant dry yeast is produced from a faster-reacting yeast strain than that used for ADY. The main difference between ADY and IDY is that ADY has to be dissolved in warm water before usage, but IDY does not. 9.13.4.2 Process Description1 Figure 9.13.4-1 is a process flow diagram for the production of baker’s yeast. The first stage of yeast production consists of growing the yeast from the pure yeast culture in a series of fermentation vessels. The yeast is recovered from the final fermentor by using centrifugal action to concentrate the yeast solids. The yeast solids are subsequently filtered by a filter press or a rotary vacuum filter to concentrate the yeast further.
    [Show full text]
  • Bread Baking and Yeast
    Bread Baking and Yeast Electronic mail from Dr. Shirley Fischer Arends, Washington, D.C., native of Ashley, North Dakota. Dr. Arends is author of the book, The Central Dakota Germans: Their History, Language and Culture. Everlasting Yeast. The Dakota pioneers made this with dry cubes of yeast. In the evening they cooked 2 medium size potatoes (diced) in 1 quart of water for half an hour or until very soft. The potatoes were mashed in the same cooking liquid. To this liquid in which the potatoes were mashed were added 2 tablespoons of sugar and 1 tablespoon of salt. This mixture was left in the kettle in which the potatoes had been cooked, was covered and put in a warm place. Before going to bed, the 2 dry yeast cubes were added, after which another quart of warm water could be added. The kettle was wrapped in a warm blanket and set next to the cook stove. It had to be kept warm. In the morning, 1 pint was taken out, put in a sealed jar and placed in the cellar. Dough was made with the rest of the yeast. The reserved pint of yeast was then used the next time, along with the potatoes mixture replacing the yeast cubes. Thus the step of adding yeast cubes and water were eliminated. From the new mixture another pint was saved for the next time. The pint had to be used within a week or it would get too old and would not rise. One pint plus the potato mixture was enough to make 4 loaves of bread.
    [Show full text]
  • Brewing Beer with Sourdough
    GigaYeast, Inc. Professional Grade Liquid Yeast For Brewers Brewing Beer with Sourdough October 2014 Jim Withee GigaYeast Inc. Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sour myth #1 “The lower the pH, the more sour it tastes” and Protonated Acid De-Protonated Acid Proton “…hydrogen ions and protonated organic acids are approximately equal in sour taste on a molar basis. “ Da Conceicao Neta ER et al. 2007 + = SOURNESS! Sour Myth #2 Sour taste is located in discreet locations of the tongue Bitter Sour Sour Salty Salty Sweet Receptors for various tastes, including sour, are distributed throughout the tongue! What is sourdough? A delicious tangy bread with a hard crust and soft chewy middle! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is the first bread The first leavened breads ever made were likely sourdough Yum! Brewing Beer with Sourdough The history of sourdough The microbiology of sourdough Brewing with sourdough Sourdough is a microbial ecosystem of wild yeast and bacteria called a starter A sourdough starter is formed when yeast and bacteria from the flour, water, air and the baker inoculate a mixture of flour and water Sourdough starters can become stable over time Repeated re-use of the starter creates a stable ecosystem dominated by a small number of different species of yeast and bacteria that grow well together but keep intruding microbes at bay The sourdough microbiome The lactic acid bacteria create acetic and lactic acids to sour the bread and the yeast create CO2 and esters to leaven the bread and add character Yeast– one or more species including.
    [Show full text]
  • 1 SUPERIOR COURT of the DISTRICT of COLUMBIA CIVIL DIVISION the NATIONAL CONSUMERS ) LEAGUE, ) ) Plaintiff, ) Case No. 20
    Filed D.C. Superior Court 06/28/2014 18:52PM Clerk of the Court SUPERIOR COURT OF THE DISTRICT OF COLUMBIA CIVIL DIVISION THE NATIONAL CONSUMERS ) LEAGUE, ) ) Plaintiff, ) Case No. 2013 CA 006550 B ) v. ) ) FLOWERS BAKERIES, LLC, ) ) Defendant. ) ____________________________________) FIRST AMENDED COMPLAINT Plaintiff, the National Consumers League (“Plaintiff”), by and through its counsel, brings this action against Defendant Flowers Bakeries, LLC (“Defendant”) on behalf of the general public, alleges the following based upon information, belief and the investigation of counsel: NATURE OF THE CASE 1. Plaintiff brings this action on behalf of the general public of the District of Columbia to redress the pervasive pattern of fraudulent, deceptive, and otherwise improper marketing practices regarding the sale of Nature’s Own Honey Wheat Bread, Home Pride Butter Top Wheat Bread, and Whitewheat® Brand Bread and Buns. 2. Specifically, Defendant deceives D.C. consumers into believing its Whitewheat® Brand Bread and Hot Dog and Hamburger buns actually contain the specialty grain known as “white wheat”—a grain in increasingly high demand from consumers. In fact, Defendants’ Whitewheat bread and buns have no “white wheat” and consist primarily of ordinary refined wheat flour, also known as “wheat flour,” or “enriched wheat flour.” In other words, these 1 Whitewhat Brand breads are no different from basic white breads in terms of their whole grain content. 3. In addition, Defendant deceives consumers into believing the Nature’s Own Honey Wheat Bread and Home Pride Butter Top Wheat Bread contain significant amounts of whole grain, when in fact they are predominantly composed of ordinary refined flour (also known as “wheat flour” or “enriched wheat flour”) and have minimal amounts of whole grain.
    [Show full text]
  • Brown Versus White Bread: the Battle for a Fibre-Rich Diet 28 November 2014
    Brown versus white bread: the battle for a fibre-rich diet 28 November 2014 The bran around the white kernel of the grain has all the good nutrients and fibres but also the bitter taste and the dark colour, according to van der Kamp. So the project has developed a clever milling process. It is able to select those parts of bran that have the good nutrients without conferring the disagreeable taste some people attribute to brown bread. Changing the fermentation processes used in bread making added even more beneficial qualities. During the development, the team has experienced some difficulties: "The main problem was that if you just increase the nutritional component you get bad bread quality. No good texture, no good bread volumes," says van der Kamp. He adds: "So the Credit: Veganbaking.net bread making process itself, the baking, also needed to be changed." As it turned out subtle changes, adding certain enzymes and vitamin-C, solved the problem. Choosing novel bread for its nutritious value without losing the attractiveness of white bread, is Industry and trade partners had a very important now possible thanks to European research role to play in this project too. "The aim was that each of the participating bakeries should develop There are two main types of bread, wholemeal, or it's own bread, " says van der Kamp. "Five of the brown, and white. But most people in Europe bakeries put it on the market, and the consumers prefer white bread. That is a problem because were even willing to pay a higher price." And it has white bread contains very little fibres.
    [Show full text]
  • Fatty Liver Diet Guidelines
    Fatty Liver Diet Guidelines What is Non-Alcoholic Fatty Liver Disease (NAFLD)? NAFLD is the buildup of fat in the liver in people who drink little or no alcohol. NAFLD can lead to NASH (Non- Alcoholic Steatohepatitis) where fat deposits can cause inflammation and damage to the liver. NASH can progress to cirrhosis (end-stage liver disease). Treatment for NAFLD • Weight loss o Weight loss is the most important change you can make to reduce fat in the liver o A 500 calorie deficit/day is recommended or a total weight loss of 7-10% of your body weight o A healthy rate of weight loss is 1-2 pounds/week • Change your eating habits o Avoid sugar and limit starchy foods (bread, pasta, rice, potatoes) o Reduce your intake of saturated and trans fats o Avoid high fructose corn syrup containing foods and beverages o Avoid alcohol o Increase your dietary fiber intake • Exercise more o Moderate aerobic exercise for at least 20-30 minutes/day (i.e. brisk walking or stationary bike) o Resistance or strength training at least 2-3 days/week Diet Basics: • Eat 3-4 times daily. Do not go more than 3-4 hours without eating. • Consume whole foods: meat, vegetables, fruits, nuts, seeds, legumes, and whole grains. • Avoid sugar-sweetened beverages, added sugars, processed meats, refined grains, hydrogenated oils, and other highly processed foods. • Never eat carbohydrate foods alone. • Include a balance of healthy fat, protein, and carbohydrate each time you eat. © 7/2019 MNGI Digestive Health Healthy Eating for NAFLD A healthy meal includes a balance of protein, healthy fat, and complex carbohydrate every time you eat.
    [Show full text]
  • Sourdough for Science:​Activity Overview
    Sourdough For Science: Activity Overview ​ About the Activity Humans have baked bread for over 10,000 years. All over the world, different cultures bake their own unique bread - and have for centuries - and yet we know almost nothing about the microbes that truly make a traditional sourdough bread. In this project, you will grow your own sourdough starter from scratch just by mixing flour and water. For two weeks, you will measure the height and pH of your starter to track the growth of your “microbial zoo” over time, and share your data with a scientist. By participating in a real science project, you can help us solve the mysteries of bread. Your data ​ ​ will be compared with data from other participants, all over the world, who have completed the same experiment. Together we can use these data to learn how different flours affect microbial growth over time - and how those microbes affect the taste and texture of bread. Here’s What You’ll Need ❏ Student Data Sheet (one per student) ❏ 6 half-pint wide-mouth jars (one per group) ❏ 6 tablespoon measuring spoons (one per group) ❏ 6 plastic spoons (to mix and scoop starter) ❏ 6 rulers (to measure the height of the starter) ❏ 6 Sharpie markers (one per group) ❏ pH paper (that will detect from 3.5-8.0 at the accuracy of at least one decimal place) ​ ❏ 6 pH color keys (one per group) ❏ 6 different types of flour (one per group) ❏ Distilled water ❏ Paper towels ❏ Pencils for data recording ❏ Sourdough For Science Introduction video ❏ Sourdough For Science Demo video Helpful Hints ● Organize 6 starter kits to include: one wide mouth jar, one spoon, one ruler, one sharpie, one pH paper key, pH paper (15 small strips), one type of flour, and a paper towel.
    [Show full text]
  • The Rise and Fall of Bread in America Amanda Benson Johnson & Wales University - Providence, [email protected]
    Johnson & Wales University ScholarsArchive@JWU Academic Symposium of Undergraduate College of Arts & Sciences Scholarship Spring 2013 The Rise and Fall of Bread in America Amanda Benson Johnson & Wales University - Providence, [email protected] Follow this and additional works at: https://scholarsarchive.jwu.edu/ac_symposium Part of the Cultural History Commons, Marketing Commons, and the Other Business Commons Repository Citation Benson, Amanda, "The Rise and Fall of Bread in America" (2013). Academic Symposium of Undergraduate Scholarship. 21. https://scholarsarchive.jwu.edu/ac_symposium/21 This Research Paper is brought to you for free and open access by the College of Arts & Sciences at ScholarsArchive@JWU. It has been accepted for inclusion in Academic Symposium of Undergraduate Scholarship by an authorized administrator of ScholarsArchive@JWU. For more information, please contact [email protected]. Honors Thesis The Rise and Fall of Bread in America Amanda Benson February 20, 2013 Winter 2013 Chef Mitch Stamm Benson 2 Abstract: Over the last century bread has gone through cycles of acceptance and popularity in the United States. The pressure exerted on the American bread market by manufacturers’ advertising campaigns and various dietary trends has caused it to go through periods of acceptance and rejection. Before the industrialization of bread making, consumers held few negative views on bread and perceived it primarily as a form of sustenance. After its industrialization, the battle between the manufacturers and the neighborhood bakeries over consumers began. With manufacturers, such as Wonder Bread, trying to maximize profits and dominate the market, corporate leaders aimed to discourage consumers from purchasing from smaller bakeries.
    [Show full text]
  • Your Daily Bread the Essential Ingredients
    YOUR DAILY BREAD THE ESSENTIAL INGREDIENTS read has played a prominent role in are a problem, place new flour in the freezer for Europe’s sense of social relations and several days. Store whole wheat and other whole- Bhierarchy. One’s bread was grain flours in the refrigerator to prevent determined by one’s rank. White bread the natural oils from turning rancid for up made from refined flour has been to three months. considered superior, while the poor Measure flour by spooning it lightly and criminals ate unleavened barley into a measuring cup and leveling off the cakes or coarse dark breads. Darker, top with a straight edge. Almost all whole grain bread is now thought to commercial flours have been pre-sifted, so more healthful and now the loaf of sifting is unnecessary most of the time. preference. Most recipes call for a varying amount of flour because different flours absorb different amounts The Essential Ingredients of liquid. The softness or hardness of the wheat from which the flour was milled and the humidity The ingredients that go into a loaf of bread in the air affects the absorbency. Use only just are simple...flour, yeast, liquids and enough flour to produce the type of dough salt. But their combined effect is described in your recipe. wonderfully complex. The nature of # All-purpose flour is a blend of hard and soft the ingredients, their proportion and wheats. Breads baked in a bread machine the way they are combined makes a using all-purpose flour will be significantly difference in the final product.
    [Show full text]