Creative Breads for Educators
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Dear Educator: We are in the midst of a growing national passion for bread with outstanding locally owned bakeries and franchised bread shops commonplace in both metropolitan and suburban areas. Our fondness for bread is apparent. Fine European breads unknown to most Americans a few years ago are now readily available. Non-traditional trendy American creations feature olives, onions, cherries, cranberries, blueberries, chocolate, macadamia nuts, flax seed, cracked wheat, rosemary, Asiago and cheddar cheese, jalapeno peppers, pesto, peppercorns, pumpkin and sun dried tomatoes. Ignited with a new appreciation of bread, the craft of baking is experiencing a rebirth with culinary schools, even vocational and technical schools are offering artisan bread making courses. Bread making competitions have expanded beyond county fairs to statewide, regional and national competitions. Creative Breads addresses this growing interest in bread and bread making. Written to assist educators with beginning, novice and even experienced bakers, it provides ingredient, nutrient and substitution information, baking and storage know-how and systematic directions for all types of traditional and bread machine baking. Using a foundational basic bread recipe, Creative Breads offers participants an opportunity to experiment replacing vital ingredients for others that serve identical functions. Information gained is transferable to real life situations: whether to add variety to bread making, to create new flavor combinations or for “kitchen emergencies” when knowing the correct alternate ingredient is essential. To assist you, the Consumer Service staff at Lesaffre Yeast Corporation offers special educator prices for thermometers and our fine yeast products: RED STAR® Active Dry Yeast, RED STAR® QUICK-RISE™ Yeast, SAF Perfect Rise Yeast and SAF Gourmet Perfect Rise Yeast. For information on ordering products or to discuss bread making, please contact our consumer service staff by phone, toll-free, at 1-800-445-4746 9AM – 5:30PM CT or e-mail us anytime at [email protected]. We welcome your comments and suggestions. CREATIVE BREADS An Educator’s Guide to Ingredient Substitution in Yeast Breads LEARNING OBJECTIVES Achieve ability to make informed decisions on appropriate substitutions Identify function of ingredients in a dough system Recognize interdependence of ingredients in a yeast dough Demonstrate bread making skill Integrate knowledge of bread dough ingredients with bread making skill Demonstrate ability to create a quality product PERFORMANCE TASK Apply knowledge of ingredients to create a bread recipe Demonstrate bread making skill PROGRAM GOALS Demonstrate knowledge of bread ingredient substitution Acquire knowledge of ingredients’ functions Apply knowledge of bread making Gain skill in bread making traditionally and with a bread machine EXPERIENTIAL LEARNING TEACHING STRATEGY Utilize ingredient substitutions in a basic recipe Integrate knowledge and bread making skill Process information: analyze and reflect on bread making experience Share results and observations Generalize to connect with everyday baking experiences ASSESSMENT DEVICE Improving Breads information APPLICATION Creating new breads Emergency substitutions Dietary restrictions Everyday cooking OTHER RESOURCES Breads for Youth Groups, Red Star Yeast Home Baking Association website: www.homebaking.org/foreducatores/educatornotes RED STAR Yeast website: www.redstaryeast.com The Science of Yeast, Red Star Yeast GROCERY LISTS Basic Bread Substitutions Optional Additions Active dry yeast Instant yeast Dried blueberries Bread flour Cake yeast Dried cherries Sugar All-purpose flour Dried cranberries Salt Spelt flour Dried vegetable pieces Vegetable oil Whole wheat flour Dried onions Water Brown sugar Raisins Confectioners’ sugar Sun-dried tomatoes Honey Grated Swiss cheese Molasses Grated cheddar cheese Salt substitute (KCl+NaCl) Almonds Sea salt Walnuts Butter Pecans Olive oil Spanish olives Canola oil Ripe black olives Shortening Kalamata olives Potato water Jalapeno peppers Yogurt Cracked wheat Milk Flax seeds Non-fat dry milk Sesame seed Buttermilk Caraway seeds Powdered buttermilk Peppercorns Evaporated milk Dill weed Pumpkin puree Dried herbs Eggs Fresh herbs Materials and Equipment List All methods Hand method Mixer methods Bread Optional machine method Baking pans Large bowl Hand mixer Bread machine Aprons Bread knife Large sturdy Stand mixer Freezer mixing spoon Cooling rack Medium bowl Food processor Plastic wrap Dry ingredient Mixing bowl Refrigerator measuring cups Liquid ingredient Medium bowl Resealable measuring cups plastic food storage bags Measuring Rolling pin spoons Microwave oven Timer or stove Oven Oven mitts or hot pads Rubber spatula Sturdy work surface Thermometer* *Thermometers especially designed for yeast bread baking are available for educators from RED STAR® Yeast, P.O. Box 737, Milwaukee WI 53201 Cost is 5 / $1.00 Function of Bread Ingredients Yeast is a single-celled living plant organism that is a rich source of B vitamins. The yeast used in bread making is saccharomyces cerevisiae (sack-rah-my-sees sar-ah-vis-see-ay). It is able to convert fermentable carbohydrates as maltose, glucose, fructose and sucrose into carbon dioxide and alcohol. In bread dough, yeast provides leavening as it ferments flour, sugar, molasses or honey. Tiny carbon dioxide gas bubbles are trapped within elastic dough forming a honeycomb-like structure that causes dough to stretch and expand--to “rise.” During this fermentation process, heat is generated and flavors produced. Yeast activity is influenced by storage practices, amount and pH of liquid, food supply and temperature. Of these points, the most important is temperature. At 86F, yeast doubles its numbers almost every two hours. When liquid, sugar and warmth (105-115F) are added, yeast germinates and reproduces even more rapidly in a budding process. Types of Yeast Used in Bread Making Fresh Yeast is a highly perishable yeast product with mere 8 weeks shelf life from the time of manufacture. It needs constant refrigeration (38F to 45F) and is available in limited markets where demand warrants its distribution. Fresh yeast is sometimes referred to as “Compressed Yeast or “Wet Yeast.” During the manufacturing process, the product is compressed leaving 65% water. Packaged in small blocks for the home baker, this form of yeast is also referred to as “cakes.” A cake, however, is not a standard of measurement and yeast blocks sizes have changed through the years. For traditional baking, 1-ounce fresh yeast will raise approximately 6 cups flour; in a bread machine, 2/3 ounce (0.6 ounce) of fresh yeast will raise 3 to 3 ½ cups flour. Other than when used in a bread machine, fresh yeast is usually dissolved in lukewarm (80F) water before using. Active Dry Yeast has gone through a series of drying chambers to lower moisture content to about 8%. It is more stable than fresh yeast, nevertheless, it too is perishable. Factory sealed packages may be kept at room temperature; once opened, however, the yeast package must be closed tightly and refrigerated or frozen to retain activity. For traditional baking, active dry yeast may be rehydrated in very warm (110-115F) water or may be mixed in with dry ingredients. In the latter method, termed “mixer method,” liquids are heated to 130F, then added to a yeast-flour mixture. In this method, fragile yeast cells are protected with an “overcoat” of dry ingredients. The extra warmth of this method produces faster fermentation. For bread machine baking, 80F liquid temperature is recommended. RED STAR® Active Dry Yeast and SAF Traditional Active Dry Perfect Rise Yeast are packaged in 4-ounce jars and in 3-packet strips. A packet contains ¼ ounce (7 g), approximately 2 ¼ teaspoons. This amount is sufficient to leaven up to 4 cups flour for traditional baking. For bread machine baking ¾ teaspoon active dry yeast is recommended for each cup of flour, or 2 1/4 teaspoons for 3 cups flour. Instant Yeast is a special strain of high activity, fast-acting yeast that has gone through a series of drying chambers to lower the moisture content to about 8%. It is more stable than fresh yeast; nevertheless, it too is perishable. Factory sealed packages may be kept at room temperature; once opened, however, the yeast package must be closed tightly and refrigerated or frozen to retain activity. Although this fast acting yeast does not eliminate a first rise time, it will shorten rising time as much as 50%. When used in traditional baking, 2¼ teaspoons instant yeast is recommended for up to 4 cups flour. When used in a bread machine, the recommended amount is ½ teaspoon for each cup flour or 1 1/2 teaspoons for 3 cups flour. For one- hour bread machine cycles, however, yeast amounts must be increased to double or more. RED STAR® and SAF instant, fast-acting yeast is known as Bread Machine Yeast when packaged in 4-ounce jars and as Quick-Rise Yeast; and SAF Gourmet Perfect Rise Yeast when packaged in 3-packet strips Flour is the product obtained by grinding, then sifting a grain. Grinding grain for food has been traced to the Far East, Egypt and Rome. Grain was ground with rocks as early as 6700 B.C., The use of grain-grinding water mills began about 85 B.C. in Asia Minor. An upgrade, windmills, began to be used between 1180 and 1190 in Syria, France and England. The grain of choice for centuries has been wheat; in fact, the term ”flour” is used interchangeably with wheat flour today. Wheat differs from other grains as it contains a high percentage of gluten- forming protein complex that is insoluble in water. Mixed with liquid, a rubbery mass forms creating an elastic network that provides structure to dough as it stretches. Wheat is a storehouse of nutrients considered essential in the human diet. It is an excellent source of complex carbohydrates, deriving at least 80 percent of its calories from carbohydrates. Depending on the flour type, the percentage of calories from protein ranges from 9 to 15 percent. Calories from fat are never more than 3 percent. Wheat flour contains 3 grams (cake flour) to 15 grams (whole wheat flour) dietary fiber for each 1-cup serving.