YOUR DAILY Leader’s Guide

he best guess about the origins of bread yellow after milling. If allowed to age for one to is that flat were common in the two months, it turns white naturally through Tlate Stone Age. Surviving versions oxidation. But most is quickly include the tortilla, Indian johnny-cake bleached using . Aging and the Chinese pancake. Raised bread improves the qualities but because seems to have developed in Egypt aging takes so much time and space, around 4000 B.C. By the middle ages, are usually chemically aged with improved strains of wheat, grinding potassium bromate or iodate. Bromated equipment, fermentation and the flour or those that contain ascorbic create improved cooking equipment allowed higher-rising . the baking of leavened bread to become a Store white flour in an airtight container in a profession. cool, dry location. If properly stored, the shelf Bread has played a prominent role in life of commercial flour is 15 months from the Europe’s sense of social relations and hierarchy. coded date on the back of the package. If weevils One’s bread was determined by one’s rank. White are a problem, place new flour in the freezer for bread made from refined flour has been several days. Store whole wheat and other whole- considered superior, while the poor and criminals grain flours in the refrigerator to prevent the ate unleavened barley cakes or coarse dark natural oils from turning rancid for up to three breads. Darker, bread is now thought months. to more healthful and now the of preference. Measure flour by spooning it lightly into a Bread has also played many ritual and measuring cup and leveling off the top with a metaphorical roles throughout history. Diverse straight edge. Almost all commercial flours have religions use bread in offerings and other been pre-sifted, so sifting is unnecessary most of ceremonies. It is clear that bread has long been a the time. Most recipes call for a varying amount of body and mind. of flour because different flours absorb different amounts of liquid. The softness or hardness of the The Essential Ingredients wheat from which the flour was milled and the humidity in the air affects the absorbency. Use The ingredients that go into a only just enough flour to produce the type of loaf of bread are simple...flour, described in your recipe. , liquids and . But their # All-purpose flour is a blend of hard and soft combined effect is wonderfully . Breads baked in a complex. The nature of the using all-purpose flour will be significantly ingredients, their proportion and the smaller than those made from bread flour. way they are combined makes a difference in the # Self-rising flour is simply all-purpose flour final product. pre-blended with baking powder and salt. It is not recommended for bread machines. Wheat Flours # Bread flour is made from hard wheat- wheat Mechanical rollers crack the , with a high protein and low starch content. It allowing the germ and to be sieved off the is the preferred flour for making bread. . For whole grain flours, the germ and bran are then added back. is slightly # Enriched flour has the B-vitamins and iron will improve the shelf-life of bread. It adds a that are lost during milling added back. sweet earthy flavor but retains a light texture. # Whole wheat flour is milled from the whole Use one part oat flour to 3 parts wheat flour. kernel. When used alone, whole wheat flour # Potato flour is made from steamed potatoes produces a heavy, compact, dark bread. The that have been dried and ground, imparting a germ and bran cut the developing definite potato flavor. To avoid lumping, mix strands. it with the and before adding liquids. # flour is ground from hard It is a suitable flour for those on a gluten-free wheat and has a higher gluten content. To diet. create your own whole wheat bread flour, # Quinoa flour has a nutty taste that is usually add one tablespoon gluten to each cup of used to make gluten-free . whole wheat flour. # Rice flour comes in both brown and white # resembles whole wheat flour in varieties. Brown rice flour contains the rice taste but has less protein. bran and germ. It has a nuttier, richer flavor # flour is made from the hardest of than white rice flour and produces a darker wheats. A bread made entirely from durum loaf. Use one part brown rice flour to 4 parts wheat is inedible. wheat flour. Rice flour absorbs more liquid # flour is durum flour minus the bran and absorbs it more slowly than wheat flour and wheat germ. It is usually used as a pasta so adjust recipe mixing times accordingly. flour, but can be used in breads. # Rye flour is sold in both medium and dark # Kamut flour is a relative of durum wheat. It is varieties. Dark rye contains the bran. Medium high in protein, but low in gluten, so it must rye sometimes does. Both produce a full- be combined with a higher gluten flour to bodied, bitter, slightly sour flavor. For best produce an acceptable bread. results, use one part wheat flour to two parts medium rye or one part wheat flour to one Other Grain Flours part dark rye. # Amaranth flour is higher in protein, lysine, # Soy and soya flour are derived from iron and calcium than most other grains. Use soybeans. Soy flour is ground from raw beans ½ cup of amaranth flour per loaf in and soya flour from lightly toasted beans. combination with a wheat flour. Both varieties have a high fat content. # Barley flour adds a nutty, malty flavor to a However it is possible to find them with less loaf. Use no more than one part barley flour fat or as a nonfat flour. Soy and soya flours to 3 parts wheat flour. add a slightly sweet, pleasantly musty flavor # Buckwheat flour has a full-bodied, earthy to breads and improve shelf life. Use one part flavor. Use ½ cup of buckwheat flour per loaf soy or soya flour to 4 parts wheat flour. in combination with a wheat flour. Breads containing soy flour brown quickly so # Corn flour has a sweet flavor. Use no more reduce the temperature about 25°F. than 1 part corn flour to 4 parts wheat flour. # flour contains enough gluten to be # gives a crumbly texture and sweet substituted for wheat flours. Those with flavor. Add ½ cup of cornmeal per loaf. allergies to wheat may be able to tolerate # Legume flours are gluten-free and include spelt wheat. Check with your physician first pea, mung, lentil, soy and garbanzo beans. before substituting. # Millet flour adds a nut-like, sweet flavor. Use # Triticale flour is a cross between durum, rye no more than one part millet flour to 4 parts and red . It has a rye-like flavor wheat flour. but must be combined with a high-gluten wheat flour for an acceptable bread to be # Oat flour contains a natural antioxidant that produced. Use a one to one ratio.

Your Daily Bread LG | Page 2 of 5 Whole Grains required since we drink pasteurized . If your For that added flavor, dough appears dry, add one tablespoon of liquid texture and wholesome at a time. goodness of whole-grain breads add wheat berries, whole oats, wheat bran or Butter, margarine, shortening and oil helps to germ, , barley or produce a tender loaf with a brown crust. Fat kasha. Add as little as one tablespoon of whole also slows down the moisture loss that causes grains per cup of flour or as much as ¼ cup of staling. whole grains per cup of flour to your breads. The more you add, the heavier and more crumbly the Salt bread will be. Cook, or sprout whole grains In addition to flavoring bread, salt helps depending on the variety. control the rate of fermentation and makes the dough easier to handle. Yeast Yeast is a living plant that when fed the Sweeteners correct amount of food, moisture and warmth, A yeast dough gets sweetness and a source of multiplies rapidly. A small amount of sugar food for the yeast from sugar. Sugar also imparts supports the growth of yeast, but too much slows tenderness to the crumb and color to the crust. the rate. Yeast is sold in two forms: cake There a wide variety of that can add (compressed) and active dry yeast (standard and different flavors to your bread. When measuring quick-rise). Yeast is heat sensitive. Too little and sticky sugars such as honey or molasses, coat it will not multiply. Too much and it will die. your measuring spoon with a small amount of oil Most are effective about 110°F with first. The sugar will glide out easily. quick-rise active dry yeast tolerating a range of One tablespoon sugar = 90-115°F. A ¼-ounce packet of yeast equals 2¼ 2 teaspoons honey = teaspoons of yeast. Quick-rise, rapid-rise or ¾ tablespoon maple syrup = instant yeasts are all fast-acting yeasts. They live 4 teaspoons molasses = fast but die young so they are not well suited for 2 tablespoons corn syrup. multiple risings, long periods of fermentation or the long whole-wheat cycle of some bread Eggs machines. One 3/5-ounce cake of compressed Eggs give a rich flavor and color to breads. A yeast equals one ¼-ounce packet of active dry large egg is equivalent to a scant ¼ cup liquid. yeast. Compressed yeast is not recommended for Egg breads have a tendency to dry out faster than bread machines. If you store the yeast in the other breads. refrigerator or freezer, do not bring it to room temperature by using the microwave. Dough Enhancers Dough enhancers are supplements that can Liquid increase gluten strength, aid the yeast’s Liquid helps to distribute the yeast evenly in fermentation, convert starch into sugar or aid in the flour and allows the sugar and salt to emulsifying oils. Their optional use will often dissolve. Water generally yields crisper breads result in taller, lighter loaves that stay fresh than a dough made with milk. Milk adds richness, longer. Some common dough enhancers are makes a finer crumb and softer crust and can help gluten, diastatic malt powder (malted barley retard staling. Scalding is no longer flour), lecithin, ascorbic acid (vitamin C) and potassium bromate. Commercial dough enhancers may be a blend of these. Follow the

Your Daily Bread LG | Page 3 of 5 package directions if you choose to use these. breaks up pockets of air being incorporated into the dough. These air pockets Miscellaneous Ingredients between the strands of gluten fill up with carbon , raisins, nuts, chili peppers, potatoes, dioxide produced by the yeast. The smaller the air dairy products (sour cream, cheese, yogurt), pockets, the finer the bread’s texture. Well- flavoring and fruit add nutrients and flavor to kneaded dough is smooth and satiny and has a your breads. Experiment or follow your recipe soft, pliable body to it. for best results. The Rising Period Packaged Bread Machine Mixes After the dough has been fully kneaded, There are many wonderful tasting packaged shape into a ball. Place in a lightly oiled bowl and mixes on the market. They are convenient and turn to coat the entire surface so the dough will excellent for the Delayed Bake Cycle. If you have remain moist. Cover the bowl, preferably, with a a new bread machine, try these first. They will clean, damp towel and set in a warm place to rise. encourage you to use different cycles on your The optimum rising temperature is between 80- machine and give you the confidence to try bread 85°F. Higher temperatures will force the dough recipes. Mixes are expensive but convenient to rise faster, allowing it to produce more alcohol when you are too busy to bake your daily bread and develop a sour taste and unpleasant smell. using conventional methods. Turn the oven on warm for one minute, turn it off and place the covered dough in the oven to rise The Art of Baking Bread until doubled. The first rising generally takes 1- 1½ hours. To determine if the dough has risen All ingredients should be near room sufficiently, dent it gently with your index finger. temperature, about 80°F. A quick minute on If the dent remains, the dough is ready. If the HIGH in the microwave will warm a cold cup of depression nearly disappears, the dough needs milk to about that temperature. The liquid needs more time. Some recipes only have one rise to be 105-115°F to activate the yeast. On a cold period. But flavors improve and a finer texture day, warm the mixing bowl in a warm oven to results if the dough has several long, slow risings. speed rising time. Often the first step in a recipe The maximum number of risings is four or five is to soften the yeast in warm water with some after which the yeast’s food supply is exhausted. sugar, allow to stand 5 minutes and then add to Heavy ingredients such as fruits and nuts cause other ingredients. Commercial yeast is reliable if dough to rise slower. Whole-grain bread dough it is used before the marked expiration date, so and low gluten dough also need longer kneading the step of proofing the yeast (the surface bubbles times and will rise slowly. Acidic ingredients such and foams within 10 minutes) found in some as buttermilk, yogurt, sour cream and lemon juice recipes can be left out. will cause the dough to rise faster. After the first rising, the bread is punched Mixing/Kneading the Dough down and either shaped or allowed to rise a Flour is the last ingredient added and the second time. Because the number of yeast cells dough is kneaded by hand, mixer, food processor have multiplied, the loaf will double in size again or in a bread machine. Kneading develops gluten, in about half the time it took to rise the first time. the protein found mainly in wheat flour, which Punching down the dough or deflating it gently gives bread its structure. (If you take a well- with your fist, redistributes the yeast and provides kneaded piece of dough, roll it out very thin and it with more oxygen and new food sources. It hold it up to the light, you can see the gluten also forces out excess carbon dioxide and structure.) The more you knead the dough (up to alcohol. a point), the finer the texture will be. The

Your Daily Bread LG | Page 4 of 5 Shaping the Dough bread needs to bake 40 minutes to one hour. After the first or second rising, the dough is Remove the baked bread from the pan or baking turned onto a lightly floured or oiled surface and sheet immediately and cool on a wire rack to gently shaped to avoid breaking gluten strands. If prevent a soggy bottom. making braids, dinner rolls or pizza crusts, the To serve, slice with a serrated bread knife and dough is easier to handle if you first place it on a a sawing motion. When the bread is completely lightly floured surface, cover it and allow it to cool, wrap in an airtight container and store at rest for 10 to 15 minutes. The gluten strands will room temperature. Storing bread in the relax and it will be easier to handle the dough. refrigerator will cause it to dry out more quickly. The dough is set in a pan or on a baking sheet Breads which contain eggs, butter and fruit keep and usually left to rise again. The dough should longer than plain bread because of the higher fat not expand more that double its size during the and moisture content. Or freeze the bread. last rise as it needs growing Freeze bread in a moisture- and vapor-proof room for the yeast’s grand container and use within four to six months. oven rise. If the dough over- rises, the gas cells burst, the Nutritional Considerations gluten structure collapses and so does the loaf. If the dough Breads provide the body with complex does over-rise, simply reshape, allow to rise again carbohydrates (starches), which are an important and then bake. source of energy. They also provide vitamins, minerals and fiber. The Food Guide Pyramid Baking, Cooling & Storing Yeast Breads recommends 6-11 servings of breads, cereals, rice A wide assortment of baking pans are and pasta. One slice of bread is considered a available to bake bread in. Reduce the oven serving. One slice of homemade temperature by 25° to avoid over browning the contains only 72 Calories with 25 percent (2 bread when using glass or black steel pans. Black grams) of the calories coming from fat. Bread is pans produce dark-crusted breads while silver considered a low-calorie food until you add the pans produce light-crusted breads. Baking stones butter and jelly! produce a very crisp crust. Avoid using coffee cans, flower pots or quarry tiles that are not References designed for food use as they may contaminate 1. The Bread Machine Magic Book of Helpful Hints, you bread with toxic chemicals. Yeast breads Linda Rehberg & Lois Conway, 1995. 2. Getting the Most From Your Bread Machine, Sandra baked in a microwave oven are pale, low in Bastin, 1996. volume and tough; however, already baked 3. Holiday Ideas for Your Bread Machine, Sandra breads and rolls can be defrosted and reheated in Bastin, 1996. the microwave. Reheat bread only until it’s 4. On Food & Cooking, Harold McGee, 1984. warm, as overheating will cause a hard and tough 5. Red Star Active Dry Yeast, 1-800-445-4746. product. The bread is done when it has developed a golden color and sounds hollow when tapped, but By Sandra Bastin, Ph.D., R.D. use baking times as well. Typically a loaf of Food and Nutrition Specialist

FN-SSB.106LG February, 1998

Educational programs of the Kentucky Cooperative Extension Service serve all people regardless of race, color, age, sex, religion, disability, or national origin. Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, C. Oran Little, Director of Cooperative Extension Service, University of Kentucky College of Agriculture, Lexington, and Kentucky State University, Frankfort. Selected publications are also available on the World Wide Web at http://www.ca.uky.edu.

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