<p>Making bread – the answers</p><p>Flour facts Flavouring facts</p><p> Types of flour – white, granary,  Salt to bring out flavour. whole-wheat, breadmaking Smell, flavour from yeast  Strong plain – gluten, protein in flour,  Other flavours added by provides structure to the bread extra/alternative ingredients e.g.  Flour from wheat, processed to make cheese, onion, nuts flour (show example) Different liquids e.g. tomato juice, flavoured milk Moisture facts Time facts</p><p> Make sure a soft dough  Bread dough needs time to rise in  Use tepid/warm/blood heat liquid first instance, yeast has to have time (36C) to grow, double in size  Liquid usually water but could be  After shaping prove bread (another milk, water and milk mix, other rising) before it goes into oven, it will liquids almost double again</p><p>Raising agent facts Making, mixing, measuring</p><p> Yeast is raising agent – one celled  Kneading, 5 minutes to develop gluten plant. Correct conditions needed to and make dough soft and smooth. grow – food, warmth, moisture and  Accurate measuring: scales, time. tablespoon, measuring jug for liquids  Then produces CO2. Gas forms  Soft dough but not so soft it sticks bubbles in dough and so it rises to fingers  Unleavened bread, no yeast, flat  Balloon experiment</p><p>Temperature facts Finishing</p><p> Warm conditions allow yeast to grow,  Glazes change appearance. Choose CO2 produced and bread rises slowly egg, egg and milk for shiny top. Milk  Baking – in hot oven 220C, yeast not as shiny grows rapidly so bread rises rapidly.  Additional extras – seeds (sesame, Yeast killed by high temperature. pumpkin), sugar or salt sprinkled Dough sets in the risen state</p><p>© BMottershead, FoodForum, 2005</p>