Recipe

About Yeast Breads - Yeast Doughs Recipe


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Ingredients

Directions
  • Step #1 1 x See Below Flour: All-purpose flour is the most widely used flour.
  • Step #2 It contains a special protein called gluten the structure builder of bread.
  • Step #3 When mixed with liquid & kneaded or beaten, the gluten stretches and gives elasticity to the dough by trapping bubbles of gas formed by the yeast.
  • Step #4 Some flours, such as rye & whole wheat, lack sufficient gluten & usually are used in combination with all-purpose flour.
  • Step #5 Self rising flour, which already contains leavening & salt, is not often recommended for yeast breads.
  • Step #6 However, all recipes were tested with self rising flour; adjustments are indicated when necessary.
  • Step #7 Yeast: Yeast is a live plant that gives off a gas that makes dough rise: It is very sensitive-too much heat will kill it, but cold will stunt its growth.
  • Step #8 Yeast is available in several forms: regular active dry yeast, quick-acting active dry yeast & compressed yeast.
  • Step #9 All of our recipes have been tested with dry yeast.
  • Step #10 Most of the recipes follow the traditional method of dissolving the yeast in warm water (105 to 115F).
  • Step #11 However, some recipes yield better results by mixing the yeast with the flour, then beating in very warm water (120 to 130F).
  • Step #12 Liquids: Water or milk are the most commonly used liquids.
  • Step #13 Water gives bread a crisper crust; milk, a velvety texture & added nutrients.
  • Step #14 Sweeteners: Sugar, honey or molasses provide "food" for the yeast, enhance flavor & help brown the crust.
  • Step #15 Salt: A flavor agent that is needed to control the growth of the yeast & prevent overrising, which can cause the bread to collapse.
  • Step #16 Fat: Added to contribute to tenderness & flavor.
  • Step #17 Eggs: For flavor, richness & color, eggs are sometimes added.
  • Step #18 --.
  • Enjoy the ABOUT YEAST BREADS - YEAST DOUGHS recipe

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