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YEAST BREADS MADE AT HOME — From the COOKS.COM Culinary
Archive.
YEAST BREADS MADE AT HOME (Part II of IV)
The essential ingredients in yeast bread are flour, liquid, yeast and
salt. It is customary also to use sugar and fat.
Flour — Hard wheat flour, or bread flour, is preferred for
yeast breads, although soft or all-purpose flours may be used successfully if
the procedure is adapted to the type of flour. Bread flour has a high
gluten (wheat protein) content and thorough kneading is necessary to
develop the gluten so it can hold up a loaf of bread. The gluten is
elastic and stretches as the yeast grows and gives off gas, making the
bread light in texture.
Soft wheat, or pastry flour is a weaker flour because it does not
contain as much gluten; therefore, bread made with it needs less
kneading than bread made with bread flour. A blend of the two
flours requires a moderate amount of handling to properly develop
the gluten. Over-kneading of doughs from any type of flour may injure
the baking quality of the gluten and produce a bread of poor texture
and volume.
Bread may be made entirely of whole-wheat flour or in combination with
white flour. A mixture of white and whole wheat flours makes a lighter
loaf than whole wheat alone, but the nutritive value increases as the
increased amount of whole wheat flour is used.
Liquid — Water, potato water, milk
or other liquids may be used in making
bread. The bread will be whiter in color and have greater food value if
milk is used. Both milk and potato water prevent bread from becoming
stale so rapidly as bread in which water is the only liquid.
Yeast — Because yeast is very small plants, it must be
kept fresh and active. Yeast may be bought in dry granulated form or
compressed cakes or grown at home in the form of "starter" or "liquid yeast".
Fat — The fat in dough makes the bread more tender and
increases its keeping qualities. Any high quality cooking fat is satisfactory.
Sugar — Yeast plants grow quickly in the presence of a
small amount of sugar as it is food for their growth. A golden-brown
color will be given to the crust by the use of sugar.
Salt — Gluten is made stronger by the salt. Flavor
is also improved.
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Ingredients in the following proportions will make about 3 1/2 pounds
of bread. The liquid may be milk, water, potato water, or any combination
of these.
2 3/4 c. liquid
1/2 to 1 ounce (1 to 2 packages or cakes) yeast
3 tbsp. sugar
4 tsp. salt
2 tbsp. fat
About 9 cups sifted hard-wheat flour. (More all-purpose or
soft wheat flour will be needed.)
From these ingredients bread may be made by the straight-dough or sponge
methods.
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Whole-wheat flour has less baking strength than white flour, and for
that reason must be handled somewhat differently. The dough ferments
more quickly, is softer and more moist. Whole wheat flour from hard
wheat will make a good bread without the addition of any white flour, but
whole-wheat flour from soft wheat, unless the bread is made with great
skill, requires some white flour with it to make the bread light.
2 1/2 c. liquid
1 to 2 packages or cakes compressed yeast
4 tbsp. brown sugar
3 tsp. salt
3 tbsp. fat
About 7 c. hard whole-wheat flour,
or 7 1/2 c. soft whole-wheat flour
Stir the flour to lighten it, or sift and return bran to it.
Measure as if it were white flour and proceed according to the directions
for white bread. These ingredients make about 3 pounds of bread.
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By this method, bread can be made in 4 hours or less from the time the
dough is mixed until the loaves are put in the oven. If the time must
be shortened, twice or even three times as much yeast may be used. The
large amount of yeast merely increases the activity of the dough and in no
way causes the "yeasty" flavor sometimes found in bread. However, better flavor
can be had through longer fermentation periods.
- In large mixing bowl, mix salt, sugar and scalded milk.
- Cool to lukewarm.
- Add yeast.
- Stir flour into liquid, keeping batter smooth as possible. Continue
adding flour until mixture begins forming a dough.
- Add cool melted shortening and mix.
- Add enough more flour to make a soft dough which can be handled
conveniently. More flour is required with water than with milk
because the milk contains some solids.
- Knead thoroughly (about 7-10 minutes for general purpose
flour, longer for bread flour) on lightly floured board until
dough is smooth, elastic, and will not stick to the board.
- Turn ball of dough over in bowl which has been lightly greased with
melted shortening so that outside has thin coating of a shortening.
- Insert thermometer in dough, cover bowl loosely and place where
it will be at uniform temperature, 82 degrees to 85 degrees F., or
a nice warm feel to the hand.
- Allow dough to double in bulk or when pressed with fingers the impression
remains in the dough.
- Punch the dough down in the bowl and fold over and turn so top side
of dough is smooth.
- Allow dough to double its bulk again.
- Turn dough onto board which has been greased with about 1 teaspoon
melted shortening.
- Cut into portions for loaves allowing enough dough to fill each baking pan
about half full. Round into balls to seal over the cut surfaces.
Allow dough to relax on board for about 10 minutes, covered with a bowl or damp
towel.
- Shape into loaves by flattening dough into an oblong piece and then
folding and sealing edges together with the palms of the hands. Repeat
until loaf is well shaped. Place in greased pan with sealed edges down.
Lightly grease top of loaf and allow to rise slightly less than double
its bulk.
- Bake in hot oven (385 degrees - 400 degrees F.) for the first 15 minutes.
Then reduce heat to 350 degrees (moderate oven) for the remaining time.
Total baking time is about 45 minutes to 60 minutes, depending upon size
of loaf. Bread is done when it shrinks from the sides of the pan and
sounds hollow when tapped.
- Remove bread from pans and place on rack or across the pans to cool.
For a soft crust, brush the top of the loaf with butter. Do not cover
bread when still warm or you will cause it to steam and become soggy.
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Following this method allows the convenience of making a sponge the night before
the bread is to be baked, or early in the morning of the same day. The longer
fermentation process makes for flavorful loaves.
The dough is handled in the same way as in the straight-dough method
with the following exceptions:
- "Bloom" yeast in about 1/2 cup lukewarm water until
it is soft. If sponge is to stand overnight the smaller amount of
as given in the recipe will be sufficient.
- Mix liquid, yeast, and half of the flour. For a faster sponge the
sugar may also be added.
- Allow to stand at room temperature overnight, or until mixture has
become a light frothy sponge.
- Stir sponge well; add salt, sugar (if not already added), and the
remainder of the flour. Procedure for handling dough now is same
as in the straight-dough method, with adding melted shortening near end of
mixing period.
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