Bread Making Tips; Ingredients For Breadmaking - Oster Kitchen Center Recipes & Instructions

'BREAD MAKING TIPS"

BREADMAKING
The method of breadmaking used in this booklet is a new and fast method. You
avoid the traditional time
the machine does the work. This method requires a
temperature for the liquid ingredients added to the flour which speeds rising times
considerably. The Doughmaker develops the bread structure fast, giving better
support to your bread.
BREAD IS NUTRITIOUS
Bread and cereals are one of the four basic food groups required daily to maintain
a properly balanced diet. Four or more servings daily of whole grain, enriched
breads or cereals are recommended for children and adults alike. And, what better
way to meet these requirements than with homemade bread, fresh from the oven.
INGREDIENTS
Yeast
-Yeast is the leavening ingredient that makes breads rise. Yeast is a liv-
ing organism that grows and survives on sugar, moisture and warmth. The gas that
is produced as the yeast grows makes bread light, flavorful and delicious to smell.
There are two forms in which yeast is sold:
1.
Active dry yeast comes in foil packages
stored in a cool, dry place until it reaches its expiration date. When used in the
Doughmaker method, active dry yeast requires a
enabling doughs to rise quicker.
2. Compressed yeast is available in
cakes. It must be refrigerated and used before expiration date. It can be
frozen for several months. Defrost at room temperature when ready to use.
Compressed yeast and active dry yeast can be used interchangeably; one
package active dry yeast equals one O.&ounce
Flour
Gluten is the protein in the flour which gives structure to your bread.
When dough is stirred and kneaded, the gluten is developed. The more kneading,
the better the structure or texture. Gluten content varies with the type of flour.
All-purpose or wheat flour has a high gluten content. Whole wheat and rye flours
have less gluten and must be used in combination with all-purpose or wheat flour.
Rice and soy flour have no gluten. They must be used with other flours.
Liquid
Milk, water and potato water are common liquids used in breadmaking.
Milk produces a soft crust; water makes bread crust crunchy. All liquids must be
warmed to activate the yeast. A temperature of
dissolving compressed yeast before adding to flour mixture;
temperature is used for the quick-rise method (dry yeast added to dry ingredients)
which is used throughout this book.
Sugar
Yeast needs sugar to grow and produce gas to make the dough rise.
Sugar also browns the crust and adds flavor. Molasses, brown sugar and honey
can also be used in place of conventional granulated sugar.
Salt
Salt adds flavor and controls rising time in bread.
Fat
Margarine, butter, salad oils or lard adds flavor, makes the dough elastic and
the finished product tender.
and energy-consuming aspect
ounce (7g) each. It stays fresh when
of breadmaking because
liquid,
l-ounce and
cake.
is used when