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Foodday

 

Bread:
A Guide To Ingredients

About Bread Flour
     Pompadour Au Chocolat and Whole Wheat Herb Onion Bread
About Yeast
     Oatmeal Wheat Bread and Sweet Lemon Bread
Other Bread Essentials
     Sour Cream Cranberry Rye Bread and Mexican "Hogan" Bread
About Making Bread
     Bo-Pol Bread and Poppy Seed Bread
Bread Making Tips
     Orangy-Anise Honey-Wheat Bread and Jay's Favorite Bread

Yeast  
About Yeast

Yeast is the leavening agent which makes the dough rise. A living plant which breathes and grows, yeast thrives on the sugar added to dough, producing a gas which stretches the dough and causes it to rise. It is available in active dry or compressed forms and can be used interchangeably. Compressed yeast usually comes in .06-ounce cakes and active dry yeast comes in 1/4-ounce packages. (One . 06-ounce cake is equivalent to one 1/4-ounce package.) Recently, quick rising yeasts have been developed. These finely ground yeast granules allow the dough to rise in half the time.

Proofing the yeast: Yeast should be "proofed" before it's added to the flour mixture to be sure it is active. To proof, dissolve the yeast in a small amount of warm water- approximately 105 degrees F to 115 degrees F for dry yeast; approximately 80 degrees F for cake yeast-for 10 to 15 minutes until the yeast is foamy. A small amount of sugar may be added to quicken the process.

Note: If you are using the Rapid Mix Method where the yeast is added with the other dry ingredients, the water temperature must be 120 degrees F to 130 degrees F to activate the yeast. Quick rising yeast may be dissolved in water or added directly to the flour.

 

Oatmeal Wheat Bread

Oatmeal Wheat Bread
  • 2 cups milk
  • 2 cups quick-cooking oats
  • 1/4 cup brown sugar
  • 2 teaspoons salt
  • 2 tablespoons shortening
  • 2 packages active dry yeast
  • 1/2 cup warm water (105 degrees F to 115 degrees F)
  • 2-3 cups all-purpose flour
  • 2 cups whole wheat flour
  • 1 tablespoon wheat germ
  • 1 egg white
  • 1 tablespoon water
  • Oatmeal

Heat milk to 130 degrees F. Stir in oats, brown sugar, salt, and shortening. Set aside.

Dissolve yeast in warm water. Set aside.

Place 2 cups all-purpose flour, whole wheat flour, and wheat germ in bowl. Attach bowl and dough hook. Turn to speed 2 and mix 15 seconds. Continuing on speed 2, gradually add yeast mixture then oatmeal mixture to flour mixture, about 1 minute. Mix 1 minute longer.

Continuing on speed 2, add remaining flour 1/2 cup at a time, until dough clings to hook and cleans sides of bowl, about 2 minutes. Knead on speed 2 for 2 minutes or until dough is smooth and elastic.

Note: Dough may not form a ball on hook; however, as long as there is contact between dough and hook, kneading will be accomplished. Do not add more than the maximum amount of flour specified or a dry loaf will result.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down and divide in half. Shape each half into a loaf and place each loaf in a greased 8-1/2 x 4-1/2 x 2-1/2-inch loaf pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Combine egg white and water. Brush tops of loaves with mixture. Sprinkle with oatmeal. Bake at 375 degrees F for 40 minutes. Remove from pans immediately and cool on wire racks.

Yield: 2 loaves.

 

Sweet Lemon Bread

Excellent accompaniment to a fresh fruit plate.

  • 1 cup milk
  • 1 cup butter or margarine
  • 2 packages active dry yeast
  • 1/4 cup warm water (105 degrees F to 115 degrees F)
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1 tablespoon lemon peel
  • 3 tablespoons lemon juice
  • 6 to 6-1/2 cups all-purpose flour

Combine milk and butter in a saucepan. Heat over low heat until butter melts. Cool to 110 degrees F. Dissolve yeast in warm water in warmed bowl. Add milk mixture, sugar, salt, eggs, vanilla, lemon peel, lemon juice, and 5 cups flour. Attach bowl and dough hook. Turn to speed 2 and mix 2 minutes.

Continuing on speed 2, add remaining flour, 1/2 cup at a time, until dough clings to hook and cleans sides of bowl. Knead on speed 2 for 2 minutes longer.

Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Punch dough down. Roll to a 16 x 8 x 1/4-inch rectangle. Spread filling on dough. Roll dough tightly from 16-inch side, pinching seam to seal. Place on greased baking sheet, seam side down. Pinch ends together to form a ring. Cut 2/3 the way into ring with scissors at 1-inch intervals. Turn each section on its side. Repeat with remaining dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.

Bake at 375 degrees F for 30 to 35 minutes. Remove from baking sheets immediately and cool on wire racks. Drizzle glaze over top of each coffee cake.

Yield: 2 coffee cakes.

Filling
  • 1 cup sugar
  • 1 cup chopped walnuts
  • 1 tablespoon lemon peel
  • 3 tablespoons lemon juice

Combine ingredients in a medium bowl until well mixed.

Glaze
  • 1 cup powdered sugar
  • 1 tablespoon vanilla
  • 2 tablespoons milk

Combine ingredients in a small bowl until well mixed.

Provided by KitchenAid

 

All About Bread

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

 
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This page modified January 2007


 


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