Making Bread

INGREDIENTS Yeast - It is hard to believe that something as small as yeast has such an important function in the rising of bread; but it is true. Although there is evidence in ancient history that yeast was used for leavening bread, it was not until 1857 that yeast was actually identified as tiny one-celled living plants. It is commonly believed that Louis Pasteur identified the action of yeast on sugar-fermentation. Yeast ferments sugar which forms gases that expand bread dough. The Science of Yeast is a resource for teachers and students. Yeast is a live plant and very perishable when exposed to air, moisture, and/or warmth. Unopened, its activity level can be maintained for one year.

To ensure the freshness, proper storage is imperative. Unopened packages or jars of dry yeast may be kept at room temperature. After opening, store airtight in a refrigerator or freezer. Use within a four month period. Yeast is always sold by weight not by volume. The average amount of RED STARŪ Active Dry or QUICK RISE Yeast in a 1/4-ounce package is 2-1/4 teaspoons.

When yeast is dried, the live enzymes are still present but in the dormant state. To bring them to the active state, requires moisture and warmth. Traditional bread bakers have been taught correctly that warm liquid will activate the yeast very quickly, much like the process that seeds undergo when planted in soil. The warm moist ground provides an environment for the seeds to move from the dormant dry state to active growing plants. If the liquid is too cold, the yeast will either not activate, or it will do so very slowly. If the liquid is too hot, it will cook the yeast and kill the life enzymes.

Sugar - Yeast ferments sugar and starch in flour producing carbon dioxide and ethyl alcohol gases. Too much sugar will slow the yeast activity. Therefore, sweet breads are usually dense and not as large as sandwich breads. White sugar, brown sugar, honey, and molasses may all be interchanged equally. Most artificial sweeteners may not be substituted in bread making as they are proteins and cannot be fermented.

Salt - Salt affects the activity of yeast. Without salt, the yeast acts very rapidly and peters out too quickly. Too much salt will stunt yeast activity. Salt adds flavour and strengthens the dough structure. Flour - Dough structure is formed from the protein in wheat flour. Other grains can be ground into flour, but wheat is the only grain that contains a sufficient amount of the type of protein that forms gluten. When the flour is mixed with other ingredients, the protein comes in contact with the liquids and becomes gluten. Kneading the dough develops an interlocking network of elastic gluten strands which hold the dough together. As the yeast ferments the sugar and/or starches, the gases formed stretch the strands giving rise to the dough.

Liquid - Liquid ingredients play three important roles in bread making: rehydrate and dissolve the yeast granules help to blend and bind the ingredients together allow the gluten to develop so the dough will be elastic Liquids include milk, buttermilk, sour cream, eggs, cottage cheese, fruit juices, and fruit and vegetable purees. Fats and liquid sweeteners also add moisture but are considered in their own categories.

It is important to have the liquid at the correct temperature. Appropriate Liquid Temperatures Automatic Bread Machine 75-85 F Traditional, dissolve yeast in liquid 110-115 F Mixer Method, blend yeast with dry ingredients 120-130 F Food Processor Room Temperature

If the liquid is too cold, the yeast will either not activate or it will do so very slowly. If the liquid is too hot, it will cook the yeast and kill the life enzymes. Using a thermometer will take the guesswork out of determining the correct liquid temperature. Any thermometer will work as long as it measures temperatures between 75 and 130 degrees F.

Baker's Note: Do not heat eggs with other liquids, since they may begin to cook. Bring them to room temperature by placing uncracked eggs in a small bowl of warm water for a few minutes.

Fat - Most bread contain a small quantity of fat. If a fat is liquid at room temperature, it is called oil; if solid at room temperature, shortening. Fat gives the dough richness and moisture, but more importantly, it makes the bread tender. Fat coats the flour particles so the elastic formation slows down; it makes the gluten strands slippery so the gas bubbles can move easily; and it gives the final product a finer grain.