How to Make Bread Can be Assumed How to Make Yeast Bread; Quick Breads Are Easy As Mixing Cakes

For one to know how to make bread, they must first look at the final product which one strives to accomplish. Good yeast bread has a rounded top and a smooth evenly browned crust which may appear slightly more shredded on one side than the other just above the edge of the pan. The loaf feels light for its size. The crumb is delicate and moist, the texture porous and there should be no dark streaks or doughy spots.

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To understand how to make bread one must understand the action of yeast for successful bread making. Yeast is a tiny living plant which develops under favorable conditions. The conditions which encourage development are moisture, lukewarm temperature, oxygen incorporated by beating and kneading, and food provided by the sugar and starch. When showered with these attentions, the yeast becomes active and causes fermentation and rising dough. The result is the porous structure and characteristic flavor which we associate with yeast breads.

How to Make Yeast Breads; Check Below

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To know how to make yeast bread, one must know the different types of yeast available to use. Yeast is marketed in moist and dry forms. For years the moist cakes of yeast was the only form available. It had to be kept in the refrigerator and it grew stale after about a week. Then came the dry yeast in cake form; however this takes a longer soaking time to use. Fortunately, today we have a quick action dry yeast which is very easy and fast to use. This type takes about 5 minutes to soak and can be substituted for other types called for in recipes. For most recipes one package is good for 6 or 7 cups of flour.

When learning how to make bread you will realize the importance of the type of flour which is used in the recipe. In choosing flour we are mainly concerned with the gluten content. Gluten is the elastic substance formed when the flour is mixed with liquid. To make light porous bread, yeast dough requires a flour containing strong elastic gluten which will stretch without breaking. Years ago the gluten content in different flours use to vary greatly. Today I find them to be pretty consistent especially if you stick with the name brands. Bread flour and all purpose flour may be used in the making of yeast bread.

Milk, water or a combination of the two is generally used for liquid. Potato water, buttermilk or diluted evaporated milk may be used if desired. (I like to use buttermilk but I add ¼ teaspoon baking soda to it) Milk adds to the food value of the bread as well as to the flavor and keeping qualities; bread containing milk usually makes better toast. Instructions to have the liquid LUKEWARM is important. If too hot or too cold there will be no action with the yeast.

There are other important ingredients to yeast bread. Salt is important to help control the fermentation. Sugar supplies food for the developing yeast and helps the bread to brown. Shortening and eggs increase the flavor and tenderness; they also help the keeping qualities.

Learn How to Make Bread with these Easy Recipes!

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