Archive for November, 2008

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Whole Wheat Bread and Yeast

Friday, November 14th, 2008

2 Loaves

1/4 cup warm water (105 F for dry yeast, 95 F for compressed yeast)
1 package yeast, active dry or compressed
1 1/2 cups scalded milk, cooled to 105 F or 95 F.
1 cup honey
2 tablespoons olive oils
6 to 6 1/2 cups whole wheat flour

1. Pour water into a bowl, add yeast and stir until dissolved. Add milk, honey, olive oil and salt. Stir with wooden spoon until well blended.
2. Stir in 4 cups of flour, 1 cup at a time. Beat is smooth and elastic. Mix in another cup of flour. The dough will be very stiff.
3. Measure another cup of flour; sprinkle half of it on a board. Turn dough onto the board. Knead dough, adding flour to board until the dough no longer sticks. Continue kneading until dough is not sticky (about 8 minutes).
4. Put dough into a greased bowl about threes time the size of the dough. Turn dough to grease surface lightly. Cover bowl with towel and let  rise in a warm place for about 2 hours, or until double in bulk. Test by inserting a finger about 1/2 inch into dough. If identation remains, the dough is ready to shape.
5. Punch dough down; squeeze dough out air bubbles and shape into a smooth ball. Let rise again in warm place for about 30 minutes.
6. Devide into equal portions for 2 loaves. Form each into a smooth oval loaf. Let stand covered for 15 minutes.
7. Place the loaves scam side down in 2 greased 9×5x3-inch loaf pans. Cover with a towel and let rise in warm place until almost double in bulk (about 1 hour).
8. Bake at 375 F about 30 minutes, or until crust is medium brown.
9. Turn out of pans at once. Cool on wire racks.

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Delicatessen Rye Bread with Yeast

Sunday, November 9th, 2008

2 to 2 1/4 cups all-purpose or unbleached flour
2 cups rye flour
2 teaspoons salt
2 package active dry yeast
1 tablespoon caraway seed
1 cup milk
3/4 cup water
2 tablespoons molasses
2 tablespoons oil

1. Combine 1 3/4 cups all-purpose flour, salt, yeast and caraway seed in a large mixing bowl.
2. Heat milk, water, molasses, and oil in a saucepan over low heat until very warm (120 F to 130 F)
3. Add liquid gradually to flour mixture, beating on high speed of electronic mixer, scrape bowl occasionally. Add 1 cup rye flour, or enough to make a thick batter. Beat at high speed 2 minutes. Stir in remaining rye flour and enough all-purpose flour to make a soft dough.
4. Turn dough onto a floured surface; knead until smooth and elastic (about 5 minutes).
5. Cover with bowl of pan and let rest 20 minutes.
6. Divide in half. Shape into 2 round loaves, place on greased baking sheets. Cover; Let rise until double in bulk (30 to 45 minutes0
7. Bake at 375 F 35 or 40 minutes, or until done.

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Basic White Bread with Yeast

Thursday, November 6th, 2008

One 2-pound Loaf or two 1-pound loaves

5 1/2 to 6 cups flour

  • 2 packages active dry yeast
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 1 cup milk
  • 1 cup water
  • 2 tablespoons oil
  • Oil of butteer

Quick Mix Method

  1. Combine 2 cups flour, yeast, sugar and salt in a large bown.
  2. Heat milk, water and 2 tablespoons oil in a saucepan over low heat until very warm (120 degrees to  130 F)
  3. Add liquid to flour mixture,beat on high speed of electric mixer until smooth, about 3 minutes. Gradually stir in more flour to make a soft dough.
  4. Turn onto lightly floured surface and keand until smooth and elastic (5 to 10 minutes)
  5. Cover dough with bowl of pan. lets rest 20 minutes.
  6. For two loaves, divide dough in half and roll out to 16×8 inch rectangle.
  7. Roll up from narrow side, pressing dough into toll at each turn. Press ends to seal and fold under loaf.
  8. Place in 2 greased 8×4x2-inch loaf pans or 1 greased 9×5x3-inch loaf pan; brush with oil.
  9. Let rise in warm place until double in bulk (30 to 45 minutes).
  10. Bake at 400 degrees F, 35 to 40 minutes.
  11. Remove from pans immediately and brush with oil; cool on wire rack.

Conventional Method

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Yeast Breads in Breadmaking

Tuesday, November 4th, 2008

Bread and life, home, and hospitality are inextricably associated in the human imagination and experience. Old as history, breadmaking was one of the first culinary arts practiced -and at a time when home itself was little more than a few flat stones arranged around a fire.

Now most of peoples of the earth have breads characteristically their own. In our country we have no single traditional bread. We have instead welcomed the traditions of all peoples that have come here and made them our own.

Made with or without leavening, bread appears in a hundred different, delightful guises -as soft loaves and crusy loaves and crusty loaves, holiday breads and coffee cake, waffles, griddlecakes, popovers, muffins and doughnuts, and in other forms too numerous to mention.

Here are some definition we might want to know:

–

Yeast: Grows in the presence of a given amount of moisture and sugar at a temperature of about 80 degress F, Producing in the process tiny bubbles of carbon dioxide gas which leaven the bread dough. A ddough must be leavened and to rise and become light.

Compressed Yeast (moist cake)-Grayish tan though may be slightly browned at edges; breaks with a clean edge and crumbles easily between the fingers when fresh; must be kept in refrigerator  and used within a week for best results; soften in lukewarm liquid (80 degrees F to 85)

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