Title: Bread Ingredient Information
Categories: Info Breadmaker
Yield: 1 Page

LISA CRAWLEY/TEASPOON

This is a compilation of information from several sources that I put together to explain the role ingredients play in breadmaking, as well as storage tips and other misc. info.

YEAST: Yeast is the leavening for breads. It makes the dough rise and the bread light. Yeast is a living plant that thrives on the sugar in the dough, producing the gas that makes the yeast doughs and batters rise. It also gives them a delicious flavor and aroma. ACTIVE DRY YEAST dissolves and reacts quickly. Packed in individual, airtight, moisture-proof packages, it will stay fresh on any cool, dry shelf and will give excellent results until the expiration date that is on the back of the package. It also comes in 4-oz. vacuum-packed jars. The shelf life of the jar is less than the packaged yeast. Yeast is also availabe in BULK form from wholesale stores such as Sam's. To store bulk yeast; remove 1/3 of the yeast from its pkg. and place in a tupperware container. Store on a shelf in the refrigerator. Take the remaining 2/3 pkg. and roll/fold down the top to seal. Rubberband around the pkg. and place in a ziploc or freezer storage bag, then place in tupperware-type container and freeze. Active Dry Yeast is 3/4 live yeast and 1/4 "dead" yeast which is why more Active dry yeast is used in recipes per measure to the "Instant" yeast. Dry yeast can take higher temperatures of liquid due to the fact that the yeast is mixed w/ other dry ingredients. If warm liquid is mixed directly w/ the yeast, a lower temperature of the liquid is necessary to prevent killing the live yeast. INSTANT YEAST, RAPID-RISE, BREAD MACHINE, QUICK-RISE are all synonomous for all live yeast. Because the yeast is 100% live, a lesser amt. is used in recipes. COMPRESSED YEAST and ACTIVE DRY YEAST can be used interchangeably, however the compressed yeast must be dissolved in warm liquid prior to kneading it into the flour. Active Dry Yeast is added directly to the dry ingredients. Compressed Yeast is also 3/4 live yeast and 1/4 dead yeast which is why it is soaked in water prior to adding it to other dry ingredients. This is to activate the living yeast cells. 1 pkg. of dry yeast=1 scant tbsp. (2 3/4 tsp) from the jar, or one 0.6 oz. cake yeast. A pkg. of dry yeast is approx. 2 1/2 tsp. Compressed Yeast is available in 0.6 oz., 1 oz. or 2 oz. cakes. It is perishable and must be kept in the refrigerator.. Compressed yeast may also be kept in the feezer for several months but must be defrosted at room temperature and used right away. 1 tb. Active Dry Yeast=3/4 tb. Instant Yeast (SAF) FLOUR: The type and quality of flour greatly influences the final breads. Wheat flour is used to make bread because it has a protein called gluten. When flour is stirred and kneaded with liquid, the gluten stretches to form the elastic framework that holds the gas bubbles formed by the yeast. This makes the structure of the loaf. All-purpose flour is wheat flour. The amt. and quality of the gluten varies with different flours. The type of wheat, where it is grown, and the milling process, all influence the amt. of gluten. Flours w/ the highest gluten produce breads w/ the biggest volume. Whole wheat flour has less gluten than white flour. this is why the breads are heavier and smaller. Rice and soy flour have no gluten and cannot be used by themselves to make yeast breads. Flours need not be sifted, but accuracy in measuring is essential. Do not tap or settle flour before leveling in a measuring cup. An additional cycle is now suggested by ELECTRIC BREAD to aid in the rising of some of the heavier breads. After the kneading cycle is finished, simply retime your bread machine to start again. If very heavy breads are being made w/ less glutinous flours, allow the bread to go through the first rise, then retime so the whole process begins again. LIQUID: The usual liquids used for making breads and rolls are milk, water, and water in which potatoes have been cooked. Fresh whole or skim milk, reconstituted dry milk and evaporated milk all give good results. The liquid should be warmed before using. Water makes crusty breads. Milk gives breads a soft crust and a creamy white crumb. Temp. 105-115 degrees for conventional method of dissolving yeast in liquid first.. 120-130 for the dry mix method (such as Message split by Rainbow...

>>> Number of replies: '0' Message Number: 122463 (Reply to Msg:14) Date:03/29/94 11:27:20

To: ALL From: KEICHMA1 [Tspn/ASST] Topic: Desserts and Sweets Subject: Cookie Recipes

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