Yield: 1 servings
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~ Water or milk (whole, skimmed, evaporated, or reconstituted nonfat dry) are most often used for bread. Water makes the crust crisp while miok produces a soft crust and a creamy-white crumb. The liquid must be at the correct temperature, if it is too hot, it will kill the yeast, if it is too cold, the dough will take longer to rise. - Many different kinds of fat (butter, margarine, shortening, salad oil or lard) can be added to bread dough to improve flavor and make the dough stretch more easily. The bread will have a tender crumb and stays soft longer.
~ Eggs added to a yeast dough add flavor, color and nutrition. They soften the crust and give the interior a fine crumb. - Do not try to speed up the yeast in bread dough by increasing the amount of flour, sweetner, or salt, or by adding ingredients. These will only make the bread heavier. - To test the rising of yeast dough; The dough is doubled when two fingertips pressed ½ inch into it leaves dents that remain. If dents fill in quickly, let rise 15 minutes longer and test again. - Ways to glaze bread before baking are; for a dark, shiny glaze, brush on 1 beaten egg yolk. For a light shiny glaze, beat the whole egg or brush on melted butter or margarine. For shine with no color, brush on 1 egg white beaten with 1 tbsp water. - How can I test the vitality of yeast? Just before using the yeast, mix some into ¼ cup of lukewarm water that has been enriched with ¼ tsp of sugar, the food for the yeast. If the yeast mixture does not start to bubble within five minutes, your yeast is dead and will not leaven your dough or batter. - When baking bread, it tops brown too quickly, cover loosely with foil. To test for doneness - tap top of loaf lightly with your fingertips. If it sounds hollow and is well browned on top, the bread is ready. Remove loaves from pans immediately so bottoms don't become soggy, cool on wire racks. - If you roll out dough between 2 sheets of waxed paper, dab some water under the bottom sheet and it won't skid away. - All ingredients for bread making should be at room temperature. It's important to use the right size pan. - Bread stores in a cool, dry place best. It may be kept in the refrigerator but will go stale more quickly. Bread keeps in the freezer for 3 months if tightly wrapped and you make sure to press out as much air as possible. Origin: Cooking with Love, compiled by Baptist Church in Oregon. Shared by: Sharon Stevens, Aug/95.
Submitted By SHARON STEVENS On 08-29-95