- bread image by .shock from Fotolia.com
The time-honored tradition of baking dates back to antiquity. There is something rewarding about creating a perfect loaf of bread by hand. Most bread recipes are comprised of only four or five ingredients that are mixed together and left to rise at various intervals. The perfection of these steps, along with proper kneading, are required to produce a successful loaf. - A properly-formed loaf will be full of air bubbles caused as the yeast feeds on the starches in the flour and quickly grows.Bread texture image by Fyle from Fotolia.com
If your loaf is too dense or collapses in the oven, chances are you did not allow the yeast to rise sufficiently. A loaf requires two rising times. The yeast must be fresh to work correctly. Allow yeast to proof before adding to flour. When yeast proofs, it becomes active and swells or blooms, as it develops bubbles.
If you think your yeast may be too old to use, do an active test to see how active it is before adding to your recipe: add 2 1/4 tsp. of yeast and 1 tsp. of sugar to 1/2 cup of warm water. Whisk then set aside in a warm place and allow the yeast to proof. If yeast is still active, the contents of the cup should swell to the top of the 1-cup mark.
Yeast requires warmth to rise. The ideal temperature for water or milk being added to a yeast mixture is 110 degrees F. As the yeast grows, it releases carbon dioxide; it is these air bubbles expanding in the dough that creates the loaf's flavor and texture. Too much heat will kill yeast and cold will stunt its growth. Dough rises well in a warm kitchen. If you are working in a room that is cooler than 85 degrees F, you can heat towels in a microwave or dryer and cover the loafs to warm them while they rise.
Pay attention to the kind of yeast the recipe you are making calls for. The equivalent of 2 1/4 tsp. of active dry yeast is 1/4 oz. of dry yeast or 0.6 oz. of fresh yeast. Always store your yeast in the freezer to keep it active. - Yeast dough image by Elzbieta Sekowska from Fotolia.com
If dough is too dry to mix, slowly add water until the desired texture has been reached. If dough is too wet, add flour while kneading until dough is firm, smooth and elastic. There is no set amount of four-to-water ratio as the flour itself determines the amount of water needed.
Kneading the dough for 8 to 10 minutes is a necessary step to create a desired loaf. As you kneed the dough, the yeast creates gluten that cause the dough to expand. If you don't kneed the dough enough, a sufficient amount of air bubbles will not form and your loaf will be too dense. - bread image by Annett Goebel from Fotolia.com
Many recipes call for you to slash the top of a loaf before putting it into the oven. Spray the knife lightly with vegetable oil so it will cut cleanly, and not drag on the dough's surface.
Some recipes call for you to brush the top of the loaf with egg white, but a mixture of one egg yolk plus 1 tbsp. milk makes an ideal glaze. - bread image by JJAVA from Fotolia.com
Make a basic bread that tastes savory by adding 1 tsp. of seasoning, like garlic, pepper, basil or Parmesan. Make a basic loaf sweet by adding 1/2 cup of chopped fruit or nuts.
For a hearty loaf, substitute 1 cup of flax seed, quick oats, whole wheat flour, rye flour or graham flour for 1 cup of white flour.
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