It is used in very small amounts to give bread flavour. It also helps to strengthen the gluten and help fermentation to produce bread of good volume and texture.
Water is used to produce the dough. It is important that the correct quantity of water is used when making bread because it affects the dispersal of the other ingredients. For further information on how bread is made, UK legislation, production methods and how a plant bakery works please download our Consumer Factsheet No. How bread is made. Flour Wheat is grown in many parts of the world. Heat also has an effect on the rate of yeast activity.
The natural enzymes present in the dough die at different temperatures during baking. These sugars are then available to sweeten the breadcrumb and produce the attractive brown crust colour. The loaf is not completely baked until this internal temperature is reached. Weight is lost by evaporation of moisture and alcohol from the crust and interior of the loaf. As the moisture is driven off, the crust heats up and eventually reaches the same temperature as the oven.
Sugars and other products, some formed by breakdown of some of the proteins present, blend to form the attractive colour of the crust. They are the principal causes of the crust colour formation. The loaf is full of saturated steam which also must be given time to evaporate. A moist substance like bread loses heat through evaporation of water from its surface. The rate of evaporation is affected by air temperature and the movement of cool air around the loaf.
In a bakery there are special cooling areas to ensure efficient cooling takes place before the bread is sliced and wrapped. Media Centre Member Login.
Contact Us. Home Bread Science of Bread making. Bread making involves the following basic steps:. Mixing Ingredients Mixing has two functions: to evenly distribute the various ingredients and allow the development of a protein gluten network to give the best bread possible.
It is a balancing act as too much mixing produces a dough that is very extensible with reduced elastic properties while undermixing may cause small unmixed patches which will remain unrisen in the bread giving a final loaf with a poor appearance inside. Rising fermentation Once the bread is mixed it is then left to rise ferment. Kneading Kneading involves stretching and folding the dough in a rhythmical manner that develops the gluten in the flour and releases excess gas.
Second Rising During the final rising proving the dough again fills with more bubbles of gas, and once this has proceeded far enough the doughs are transferred to the oven for baking.
Electron microscope view After two hours rising gluten strands form a lattice as the dough reaches the required size.
Baking The baking process transforms an unpalatable dough into a light, readily digestible, porous flavourful product. I have batch 2 in the oven and hoping for the same results. This bread is fantastic! And it really is easy. Thank you for sharing it! Your email address will not be published. Best Winter Recipes.
Best Fall Recipes. Jump to Recipe Print Recipe. Step 2: Dissolve the yeast and activate it by Proofing This is a simple process that takes about 5 minutes. Step 3: Add remaining ingredients and mix Add the rest of the sugar, the oil, salt and flour You can use all-purpose flour OR bread flour!
Step 5: First Rise Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. Step 6: Punch Dough and Shape it Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more consistent rise and texture.
Step 9: Cool the Bread Cool baked bread in the pan for minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel to finish cooling. Instant or Active Dry Yeast for Making Bread If you use instant yeast, you can add it directly to your other dry ingredients when making bread. Which bread pan is the best? Temperature affects how long your bread takes to rise If your house is cool, your bread will take longer to rise.
How can you tell if bread is fully baked? Course: bread. Cuisine: American. Keyword: homemade bread, white bread. Prep Time: 20 minutes. Cook Time: 40 minutes. Rise time: 1 hour 30 minutes. Total Time: 1 hour. Servings: Calories: kcal.
Allow to proof until yeast resembles a creamy foam, about 5 minutes. Mix remaining sugar, salt and oil into the yeast.
Mix in flour one cup at a time. Dough should be tacky and clean the sides of the bowl save for a small part at the bottom. Too much flour added in yields a dry loaf of bread, so if you're worried you added too much, add a bit more hot water, until you get the correct consistency. Knead dough for 7 minutes. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour. Punch dough down. Knead for 1 minute and divide in half.
Shape into loaves and place into two greased 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at degrees F degrees C for minutes. Cool, brush with butter and enjoy! Notes Recipe yields 2 standard loaves of bread. Tried this recipe? Mention jessicalovesbutter or tag jessicalovesbutter! Easy Bread Recipe for a Bread Machine. Keyword: bread machine bread recipe.
Prep Time: 10 minutes. Cook Time: 3 hours 20 minutes. Resting time: 20 minutes. Total Time: 3 hours 30 minutes. Instructions Add the ingredients to the bread pan of your machine in the following order: water, oil, flour, sugar and salt. Make a small well in the dry ingredients and add yeast.
Place bread pan in machine. Close lid and set bread machine to bake a loaf of basic white bread. Let bread cool when bread machine has completed the full cycle.
0コメント