Baking Bread the Modern Way
Guide E-206
Martha Archuleta, Extension Food and Nutrition SpecialistCollege of Agriculture, Consumer and Environmental Sciences New Mexico State University
This publication is scheduled to be updated and reissued 9/04.INGREDIENTS FOR GOOD BREAD
Yeast - Available in active dry or compressed form. Yeast plants require moisture, food, and warmth for growth. When growth requirements are satisfied (milk or water, sugar and flour, and warmth) yeast plants grow, producing carbon dioxide gas and alcohol. The gas causes breads to rise. The alcohol passes off in cooking and helps give the characteristic bread aroma sometimes referred to as the "fragrance of home."
Flour - Wheat flour is used most often in bread making because it contains a necessary material called gluten. When flour is moistened and stirred, beaten or kneaded. gluten develops to give bread "stretch." The elastic framework of gluten holds the gas produced by the fermentative action of yeast. All-purpose flour, a blend of winter and summer wheats, is used most often for breads. Other flours which may be used in combination with wheat flour are rye, oatmeal, and wholewheat. In making yeast breads, home bakers need to become familiar with the proper consistency of a dough, since to use an exact number of cups in a recipe might give a dough too soft or too stiff a consistency, depending on the moisture content of the flour and the atmosphere.
Liquid - Milk and water are the usual liquids used in breads. All forms of milk-fresh, evaporated, or dry-can be used with good results. Evaporated milk needs only to be diluted for use (half evaporated milk, half water). Dry milk can be mixed with dry ingredients for speedy mixing operation. Milk gives soft crust and creamy white crumb to bread; water makes bread crusty.
Sugar - Sugar is food for yeast and thus aids in the development of carbon dioxide gas which ̉raises" the bread. Sugar also adds flavor and helps the bread brown. In addition to white sugar, brown sugar, molasses, and honey can be used.
Salt - Salt adds flavor to breads. When too much is used, it can slow down the action of yeast.
Fat - Often called "shortening" because it lubricates the strands of gluten and makes them break easily. The more fat, the more tender or "shorter" the bread. Fats which are usable in breads are margarine, butter, hydrogenated shortening, lard, and salad or cooking oils. Fats give a soft silky crust, help keep bread soft, and add flavor.
Eggs - Give color and flavor to breads, and help produce a fine crumb and tender crust.
Other Ingredients - Various interesting flavors in breads can be obtained by the use of herbs and spices, fruits and nuts.
MIXER METHOD OF MAKING BREAD
Mix active dry yeast with one-third of the flour and all other dry ingredients. Heat liquid and fat until very warm. Blend mixture into dry ingredients with electric mixer, beating slowly until mixed, then increasing speed and beating two minutes to develop the gluten structure. Add flour to make a soft dough. Knead dough until smooth and elastic; let it rise in warm place until doubled; punch it down; and shape it in desired loaves or rolls.
WHITE BREAD
(Makes 2 loaves)
5 1/2 to 6 1/2 cups unsifted flour
3 tablespoons sugar
3 tablespoons margarine
1 package active dry yeast
1 1/2 cups water
1/2 cup milk
2 teaspoons salt
In a large bowl thoroughly mix 2 cups flour, sugar, salt, and undissolved active dry yeast.
Combine water, milk, and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 3/4 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch down dough; turn out onto lightly floured board. Cover, let rest 15 minutes. Divide dough in half and shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise in warmplace, free from draft, until doubled in bulk, about 1 hour.
Bake in hot oven (400°F.) about 25 to 30 minutes, or until done. Remove from pans and cool on wire racks.
SWEET DOUGH
4 1/2 to 5 1/2 cups unsifted flour
1 1/2 teaspoons salt
2 packages active dry yeast
2 eggs, at room temperature
1/2 cup sugar
1/2 cup milk
1/2 cup water
1/4 cup margarine
In a large bowl thoroughly mix 1-2/3 cups flour, sugar, salt, and undissolved active dry yeast.
Combine milk, water, and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to greasetop. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch down; turn out onto lightly floured board. Divide in half and shape as desired according to one of the following shapes.
Variations for Sweet Dough
Coffee Breakers: While dough is rising, prepare pans. Melt 1/2 cup (1 stick) margarine in a saucepan. Add 2/3 cup firmly packed light brown sugar and 2 teaspoons light corn syrup; bring to a rolling boil. Immediately pour into two 15 1/2 x 10 1/2 x 1-inch jelly roll pans. Sprinkle with 3/4 cup chopped pecans.
Roll out half the dough into a 12-inch square. Brush with melted margarine. Combine 1/2 cup firmly packed light brown sugar and 2 teaspoons ground cinnamon. Sprinkle center one-third of dough with one-fourth the cinnamon mixture. Fold one-third of dough over center third. Sprinkle with one-fourth the cinnamon mixture. Fold remaining one-third of dough over to make a three-layer, 12-inch strip. Cut into twelve 1-inch pieces. Hold the ends of each piece and twist in opposite directions, two or three times. Seal ends firmly. Place in prepared pan, about 1 1/2 inches apart.
Repeat with remaining half of the dough and filling. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in hot oven (400°F.) about 15 to 20 minutes, or until done. Invert rolls onto wire racks to cool. Best when served warm.
Cinnamon Rolls: Roll each half into an 18 x 9-inch oblong. Brush with melted margarine. Combine 1 1/2 cups sugar, 2/3 cup seedless raisins, and 2 teaspoons ground cinnamon. Sprinkle one-half over each piece of dough. Roll each up as for jelly roll to make 18-inch rolls. Seal edges firmly. Cut each roll into 12 pieces, about 1 1/2 inches wide. Place, cut side up, in two greased 9-inch round cake pans or two greased 8-inch square pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Bake in moderate oven (350°F.) about 25 minutes or until done. Remove from pans and cool on wire racks. Serve plain, or if desired, frost with confectioners' sugar frosting.
ONE-BOWL DINNER ROLLS
(Makes 2 to 3 dozen rolls)
2 3/4 to 3 1/4 cups unsifted flour
5 tablespoons softened margarine
2/3 cup very hot tap water
1 egg (at room temperature)
1/4 cup sugar
1/2 teaspoon salt
1 pkg. dry yeast
Melted margarine
In a large bowl thoroughly mix 3/4 cup flour, sugar, salt, and undissolved yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients, and beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed two minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board. Proceed according to directions for desired shape. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Carefully brush rolls with melted margarine. Bake in a hot oven (400°F.) about 10 to 15 minutes, or until done. Remove from baking sheets and cool on wire racks.
Variations of One-Bowl Dinner Rolls
Parkerhouse Rolls: Divide dough in half. Roll each half into a 1/4-inch thick circle. Cut into rounds with a 2 1/2-inch biscuit cutter. Grease each round with dull edge of knife to one side of center. Brush each round to within 1/2-inch of the edges with melted margarine. Fold larger side over small so edges just meet. Pinch well with fingers to seal. Place on greased baking sheet so rolls are almost touching.
Curlicues: Divide dough into two or three equal pieces. Roll out each piece into a 9 x 12-inch oblong. Brush generously with melted margarine. Cut into 12 strips (about 1-inch wide). Hold one end of each strip firmly and wind loosely to form coil; tuck end firmly underneath. Place on greased baking sheets, about 2 inches apart.
Pretzels: Divide dough into two or three pieces, equal size. Then divide each piece into 12 pieces. Roll each into a pencil-shaped 16-inch roll. Shape into pretzels and place on greased baking sheets, about 2 inches apart.
Twists: Roll one-fourth of the dough to a 7 x 16-inch rectangle. Brush half the dough the long way with soft margarine. Fold unbuttered over buttered side. Cut strips 1 inch wide from long side. Twist several times and place a little apart on greased baking sheet. Press down ends. Let rise and bake following general directions.
Knots: Roll dough into an oblong 6 inches wide, 1/2 inch thick. Cut strips 1/2 inch wide and roll into 8-inch lengths. Tie into loose knots, pressing ends down on greased baking sheet. Let rise and bake following general directions.
Croissants: Roll one-fourth of the dough to a 9-inch circle. Cut into eight pie-shaped pieces. Roll each piece of the dough from the wide side toward point, stretching as it is rolled. Place on greased baking sheet and curve ends. Let rise and bake following general directions.
CINNAMON BREAD
(Makes 2 loaves)
4 1/2 to 5 1/2 cups unsifted flour
1 package active dry yeast
1/4 cup margarine
2 eggs (at room temperature)
1 1/2 teaspoons ground cinnamon
1/4 cup sugar
1 teaspoon salt
1 1/4 cups milk
1/3 cup sugar
Melted margarine
In a large bowl thoroughly mix 1 3/4 cups flour, 1/4 cup sugar, salt, and undissolved active dry yeast.
Combine milk and 1/4 cup margarine in a saucepan. Heat over low heat until liquid is warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Meanwhile, combine 1/3 cup sugar and cinnamon. Punch dough down; turn out onto lightly floured board. Divide dough in half. Roll 1/2 the dough into a 12 x 8-inch rectangle. Brush lightly with melted margarine. Sprinkle with 1/2 the cinnamon-sugar mixture. Roll tightly from the 8-inch side as for jelly roll. Seal edges firmly. Seal ends of loaf and fold underneath. Place loaf, seam side down, in greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Repeat with remaining dough. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake in a moderate oven (350 F.) about 30 minutes, or until done. Remove from pans and cool on wire racks.
WHOLE WHEAT BREAD
(Makes 2 loaves)
4 1/2 cups unsifted whole wheat flour
2 3/4 cups unsifted white flour (about)
3 tablespoons sugar
4 teaspoons salt
2 packages active dry yeast
1 1/2 cups water
3/4 cups milk
1/3 cup molasses
1/3 cup margarine
Combine flours; in a large bowl thoroughly mix 2 1/2 cups flour mixture, sugar, salt, and undissolved active dry yeast.
Combine water, milk, molasses, and margarine in a saucepan. Heat over low heat until liquids are warm. (Margarine does not need to melt.) Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping sides of bowl occasionally. Add 1/2 cup flour mixture, or enough flour mixture to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour mixture to make a soft dough. (if necessary, add additional white flour to obtain desired dough.) Turn dough out onto lightly floured board. Knead until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Punch dough down; turn out onto lightly floured board. Divide in half. Shape into loaves. Place in two greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pans. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
Bake in hot oven (400°F.) about 25 to 30 minutes, or until done. Remove from pans and cool on wire racks.
COOL-RISE METHOD OF MAKING BREAD
For this method, dough is mixed, kneaded, and shaped in a single operation that takes only 45 minutes. The panned bread is refrigerated from 2 to 24 hours and baked as desired. Use only special cool-rise recipes for this method.
COOL-RISE ONE-BOWL WHITE BREAD
(Makes 2 loaves)
6 to 7 cup unsifted flour
2 Tbsp sugar
1/2 cup (1 stick) margarine
1 Tbsp salt
2 pkg. active dry yeast
2 cup very hot tap water
Cooking oil
In a large bowl thoroughly mix 2 cups flour, sugar, salt, and undissolved active dry yeast. Add softened margarine. Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a soft dough. Turn out onto lightly floured board; knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel; let rest 20 minutes.
Punch dough down; divide in half on a lightly floured board, shape into loaves. Place in two greased 81/2 x 41/2 x 21/2-inch loaf pans. Brush with cooking oil. Cover pans loosely with plastic wrap. Refrigerate 2 to 24 hours.
When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand, uncovered, 10 minutes at room temperature. Puncture any gas bubbles with a greased toothpick or metal skewer. Place in hot oven (400°F) about 30 to 40 minutes, or until done. Remove from pans and cool on wire racks.
Original publication written by Mae Martha Johnson.New Mexico State University is an equal opportunity/affimative action employer and educator. NMSU and the U.S. Department of Agriculture cooperating.
Last Modified: September 1999
Placed on Server: March 7, 1996