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Summary: Learn this description of the basic ingredients used in bread baking in this free video clip.
Views: 6,131 | Tags: recipes, recipe, cooking, baking, bake, bread, breadrecipes
About the Expert
Karen Weisman Karen Weisman graduated from Boston University with a degree in Hotel and Food Management. Since then, she has helped a national grocery store chain develop a... read more
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Questions & AnswersHi I'm Karen for Expert Village today we are going to learn how to make homemade bread. I'm going to show you how to do it with a mixture or by hand. The receipt would yield 2 loaves of bread or this basket of dinner rolls. Most bread receipts call for the few same ingredients these are flour, liquid, yeast, salt, sugar, oil and eggs. Each ingredient plays a important roll in the bread receipt let me just tell a little bit about each one of these ingredients before we start. The flour is the foundation ingredient, wheat flour contains gluten which is elastic protein tha forms when liquid is added to the flour. Stirring, beating and kneading further develops the gluten, the stretchy gluten is what holds the steam in gas is produce during bread making giving the bread it light and airy fullness. Non-wheat flours have little or no gluten they produce breads that are dance and low rising. These flours are often mixed with wheat flours or wheat gluten for better results. The liquid ingredients helps distribute the yeast evenly and dissolves the sugar and salt. Those made with water generally yield crisper bread, those yield with milk yield a bread with a finer crumb and a softer crust. Some receipts may call for scaling the milk however this is not necessary with pasteurized milk. Yeast is a tiny plant that grows rapidly when feed the right amount of food, moisture and warmth. Yeast is heat sensitive to little heat and it will not multiple to much heat and it would die, the best temperature is 110 fahrenheit but anywhere from 90-115 degrees would work. Sugar and honey add sweetness to bread and it is also a source of food for the yeast. Sugar also gets tenderness to the crumb and color to the crust. Eggs gives bread a rich color and flavor. Oil or other fats like butter, margarine or shorten helps produce a soft loaf with a soft brown crust.
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