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1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.

2.  Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.

3.  Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.

4.  Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours.

5.  Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.

6.  Reduce oven setting to 450°. Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices).

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cultural yeast breads
Sourdough is two organisms: wild yeast and bacteria, which makes the grain healthier, easier to digest, and resistant to getting moldy or stale

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Stephann

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Ingredients and Info CLICK: http://gettingmysexybodyback.blogspot.com/2012/02/french-bread-baguette.html How to make French Bread . I enjoy making our bread at home so I thought I would share this very easy and simple of making french bread. No special tools or ingredients are needed. Of course, the bread will turn out better if you cook in on a pizza stone.

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yeast bread sweeteners

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sugars and sweeteners in yeast breads - Bing video

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Yasmin Yeast Recipes with Yeast Bread Can You Make Yeast Yeast Cells Use of Yeast in Bread How Yeast Works Budding Yeast Yeast Starter Nutritional Yeast Yeast Fermentation Experiment How to Make Yeast How Does Yeast Make Bread Baker S Yeast Purpose of Yeast in Bread Pecan Yeast Bread Big Yeast Bread Yeast Under Microscope Yeast Rolls Yeast Dough

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Pizza Bianca
This type of bread is typical all over Italy, it is only called pizza bianca in Rome and of course the way that it is made and the way that it tastes is different in every region. Bakers will often offer small pieces to children while their parents are buying bread. It is wonderful on its own and can also be filled or farcita and made into a sandwich.

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Yeast is a small plant which, when activated by water or milk, comes to life and begins to grow and reproduce

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Jah'Siah

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1½ cups warm milk (110°F)

2 envelopes (¼ ounce each) active dry yeast

1¾ cups plus a pinch of sugar

3 whole large eggs, plus 2 large egg yolks, room temperature

6 cups all-purpose flour, plus more for dusting

1 teaspoon salt

3½ sticks (1¾ cups) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and pans

2 pounds semisweet chocolate, very finely chopped

1 tablespoon plus 1 teaspoon ground cinnamon

1 tablespoon heavy cream

For Streusel Topping:

1-2/3 cups confectioners' sugar

1-1/3 cups all-purpose flour

1½ sticks (¾ cup) unsalted butter, room temperature

1. In a small bowl, sprinkle yeast and a pinch of sugar over the warm milk; stir until dissolved. Let stand until foamy, about 5 minutes. In a medium bowl, whisk together ¾ cup sugar, 2 eggs, and the yolks; add yeast mixture, and whisk to continue.

2. In the bowl of an electric mixer fitted with the paddle attachment, combine flour and salt. Add the egg mixture, and beat on low speed until almost all the flour is incorporated, about 30 seconds. Switch to the dough hook. Add 2 sticks butter, and beat until completely incorporated and a smooth, soft dough forms, about 10 minutes. The dough should still be slightly sticky when squeezed.

3. Turn out dough onto a lightly floured work surface, and knead a few times until smooth. Place dough in a well-buttered bowl, and turn to coat with butter. Cover tightly with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 hour.

4. To make the Streusel Topping:Combine sugar and flour in a large bowl. Using a pastry blender, cut in butter until mixture resembles coarse crumbs with some larger clumps remaining. Set aside.

5. In a bowl, stir together chocolate, remaining cup sugar, and the cinnamon. Using a pastry blender, cut in remaining 1½ sticks butter until combined; set aside filling.

6. Generously butter three 9-by-5-by-2¾-inch loaf pans and line with parchment paper, leaving a 1½-inch overhang along the sides. Brush more butter over the parchment, and set aside. Punch down the dough, and transfer to a clean work surface. Let the dough rest 5 minutes.

7. Meanwhile, beat the remaining egg with the cream. Cut dough into three equal pieces. On a well-floured work surface, roll out one piece of dough to a 16-inch square, about 1/8 inch thick. (Keep other pieces covered with plastic wrap while you work.) Brush edges of dough with the egg wash. Crumble one-third of the chocolate filling evenly over dough, leaving about a ½-inch border on the long sides. Roll up dough lengthwise into a tight log, pinching ends together to seal. Twist dough evenly down the length of the log, a full five or six times. Brush the top of the log with egg wash. Crumble 2 tablespoons filling down the center of the log, being careful not to let mixture slide off. Fold log in half into a horseshoe shape, then cross the right half over the left. Pinch ends together to seal and form a figure eight. Twist two more times, and fit into a prepared pan. Repeat with remaining dough and filling.

8. Preheat the oven to 350°F, with a rack in the lower third. Brush the top of each loaf with egg wash; sprinkle with one-third of the Streusel Topping. Loosely cover each pan with plastic wrap, and let rise in a warm place until dough has expanded and feels pillowy, about 40 minutes.

9. Bake loaves, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325°F; bake until loaves are deep golden, 20 to 30 minutes more. (If the tops begin to brown too quickly, tent with aluminum foil.) Transfer pans to wire racks to cool completely. Babkas can be wrapped in plastic and kept at room temperature for up to 3 days.

Note: A babka can be frozen in the pan for up to a month before baking. When ready to bake, remove from freezer; let stand at room temperature for about five hours. Be careful not to underbake; otherwise, the center may not set properly.

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1½ cups warm milk (110°F) 2 envelopes (¼ ounce each) active dry yeast 1¾ cups plus a pinch of sugar 3 whole large eggs, plus 2 large egg yolks, room temperature 6 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3½ sticks (1¾ cups) unsalted butter, cut into 1-inch pieces, room temperature, plus more for bowl and pans 2 pounds semisweet chocolate, very finely chopped 1 tablespoon plus 1 teaspoon ground cinnamon 1 tablespoon heavy cream For Streusel Topping: 1-2/3 cups confectioners' sugar 1-1/3 cups all-purpose flour 1½ sticks (¾ cup) unsalted butter, room temperature 1.

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Good Things to know about yeast breads / Recipe

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Good Things to know about yeast breads / Recipe

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Jah'Siah

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A lot of people are scared of making things that have yeast in them. They CAN be scary, but they're also lots of fun and very rewarding. Here are some great yeast dough tips that everyone needs to know:

Use bread machine yeast (like Red Star brand) rather than regular yeast, even if you're not using a bread machine. It's less tempermental and more forgiving.

Make sure the liquid you're using to dissolve the yeast is warm enough (between 100-115) for the yeast to grow, but not too hot because that will kill the yeast. My rule of thumb is a temperature that you'd be comfortable taking a hot shower in, but not so hot that you couldn't wash your hair or face in it.

Keep your yeast in the freezer; it will last longer.

Keep your kitchen warmer than you normally would.

Sugar feeds yeast, salt can kill it. This is part of why you let yeast dissolve and rise before adding it to other ingredients-it activates the yeast enough to a point where the salt won't kill it. If you're having a hard time getting your yeast to bubble, add a little sugar.

Allow dough to rise in a metal or glass bowl. They retain heat better than plastic bowls and you'll get a better rise. You can also run the bowl you're using under some hot water (and then dry it, then spray it with non-stick cooking spray for easy cleanup) before adding the dough so it will be nice and warm.

Be patient. Yeast breads can take a long time.

You'll use more flour if you're kneading with your hands than you will with a Bosch or a Kitchenaid.

A soft dough will firm up as it rises the first time, so try not to add too much flour. It's better to err on the side of not adding enough flour than adding too much-you can always add more flour, but you can't take it away once it's in the dough.

Butter on top of the dough will make it soft; olive oil will make it crispy.

Shortening can make lighter, fluffier breads, but butter tastes infinitely better. Nine times out of ten, go for the butter.

*Disclaimer: this post includes affiliate links.

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A lot of people are scared of making things that have yeast in them. They CAN be scary, but they're also lots of fun and very rewarding. Here are some great yeast dough tips that everyone needs to know: Use bread machine yeast (like Red Star brand) rather than regular yeast, even if you're not using a bread machine.

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Tips on shaping dough for a loaf of  bread

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Tips on shaping dough for a loaf of  bread

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Tyzrionna
1)Shape the Dough into a Round Start by shaping your risen dough into a round. Let it rest for a few minutes after you do this to give the gluten a chance to relax. This will make shaping the loaf a lot easier.

3. Flatten into a Rectangle - Use the heels of your hands to gently flatten the round into a rough rectangle. If the dough is sticking to the counter, sprinkle a little flour underneath. Try not to use too much flour, though, or else you'll have trouble getting the dough to stick to itself once you shape it.

4. Fold the Bottom Third Up - This part is like folding a letter! Fold the bottom third of the dough over on itself.

5. Fold the Top Third Down - Then fold the top of the dough down so that it overlaps the other layers.

6. Pinch Closed - Use your fingers to pinch the dough closed where the top layer meets the bottom layers. Don't forget the sides!

7. Fold the Dough Again - Our goal is to get the surface of the loaf as taut as possible. This will help the loaf rise evenly and keep its shape. If your loaf still seems a little loose after the initial folding, just fold it in half again and pinch it closed. We do this by pressing the middle down and drawing up the sides.

8. Invert the Loaf into the Pan - Roll the loaf over until the seam is facing down and then gently lift the loaf into your pan. The seams should be on the bottom with the tight surface facing up.

9. Let the Loaf Rise - The loaf is ready to bake when it starts to peak over the rim of the pan. Slash the top with a serrated knife or a razor blade so that it rises evenly in the oven, and bake!

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Dakaria Jones

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Hot Buttered Soft Pretzels Recipe | King Arthur Flour

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Soft/chewy, buttery street vendor-style pretzels; comfort food at its best.

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contains yeast and eggs

Ryan Ong

BREAD

3 cups King Arthur Unbleached All-Purpose Flour

1 1/2 teaspoons salt

3 tablespoons potato flour or 1/3 cup dry potato flakes

1/4 cup sugar

2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred

1 large egg

2 tablespoons soft or melted butter

3/4 cup to 7/8 cup lukewarm milk*

*Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft, elastic dough.

TOPPING

1 tablespoon butter, melted

Instructions

1. Mix and knead all of the dough ingredients together until you've made a smooth, though somewhat sticky dough. If you're uncertain about the amount of milk to use, start with the lesser amount; you can always add more as you go along.

2. Place the dough in a lightly greased bowl, or an 8-cup measure, which allows you to track the dough's progress as it rises. Cover, and allow the dough to rise for about 90 minutes; it should become quite puffy, though it may not double in bulk.

3. Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" x 5" loaf pan.

4. Using a sharp knife, cut the loaf vertically down the middle from one end of the pan to the other, almost but not quite to the bottom of the pan.

5. Cover the loaf with lightly greased plastic wrap (or a shower cap), and allow it to rise until its top has crowned about 1" over the rim of the pan, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

6. Bake the bread for 35 to 40 minutes, until it's golden brown. Tent it lightly with aluminum foil after about 15 minutes of baking; because of its somewhat higher sugar content, this bread tends to over-brown if not covered.

7. Remove the bread from the oven, and brush it with melted butter. Cool completely before slicing.

8. Store bread, tightly wrapped, for several days at room temperature; freeze for longer storage.

9. Yield: 1 loaf, about 18 servings.

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Sonoma

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Brandon: roll bread crumbs in an oval shape, make the dough somewhat sticky, make sure it stays out until it is doubled its siz

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Stephann

Traditional Haitian Bread is the most common bread you will find through out Haiti. The bread comes in many shapes and sizes and is often served with delicious Haitian coffee.

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Recipe Types: Alcoholic Drinks , Appetizers , Baking , Breakfast , Desserts , Entres , Non-Alcoholic Drinks , Salads , Seasoning , Sides , Soups

2015-01-19

Yield : 4

Servings : 8 - 10

Prep Time : 2:25 h

Cook Time : 35m

Ready In : 3:00 h

Traditional Haitian Bread is the most common bread you will find through out Haiti. The bread comes in many shapes and sizes and is often served with delicious Haitian coffee. Each baker has their own twist on the ingredients so here is a simplified version with the most common ingredients. Once you try it once you will never buy bread again.

Ingredients

1 lb or 3 1/2 cups of Bread flour

1 package of Instant dry yeast

1 1/4 cup warm water

2 Tbs sugar

4 Tbs cold butter

1 1/2 tsp salt

2 Tbs Olive oil (to grease bowl)

Method

Step 1

In a large mixing bowl, add the flour, yeast, sugar and butter.

Step 2

Mix the flour by hand with hands for 3 - 5 min.

Step 3

Add the warm water and salt to the mix.

Step 4

knead the mix by hand in the bowl until the dough is smooth and slightly tacky. Approximately 5-10 min. Do not add any additional flour or water to the mix.

Step 5

Form the dough into a small ball and set aside for a min.

Step 6

Lightly grease another bowl with the olive oil and place the dough ball in the bowl.

Step 7

Cover and let the dough rise in a cool dry place until, about 45 minutes.

Step 8

Preheat the oven to 350 degrees.

Step 9

Lightly grease a counter top and flatten the dough into a flat square by hand.

Step 10

Cut the dough into 4 equal squares.

Step 11

Roll each square into a tight spiral log.

Step 12

Grease the desired pan with a little olive oil.

Step 13

Place each roll in the desired pan.

Step 14

Bake dough for 25-30 min.

Step 15

Allow bread to cool and serve.

Suggested Haitian Ginger Tea Products

Average Member Rating

(3.7 / 5)

27 people rated this recipe

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Related Recipes:

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Labouyi Bannann (Plantain Porridge)

Haitian Ginger Tea (Te Jenjanm)

Haitian Peanut Butter (Mamba)

Dous Makos (Haitian Fudge)

Haitian cuisine encompasses several culinary styles from the various historical ethnic groups that populated the western portion of the island of Hispaniola, namely the French, African, and the Taíno Amerindians....

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Recipe Types: Alcoholic Drinks , Appetizers , Baking , Breakfast , Desserts , Entres , Non-Alcoholic Drinks , Salads , Seasoning , Sides , Soups 2015-01-19 Yield : 4 Servings : 8 - 10 Prep Time : 2:25 h Cook Time : 35m Ready In : 3:00 h Traditional Haitian Bread is the most common bread you will find through out Haiti.

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Zion , Agege Bread is one the most popular Nigerian bread.Known For its soft and chewy texture

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Why the term Agege style, well it truly is Agege style, because calling it Agege bread will open me up to too much tongue wagging, or people typing faster than their reasoning can process, so I will take the safer route and use the term "style" which purports that, though not the same or claiming to be the same, it is similar and people, this is very similar. The story behind this is quite funny, and oh so typical of my experience with baking. After successfully making Homemade Baguette (recipe HERE), which my senior colleague loved so much, she was on her way to buy a sandwich and she came back saying, I would rather have more of Dunni's bread. Yaaaaay for me. I thought to take on another bread making challenge, this time Dinner rolls, as I was taking slow cooker made goat meat peppersoup to a friend's house, to spend half term with her and the children. Dinner rolls and peppersoup is just gorgeous. If you have always eaten peppersoup with rice, plantain or yam, you need to try eating it with dinner rolls. Anyways, I went back to the same site. The recipe makes 36 dinner rolls, and I thought nah, I would halve it and make 18 instead.

Armed with my ingredients and confident in my bread making skills, I started on the dinner rolls. Again people, I misread the recipe and went over the stated measurements. The yeast should have been 3g, I added 4g. The recipe called for butter, I forgot to buy so I used margarine. The full recipe stated 2 and a half cups of flour, Lord knows, I don't know how I saw 3 cups, which I translated to 1 and a half cups of flour, since I was halving the recipe. Three strikes against Dunni. Even at that, the dough was way too sticky, and I kept sprinkling in more flour to make it hold, also being mindful of the recipe stating, the dough should feel elastic and silky but not dry. The beauty of this is that, I did not even measure how much extra flour I was sprinkling. I was just sprinkling blindly until the dough held its shape without sticking to my fingers. Strike 4.

Of course, after the stipulated time, the dough had not risen as it should. It had more flour than the yeast could probably handle. I was pissed. Deciding not to give up, I took the entire container to Kemi's house hoping it would continue rising. Arriving at her house, I said sorry, no posh Lunch for us today, we will have just peppersoup and she laughed, replying, trust me Dunni, the peppersoup is more than enough, you shouldn't have bothered. We had Lunch, had a good ol' chat, talked shop for hours, till it got dark. Shortly before I was to set off back home, I suddenly remembered my dough, which I had kept on her kitchen worktop. The poor abandoned dough had been rising for waaaaaaaaay longer than the recipe stipulated, but it had risen well enough, all the same. Oh well, lets form it into the dinner rolls shape, and leave it to rise again as per the recipe. At this point,Kemi laughed and said Dunni, which recipe, recipe you have thrown out of the window since. This dough has been left for hours, I don't think it has any more rise left in it. Noooo, lets see, you never know. People, it behaved as it should. It rose again, and we baked at 180 for 20minutes. What came out of the oven was shocking to say the least. You know that gluey, stretchy nature of Agege bread. Eeeeeeexactly, that stretchy, pull apart texture, yeeeeees, that one. Whoop, whoop, I got it. I repeated the process, this time making sure I measured to an extent at least. Here's how
You will need
4g yeast

6 tsp warm water

2 levelled cups all-purpose flour

1/2 cup milk

2 levelled tbs margarine

1tbs honey

1/2 levelled tsp salt

Olive oil

1 egg and a dash of milk for egg wash
How To
Measure, measure, measure

1. Measure your yeast and mix with the measured warm water.

Leave the yeast to activate for roughly 10minutes till it becomes thick and frothy/foamy

2. While you are waiting for the yeast to froth, measure the milk and margarine. On very low heat, melt the margarine in the milk. You don't want the solution to get hot, just warm enough to melt the margarine. If the solution gets hot, it will kill the yeast.

3. Add the frothy yeast and honey to the food processor bowl, with the dough blade attached. You should also be able to do this manually without a mixer or food processor. Just pour the yeast mixture in a big bowl.

4. Add the warmed up milk with the melted margarine, the salt and 1 cup of the flour

5. Turn the dial to minimum until the ingredients combine. If you were doing this without a machine, use a spatula to gently combine the ingredients. The mixture will have the look and feel of thick batter.

6. Then add half a cup of flour, and turn the machine back on for a few minutes, till the flour combines.

The dough will still feel too wet and sticky. This was the point I got angry and confused with the original recipe. I kept saying yo myself, are you kidding me? 1 and a half cups later, what kind of dough is this, and of course, all reason flew out of the window, and i started sprinkling in flour, and more sprinkling of flour till the dough formed. Lol

7. Then add the final half cup. Mind you, add this last half cup in bits with the machine still on. You may find that you may need the entire half cup, or you will need slightly more or slightly less. If you need more, use your fingers to sprinkle in more and leave the machine to knead for a few more minutes, till the dough forms and begins to pull away cleanly or almost cleanly, from the side of the bowl. This is what your dough should look like.

Looks are not even as important here, as what the dough should feel like. It should feel very soft, elastic and silky.

Silky enough to slide off your fingers easily without sticking to your finger or palm

this is vital. It must NOT be so soft and wet that it sticks to your fingers. If it does, just sprinkle a little flour, and I mean a little and knead. Form the dough into a ball, and as I wrote above, the dough should still feel quite soft, elastic and silky. It shouldn't feel dry or floury.

most of all, your palms should be clean after forming the dough into a ball

8. Put the dough ball into a bowl, drizzle with olive oil to coat the dough and the sides of the bowl. Leave to rise in a turned off oven for 5 hours. Dooney's Kitchen Tip: i was only repeating my first experience of the duration of forgetting errrr, more like abandoning the dough on Kemi's kitchen work top. Lol

9. 5 hours later, this is what the dough looked like. Well risen, but still looks and feels elastic.

When I made this the first time, as we 4 adults in the kitchen were waiting for the second rise, Kemi's friend Tayo pulled up a Youtube video of an exposé about the conditions Agege bread is made in. While the video was showing the deplorable conditions of the bakery, Kemi mentioned something which caught my attention. The dough which was being shown in the video had the same consistency as mine. She said Dunni, look at that, your dough looks like that, very elastic and soft. Hmmmmmn, I said. At that time, to me, the recipe had gone all wrong, and I didn't have much faith in my dough. Doubting Thomas me. Lol.

10. Pour the dough out onto a plastic sheet. See, the dough should still feel, soft and elastic and not sticky. It still has enough olive oil on it, so it should feel smooth to touch, again not sticky. While it is on the plastic sheet, knock the air out of the dough.

11. Flatten it form it into a rectangular, log shape, and then tuck in around the edges and form into a loaf shape that can fit into your bread pan.

12. Leave to rise a second time for 1 and a half hours. Dooney's Kitchen Tip: the original recipe I used said the second rise should be for about 20 - 25 minutes, but I wanted to be extra lucky, and I left it to rise for 1hour 30minutes. You can leave to rise until it doubles in size. It could take less time for that to happen.

13. Break an egg, whisk with a little dash of milk.

use a pastry brush, to give the dough a good egg wash. Dooney's Kitchen Tip: carefully apply the egg wash. Don't put pressure at all, so as not to deflate the dough. Carefully and gently apply the egg wash.

14. Bake at 170 degree centigrade for 25minutes, or till the dough is brown on the outside and cooked on the outside.

Ta daaaaaa. Sure does look Agege ish, doesn't it.

Even the under side of the bread, has that look and texture. The extra brown lines, are from the egg wash seeping down.

I just had to take lots of pictures from afferent angles

to showcase my Agege style bread

In the clear light of day, you can see how elastic the bread is

In daylight, tearing into it, I broke out into a big smile and victory dance. The gluey, stretchy, texture we love about Agege bread is right there. No cake texture at all

Even the taste and aroma was quite close. The other adults agreed. Of course, it will taste slightly richer because of the milk, but not way off that it tastes like 'foreign bread', for want of a better phrase to use. It will still smell and taste quite familiar. More like a refined version of Agege bread.

Who would have thought, that a disaster baking bread attempt could finally crack the Agege bread code. Most, if not all the other bread we buy or bake has a cake like texture, with lots of fine grainy holes in it. This clearly doesn't. You can see the stretchiness.

One thing we all know with agege bread is that chemcials are involved in its production. If you did not know, sorry to be the one to tell you, but it does and lots of it too. These chemicals have been banned, but it doesn't stop them from using it, neither does it stop us from eating it. My post is not about bashing Agege bread, far be it for me to do so. I would only like to point out that you can replicate the taste and effect food additives provide using natural ingredients. Of course you may not get it 100% but when you think of what you are saving yourself from, and if you live abroad and you have missed the taste and texture of agege bread, then this is for you. The honey could also have contributed to the silky and elastic dough, who knows. I made a mistake and came away with a genius recipe. I sure aint complaining. Hehehehehe. Enjoy

Stay tuned for the herby version of this bread, using Efinrin (scent leaf) and Basil for aromatic dinner rolls. The dinner rolls that sarted this whole journey. They are sure to wow with Peppersoup.

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Why the term Agege style, well it truly is Agege style, because calling it Agege bread will open me up to too much tongue wagging, or people typing faster than their reasoning can process, so I will take the safer route and use the term "style" which purports that, though not the same or claiming to be the same, it is similar and people, this is very similar.

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Tyzrionna:1 tablespoon yeast

1½ tablespoon granulated sugar

½ teaspoon salt

1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.

1½ tablespoons butter flavored shortening

1 egg, beaten

4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)

1½ cups of vegetable oil (or oil of your choice.)

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Sonoma
How to make classic german pretzels.

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Homemade Soft Pretzels!! How to Make Pretzels Recipe

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Learn how to make the best homemade soft pretzels right at home!! These are soft, salty, buttery and melt in your mouth. Absolute deliciousness! If you've never made homemade pretzels before, give them a try. They are so easy to make, there's no reason not to!

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how to make chinese bread buns with yeast
Ryan Ong

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This is my recipe for traditional Chinese bread buns, called mantou. This is a very popular dish in China, and is usually eaten with soup or porridge for breakfast, lunch, and dinner. Mantou is different from western bread: it is soft and the texture is very smooth.

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Dakaria Jones

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Portuguese Muffins Recipe | King Arthur Flour

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Soft and delicious Portuguese muffins, perfect for breakfast sandwiches.

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Cerrington

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Have you ever weighed a cup of flour to see if you're measuring it properly? Chances are, you're adding too much flour to your cup. This quick tip video will show you the most accurate way to measure flour: using a scale. Accurate measurements ensure the best results with our King Arthur Flour recipes.

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Sara Harmon
Making monkey bread from scratch:)

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Classic monkey bread is sweet pull apart bread baked in a bundt pan. And my version is made from scratch - heavy on the cinnamon sugar and sweet vanilla glaze!

Have you ever had monkey bread before? You either (1) have eaten it and love it (2) have no idea what I'm talking about.

If you fall into the latter category, let me explain what this outrageous recipe is. Monkey bread is a sweet, sticky, gooey pastry made from little balls of dough rolled in cinnamon sugar and baked together in a bundt pan. You can have it for breakfast, brunch, or dessert. Or dinner, or 2nd dessert, or lunch, or snack...

Monkey bread is a giant cinnamon roll. A mountain of cinnamon rolls, if you will. To eat it, you tear the bread piece by piece - sort of like how little monkeys pick at their food.

In other words... monkey bread is awesome. See what I mean? ↑ ↑

It's been awhile since I made it, and to be honest - I've only made it with caramel before. Monkey bread is sooooo (x 100) good with caramel sauce.

Today's version doesn't have caramel, though. Rather, I prepared it the traditional way. This monkey bread is completely smothered with a brown sugar sauce before baking and then topped with vanilla glaze.

You're going to make the dough from scratch. No short-cuts here, please! Pure, homemade, soft doughy goodness tastes so much better than dough you get in a can. The dough takes about 15 minutes to prepare and you can make it the night before to save yourself some time in the morning. Not too bad, right?

The next morning, set aside 30 minutes to roll the dough into balls and coat in cinnamon-sugar. Little bakers love to help out with this step! Good thing to note: the heavier the cinnamon-sugar coating, the more these little monkey bread bites will taste like gooey cinnamon rolls. That's a good thing, trust me.

I prefer to use Red Star Platinum in my monkey bread recipe. In fact, it's what I use in all my sweet dough recipes. Its premium formula strengthens dough, increasing puffiness and spring in your finished recipe.

Here are some step-by-step visuals for you:

All of the little cinnamon-sugar bites you pull apart are so sweet 'n sticky! In a good way, of course. You'll be licking your fingers clean and grabbing more and more from the big pile of cinnamon sugar goodness.

Imagine the best cinnamon roll you've ever tasted. This monkey bread is better than that - and you get a huge mountain of it in bite sized form. A bundt pan of heaven.

If you already love monkey bread, then you have to try this homemade recipe... and if you have never tried monkey bread, then you have to try this recipe!

Though my homemade version takes a little more time to make than shortcut versions, you will be quickly thanking yourself for going the homemade route! Once you smell the ooey gooey cinnamon sugar bubbling in the oven, you'll know you made the right decision.

Enjoy! Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

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© Sally's Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Homemade Monkey Bread with Caramel next!

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Homemade Monkey Bread (aka Cinnamon Roll Bites). - Sallys Baking Addiction

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Classic monkey bread is sweet pull apart bread baked in a bundt pan. And my version is made from scratch - heavy on the cinnamon sugar and sweet vanilla glaze! Have you ever had monkey bread before? You either (1) have eaten it and love it (2) have no idea what I'm talking about.

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Bella: Yeast needs to be properly activate in warm water( Between 105 or 115 Degrees Fahrenheit).

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A short demonstration on how to activate yeast. http://www.learningtoeatallergyfree.com/ Learning to Bake Allergen-Free: A Crash Course for Busy Parents on Baking without Wheat, Gluten, Dairy, Eggs, Soy or Nuts #foodallergy #glutenfree

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Cultural bread: Naan is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. A typical naan recipe involves enough yogurt to make a smooth, elastic dough, and is cooked on the sides of a tandoor oven. Naan breads are usually brushed with butter or ghee just before serving

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Cultural bread: Naan is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. A typical naan recipe involves enough yogurt to make a smooth, elastic dough, and is cooked on the sides of a tandoor oven. Naan breads are usually brushed with butter or ghee just before serving

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Tyleshia

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Flor Hernandez-Chula

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Get Three Kings Bread: Rosca de Reyes Recipe from Food Network

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Hiba- All one needs to make their own bread flour is to mix gluten flour and all-purpose flour.

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How to saving money making your own bread flour! Stop paying for over priced bread flour! Make it your self! One cup of all purpose flour, minus 1 TSP of the flour. Add i TSP gluten flour & mix! That is all there is to it!

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Brandon- pandesal is a Filipino bread recipe. http://www.food.com/recipe/filipino-pandesal-bread-bread-machine-105357

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Syd: Focaccia is a flat oven-baked Italian bread made of strong (high-gluten) flour, oil, water, salt and yeast. It can be used as a side to many meals, as a base for pizza or as sandwich bread.

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James Marshall                  To substitute fast-acting yeast for regular yeast, reduce the rise time in the recipe by about half. Test the yeast before beginning. If you're concerned that your yeast may not be active, dissolve 1 teaspoon of sugar in a 1/2 cup of warm water (110 to 115°F). Slowly sprinkle one packet of yeast into the water.

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Hiba- A baguette is a long, narrow loaf of French bread. This recipe requires a pinch of instant yeast and 1 1/2 cups of bread flour.

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Baguette Pan Baguettes Recipe | King Arthur Flour

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Easy and basic baguette recipe sized to fit baguette pans.

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Zion:the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.

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Stephann

Flattened and cut into triangles then roll up starting from the longest side.

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Thanksgiving Day HOMEMADE CRESCENT ROLLS - How to make CRESCENT ROLLS Recipe

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Simple yet easy to make...NO KIDDIN!! Deronda demonstrates how to make these fluffy delicious yeast rolls. Prefect for any day of the year... Special for the Thanksgiving Day, Christmas Day or Sunday Dinner tables. You'll not be disappointed! Click on "Show more" below for recipe...

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James Marshall

3 tablespoons water

3 tablespoons whole milk

2 tablespoons King Arthur Unbleached Bread Flour or Organic Bread Flour

DOUGH

2 1/2 cups King Arthur Unbleached Bread Flour or Organic Bread Flour

2 tablespoons Baker's Special Dry Milk or nonfat dry milk

1/4 cup sugar

1 teaspoon salt

1 tablespoon instant yeast

1/2 cup whole milk

1 large egg

1/4 cup (4 tablespoons) melted unsalted butter

Instructions

1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.

2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.

3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.

4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.

5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.

6. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.

7. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.

8. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.

9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.

10. Yield: 8 rolls.

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Tyzrionna: Shaping forms the dough into distinctive shapes, when shaping you must work quickly , shape pieces in order of which they were rounded, use as little flour as possible and place all seams on the bottom.

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Shaping Bread Dough  - Round loaves, Boules, Cobb

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This is a medley of cuts from different videos featuring how to shape bread dough for round loaves, also called boules or cobb loaves. The class which is referenced at the end of the video is my sourdough bread baking class here: https://www.udemy.com/rediscover-real-artisan-sourdough-baking/?couponCode=FB49 Visit me at http://www.northwestsourdough.com and join my group on FB called Perfect Sourdough.

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Nasia: Fats makes bread soft and tender. It also adds flavor and helps with browning.
How to Video: https://www.youtube.com/watch?v=d7RdCT3SMGM
Cultural Bread:

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Julekake - Christmas Bread Recipe - Christmas.Genius Kitchen

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This recipe was marked with a big, red X so I am assuming this was the recipe that my grandmother used every Christmas. It came from a book called Norwegian Recipes, copyright 1947! I have not personally made this, but I ate plenty of it when I was a kid.

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Zion

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Syd: Process of yeast breaking down sugars into gas and alcohol, causing the dough to rise.

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Fermentation explained in 3 minutes - Ethanol and Lactic Acid Fermentation

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Bella: Shaping dough forms distinctive shapes that are often associated with yeast breads. Shaping dough should be done quickly, using as little flour as possible. Be sure to place all seams on the bottom.

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And now for my favorite part of baking challah- braiding!! Braiding challah is super fun. I know some of you are probably thinking "this is way too complicated for me." But trust me, once you get a feel for the dough you'll fall in love with the braiding process. I've listed every potential mistake I can think of in this blog to help you stay on track. So why not jump in and give it a try? All that work will result in a gorgeous challah that you can proudly display as the centerpiece for your dinner table. I feel such a sense of accomplishment when I create a beautifully braided challah- it makes my inner artist happy!

If you need a challah recipe, or want to learn more about the blessing of challah, click on the following link:
Challah Part 1: The Blessing and the Dough
There are many different ways to braid a challah. I'm going to share my favorite ways with you here, including two ways to make a round loaf for Rosh Hashanah.

First, you need to learn how to make a nice even strand from the dough. All the braids are made from strands, so it's important to know how to make a fundamental strand shape.
Rolling Pin Large Wooden Cutting Boad
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HOW TO MAKE STRANDS
Divide your dough into the number of strands you'll need, making sure each portion is equal in volume. For example, if you're making a three strand challah, divide your dough into three equal portions

Take one of the portions and roll it out with a rolling pin until it is flat and about 1/4 inch thick. Don't worry about the shape of the dough, it doesn't matter. Put the smaller part of the dough towards the top of your rolling surface, with the widest part towards the bottom.

Using both hands, put pressure on the rolling surface and pull the dough back towards you, rolling it back into a strand shape. Keep even pressure on the dough as you roll so that no air pockets collect in the strand.

Once your strand shape is created, roll it back and forth with both hands to erase the seams and smooth out the strand. As you roll, angle your hands outward and apply gentle pressure to taper the dough on the outer edges. By doing this, your strand should end up slightly thicker in the middle and thinner on the ends. This will help make your braided challah tapered at the ends, which creates a beautiful shape.

Further taper the strand by grasping one end between your two palms and gently rolling the dough back and forth. Repeat for the other end of the strand.

And that's how you make a strand! Simple, right? Now, before we start braiding, I want to share a few tips with you that I've learned from trial and error over the years.

1. Make sure your dough has completely risen using a two-rise process before you start to braid. If you don't, your strands may rise and expand while you are braiding, leading to a misshapen and sloppy-looking braid. The challah will still taste good, but it won't look as pretty. 🙂

2. Once you start braiding, continue until you are finished. If you walk away from a half-braided challah, you might lose your place in the braid, which can make things a lot more complicated.

3. For braids that start with the strands being pinched together at the top (Four- and Six-Strand braids), pinch them somewhat loosely at the beginning of the braiding process. I've found that often I like to "unpinch" this top section when I'm finished braiding so I can re-braid the top of the challah into a tighter, neater braid. This gives a cleaner look to the challah overall.

4. If your dough is sticking to the board, keep your surface lightly floured as you braid.

5. Don't get discouraged! Making even strands and pretty braids takes some practice. Follow the steps here carefully, be patient with yourself, and most importantly HAVE FUN!

Now, let's start with the braiding! Here is the simplest way to braid a challah...
THREE-STRAND BRAID This is the easiest way to braid a challah. For those of you who know how to braid hair, this should come naturally to you. I like to start the braid in the middle of the strands instead of the top because it gives the challah a more even, balanced shape. The important thing to remember when braiding a Three-Strand Challah is to be aware of your middle strand. Each strand of dough will take a turn being the middle strand; keeping your eye on the middle strand will help you stay on track as you braid.

1. Create three equal-size strands. Lay the three strands side-by-side.

2. Grab the center of the right strand and cross it over the middle strand, drop it in the center. The right strand is now your middle strand.

3. Grab your left strand and cross it over the middle strand. The left strand becomes your middle strand.

4. Repeat steps 2 and 3 ( right strand to middle, left strand to middle) until you have braided your challah to the very end. Pinch the three strands together at the end.

5. Grab the challah in the center...

and flip it towards you so the challah is now upside down and the unbraided strands are facing downward.

6. Continue braiding by grabbing the left strand and crossing it over the middle strand. The left strand becomes your middle strand.

7. Grab the right strand and cross it over the middle strand, drop it in the center. The right strand is now your middle strand.

8. Repeat steps 6 and 7 ( left strand to middle, right strand to middle) until your challah is fully braided. Pinch the ends of the loose strands together and tuck both the top and bottom tips of the challah under to create a nice rounded shape.

9. Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe's instructions.
FOUR-STRAND CHALLAH The Four-Strand Challah is my favorite braid. I love the design it creates. When braiding a Four-Strand Challah it's important to remember that you always start with the strand that is furthest to the right. Memorize the "over, under, over" pattern and say it out loud as you braid to keep you on track.

1. Create four equal-size strands. Lay the four strands side-by-side, then pinch them together so they are connected at the top.

2. Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over, under, over.

3. Take the strand furthest to the right and repeat the weaving pattern again: over, under, over. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.

4. Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.

5. Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe's instructions.
SIX-STRAND CHALLAH A Six-Strand Challah is somewhat more complex than the Three- and Four-Strand braids, but once you get the hang of it it's actually pretty simple. This braid creates a thick, wide challah with a pretty design.
When braiding a Six-Strand Challah, like with the Four-Strand, it's important to remember that you always start with the strand that is furthest to the right. Memorize the "over 2, under 1, over 2" pattern and say it out loud as you braid to keep you on track.
1. Create six equal-size strands. Lay the six strands side-by-side, then pinch them together so they are connected at the top.

2. Take the strand furthest to the right and weave it towards the left through the other strands using this pattern: over 2 strands, under 1 strand, over 2 strands.

3. Take the strand furthest to the right and repeat the weaving pattern again: over 2 strands, under 1 strand, over 2 strands. Repeat this pattern, always starting with the strand furthest to the right, until the whole loaf is braided.

4. Pinch the ends of the loose strands together and tuck them under on both ends of the challah loaf to create a nice shape.
TURBAN CHALLAH For the Rosh Hashanah holiday, challah is baked into a spiral shape- sometimes called a "Turban Challah." The shape symbolizes the cycle of a year coming to a close, and a new cycle beginning. This type of challah is usually baked with raisins in the dough to signify a "sweet" new year. Concealing the raisins inside the dough creates a prettier, more uniform challah.

5. Brush with egg wash, top if desired, then allow challah to rise. Bake according to your challah recipe's instructions.

1. Knead and roll to flatten the dough into a rough rectangular shape, about a 1/2 inch thick.

2. If adding raisins, sprinkle them evenly across the center of the rectangle. Use either black or golden raisins, whichever you prefer.

3. Use your hands to rolls the dough from the bottom upward into one large, even strand, making sure to roll tightly to avoid air pockets. The raisins will be concealed inside the dough.

4. Roll the dough using both hands to smooth seams and create one large strand.

5. Taper the strand at the ends by rolling the dough between your palms.

6. Roll one end of the strand inward to create a spiral snail-shell shape.

7. Continue rolling the strand in the same direction until the spiral is complete. Tuck the loose end of the spiral underneath the challah and pinch it tightly into the bottom, securing it.
LINKED LOOPS CHALLAH This is my favorite way to make a round challah loaf, and will give you another option for your round Rosh Hashanah challah. The chain shape represents unity, strength, and togetherness. While the pattern looks intricate, it's actually quite simple to make.
8. Brush with egg wash and top, if desired. Allow challah to rise for at least 45 minutes until you can press your finger into the dough and it doesn't bounce back. The last rise is very important with this challah shape, since it is prone to splitting. Bake according to your challah recipe's instructions. Note that this shape may require more baking time than a normal challah due to its bulk.

1. Divide the dough into five thick equal-size strands. Don't taper the strands as you would for a normal challah braid. Form one strand into a circle, pinching the ends together to create a ring of dough.

2. Take another strand and connect it to the first circle as in a chain. Pinch the ends together to form a second circle.

3. Repeat the process until all the strands form a complete chain. The final circle links to the first one to create a round challah shape.
MINI CHALLAH ROLLS
Use your challah dough to make some pretty and delicious challah dinner rolls! They are so simple to make, and they're sure to impress your dinner guests. To save time, I often make these early in the morning and shape them into rolls, then cover the cookie sheet with plastic and place it in the refrigerator. I take it out of the refrigerator about 30 minutes before baking so the dough can return to room temperature.
4. Brush with egg wash, top if desired, and allow challah to rise. Bake according to your challah recipe's instructions. Note that this shape may require more baking time than a normal challah due to its bulk.

1. Roll your dough into equal-sized strands that are about 9 inches long.

2. For each strand, start by tying a knot in the dough.

3. Pinch the two loose ends together to create a roll shape.

4. Place the seam side down on a greased cookie sheet. Brush with egg wash, top if desired, and allow to rise. Bake as you would a traditional challah braid. They may cook slightly faster than a braid, so keep an eye on them towards the end of the baking process.

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How to Braid Challah - Learn to Braid Like a Pro

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And now for my favorite part of baking challah- braiding!! Braiding challah is super fun. I know some of you are probably thinking "this is way too complicated for me." But trust me, once you get a feel for the dough you'll fall in love with the braiding process.

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Sara Harmon
This is an Italian bread that is very fluffy; which takes many days to get that way. It is similar to a sourdough bread.

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Cerrington

This Uzbek Cuisine bread is also called "Tandur" is a flatbread that is baked in clay ovens . it is also shaped into a disk shape.

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Brandon: gives flavor and brings out flavors of other ingredients, can slow down fermentation in yeast.

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James Marshall

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mirah: liquid temperature to dissolve yeast=105f- 115f
cultural bread: Kifli bread
European yeast roll made into a crescent shape.

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Schnecken Bejgli Rugelach Kolache Authentic Hungarian Kifli Recipe Kifli Cookies Recipe Flaky Hungarian Kifli Kifli Recept Pozsonyi Kifli Kifli ES Levendula Makedonski Kifli Kifli Macedonian Apricot Kifli Pecan Kifli What Are Kiflis Retro Kifli Rhmes Kifli Kifli Recipe Rolled Kifli Hungarian Yeast Dough Hello Kifli SOS Kifli Recept Erdelyi Tejes

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Bella: Barmbrack is a traditional Irish yeast bread that is sweeter than bread but not as sweet as cake. Barmbrack is often called Bairín Breac, meaning speckled loaf in Irish.

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Irish Whiskey in Cocktail Form

Irish Whiskey in Cocktail Form

Yield 1 loaf

Time 2 hours

Ingredients
Email Grocery List

Preparation

1. In a small bowl, whisk the yeast and milk together. Leave it to bubble slowly in a warm spot 10 minutes, then whisk in the beaten egg.

2. In a large mixing bowl or the bowl of a stand mixer, put the flour, cinnamon, clove, mace, salt, butter and sugar. Mix well, incorporating butter with fingertips (or paddle, if using mixer) until absorbed.

3. Pour the yeast-milk-egg mixture into the flour mixture and stir with a wooden spoon (or dough hook, with mixer).

4. When the dough begins to come together, add the raisins, currants, lemon zest and orange zest, then mix to combine. It will be somewhat sticky dough. Dust lightly with flour, turn out onto a floured surface and knead for a few minutes until the dough feels smooth. Pat dough into a rectangle.

5. Butter a loaf pan and lay in the dough, pushing down so dough covers bottom of pan. Stretch plastic wrap loosely over pan and put in a warm place, covered with a kitchen towel, for about an hour, until doubled in size. Uncover.

6. Heat oven to 350 degrees and center a rack in the oven. Bake loaf on the centered rack for 45 minutes, until well browned. Carefully tip the loaf out of the pan onto a cooling rack. To tell whether it's done, thump the bottom of the loaf with your fingertips; it should sound hollow. Let cool to room temperature before slicing, if possible.

Adapted from Rachel Allen

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This traditional Irish sweet bread is known as barmbrack, or bairin breac in Gaelic, or speckled loaf, since it is run through with raisins This is a perfect bread for breakfast or tea, spread with good butter, toasted or not The recipe has been adapted slightly from one by the well-known Irish cookbook author Rachel Allen; her original calls for chopped candied peel instead of citrus zest, and fast-rising yeast instead of dry active yeast.

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Flor Hernandez-Chula
A sweet bread roll covered in a cookie crust, it's traditionally flavored with either vanilla or chocolate — though conchas are found in every color of the rainbow, and are Mexico's most popular sweet bread. The name refers to a seashell, which is what the best versions look like. The concha and its cousins are sometimes split along their equator and filled with cream or custard.

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Ryan Ong
How to put eggs in yeast breads: This video shows which step you mix eggs with your dough, it gives structure and flavor to the bread.

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Do you know why dough rises? Or the science behind kneading? This video is a short introduction to the chemistry of baking bread! _____________________________________ (A project for my Studio Design class. The focus of this project was not to create a perfectly edited movie, but rather a visual presentation that effectively communicates a complex concept.)

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Dakaria Jones
1) Separated into 3 pieces
2) Rolled into long tube like shape
3) Difficult bread to make for beginners

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Best Challah Dough Recipe For Bread Baking

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Chocolate Marble Bread Recipe Demonstration

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Get the top-rated recipe for Challah at http://allrecipes.com/Recipe/Challah-I/detail.aspx Watch how to make traditional Jewish egg bread. Add raisins if you like, and shape the dough into round braids. Sprinkle sesame or poppy seeds over the top for a special presentation. Subscribe to allrecipes @ http://www.youtube.com/subscription_center?add_user=allrecipes Allrecipes Magazine is now available!

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Sara Harmon
Making pizza dough and showing how to knead it.

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How to Make Pizza Dough : How to Knead Pizza Dough

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Learn about how to knead pizza dough with expert cooking tips in this free traditional Italian recipe video clip. Expert: Stephanie Barnett Bio: Stephanie Barnett was born in Seattle but spent her childhood in Los Angeles. A graduate of Art Center College of Design, her advertising career took her to Denver, Los Angeles and Hong Kong.

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James Marshall

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Sonoma Knecht
Types of leavening agents include air, steam, baking soda, baking powder, and yeast.

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Home > Bread Ingredients > Leavening Agents

There are several types of leavening agents that aid in the bread rising process: yeast, natural leavens and chemical leavens.

Yeast

Yeast is an essential ingredient that makes the dough rise and gives home-baked yeast bread its wonderful taste and aroma. Other ingredients are added to complete the reactions that result in a perfectly baked loaf of hot, crusty homemade bread. When activated by warm liquid, and fed by sugar or starch, the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its light texture after baking.

Yeast is available in four different forms: active dry yeast, quick-rise yeast, bread machine yeast and compressed fresh cake yeast. All types of yeast are interchangeable.

Active dry yeast

- The original dry yeast was introduced in 1943. It works best when dissolved in water prior to mixing. It is manufactured by Fleischmann's, Red Star and SAF and sold in dated 1/4-ounce flat packets, in three-packet strips, 4-ounce jars, or in bulk at natural food stores. One scant tablespoon of dry yeast is equal to a 1/4-ounce pre measured package or a 6-once cube of fresh cake yeast. Keep dry yeast stored in the refrigerator in a tightly covered container. If it is unopened, it will remain active for up to a year. If it has been opened, it should be used within 3 months for optimum use.

Quick-rise yeast
- This type of yeast was developed in 1984 and is manufactured by Red Star and Fleischmann's (RapidRise™). You do not need to dissolve it first, you can combine it with other ingredients when you use the quick, one-rise method. Since only one rise is required, the time it takes for dough to rise is significantly shortened...by as much as 50%. Follow the manufacturer's instructions, as dough temperature and rising times are different than for general bread making. This yeast is available in 1/4-ounce packages and sold in a three-package strip.

Bread machine yeast
- Bread machine yeast is the latest member of the yeast family and was developed to meet the demands of electronically
oriented home bakers. It is fast-acting and reduces rising time by as much as 50% by eliminating the first rise. It is designed for mixing directly with other dry ingredients before use and can be used interchangeably with active dry yeast, fast-acting, and quick-rise yeasts. It is manufactured by Fleischmann's, SAF and Red Star and is available in a 4 oz. glass jar.

Compressed fresh cake yeast
- This type of yeast comes in a cake form. To use, simply crumble into dry ingredients or soften in warm water first. This type of yeast is known for its dependability and excellent rising ability. It is favored by artisan bakers. Fresh yeast is highly perishable and must be refrigerated; it will keep for about 2 weeks. Fresh yeast should be dissolved in tepid liquids before being added to the dry ingredients. A 6-ounce cake of fresh yeast is equal to a 1/4-ounce package of active dry yeast. It is manufactured by Fleischmann's and Red Star and is sold in 6-ounce and 2-ounce cakes and 1-pound blocks.

Natural Leavening Agents

Breads can also be made with natural leavening agents. It is thought that since the early days, leavening mixtures for bread making were formed by natural contaminants in flour such as wild yeast and lactobacilli, organisms also present in milk.2 Breads made with natural leavens such as a Sourdough Starter have a different flavor and texture from breads made with commercial (fresh or dry) yeast.

Chemical Leavening Agents

You can use leavening agents other than yeast to make breads. These chemical leavens - baking soda, baking powder and cream of tartar - are most commonly used for tea breads or quick breads that are mixed in a bowl, then baked in a bread pan.

Baking Soda alias sodium bicarbonate, is a naturally occurring substance that is found in all living things, where it helps regulate their pH balance. It is an alkaline raising agent that is often used for quick breads. When you moisten baking soda with liquid, it gives off carbon dioxide which makes the quick bread rise.

Cream of Tartar is a by-product of the wine industry. It is an acid which is often combined with baking soda to boost the baking soda's leavening ability. It also helps to neutralize the slightly soapy taste of the baking soda.

Baking Powder is a ready-made mixture of acid and alkaline chemicals, usually baking soda and cream of tartar. You can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

All of the chemical leavening agents are fast acting. The reaction begins immediately upon mixing the dry ingredients with liquid, so you need to mix and bake these recipes immediately, or else they will collapse.

Sources:
1© 1996-2007 ACH Food Companies, Inc. All rights reserved.
2© 2008 Lesaffre Yeast Corporation All rights reserved.
© 2008 Church & Dwight Co., Inc. All Rights Reserved.
Helmenstine, Ph.D., Anne Marie. "What is the Difference Between Baking Soda & Baking Powder?" About.com
Hensperger, Beth. Bread Made Easy: A Baker's First Bread Book. Copyright 2000. Ten Speed Press.
Shapter, Jennie. Bread Machine - How to prepare and bake the perfect loaf. Hermes House 2003.

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What leavening agents are used in breads?

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Home > Bread Ingredients > Leavening Agents There are several types of leavening agents that aid in the bread rising process: yeast, natural leavens and chemical leavens. Yeast is an essential ingredient that makes the dough rise and gives home-baked yeast bread its wonderful taste and aroma.

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