Baking Tips!
[General Baking] | [Yeast Bread Baking] | [Bread Machine] | [Storage]
Yeast Bread Baking
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To
determine if your yeast is still active, dissolve 1
tsp. sugar in 1/2 cup lukewarm water in
a see-through measuring cup. Sprinkle
1 tbsp. yeast slowly over the water. Stir
and let stand for 10 minutes. At the end
of this time, the yeast should have foamed
up to reach the 1 cup mark. Yeast that does
not reach this mark in 10 minutes will not
produce a good loaf and should be discarded.
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The
sugar in bread dough supplies the tiny
yeast plants with instant food and gets them off to a
fast start. Artificial sweeteners are
not recommended for yeast breads because
they cannot be used by the yeast as
natural sweeteners can.
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When
making yeast breads, Rogers Bread Flour
for White Bread may be substitute for Rogers No Additive
All Purpose Flour. Lemon juice, the
natural dough conditioner, called for
in the recipe can then be left out because
dough conditioners have already been
added to our bread flour.
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Salt
is added to yeast breads not only for
flavour but also to keep
the yeast fermentation in the bread
dough under control. Too little salt
will allow the yeast to push the dough
so high that it may even collapse. Too
much salt will keep the dough from rising
enough.
[General Baking] | [Yeast Bread Baking] | [Bread Machine] | [Storage]
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