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Yeast Bread Tips And Hints




Source of Recipe


Internet


List of Ingredients




Yeast Bread Rising:
When you add ingredients at room temperature to yeast doughs, their rising and baking times are shortened. Yeast doughs need a warm place in which to rise. Begin by covering the bowl containg the dough with a slightly damp towel to retain the natural moistsure.
Yeast dough should rise to double its original bulk. To test it after the first rise, poke two fingers into the dough. don't be timid - jab them in a good 1/2 inch. If the indentations stay, the dough is ready. NOTE: The finger-poke method is only good for the first rise.

After the dough is shaped into leaves and has risen for the second time, you don't want to ruin the bread by poking hole sin the center. Instead, simply look to wee whether or not the dough has doubled in bulk.

Quick Yeast Baking:
You can speed up standard yeast bread recipes by changing the yeast in the recipe. Substitute one package fast-acting yeast for one package regular active dry yeast. Quick yeast is more finely ground and thus absorbs moisture faster, rapidly converting starch and sugars to carbon dioxide, the tiny bubbles that make the dough expand and stretch.

Yeast:
1 package of active dry yeast is equal to 1 cake of compressed yeast.
1 package of active dry yeast is equal to about 1 tablespoon.

Yeast is a one-celled plant or organism (fungus) that requires definite conditions of temperature, food, and moisture for its growth.

It feeds upon sugar and starch. The temperature that is best suited to the multiplication of yeast cells and consequent leavening and lightening of the dough in which it is used is between 70 and 90 degrees. Yeast is destroyed by heat at a temperatuare of 132 degrees and also by cold at approximately 40 degrees.

Testing Yeast:
Add one-half teaspoon of sugar to the yeast when stirring it into the water to dissolve. If it foams and bubbles within 10 minutes, you know the yeast is alive and active.

Using Flour In Bread Making:
Always remember that no bread recipe can specify exactly how much flour will be required. It depends on the brand and type of flour used and the weather. So always start with a slightly lesser amount of flour and then add as needed. You can always add more flour if needed, but you cannot remove it if too much has been used.

Bowl Covers:
When you need a container cover for yeast dough rising and need "head room" for the dough to expand, how about using an inexpensive plastic shower cap. The elastic will maintain a reasonably tight closure while allowing the dough to extend above the top of the container. The cap can be washed and reused.

IMPORTANT:
WASH HANDS AFTER USING BAKER'S YEAST - People who bake bread and fail to wash their hands afterward are at risk of picking up a yeast infection. Baker's yeast is a live organism.



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