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Flavor and color in bread and sweet yeast doughs

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Published by Corn Products Refining Co. in New York .
Written in English


  • Cooking (Bread)

Book details:

The Physical Object
Pagination45 pages :
Number of Pages45
ID Numbers
Open LibraryOL26760403M

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  Place kneaded dough in a greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about minutes. (With RapidRise Yeast, cover kneaded dough and let rest on floured surface 10 minutes.) Shape, let rise and bake according to options below: LOAF: (use half of dough): Roll dough into a 12x7-in. I'm trying to recreate the strong yeast flavor bread my mom & I made many years ago. Today's bread recipes just makes good bread like you find in the store not the homemade strong flavor you get when you do it at home for the first time. – user Jun 10 '16 at In lesson one we baked the simplest bread one can bake. It was made up of just flour, salt, yeast, and water. As anyone who has ever looked at the ingredients on a store-bought loaf of bread knows, a lot of other ingredients can be found in loaves of bread. How those ingredients affect the flavor, color and behavior of your bread is the focus of lesson two. Some types of bread require the dough to be gassy before a quick final proof, others prefer a quick bulk fermentation to receive bigger gains from oven spring. How the length of fermentation changes the properties in the bread. As dough matures, as does oxygenation and the doughs .

  The bread book I use says that adding eggs and/or milk powder makes for a "richer, cakier bread." You'll notice that sweet breads almost always use milk and eggs. It also adds nutrition. I make a high-protein bread with oats, ground flax, milk, and eggs. We have two growing boys and we are all vegetarian, so I pack what I can into the bread.   How To Make Babka In The Bread Machine. The dough for babka is a rich yeast dough, full of butter and eggs. Richer doughs tend to be quite soft, making them difficult to knead by hand and the perfect candidate for a long kneading time with a dough hook in a stand mixer. It's a favorite herb to add to meats because of its woody flavor, and it bakes well in bread without changing its aroma. Yeast bread benefits the most from this herb, including toasted garlic, onion, cheese, white, and wheat breads. It even makes an appearance in gluten-free bread, such as rosemary walnut bread.   So he did and came up with this really good bread. He added extra yeast to shorten the rising time, and to reduce the yeasty flavor, he added his "secret" ingredient. The only thing that I have changed is the amount of the ingredients so that I could use the bread maker and make a single loaf. Incidentally,he still does the bread making!

  The Role of Sweeteners in Dough On the other hand, sugar plays several roles in dough besides that of yeast-food. Like salt, it's a flavor enhancer. White sugar, honey, brown sugar and all the other variations add their own subtle flavor to bread. Yeast, in the form of a nonleavening yeast product or a yeast extract, has a fla-vor profile of its own, and can be used as a flavor enhancer in many food products in-cluding bread. Only when using very high levels of yeast (over 10 percent compressed yeast) the taste may become objectionable because of bitterness. Yeast fermentation.   Dough #3, minute autolyse: The flour and water are gently mixed and allowed to rest for 60 minutes. After the rest, the salt and instant yeast are added and the dough is kneaded. Dough #4, minute autolyse with yeast: The flour, water, and instant yeast are mixed together in the autolyse. After the minute rest, the salt is added and the.   First off, that fresh yeast yields more robust flavor. And secondly, the bread makes use of a long fermentation period, aka an overnight rest, to develop flavor.