A Guide to Ingredients

Flour

Flours react differently in their ability to absorb moisture. Depending on humidity and temperature, the amount of flour needed in a recipe may vary by as much as a cup or two. Therefore, the amount of flour called for in a recipe is always approximate. It is best to start with a smaller amount of flour and slowly add more while kneading to achieve a smooth, satiny textured dough. There are several types of flours used for bread making. The primary difference between flours is their protein content. When mixed with liquid, certain proteins form gluten which gives an elastic quality to dough. Gluten provides the framework for dough to rise by stretching and trapping the gas bubbles given off by yeast as it grows. The type of wheat, where it is grown, and the milling process all influence the amount of gluten. The higher the gluten content, the more volume the bread will have. Secondary differences are taste and texture.The most commonly used flours for bread baking include:

* All-Purpose Flour, a blend of hard and soft wheat flours, is suitable for yeast breads as well as quick breads and most cakes. * Bread Flour, with its high gluten content, results in bread with good volume. Dough made with bread flour should be kneaded longer than dough made from all-purpose flour to fully develop the gluten.
* Whole Wheat Flour, which contains the entire wheat kernel, adds a distinctive "nutty" taste to doughs. Some all-purpose flour is often added to it to lighten the dough and yield a larger volume. Whole wheat flour should always be stored in the refrigerator to prevent rancidity.
* Rye Flour, limited in gluten, is usually combined with all-purpose, whole wheat or bread flours to improve volume and texture.

Yeast

Yeast is the leavening agent which makes the dough rise. A living plant which breathes and grows, yeast thrives on the sugar added to dough, producing a gas which stretches the dough and causes it to rise. It is available in active dry or compressed forms and can be used interchangeably. Compressed yeast usually comes in .06-ounce cakes and active dry yeast comes in 1/4-ounce packages. (One .06-ounce cake is equivalent to one 1/4-ounce package.) Recently, quick rising yeasts have been developed. These finely ground yeast granules allow the dough to rise in half the time.

Proofing the yeast: Yeast should be "proofed" before it's added to the flour mixture to be sure it is active. To proof, dissolve the yeast in a small amount of warm water- approximately 105 degrees F to 115 degrees F for dry yeast; approximately 80 degrees F for cake yeast-for 10 to 15 minutes until the yeast is foamy. A small amount of sugar may be added to quicken the process. Note: If you are using the Rapid Mix Method where the yeast is added with the other dry ingredients, the water temperature must be 120 degrees F to 130 degrees F to activate the yeast. Quick rising yeast may be dissolved in water or added directly to the flour.

Liquid

Liquid added to a flour mixture turns to steam and helps create texture. Water yields a crusty loaf with a fairly dense crumb while milk gives bread a rich and tender crumb and a softer crust.

Sugar

Sugar is the ingredient that activates the yeast to make the dough rise. It also adds flavor, increases tenderness and helps the crust brown. Granulated sugar is generally used, but molasses, brown sugar and honey may also be used. Be careful not to add too much sugar as it can retard gluten development. A good rule of thumb is 2 teaspoons of sugar per 2 cups of flour.

Salt

Salt regulates the growth of the yeast. Salt-free bread rises quickly, while too much salt can reduce or destroy yeast action. It also enhances the flavor of bread and contributes to a finer texture.

Butter

Butter or shortening makes the dough stretch easily and makes the bread tender. It also contributes to flavor and aids in giving bread a longer shelf life.

Eggs

Eggs aid in gluten development and provide extra nutrients to bread doughs. They also add flavor and golden color desired in sweet doughs.