My Battle With Bread
And how I won!
I first got into baking bread (or trying), when I was stuck at home in the mornings watching my children while my wife was working. Baking bread seems like one of those things that is just common sense to learn, one because you always need bread and two because lets face it home baked bread is just so much better and more satisfying than eating the bread you buy at your local grocer. Not to mention, the ability to make bread is just a basic if the world was to end, and we had to relearn everything from scratch, lol.
However I quickly came to the determination that making a good loaf of bread was a lot more difficult and complicated than it at first appears. The whole process, though relaxing, can be quite rough when you put that loaf in the oven and out come a dry piece of cardboard that was hardly worth the effort.
If you are like me, a purist in nature, I would rather learn to do things the old fashion way, than to just go out and buy a bread machine. The last thing that I need in my kitchen is another cooking gadget that takes up a bunch of counter space. I was very tempted however to go and buy a bread baking book, but the problem with this is that when you simply do with instruction, you don't actually conquer the craft in your own way, giving things your own special spin.
In this section of my postings I will explain what I learned on my own, the different processes, as well as what has worked best for me. I encourage you to only use this as a guideline, as good bread making is a fine art that requires time and patience to truly get it right. Please try experimenting with different techniques and ingredients as the possibilities are endless.
Ingredients
Below is a recipe for a basic loaf of white bread dough that I found works really well. Different types of bread require different ingredients, but for the novice this recipe works good, and most everything you need is already at your fingertips in the kitchen.
3 Cups of Unbleached All-Purpose Flour
2 Teaspoons of Active Dry Yeast
2 Teaspoons of Salt
3 Tablespoons of Sugar
4 Tablespoons of Butter
1/4 Cup of Nonfat Dry Milk
1/3 Cup of Potato Flakes (instant mash potatoes)
1 1/8 Cups of Very Warm Water
How To Activate Your Yeast
In many recipes yeast has to be activated in order for the bread to rise. However the problem is most people don't know what "proofing" the yeast is, or "activating" your yeast for baking. In this section we will cover both of these.
Proofing
Proofing your dry yeast is no more than a simple matter of getting the dry granuals to dissolve and form a slight foam. The way to do this is get about 3/4 of a cup of hot tap water at least 110 degrees, and put it in any cup you like. Keep in mind that the cup must only be half full with water to allow the yeast to activate (because it will double in size), and you must subtract how ever much water that you use from the measurements in the ingredients for the basic dough.
Simply add your dry yeast to the hot water and stir gently with a spoon and allow the mixture to sit for three minutes. The water will turn a brownish creme color and be slightly foamed at the top when the yeast has been proofed.
Activating Your Yeast
To activate the proofed yeast that you just created, simply add a tablespoon of sugar to the cup, (remembering to subtract from the final measurements) stir gently and wait. In 7 to 10 minutes your mixture will have "puffed" and doubled in volume. When this has occured your yeast is ready to rock n roll.
Combining Ingredients
While your yeast is sitting and activating, its time to combine the above dry ingredients. In a large mixing bowl, one that you can really get your hands into ( as in this section we will be kneading the dough by hand), combine the dry ingredients. I have heard it said that you should not put all the flour in at once, but it doesn't matter in the end cause they are all getting mixed together. Combine the 3 cups of flour, your salt, 2 remaining tablespoons of sugar, butter, dry milk, potatoes, remaing water, as well as your activated yeast mixture.
Kneading Your Dough
First wash your hands, cause anything on your hands is going straight into the dough, yes common sense, but you would be surprised at how easy it is to forget. Washing your hands regularly is a very important part of maintaining food integrity. When you hands are good and dry, rub them together with a little flour and dig into your mixture, squeezing it between your fingers, and really working it. Don't be alarmed, it will stick to your fingers at first in a sticky mess but will get better as you work it.
When the dough is all together transfer it to a cutting board or flat hard surface that has been dusted with flour (this will prevent to dough from sticking to the surface). Knead the dough by hand for 15 to 20 minutes until it no longer sticks to your hands and turns into a smooth consistency. You may have to add water or flour in this step, but keep in mind that the more dry the dough is the lighter and fluffier it will be, the wetter, the denser. This is something that you will also have to judge and master according to what you like and what your tastes are. Kneading bread is a very soothing and relaxing process, as well as one that really helps you get out the days frustration and stress. It, along with baking, is an art and should be treated as such. Enjoy it and don't let the process own you, own the process!
Letting Your Dough Rise
Now its time you let the yeast do its thing. Transfer your dough to a greased bread pan and "shape" it. Lightly cover with plastic wrap and set in a warm place (between 75 and 85 degrees). I also found that if you live in a chilly area of the country you can set the pan over some steamy hot tap water, and it has the same affect. At this point you can walk away. It will take anywhere from 1 hour to 2 hours for your dough to rise. You will know its ready when it has doubled in size and has puffed up like a balloon.
Baking Your Loaf
When enough time has passed, uncover your dough and gently push on the top deflating just the slightest bit. You may have heard it said that you must beat and pound your dough down, but keep in mind that the puffiness of your bread is depending on the same gases that made it rise in the first place. Preheat your oven to 350 degrees and bake for 30-45 minutes depending on your elevation. When it is done you will have a slightly brownish color formed on top. If your bread looks as though it is browning too quickly lightly tent with tin foil for the last 10-15 minutes of baking.
When your bread is finished baking let cool until it reaches room temperature. 15 minutes into the cooling process you can lightly brush the crust with butter and this will have the affect of having the softer crust that you find in most store bought loafs. Cut and enjoy!
The Nutrition of it All
1 loaf has approximately 16 slices
The following pertains to 1 slice
129 Calories
3g of Fat
3g of Protein
19g of Carbohydrates
2g of Sugar
1g of Dietry Fiber
179 mg of Sodium
116mg of Potassium
38RE of Vitamin A
1mg of Vitamin C
2mg of Iron
26mg of Calcium
50mg of Phosphorus
In the next sections of this article, soon to come, we will discuss artisan breads and other dough recipes.
© 2010 dssb
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