Breadmaking Tips, Recipes And Info

BREADMAKING Tips, Recipes And Info

MAKING CINNAMON BREAD ROLLS Making Homemade Bread On Breadmaking Ingredients

THE BREAD LEAVENING PROCESS Making Sourdough Different Kinds Of Bread AND MORE!

CONTENTS 1.

Making Cinnamon Bread Rolls

1

2.

Making Homemade Bread

4

3.

Making Sourdough

8

4.

On Breadmaking Ingredients

11

5.

Sourdough Starters And Bread Recipes

14

6.

The Bread Leavening Process

18

7.

The Process Of Making Whole Wheat Bread

22

8.

The Sourdough Starter Recipe

25

9.

Understanding The Kinds Of Bread

28

10.

Understanding Yeast

32

1

Making Cinnamon Bread Rolls

C

INNAMON BREAD ROLLS ARE VERY EASY AND FUN TO MAKE.

You can use different tools and equipment to prepare the ingredients.

You can also add the different flavors and spices to give it more uniqueness and creativity.

You will find that there are several variations that you can develop over time.

You can also practice making your own recipes of butter frosting and cinnamon fillings.

Here are some more tips for the experts.

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BREADMAKING TIPS, RECIPES AND INFO

Working The Dough Start with the long edge of the dough, then roll it up.

Pinch the seams to seal.

Rolling to log very tightly will cause the cinnamon rolls with the center popping up higher than the rest as these bake.

Using a knife, lightly mark the roll into 1 1/2 inch sections.

Use a sharp knife or slide a 12-inch piece of heavy thread or dental floss below.

Bring the ends of the floss up and criss-cross these over every mark.

You can cut right through the roll by pulling the strings in opposite directions.

Place the cut side up in a ready pan, then flatten these slightly.

The unbaked cinnamon rolls must not touch each other before these rise and bake.

Do not pack the cinnamon bread rolls together.

The Unbaked Cinnamon Rolls You can now cover the cinnamon rolls in plastic wrap then refrigerate it overnight.

You can also leave it frozen for a month.

Before you bake, let the rolls thaw completely, then rise in a warm place if frozen.

You may need to take out the unbaked rolls out of the freezer 10 to 12 hours before baking.

Making Cinnamon Bread Rolls

3

Place the frozen cinnamon rolls on the counter overnight to prepare.

If you are using refrigerated rolls, you can let these bake once you take them out of the refrigerator or let them go down to room temperature.

The rolls may slowly rise overnight.

You do not need to let the rolls come to room temperature before you bake.

If the rolls are not rising high enough after refrigeration, the yeast must be tested.

Let these rise while being left on the counter, until you reach the ideal height.

Baking After you make the bread, cover then let it rise in a warm place for about 45 to 60 minutes or until these have doubled in size.

After the rolls rise, these should be touching each other as well as the sides of the pan.

Preheat the oven to 350 degrees F if you are using a regular oven or 325 degrees F if you are using a convection oven.

Bake inside the convection oven for about 15 to 20 minutes, until you notice a light golden brown color.

Bake inside a regular oven for about 20 to 25 minutes until you see a light golden brown color.

Take these out of the oven and allow it to cool slightly.

You can spread butter frosting over the cinnamon rolls while these are still warm.

Feel free to add condiments as you like.

2

Making Homemade Bread

T

HERE ARE VIRTUALLY HUNDREDS OF DIFFERENT RECIPES IN MAKING

bread.

However, it will be more advantageous if you start with the basics.

Homemade breads is very easy to prepare, more nutritious and has a personalized touch that cannot be copied by machines and commercial bakers.

You can learn the basic steps then develop your own creative form. Here are tips.

What You Need You will need 1 big mixing bowl.

4

Making Homemade Bread

5

Experts recommend that you prepare a second one just in case.

If you only have one, you can wash it in the middle of the bread making process.

Other tools you will need include     

1 spoon to stir the dough, 1 measuring cup, 1 measuring spoon (1 teaspoon recommended), 1 bread pan to bake the bread in and 1 hand towel to cover the bread as the dough rises to prevent dust and drafts from making contact.

The food ingredients you will need are       

1/4 cup of milk, 5 teaspoons of sugar, 1 teaspoon of salt, 1 pack of active dry yeast from your local grocery store, 5 teaspoons of butter, 2.5 to 3.5 cups of flour (preferably unbleached white) and non-stick cooking spray or corn starch to keep the bread from sticking to the pan and bowl.

About the Process Mix the dough first using a stand mixer, instead of the usual stirring and kneading.

Warm the bowl by filling it with hot water.

Mix the yeast by following the instructions on the package.

Adding a cup of warm water to the yeast then stirring will lead to tancolored water with a few bubbles.

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BREADMAKING TIPS, RECIPES AND INFO

Melt the butter in a microwave oven, then add the salt, milk and sugar to the yeast liquid, stirring everything until it appears light tan.

Add 2 cups of flour.

Start stirring then add 1/4 cup of flour every 1 minute or so.

Continue adding flour until the dough becomes sticky.

Try to aim for the dough just leaving a thin layer of flour.

Kneading The Dough Kneading is done next.

Take some flour between your hands then rub it together over the area where you plan to knead.

Get the dough ball then place it on the table.

Beat the dough for 10 minutes.

Punch the dough flat and fold it into a ball again and again.

Put the ball of dough back into the bow.

Place a cloth over the bowl and set it in a slightly warm place for 1 hour.

Ideally, this should be set over the stove top.

Expect the dough to rise after an hour.

It should at least be twice as big as its original size.

Lay it out and make a rectangular shape.

Place it in a bread pan afterwards.

Making Homemade Bread

7

Final Steps Take the towel and use it to cover the homemade loaf.

Wait for another hour.

Clean all the rest of the tools and ingredients.

Expect the bread to raise more.

Place the loaf of bread in the oven and set at 400 degrees Fahrenheit for 30 minutes.

Afterwards, pull the bread out and take it out of the pan to cool.

3

Making Sourdough

Y

OU CAN EASILY MAKE SOURDOUGH TO GIVE YOUR BREAD THAT

distinct sour taste.

You will find that there are also other of good sources for it like your local grocery store or online.

Over time, the process becomes easier, since you already have a pattern of making more to last you for several years.

Here are some tried and proven tips to get you started.

To Begin You will need 2 cups of all-purpose flour, 2 teaspoons of granulated sugar, 2 cups of warm water and 1 packet of active dry yeast.

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Making Sourdough

9

Mix the sugar, yeast and flour in a clean container.

Stir the water in and mix continuously until you make a thick paste.

Take a dish cloth to cover the container and let it sit at 80 degrees F. The dish cloth will allow wild yeasts to go through into the batter.

The mixture will start to bubble as the fermentation process begins.

You will notice foam building up as it develops.

You can put the container in the sink.

Sourdough can be difficult to clean after it has spilled out onto the counter and dried.

Let the mixture sit out anywhere between 2 and 5 days.

You can stir it once a day.

The starter will be ready when it develops a good sour smell and appears bubbly.

As soon as the starter begins to bubble, you can begin feeding it once a day with water and flour according to the directions given.

Stir everything in the mix, then cover with a plastic wrap loosely.

Provide some breathing room and store on the counter top or inside the refrigerator.

Feeding The Starter The sourdough starter should be fed daily if you leave it sitting on the counter.

You should feed it every other week if kept refrigerated.

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BREADMAKING TIPS, RECIPES AND INFO

For counter top stored sourdough starters, remove 1 cup of starter once a day and substitute with a cup of warm water (about 105 to 115 degrees F), plus a cup of flour.

Let everything sit for a few hours. Cover the mixture to become active before you use it to make bread.

Refrigerated Sourdough Refrigerator stored sourdough starters can consume a lot of time and should be fed every day.

You may need another person to continue feeding the starter if you are going out of town for a few days.

If you decide to use the starter, take it out of the refrigerator and allow it to warm to room temperature.

It might take a whole night to make this work.

Feed it with a cup of water and a cup of flour.

Let everything sit for 8 hours or overnight. You may now use it for different sourdough recipes.

If you have stored sourdough starter in the refrigerator for a few months, you may need to feed it 2 to 3 times to activate.

Take it out of the fridge 2 to 3 days before using it for baking.

Continue the feeding process every day.

If you believe that the sourdough has turned very sour, throw everything away except for a single cup.

Add 2 cups of water and 2 cups of flour.

Allow it to ferment for 1 day.

4

On Breadmaking Ingredients

Y

OU CAN USE DIFFERENT INGREDIENTS TO MAKE BREAD.

It is important understand the characteristics of each, so that you can fully take advantage of the process, thereby adding more flavor, texture and quality.

Each ingredient will determine a certain feature which will be displayed by the bread as well.

Here are some tips about the things you can use.

About Yeast Yeast is a living plant.

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BREADMAKING TIPS, RECIPES AND INFO

It is a microscopic fungus that makes the bread rise as a result of its presence.

It will require food, warmth and moisture to grow properly.

Temperature should be around 100 to 110 degrees F to get the best results.

Water is good, as well as honey, sugars and molasses.

Yeast can ferment sugars into alcohol and carbon dioxide.

The gas is then trapped inside the gluten network, leading the bread to rise until all the oxygen is consumed or the yeast is killed through over fermentation or baking.

2 common yeast types available are instant yeast and regular active dry yeast.

Both have been dried to deactivation, although the yeast cells are not destroyed.

Instant yeast dried at lower temperatures can produce more live cells and are fast to act when water or flour is added.

Compared to active dry yeast, instant yeast does not have to be dissolved or proofed in warm water.

This can be added together with the flour after the initial 2 cups of flour have been added.

On Active Dry Yeast Active dry yeast has a tough outer shell that requires warm water and sweetener to get softer for 5 to 10 minutes before you add other ingredients.

Glutathione in wheat germ can break down gluten.

On Breadmaking Ingredients

13

It is also present in yeast in minimal amounts.

It does not affect the bread quality, considering that it remains in the yeast cell.

Under adverse conditions, glutathione can leak out.

The dissolving water should not be cooler than 100 degrees F if you are using active dry yeast.

Glutathione tends to leak out of the yeast cells very quickly in cool water, leading to weaker dough strength.

The instant yeast ensures that the batter or flour temperature has a minimum temperature of 75 degrees F when you add the yeast.

If the freshly milled flour is warm or over 120 degrees F, the liquid should be cooler than 90 degrees F to avoid overheating the dough and destroying the yeast.

Knowing The Liquids Water is the cheapest, fastest and easiest liquid to use.

The texture of the grain tends to be chewy, and the flavor, more obvious by adding water.

Milk helps make bread rise faster.

The bread also gains finer texture and acquires longer shelf life.

Scald all the milk except for the canned one.

Buttermilk helps make dough become tenderer and acquire a nicer taste.

Vegetable juices and broth like apple juice and tomato juice can be used to add nutrition and improve texture and taste.

4

Sourdough Starters And Bread Recipes

S

OURDOUGH USED TO BE MADE USING WILD YEASTS.

The wild yeasts, particularly in San Francisco create a special flavor in breads.

A number of sourdoughs are actually hundreds of years old.

The starter or sponge is described as a water and flour mixture that has the yeast used to rise the bread.

You can get dried versions of these too and activate these.

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Sourdough Starters And Bread Recipes

15

You can also make your own sourdough starters by acquiring local wild yeasts.

About Yeast Measurements When using different kinds of yeasts in bread making recipes, you have to ensure that the conversion is accurate.

Multiply the amount of instant yeast by 3 to get the corresponding amount of fresh yeast.

Then increase the amount of active dry yeast by 2.5 to get the corresponding amount of fresh yeast.

Finally add to the amount of instant yeast by 1.25 to get the corresponding amount of active dry yeast.

More Info The expiration date of yeast is printed on the package.

Yeast can expire, and usually lasts longer than the date printed on the packet if it is kept inside the refrigerator.

It can last longer if placed inside the freezer.

Testing yeast can be done using sugar.

To test, you can add 1/2 teaspoon of sugar to the yeast when stirring it into the water to dissolve.

If the yeast foams and bubbles within 10 minutes, the yeast is described as active and alive.

The Yeast Starter You can easily make your own yeast start by taking equal parts of water and flour.

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BREADMAKING TIPS, RECIPES AND INFO

Mix them together and leave everything in a warm location.

Leave the mixture for 2 days.

Afterwards, the starter should appear frothy.

The flour and water should have developed by then.

The water will also have a distinct smell at the top.

This will be the starter of wild yeast.

Making Sourdough Starters To make sourdough starters, take a cup of starter from a known bakery.

Add water and flour to the starter to make more.

The starter can go on for decades.

You can make the sourdough starter using normally packaged yeast that you can purchase at a local dealer.

You can also purchase packaged sourdough starter mix at the grocery.

The internet actually now has several dealers and sellers of sourdough starter mixes.

All you need to do is make the order, pay the seller through money transfer or credit card, and have the item shipped right to your doorstep in a few days.

Using the Starters Make sure you save up some of the homemade starters so you can continue developing these for months and years to come.

Sourdough Starters And Bread Recipes

17

You will need the yeasts and sourdoughs depending on the type of bread you want to make.

You will find that these also lead to certain features and characteristics, depending on how much you put in and the kind of ingredients that you add to the mix.

Make sure you also place the starters in the right container, so that these do not expire and you retain the properties that lead to quality and great taste.

5

The Bread Leavening Process

L

EAVENING IS A VERY IMPORTANT PART OF BREAD MAKING SO THAT

you can get bread that is both chewy and tasty.

You should understand how it works, since breads among different cultures generally use the same technique.

Some people also serve unleavened bread, especially in the Middle East.

You will appreciate yeast more as you go through the steps.

Here are some tips on how to begin.

On Bread Leavening 18

The Bread Leavening Process

19

Leavening is the process of putting gas to dough during or before you bake to create lighter and more chewable bread.

Most of the bread eaten in the West is leavened, although there are also unleavened breads that have symbolic use in Judaism and Christian churches.

The bread chemical leavening is a basic technique that incorporates gasproducing chemicals.

There are a couple of common methods.

The first method involves the use of baking powder or a self-rising flour the also includes baking powder.

The second method involves adding an acidic ingredient like baking soda and buttermilk.

The reaction of the soda and the acid leads to gas.

Chemically leavened breads are referred to as soda breads and quick breads.

The technique is usually done to make sweet breads, muffins and banana bread.

On Yeast And Leavening Several breads are leavened using yeast, a kind of fungus having only a single cell.

The yeast used to leaven bread is called Saccharomyces cerevisiae, which is the same species used to brew alcoholic beverages.

The yeast will ferment carbohydrates in the flour and any sugar, thereby leading to carbon dioxide.

A lot of bakers in America leaven the dough using commercially made baker's yeast.

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BREADMAKING TIPS, RECIPES AND INFO

Baker's yeast provides you the benefit of creating quick, uniform and reliable results, since it comes from pure culture.

More on Yeast The baker's yeast and sourdough method of baking bread typically follow a similar pattern.

Water is mixed with salt, flour and the leavening agent.

Other additions like fats, spices, seeds, herbs and fruits are not needed to bake bread, but are also used often.

The mixed dough is allowed to rise 1 or more times so bakers will punch down the dough and allow it to rise again and again.

The loaves are formed and the bread is ultimately baked inside the oven.

Several breads are created from straight dough, so all ingredients are combined in a single step.

The dough is baked after the rising period.

Dough can also be made using the starter method, when some of the water, flour and leavening are mixed 1 day or so before baking.

These are allowed to ferment for 1 night.

During baking, all other ingredients are added and the rest of the process is similar to straight dough.

A more flavourful bread with better texture is made.

Steam Leavening Rapidly expanding steam created while baking can leaven the bread.

The method is both basic but unpredictable.

The Bread Leavening Process

21

The popover is the most common steam-leavened bread.

Steam-leavening can be unexpected since steam cannot be created until the bread is baked.

Regardless of the agents, steam leavening can be done.

Agents include sourdough, egg snow, soda powder and yeast.

7

The Process of Making Whole Wheat Bread

W

HOLE WHEAT BREAD NEEDS 4 PROCESSES TO BE MADE, NAMELY

mixing, kneading, rising and baking.

All these processes can be done by hand, using a mixer, via a bread machine or using a food processor.

Whole wheat breads can be 100% or mixed with other types of flour, such as white flour.

Regardless of the ingredients and additional materials you use, make sure you follow the steps carefully to yield the best results.

The food processor may be the best among all your options, thereby cutting time and saving energy.

About the Mixing Process 22

The Process Of Making Whole Wheat Bread

23

Put all the flour, salt, vital wheat gluten, yeast, sugar and salt into the bowl.

Only add the sugar now if you are using granulated sugar, instead of the liquid type like molasses.

You can yeast-proof by dissolving it in 1/2 cup of warm water, together with a pinch of sugar.

Add it to the liquid ingredients.

The rising process can be jump started to reduce total rising time by 30 minutes.

Add the lecithin and oil after all dry ingredients are mixed.

Add about 1 cup of ice water.

The Kneading Process The kneading process is considered to be the most important part of the whole bread making activity.

You have to ensure that you do enough kneading, avoid using too much flour or water and develop the gluten properly in the wheat.

To check if you have the right amount of flour and water, moisten your hand then put it inside the dough then squeeze.

The dough should not resist your touch and strain the finger muscles.

It should not also have a runny liquid feature or seem waterlogged.

It is possible to knead too much, especially if you are using a food processor.

Practice how to properly add water as you knead to get the perfect consistency.

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BREADMAKING TIPS, RECIPES AND INFO

The Rising Process The dough should not be placed in a greased bowl.

Have the right developed gluten will lead to the dough not sticking to the bowl or pot.

Use a 4-quart pot.

Once the dough is inside the pot, cover using the lid.

The dough has to stay warm for about 2 hours or up to the time it has doubled its size.

If you stick your fingers into the dough and it does not rise, the rising process is completed.

After the second rising, put the loaf inside the bread pan.

Baking The Bread Preheat your oven 400 degrees F. Transfer the loaf slowly into the oven.

Bake for about 45 minutes.

Use a thermometer to ensure that you have the right heat.

Once the baking is done, take the bread out then let cool in a rack, covered with a towel.

After the cooling process, slice the loaf of bread then observe the texture.

This is the best time to eat the bread, while it is still warm and soft.

Measure the ingredients properly to make more loaves as needed.

8

The Sourdough Starter Recipe

S

OURDOUGH STARTED ABOUT 6,000 YEARS AGO WHEN FOUND OUT

how to boost the leavening and fermentation of grains to be brewed into drinks or baked into bread.

A portion of the fermented grains were then saved by people in the past to begin the fermentation of the next batch of bread.

Sourdough was then born from this recurring practice.

The saved part is now referred to as a sourdough starter.

The bread made from the mix is called sourdough bread.

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BREADMAKING TIPS, RECIPES AND INFO

What Is Sourdough?

A sourdough starter is described as a natural leaven, or a mix of liquid and grains where wild yeasts and bacteria thrive to flavor and leaven the bread dough.

The yeasts thrive naturally on the grain surface, in the air or soil and in fruits and vegetables.

The bacteria are specific strains of the benign bacteria Lactobacillus.

Yeast and lactobacilli live peacefully in a symbiotic relationship.

Both do not try to get food from each other.

Yeast actually helps feed lactobacilli in certain cases.

Lactobacilli, in turn, create an acidic area that is conducive for the yeast.

The acids inside the culture will serve as an antibiotic wherein the lactobacilli can provide a protective environment for yeast.

Lactobacilli help bread rise as well.

Similar to yeast, the bacteria digest simple sugars located in flour to produce carbon dioxide and ethanol.

The acetic and lactic acids created add flavor to the bread, having a wide array of flavors.

In certain periods, the bread can have a sour tang because of sourdough.

The Recipe The ingredients you will need are 2 cups of all-purpose flour, 1 packet or 2.25 teaspoons of active dry yeast, 2 teaspoons of granulated sugar and 2 cups of warm water (about 110 to 115 degrees F).

The Sourdough Starter Recipe

27

You can also get good results by using whole wheat flour.

Whole wheat start will not have a lot of rising action compared to something made with white flour.

You have to plan longer rising periods.

Adding whole wheat flour together with white flour can also be done to cut rising time.

More Tips If you add some sugar, you will boost the yeast process.

Yeast feeds on sugar to get extra energy.

Yeast will rise by feeding on the sugars inside the flour and getting rid of carbon dioxide in the process.

Do not put in too much sugar, however. If the water you use has chlorine, you can use bottled water, tap water or distilled water instead.

Make sure you set this out for 1 days before you make the starter.

Chlorine can cease the yeast development.

Mix the yeast, sugar and flour together in a sterile container.

Ideally, you should only use ceramic or glass to contain 2 quarts.

Stir in the water and continue mixing until you create a thick paste.

Cover the container using a dish cloth and allow to sit at 70 to 80 degrees F. Temperatures higher than 100 degrees F usually kill the yeast.

Observe how the yeast rises as you finish the process for optimum results.

9

Understanding The Kinds Of Bread

T

HERE ARE SEVERAL TYPES OF BREAD, EACH ALSO HAVING ITS OWN

special features and characteristics.

Bread can be eaten in different ways.

People around the world prefer certain types of bread, depending on their basic needs and personal preferences.

Understanding the qualities of each will help you learn how to prepare them better and with less problems.

The Different Types Bread is a popular food in many societies.

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Understanding The Kinds Of Bread

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Every Asian society prefers steamed bread or noodles or rice.

Bread is usually made using wheat-flour dough cultured with yeast, risen and baked inside an oven.

Owing to the high levels of gluten, common wheat is the most basic grain used to prepare bread, although bread is also created from flour of other existing wheat species like emmer, durum, spelt, maize, rye, oats and barley.

Common wheat is usually made for creating white bread.

Other types of wheat are capable of creating black bread of good quality.

Spelt bread is widely consumed in European countries.

Emmer bread is a staple food in the Middle East.

Canadian bread is known for its healthy consistency and high protein content.

Knowing The Breads White bread is created from flour that only has the center part of the grain, called the endosperm.

Brown bread is created using 10% bran and endosperm.

It can also mean white bread with coloring added like caramel to provide a brown color.

This is also known as wheat bread.

Wheat germ bread has provided wheat germ for more flavor.

Wholemeal bread has the entire wheat grain or the bran and the endosperm.

It is also known whole grain or whole wheat bread, especially in North America.

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BREADMAKING TIPS, RECIPES AND INFO

More Bread Wholegrain bread is similar to wholemeal bread or to white bread with whole grains added to boost fiber content.

Roti is described as whole wheat bread consumed in South Asia.

Another Roti variant is called Naan. Granary bread is created from granary flour.

It is created using brown flour or malted white flour, whole grains and wheat germ.

Unleavened bread does not have yeast and does not rise.

Rye bread is created with flour using rye grain of different levels.

It has higher fiber content compared to other bread types.

Quick breads are chemically leavened breads, usually having both baking powder and baking soda, plus a balance of alkaline ingredients and acidic ingredients.

Some of the examples include muffins, pancakes, waffles and Boston brown bread.

Among Cultures There are so many variations of bread such as chapattis, pitas, biscuits, naan, bagels, tortillas, brioche, baguettes, puris, lavash and pretzels.

Tortillas are staple food in Mexico.

There is also the pan dulce and bolillo which are commonly eaten by Mexicans during breakfast.

In the Philippines, peple eat pan de sal which is rounded bread.

Understanding The Kinds Of Bread

31

In Spain, bread is referred to as pan.

In Peru, sweet bread is eaten together with hot chocolate and butter.

Scottish people eat plain bread which is taller and thinner.

The French eat pan bread used for toast or for making stuffing.

Italians have several breadmaking recipes and usually eat large loaves and breadrolls.

10

Understanding Yeast

T

HERE ARE 2 KINDS OF DRY YEAST INSTANT YEAST AND REGULAR

active dry yeast.

Both can be used alternately depending on the needs of the baker and the kind of bread you want to make.

There are some advantages between them.

You can also boost the standard yeast and bread recipes and formulations by altering the yeast.

You will find that the characteristics of the bread also changes as you make the necessary adjustments.

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Understanding Yeast

33

Yeast Introduction Instant yeast is also called quick rise, rapid-rise, fast rising or bread machine yeast.

This kind has the benefit of boosting rising time.

Compared to active dry yeast, the dough gets to rise only in half the time.

The standard yeast bread formulations can be enhanced by alternating the yeast inside the recipe.

Instant yeast is ground more finely and can absorb moisture in a smaller amount of time.

It quickly changes sugars and starch to carbon dioxide, the little bubbles that cause the dough to stretch and expand.

About Active Dry Yeast Active dry yeast is also known as compressed yeast or cake yeast.

Prepare 1 package of dry active yeast.

This is equal to about 1/4 ounce or 2.25 teaspoons.

A 4-ounce jar of active dry yeast is equal to 14 tablespoons. 1 cube or cake of compressed yeast or fresh yeast is equal to 1 package of active dry yeast.

Active dry yeast possesses a larger particle size compared to the instant active type, making it vital to proof water before using.

The recommended water temperatures will change depending on the manufacturer, although it is usually between 100 to 115 degrees F. You can store active dry yeast longer (about 1 year) if not opened at room temperature.

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BREADMAKING TIPS, RECIPES AND INFO

It will also have a longer shelf life if frozen.

You can put it directly inside the freezer in its vacuum sealed pack.

If frozen, you can directly use it without thawing.

Opened active dry yeast can keep longer than 6 months in the refrigerator and about 12 months inside the freezer.

You should store yeast in its original container with the open flap folded closed in a resealable plastic bag.

It can lose its power by as much as 10% every month if only stored at room temperature and opened without the safety outer container.

Instant Yeast 1 envelope of instant yeast is equal to 1.25 ounce or 2.25 teaspoons. 1 cube or cake of compressed yeast is equal to 1.5 to 2 teaspoons of instant yeast.

To exchange bread machine or instant yeast for active dry yeast, you can use 25% less instant yeast compared to active dry yeast.

Instant dry yeast does not necessarily have to be active by warm liquid.

The yeast has been made from various strains of yeast to make breads.

Rapid rise yeast is more finely granulated compared to active dry yeast, so it cannot be dissolved in water first.

It can placed straight to the dry ingredients. It is a good choice among bread machines.

Instant active yeast is added to dry ingredients.

The liquid part of the recipe's ingredients should be warmed to about 120 to 130 degrees F to make the dough.

Understanding Yeast

35

The bread recipe will only need one packet of instant dry active yeast to rise.

The first rise is substituted by a 10-minute rest. You do not have to punch the dough in after.

The second rise is after the dough is shaped into a loaf.