* Exported from MasterCook * Understand And Using Yeasts Part 2 Recipe By :Cook's Illustrated, January 2001 Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Everything That Rises Must Converge Given the apparent differences in the three types of yeast, we were shocked when our initial series of tests with an American sandwich bread recipe turned up nothing noteworthy. We had assumed that doughs made with different types of yeast would perform differently or produce breads with individual flavors or textures. But for all intents and purposes, the breads we baked were identical. Tasters had to literally bury their noses in the crumb of the bread to establish olfactory differences-but these differences did not translate to the tongue. Proceeding one step further, we put individual brands of yeast into competition. After all, yeast companies themselves scramble to come up with proprietary formulas-of the hundreds of artificially created strains of yeast, some are even housed in a national repository-so there must be qualitative differences, right? Wrong. We found no perceptible differences in the breads baked with different brands of yeast. Realizing at this point that we had to rethink our testing strategy, we decided to advance to the second round by using only instant yeast--selecting it because it is widely available, convenient, and strong-and attempt to come up with some pointers for home bakers on how to make sense of and use these putty-colored granules. Control Fermentation before It Controls You As noted above, one misconception about instant yeast arises from the recommendations of the yeast companies themselves, which often call for quantities far in excess of what is required. When a recipe calls for instant yeast in amounts comparable with those of active dry (usually an envelope), the dough will rise faster because instant yeast contains no dead cells. But is that a good thing? The equation between less yeast and more flavorful bread has been long established in Europe. In her remarkable book English Bread and Yeast Cookery (Penguin Books, 1977), Elizabeth David cites Eliza Acton, writing in the 1845 book Modern Cookery, as having observed that rapid fermentation brought on by excess yeast is "by no means advantageous to the bread, which not only becomes dry and stale from it, but is of less sweet and pleasant flavor than that which is more slowly fermented." Unfortunately, many Americans over the years have come to associate raw yeasty smells and flavor with hearth and home-in a word, with homemade. Understanding the relationship between yeast and fermentation, we learned, creates practical advantages for the baker. The less yeast employed, the longer the fermentation required. A long fermentation at a moderately cool temperature means the yeast can go about its business without being rushed. The fermentation flavors will improve. The bread will taste better. Instead of fearing that your dough will exhaust its resources if it rises slowly, relax-throw it in the fridge overnight if it suits you. In embracing the axiom that a dough's rising time can be manipulated by adjusting the amount of yeast used and the temperature of the surrounding environment, one becomes considerably less time- and recipe-bound. Consider a bread recipe that uses a high proportion of yeast: the dough rises quickly. Offer this heavily yeasted dough a tropical rising spot, toss in a pinch of neglect by forgetting about it, and what will you get? In terms of the first rise, according to food scientist Shirley Corriher, bacteria produced in an excessively warm environment will create "short acid chains," which corrupt the bread's flavor. In terms of the final rise (once the dough is shaped), such a dough will be stretched to its limits. Gas will escape during baking, and the baked bread will resemble the above-mentioned sneaker-with an open grain and poor texture. Cool fermentation thus has the added advantage of reducing the margin of error if bread is left to rise for too long. We tested these theories ourselves using the dinner roll recipe from the November/ December 1999 issue of Cook's. We made two original recipes, each of which used one envelope of instant yeast (21/4 teaspoons) and 3 1/2 cups of flour. We also made a recipe with only 3/4 teaspoon instant yeast. We gave the dough with less yeast an initial two-hour rise at room temperature, followed by an overnight fermentation. As for the two original doughs, one was handled as the recipe instructed while the second was given twice as much time for the first rise (in a warm oven) as well as the second rise (after being formed). The results were instructive. Once baked, the orginal-recipe rolls that were left for double the usual rising time looked squat and dispirited, their interior was heavy, and their flavor frankly sour-"indescribably awful," one taster said. The regular rolls were as we remembered them: sweet, yeasty, and pillowy soft. One taster described them as "a yeast explosion in my mouth." But the rolls with less yeast and a long fermentation had improved height, a complex, lingering aroma, a fine interior crumb, and a richer flavor. "You can taste the yeast," one taster said, "but the flavor is developed and full, not so in your face." And so we found ourselves at the end of the day with a handful of rough gems. First, we like instant yeast (to include those brands whose names imply haste-rapid rise, instant rise, and so on): it has a long shelf life, does not need to be activated by dissolving it in water, and is "stronger," which means you can use less. Second, we learned that less yeast makes better bread precisely because it takes longer to rise. We recognize that fermentation is something a baker can control by decreasing the amount of yeast and increasing the rising time. And, last but not least, we confirm that a kitchen that smells of just-baked bread will always draw a crowd. From "Liz Clouthier" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Using Granular Lecithin Recipe By :"Marcia Deutch" Serving Size : 1 Preparation Time :0:00 Categories : Daily Bread Mailing List Miscellaneous & Tips Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- ***** Dixie Diner sells a product called "Egg (Not!)" which is simply ground lecithin. Find it on their web site (http://www.dixieusa.com/) under Baking Ingredients: Dixie's Official Egg (Not!)T A dairy-free, animal-free egg replacer that's made only from soybeans. Stores dry, just add 1 rounded teaspoon to 2 tablespoons water to make a one egg replacement. Use for baking and cooking. The easiest and most economical egg replacer you will find. Don't try to make a souffle out of it unless you add egg whites, though, even Egg (Not!)T has its limits. One gram of fat and 17.5 calories per teaspoon. Makes g reat meatballs...replaces oil or fat in baking, too! Many recipes included. (Kosher) A Word About Egg (Not!)T The only ingredient in Egg (Not!)T is, of course, pure soy lecithin (dried to produce a granular, easy to use form). Two very important phospholipids (membranes, the dynamic action centers of the living cell, are built on phospholipids) have been isolated within the soy lethicin. Phosphatidyl choline (PC) is the major building block of liver cells; detoxification is necessary to counteract pollutants, viruses, alcohol, and other toxic agents - this is your liver's job. Phosphatidyl serine (PS) is a brain-cell nutrient that boosts memory and speeds both concentration andlearning, as well as enhancing mood. It is the only nutrient proven to partially reverse age-related memory impairment. It also eases muscle pain associated with physical stress. Even add a teaspoon full to your next smoothie or power drink - sprinkle it in your soups and baked goods - just use it, your liver and your brain need it! I have put lecithin granules (which I purchased at the health food store) in my blender and used it as an egg replacer. Use 1 teaspoon with 2 tablespoons water for each egg in your recipes. It works great. - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Wheat Yeast Rolls Recipe By :Taste of Home Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 package active dry yeast -- (1/4 ounce) 1 cup warm water -- (110 to 115F) 1/3 cup vegetable oil 3 tablespoons sugar 1 teaspoon salt 1 1/2 cups whole wheat flour 1 1/2 cups all-purpose flour -- (1 1/2 to 2) In a mixing bowl, dissolve yeast in water. Add oil, sugar, salt and whole-wheat flour: beat until smooth. Add enough all-purpose flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down; divide into 12 pieces. Shape into rolls; place 3 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes. Bake at 375F for 15-20 minutes or until golden brown. Remove from pan and cool on wire racks. Yield: 1 dozen. Nutritional Analysis: One roll equals 175 calories. 195 mg sodium, 0 cholesterol, 26 gm carbohydrate. 4 gm protein, 7 gm fat. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat. From "S. Dinin" - - - - - - - - - - - - - - - - - - - NOTES : This is for the person who requested a good whole wheat dinner roll recipe. They have always come out real good for me. I got the recipe a few years ago from Taste of Home. * Exported from MasterCook * White Bread #8 Recipe By :Donna German, The Bread Machine Cookbook, volume 5 Serving Size : 1 Preparation Time :0:00 Categories : Bread Machine Bread-Bakers Mailing List Breads White Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Water 2 1/2 TBS. Margarine or butter 2 1/2 TBS. Sugar 1 tsp. Salt 3 cups Bread flour 1 1/2 tsp. Yeast regular Put everything in the bread machine and process on white cycle. - - - - - - - - - - - - - - - - - - - NOTES : This is my wife's favorite white bread, and it always comes out great The recipe is for a 1-1/2 pound loaf. * Exported from MasterCook * White-Wheat Rolls Recipe By :Maggie Glezer, Country Home, March/April 2001 Serving Size : 1 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads Hand Made Rolls Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups unbleached all-purposes flour 2 cups whole white-wheat flour -- * 1 tsp. Active dry yeast 1 3/4 cups Warm water -- plus 2 Tbsp. Warm water -- 105-115F 2 1/4 tsp salt In a large mixing bowl combine flours and yeast; add water. With a wooden spoon mix dough just until well combined. Cover dough and let rest for 10 to 20 minutes. Knead the salt into the dough. Turn it out of the bowl onto a lightly floured surface. Knead dough, adding as little additional flour as possible (about 2 tablespoons) until it is smooth and strong, 5-10 minutes. Place dough in a container at least 3 times its size and cover it with plastic wrap. Let it ferment in a warm place until about doubled in size but not to the point of collapsing, about 2 hours. Turn dough out onto lightly floured surface. Lightly coat the dough with flour. Cut into 18 pieces. Round the pieces into smooth balls and place them on 2 parchment-lined baking sheets. Let the rolls proof for 1 to 1-1/2 hours until double. Slash or snip the tops of the rolls, if desired. Bake in a 450F oven until the rolls are golden. After 10 minutes, rotate baking sheets and switch positions from top and bottom racks. Bake until rolls are dark brown all around, about 5 minutes more. Let cool on a rack. Makes 18 rolls _____________ *If your store isn't carrying the newer white-wheat flour yet, you can order it on-line through The Baker's Catalogue, www.kingarthurflour.com or by calling 1-800/827-6836. Cost is $3.15 for a 5 pound bag (#3311); shipping is extra. Source: Maggie Glezer from Artisan Baking Across America, and reproduced in Country Home, March/April 2001:168 From "Joni Repasch" - - - - - - - - - - - - - - - - - - - NOTES : "Author Maggie Glezer developed this recipe with whole white-wheat flour--a new wheat variety that is sweeter and lighter in color than traditional whole what flour." Country Home, March/April 2001 * Exported from MasterCook * Whole-Wheat Pecan Muffins Recipe By :Sunset magazine Serving Size : 12 Preparation Time :0:00 Categories : Bread-Bakers Mailing List Breads: Quick & Muffins Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup butter or margarine -- (1/8 lb.) 1 cup firmly packed brown sugar 1 cup milk 1/4 cup plain nonfat yogurt -- (I use buttermilk) 1 large egg 1/2 teaspoon vanilla -- (1 tsp.) 2 cups whole-wheat flour -- (very fine grind) 1 teaspoon baking soda 1 cup chopped pecans -- (I added 1/2 tsp. salt) Here's my new favorite muffins. Don't be turned off by the fact that they're 100% whole-wheat. They come out light, and the nuttiness of the wheat adds to the pecan flavor. I put my changes in (). 1. In a large bowl with a mixer, beat butter and sugar until very well mixed and no lumps remain. Add milk, yogurt, egg, and vanilla; beat just until blended. Add flour, soda, and pecans; stir until mixture is evenly moistened. 2. Spoon batter equally into 12 buttered or paper-lined muffin cups (2 1/2 to 2 3/4 in. wide). 3. Bake in a 425° regular or convection oven until muffins just begin to pull from pan sides and spring back in the center when lightly pressed, about 15 minutes. 4. Cool muffins in pan about 5 minutes, then invert onto a rack and turn rounded side up. Serve hot, warm, or cool. If making up to 1 day ahead, wrap cool muffins airtight and store at room temperature; freeze to store longer. To reheat, seal in foil and bake in a 350° regular or convection oven about 10 minutes. Makes: 12 muffins Source: Sunset magazine From "Scullery Maid" - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Yeasted Multigrain Bread Recipe By :Crust and Crumb, Peter Reinhart Serving Size : 1 Preparation Time :0:00 Categories : Breads Daily Bread Mailing List Hand Made Whole Grain & Cereal Breads Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups biga-style pre-ferment -- (8 ounces) -- (see first note below) 1 3/4 cups unbleached bread flour -- (8 ounces) -- (see second note below) 3/4 cup multigrain blend -- (see third note below) 2 tablespoons cooked brown rice -- (1 ounce) 2 tablespoons brown sugar -- (1 ounce) 1 teaspoon salt -- (0.25 ounce) 1/2 cup buttermilk 2 tablespoons honey -- (1.5 ounces) 10 tablespoons cool water -- (5 ounces) -- (65 to 70 degrees) poppy seeds for topping --- 1 BIG A 3 1/2 cups unbleached bread flour -- (16 ounces) 1 teaspoon instant yeast -- or 1 1/4 teaspoon active dry yeast 1 1/4 cups cool water -- (65 to 70 degrees) --- MULTIGRAIN BLEND 1 pound polenta -- (coarse not finely milled cornmeal) 1 pound rolled oats 1/4 pound wheat bran 1) Measure out the refrigerated biga and let it sit out for 1 hour to take the chill off. Cut it into small pieces. 2) Combine the biga with the other dough ingredients in a mixing bowl by hand or in the bowl of an electric mixer with a dough hook. If making by hand, stir until all the ingredients gather and form a ball. Then turn the dough out onto a floured counter and knead for about 12 minutes. If using a machine, mix on low speed for 1 minute, then increase to medium and mix for 10 additional minutes. As you mix or knead, the dough will lost its coarse, gruel-like texture and become smooth. The dough is ready when it passes the windowpane test and feels neutral to the touch (77 to 80 degrees). It should be tacky but not sticky, with the grains dispersed throughout. 3) Put the dough in a clean bowl, cover with plastic wrap, and allow the dough to rise at room temperature for 90 minutes or till it doubles in size. 4) Grease a loaf pan (9 by 5). Gently shape the dough into a sandwich loaf and place it in the pan seam side down. 5) If topping with poppy seeds, fold up a wet, clean towel and roll it over the top of the loaf, then sprinkle on the topping. It will stick to the wet dough. 6) Mist the loaf lightly with cooking spray. Cover it loosely with plastic wrap or enclose it in a plastic bag. Allow the dough to rise at room temperature for 60 to 90 minutes, till it crests above the pan, doming but not mushrooming over the sides. 7) Position an oven rack in the bottom third of the oven, but not on the bottom rung. Preheat the oven to 350. 8) Place the loaf in the center of the rack and bake for 20 minutes. Turn the loaf front to back to insure even browning, and bake for 25 to 35 minutes more. The bread is done when the crust is a deep golden brown on all sides, the loaf sounds hollow when thwacked on the bottom, and the internal dough temperature is about 185. If the bread seems too soft, remove it from the pan and finish it directly on the oven rack; it will brown very quickly. 9) Remove the bread from the oven to a cooling rack, and let it cool for 90 minutes before slicing. First note: BIGA 3 1/2 cups (16 ounces) unbleached bread flour 1 teaspoon instant yeast, or 1 1/4 teaspoon active dry yeast 1 1/4 cups cool water (65 to 70 degrees) 1) Combine all the ingredients in a mixing bowl. Stir with a wooden or metal spoon until the dough forms a ball. 2) Transfer to a lightly floured work surface and knead for about 5 minutes, until the flour is fully incorporated and the dough is smooth and tacky but not sticky. Add a little more flour or water if necessary to achieve this consistency.0 3) Place the dough in a clean bowl large enough to accommodate doubling. Cover the bowl with plastic wrap or enclose it in a plastic bag, and allow the dough to rise at room temperature for about 3 to 5 hours, or till the dough increases in size at least 1 1/2 times. 4) Use immediately or punch down, cover with plastic wrap (or put it back in the plastic bag), and retard in the refrigerator overnight. You can keep this in the refrigerator for up to three days, so could make three or four loaves (depending on how much biga you have). You can also freeze some of it. I cut it into 8 ounce portions and freeze in individual freezer bags. He recommends mixing it one day and freezing it on the next day if you are going to save it. Second note: I always use a lot more flour than he mentions. I end up adding almost another entire cup. Not sure if that's a typo or I'm doing something wrong, but that's been my experience. Third note: MULTIGRAIN BLEND 1 pound polenta (coarse, not finely milled cornmeal) 1 pound rolled oats 1/4 pound wheat bran This can be mixed ahead of time and kept in a storage container or in a plastic bag in the freezer. Other grains that can be substituted include triticale flakes, wheat flakes, amaranth, quinoa, and rye flakes. Large grains such a rice, bulgur, steel-cut oats, millet, buckwheat groats, or barley must be cooked and cooled first, and can be added as an additional ingredient, staying within the flour to grain ratio (65 to 80 percent bread flour, 20 to 35 percent grain blend described below. He does not recommend finely milled grains like rice flour, cornmeal, or rye flour in the multigrain blend as they dull the bright color of the loaf. Regardless of the blend, the key is to keep it in proportion to the rest of the dough. To retain the best structure, the dough needs 65 to 80 percent bread (or high-gluten) flour. From "Leigh Davisson" - - - - - - - - - - - - - - - - - - - NOTES : It's a bit of extra work, but utterly worth it. It's actually gotten me away from using my bread machine except to knead the dough. Before finding this recipe, I was a hard core bread machine user who thought baking in the oven was not worth the trouble. This recipe made me change my mind. [Leigh]