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Making Batter Breads

Reggie Dwork <reggie@jeff-and-reggie.com>
Mon, 24 Feb 2014 15:46:07 -0800
v114.n009.4
                         Bread, Making Batter Breads

Making batter breads essentially involves three phases: dissolving 
the yeast, mixing the dough and varying the crust. Here you'll find 
the basic directions for success.

Step 1: Dissolving the Yeast
The initial step for making batter breads requires dissolving the 
yeast. Follow the directions below.

Be sure the yeast is fresh by checking the expiration date on the package.

Test the temperature of the liquid ingredients with your hand (they 
should feel warm, but not hot) or test with an instant-read 
thermometer. The temperature should be warm (105F to 115F for active 
dry yeast; 95F for compressed, fresh yeast). Liquid that is too hot 
will kill the yeast; liquid that is too cool will not activate the yeast.

In a small bowl, combine the yeast with all or a small amount of the 
warm liquid. Let mixture stand 3 to 5 minutes until it gets foamy and expands.

NOTE: In many recipes prepared with quick-rising active dry yeast, 
the yeast is not dissolved in the liquid. Instead, the yeast is mixed 
with the other dry ingredients in the recipe. The liquid is heated to 
120F to 130F, then stirred into the dry ingredients. The remaining 
ingredients are then mixed in. This combination of warmer dough and 
the quick-rising yeast means the first rising can take as little as 
20 minutes compared to 60 or 90 minutes for traditional active dry 
yeast or compressed, fresh yeast.

Step 2: Mixing the Dough
Now you're ready to mix the dough. Follow the directions below.

Warm mixing bowl by filling it with hot tap water. Pour out water and dry.

Place dissolved yeast in warm bowl. Add remaining liquid ingredients 
(any liquid not used to dissolve the yeast, eggs, honey or molasses); mix well.

Add fat, sugar, salt, spices or herbs and about two-thirds of the 
flour called for in the recipe.

Beat vigorously with a large spoon or with a standing electric mixer 
fitted with the flat or paddle beaters for at least 1 minute.

The results will be a thick, rough, lumpy batter not stiff enough to 
hold its shape.

Gradually stir in enough of the remaining flour (about 1/4C at a 
time) to make a stiff, but slightly sticky dough.

Continue beating 5 to 8 minutes until dough appears to smooth out and 
stretches as the spoon or beater works through it.

Turn dough into greased loaf pan. Cover and allow dough to rise to 
the top of the pan. Bake as directed in recipe.

Step 3: Varying the Crust
There are different ways to vary the crust on a yeast bread.

For a heartier, crispier crust: Bake the bread free form on a heated 
baking stone. During the first half of baking time, brush the bread 
with water or lightly spray the loaves with water from a clean spray 
bottle. Place a pan of boiling water in the bottom of the oven or on 
the lowest oven rack during baking. Put the bread pans on the bottom 
rack or floor of the oven after 15 minutes of baking.

For a golden brown crust: Before baking, brush the top of the bread 
loaf with egg wash (egg mixed with milk or water). Or, before baking, 
brush the top of the loaf with milk.

For a softer crust: As soon as the bread is removed from the oven, 
brush the top with melted butter. Wrap a hot baked bread in a clean 
kitchen towel; cool completely wrapped in the towel.

To avoid random cracks on top of baked breads, just before baking 
slash the top of the bread with a very sharp knife. This will allow 
the steam to escape.


Source:
    "quakeroats.com"