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Directions
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Flour: All-purpose flour is the most widely used flour. It contains a
special protein called gluten the structure builder of bread. When
mixed with liquid and kneaded or beaten, the gluten stretches and
gives elasticity to the dough by trapping bubbles of gas formed by
the yeast. Some flours, such as rye and whole wheat, lack sufficient
gluten and usually are used in combination with all-purpose flour.
Self rising flour, which already contains leavening and salt, is not
often recommended for yeast breads. However, all recipes were tested
with self rising flour; adjustments are indicated when necessary.
Yeast: Yeast is a live plant that gives off a gas that makes dough
rise: It is very sensitive-too much heat will kill it, but cold will
stunt its growth. Yeast is available in several forms: regular active
dry yeast, quick-acting active dry yeast and compressed yeast. All of
our recipes have been tested with dry yeast. Most of the recipes
follow the traditional method of dissolving the yeast in warm water
(105 to 115F). However, some recipes yield better results by mixing
the yeast with the flour, then beating in very warm water (120 to
130F).
Liquids: Water or milk are the most commonly used liquids. Water gives
bread a crisper crust; milk, a velvety texture and added nutrients.
Sweeteners: Sugar, honey or molasses provide "food" for the yeast,
enhance flavor and help brown the crust.
Salt: A flavor agent that is needed to control the growth of the
yeast and prevent overrising, which can cause the bread to collapse.
Fat: Added to contribute to tenderness and flavor.
Eggs: For flavor, richness and color, eggs are sometimes added.
Source: Betty Crocker's Cookbook, 6th Edition
Servings: 1 servings
About Yeast Breads - Ingredients Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
Transcribed cooking instructions as a concept can be found way back into distant history, certainly as far back into history as ancient Egypt, and quite possibly further than that. Interesting though that maybe, in the main part, these early cookbooks were just primitive pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to historians are some clay tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel blissful. Progressing into The time of the roman empire around 25BC a roman called Apicius compiled a collection of documents detailing recipes enjoyed by the Romans. In his publication, he tells us how the roman meals were split into appetizers, main meal and dessert, something we still use today. Additionally, he recounts how the cooks of his times were skilled in the use of many different herbs and spices, including a few you will know for example basil, mint and asafoetida. As our culinary historical trip moves to more modern times there were two recipe books which appeared in the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these two books have no connection with the curry that is familiar to us all today, but instead recipes for the types of meals served to the nobility of the period. In the 15th century, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new spices and herbs led to an explosion in manuscripts on food, many of which are now in private collections. The introduction of television brings us TV cooks and the recipe books that accompanied them. Which pretty much brings us up to date and the invention of the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this About Yeast Breads Ingredients recipe.
