1 no ingredients
Directions
1 x See Below
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
It is possible to read the history of meal recipes back into history, at least as far as early Egypt, and maybe further still. In practice though, sadly, these early recipes were just very simple hieroglyphic or cunieform instructions for preparing meals.
Fascinatingly, the most ancient recipe discovered so far, according to food historians is a series of tablets in Sumerian which recount 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 drinkers feel wonderful. As we move into The time of the roman empire 25BC a man called Apicius compiled a collection of scripts which described recipes enjoyed by wealthy roman citizens. He describes how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, a style of dining still practiced today. He also tells us how the ancient chefs were skilled in the use of a wide range of herbs, including a few you will know such as thyme, fennel and asafoetida. In the fifteenth century, the Crusaders brought back many new foods, spices and herbs from Arab cuisine, including parsley and basil. These new herbs and spices created an increase in publications on food, many of which still exist in private collections. The introduction of television brought us celebrity chefs and the spin-off recipe books. And that pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes just like those on this web site. |
We hope you enjoy this About Yeast Breads Ingredients recipe.
