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Directions
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There are basically two kinds of yeast doughs-kneaded and batter. Both
doughs need to rise before shaping and baking. To let dough rise,
cover and keep in a warm, draft-free place. If necessary, place
covered bowl of dough on wire rack over a bowl of warm water.
Kneaded dough: Kneading develops the gluten and results in bread with
an even texture and a smooth, nicely rounded top.
After first addition of flour has been beaten in, dough will be very
soft and will fall in "sheets" off rubber spatula.
The second addition of flour makes the dough stiff enough to knead.
Mix in only enough flour so dough leaves side of the bowl.
To knead, fold dough toward you. With heels of hands, push dough away
with short rocking motions. Give dough a quarter turn; repeat.
When dough is properly kneaded, it will feel elastic and the top will
be smooth with some blisters appearing on the surface.
Dough should rise until double. Test by pressing fingertips 1/2 inch
into dough. If impression remains, dough has risen enough.
Punch down center of dough with your fist. Fold dough over and form
into a ball. This releases large air bubbles to produce a finer
texture.
If dough is not sufficiently kneaded, the bread will be coarse, heavy,
crumbly and dry.
Batter dough: Batter breads are really shortcut no-knead yeast breads.
Because less flour is used, the dough is stickier; instead of being
kneaded, it is beaten with a mixer with the first addition of flour.
The batter is generally not shaped but spread in the pan. The bread
has a coarser texture and pebbled surface.
REFRIGERATING YEAST DOUGH Yeast dough made with water (except. plain
bread dough) can be refrigerated up to 5 days. However, if milk and
at least 1/4 cup sugar are used, refrigerate no longer than 3 days.
After mixing dough, grease top well. Cover with moistureproof wrap,
then a damp cloth. Keep cloth damp during storage. When ready to
bake, shape dough; let rise until double, 1 1/2 to 2 hours. Bake as
directed. Source: Betty Crocker's Cookbook, 6th Edition
Servings: 1 servings
About Yeast Breads - Yeast Doughs Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is quite possible to follow the history of written cooking instructions far back into ancient history, in fact as far back into history as the ancient Egyptians, and quite possibly further than that. Having said that, these, early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the most ancient recipe discovered so far, according to experts are a few clay tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. Moving on, there were some books which date from the fourteenth century ; a recipe book published under the title `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the indian food that is familiar to us all today, but rather accounts of the types of meals eaten by the nobility of the time. During the following few centuries, the rich and powerful families of the West strove to serve up the most exotic banquets, and because of this the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the nineteenth century that fine cookery and recipe books really came of age. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated their lives to collecting, verifying, and publishing recipes to help cooks of their time. By the advent of the 1900s, cookery books are greatly in demand mostly due to higher levels of literacy, people having increased free time and disposable income. |
We hope you enjoy this About Yeast Breads Yeast Doughs recipe.
