Making the Bread When making bread, it's important to note that alot of things go on during the making of bread. Such things include mixing ingrdients in order to make the dough, the dough goes through physical changes, and also getting the correct measurements for ingredients. The ingredients in order to make the bread are: - 1/4 ounce yeast - 2 and 1/4 cups of warm water (can be both a base and an acid) - 3 tablespoons sugar - 1 tablespoon salt - 2 tablespoons canola oil - 6-1/4 to 6-3/4 cups all-purpose flour Next step is to mix it, when mixing it subtances combine and create the dough. It's similar to when 2 or more elements combine and make a compound, but the only difference is that the things the baker is mixing are the ingredients. Bread has kinetic energy, and also can have potential energy as well. The directions in order to make the bread are: 1) In a large bowl, dissolve yeast in warm water. Add the sugar, salt, oil and 3 cups flour. Beat until smooth. Stir in enough remaining flour, 1/2 cup at a time, to form a soft dough. 2) Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. 3) Punch dough down. Turn onto a lightly floured surface; divide dough in half. Shape each into a loaf. Place in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30-45 minutes. 4) Bake at 375° for 30-35 minutes or until golden brown and bread sounds hollow when tapped. Remove from pans to wire racks to cool.
What does keading do to the bread? The more you knead bread, the better technique you’ll develop. If dough is not kneaded enough, the bread will be dry, heavy and have a crumbly texture. Using a dough hook on a standard mixer will result in bread with a slightly lower volume, while a heavy-duty mixer will create loaves with higher volume. Avoid over-kneading the dough. Dough that is kneaded too long (more than 10 minutes) can become dry and coarse because too much flour may be added.
Why does the baker have to let the yeast sit in warm water? The water will dissolve the dry coating around the grains of yeast, which releases the active yeast inside. The active yeast will work on the sugar and a bubbly foam will start to form on the surface from the carbon dioxide being released. The foam tells or shows us that the yeast is active, and once you see it, you can add the yeast to your bread dough. Baking The Bread Baking the bread is as important as actually mixing and kneading the dough. When the baker mixes and puts the dough into the oven, the baker expects the bread to rise. The directions may tell you how long to put it in for but you may not know how long it actually takes for the bread to rise fully.
How long does it take for the dough to rise? The bread dough in a warm environment will probably rise in 45 minutes or less. Whe the dough is firmer, it will take even longer to rise. Yeast is very sensitive to temperature; even a few degrees less in the kitchen can extend the rise time significantly. Even a change of 17 degrees will cut the rise time in half.
VOCAB WORDS IN THIS TAB Yeast: Yeast is essential when making bread because it helps the bread rise and let it become light and fluffy like a pillow. The reason why bakers have to put in the yeast into the water is so that it can activate and it will form a more elastic texture of dough. Acids: These are chemical agents that release hydrogen ions when added to water. Base: These donate electrons or hydrogen ions and also accepts protons. Rise: When something goes up or moves from a lower position to a higher one. Kinetic Energy: energy that a body possesses by virtue of being in motion. Potential Energy: the energy possessed by a body by virtue of its position relative to others, stresses within itself, electric charge, and other factors.