Why Add Butter Last To Bread Dough

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The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all the common options to guide you in customizing your bread to your own needs so you can create your own perfect loaf.

Why Add Butter Last To Bread Dough

Why Add Butter Last To Bread Dough

There is no smell on earth more inviting, comforting, and symbolic of home than homemade bread. It is like a magnet for family and friends. Most of us have a recipe that we have tried or that has been passed down by family and friends. But making bread is also a science. There’s a lot to it and a lot of possible variations. We have included some of them here. After making many loaves and trying many variations, the recipe we decided on that we liked best for its taste and texture was made with milk instead of water and required very little kneading.

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You start by heating the milk in the microwave, and then combine it with all the other ingredients in a stand mixer and knead until a dough forms. It only takes a few minutes. That dough is placed in a greased bowl to rise for 90 minutes and then transferred to two greased bread pans to rise for another 60 minutes, then baked. You’re about to learn that the hardest part of this recipe is waiting to eat the bread!

Where Rachel walks you through each step of this recipe. Sometimes it helps to be visual, and we’ve always got you covered on our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch or our Facebook page or our website with their respective recipes.

The Ultimate Guide to Homemade Bread starts with a classic base recipe and then covers all the common options to guide you in customizing your bread to your own needs so you can create your own perfect loaf.

Serving: 0.75 inch slice | Calories: 138 kcal | Carbohydrates: 24 g | Protein: 4 g | Fat: 3 grams | Saturated Fat: 1 gram | Cholesterol: 6 mg | Sodium: 314 mg | Potassium: 72 mg | Fiber: 1 g | Sugar: 2 grams | Vitamin A: 80 IU | Calcium: 31 mg | Iron: 1.4 mg Making bread at home seems a lot harder than it really is. While waiting for yeasted bread requires a little planning and patience, most of the time the bread is left alone, leaving you free to do other things.

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As the daughter of a master baker, I love good bread, the taste and texture far superior to anything mass produced. This guide to bread and yeast cookery aims to give you the basics of making great bread at home.

With a little practice, you’ll soon be rewarded. Not only will you create great tasting bread, but you’ll have the added bonus of a home filled with the wonderful smell of freshly baked bread!

Flour is the main ingredient used in making bread. When making bread you must use flour labeled “strong” or “bread” flour. It is high in gluten (more on that below) and is essential for creating the structure and texture of bread. Plain or self-rising flours are low in gluten and won’t work.

Why Add Butter Last To Bread Dough

Bread flour is different from the flours we use for pastries and cake sponges because it contains more gluten. Glutanis is actually formed by the combination of two proteins, gliadin and glutenin. Strong bread flours contain more of these proteins than soft flours. When these proteins are hydrated, they link together to form the larger protein gluten, which develops during the kneading process and gives bread its structure.

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Whole wheat flour is ground and contains the bran and germ. In brown flour, 10 to 15% of wheat grains are removed during milling. They produce denser and smaller loaves than loaves made from white flour, because the gluten strands are cut by the edges of the bran flakes and germ. Flours are also rich in minerals that inhibit yeast fermentation.

Other flours such as rye, spelled and buckwheat flours that are low in gluten can be added to bread for a different taste and texture but should be used sparingly with stronger bread flours. Flour is best stored in a cool, dry, dark place.

Remember that bread making can never be a perfect process as different flours require slightly different amounts of liquid to achieve the desired dough; White flour grown from wheat in Canada will also require slightly different amounts of water than wheat grown in the USA or the UK.

Milling, how long and where flour is stored, and weather can also affect water requirements.

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Don’t let this put you off, there isn’t much of a difference and it all comes down to practice like most things in life. The more bread you make, the sooner you will know the feel of a dough made with the right amount of hydration.

Tip: Use the right type of flour; Using pastry flour to make bread will not work effectively due to the low gluten content. Look for the words “strong” or “bread” on the packet.

Salt not only adds flavor to bread, but also helps regulate yeast and strengthens the gluten structure. Too little and the loaf will have poor texture and flavor. Too much salt can damage the yeast and even destroy it if it gets directly into the ingredients, resulting in a loaf with less volume and flavor. For this reason, it is always best to use the salt specified in the recipe.

Why Add Butter Last To Bread Dough

Tip: When measuring the salt, place it on the opposite side of the bowl of yeast and only start mixing when you are ready. Thus, the actual contact time between salt and yeast is less.

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Yeastless breads include soda bread (which rises due to the reaction between the acid in the buttermilk and the alkalinity of bicarbonate of soda that produces CO2), some flatbreads, and quick breads such as cornbreads.

Yeast is the most common leavening agent used in bread making. It is a living organism that produces carbon dioxide when it is active. Small bubbles of carbon dioxide are trapped in the dough structure and give bread its characteristic texture.

Fresh yeast is hard to come by now. Some health food stores and independent bakeries may sell them, and they are also available online. I got it through my supermarket delivery. It must be stored in the fridge and will last for a few days. It can be frozen for up to 3 months. It activates quickly and tends to stay active for longer periods of time.

I love the smell of fresh yeast and sometimes it bakes because it brings back memories of helping out in the family bakery as a child. Fresh yeast is usually mixed with a little sugar and liquid and allowed to foam before adding the flour. However, I later discovered that you can rub the fresh yeast into the batter as you rub it into the butter, avoiding this extra step.

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The most readily available yeast for the home baker these days is dry yeast, which lasts longer, but still has a shelf life, so check the use-by date. Available in two formats

Regularly add dried yeast seeds to your warm measured water and add a little sugar to feed them and activate them. The yeast will eventually start to foam and this is the stage when you can add it to your dough and make your dough.

Easy Bake Yeast, also known as Easy-Blend, Fast-Acting Yeast Instant Dry Yeast, can be added directly to your batter; This is the yeast I use.

Why Add Butter Last To Bread Dough

Note: When using fast-action yeast, the first rise and knock-back can be omitted if time is short, although personally I think you’ll get better results if you do both.

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Yeast works faster in warm temperatures, so it helps keep the kitchen warm. At lower temperatures, the yeast will work much more gently so you can make and shape the bread and place it in the refrigerator to rise overnight and return to room temperature before baking.

While not requiring the addition of commercial yeast, sourdough bread is classified as a yeast bread because it uses the natural yeast from the sourdough starter to leaven the bread. Check out my no-knead sourdough bread recipe on Easy Recipes.

To make dough, water, salt and yeast are added to your dough. This is important

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