The Big Book of Bread

595 Pages·2013·55.47 MB·English

by  Betty Crocker

contents
the world of bread!
1 muffins, scones and biscuits
2 quick bread loaves
3 doughnuts and coffee cakes
4 mini breads
5 yeast breads
6 pizza, focaccia and flatbread
metric conversion guide
index
the world of bread!
Making any kind of bread is certainly not difficult—many types are
fairly simple, but some loaves require just a bit more effort and
patience to get to the final result. But with the information here, you’ll
be mastering the art of bread baking in no time! And there’s a whole
array of breads to sample—from easy quick breads to more
complicated yeast breads made the traditional way or in the bread
machine. There’s even an assortment of coffee cakes and
doughnuts to round out the choices.
Quick breads include loaves, muffins, scones and biscuits.
Because they are leavened with baking powder or baking soda
instead of yeast, these are probably the quickest, simplest type of
bread to make—they are mixed up quickly and can be baked right
after mixing. Novice and accomplished bakers alike can offer fresh-
from-the-oven goodies in no time with these bread choices.
Yeast breads can take just a bit more time and practice to make
—but the aroma and fresh-baked results are worth all of the effort
and wait! Types of yeast bread include traditional kneaded breads,
no-knead artisan-style breads and batter breads. Yeast is the
leavening agent in these breads, so proper rising time and technique
are important for good results.
be bread smart
For all types of bread, use shiny pans and cookie sheets, which
reflect heat, for the best results. If you are using dark or nonstick
pans, reduce the oven temperature by 25°F. These darker pans
absorb heat more easily than shiny ones, causing baked goods to
brown more quickly. Insulated pans offer a different challenge—they
often require slightly longer bake times and result in bread that may
be less brown.
Bake bread in the center of the oven and allow at least 2 inches of
space around pans for heat circulation. Follow baking directions in
the recipe carefully for time and doneness. Cut cooled bread with a
serrated knife, using a light sawing motion.
tips for perfect quick breads
For the best results, use butter. If you choose to use margarine,
be sure the product has at least 65% fat. Do not use reduced-fat
butter or whipped products.
Overmixing makes quick breads tough. Mix the batter for loaves
and muffins with a spoon, not an electric mixer, just until the dry
ingredients are moistened. For biscuits and scones, mix or
knead lightly for as long as indicated in the recipe.
To prevent loaves from becoming gummy or soggy, do not
increase the amount of fruit or vegetables called for in a recipe.
Grease the bottom only of loaf or muffin pans unless directed
otherwise. This prevents a lip or dry, hard edge from forming.
Cracks will often form on the top of quick breads. This is caused
by leavening action during baking and is normal.
Cool loaves completely (about 2 hours) to help prevent
crumbling when slicing.
muffin success
The best muffins are golden brown, slightly rounded
with bumpy tops, tender, moist, even textured and
easy to remove from the pan. Here are some things
that can happen, with solutions to help.
Pale—oven was not hot enough
Peaked or smooth top—too much mixing
Tough and heavy—too much flour or mixing
Dry—too much flour, oven too hot or baked too long
Tunnels (holes inside muffin)—too much mixing
Sticks to pan—pan not greased correctly
Perfect Muffin: Overmixed Overbaked
This muffin is slightly Muffin: This muffin Muffin: This muffin is
rounded with a bumpy
has a peaked, smooth dry with a rough top and
top.
top. is too brown.
tips for perfect yeast breads
Use the type of flour called for in the recipe—all-purpose and
bread flour are generally interchangeable, so you can often use
either one.
Check the expiration date on the package of yeast to ensure it is
fresh. Too much heat will kill the yeast and too little prevents
growth. Follow directions in the recipe for activating the yeast—
use a thermometer to check for the correct liquid temperature.
Follow directions for kneading times in the recipe. Use just
enough flour for kneading so that the dough is not sticky. Knead
until it is smooth and springy. Too much flour will make the
bread dry and crumbly.
Let the dough rise in a warm, draft-free area until doubled in
size. The dough is ready when you can press two fingertips into
the dough and indentations remain.
When you remove the bread from the oven, immediately remove
the loaf from the pan (unless directed otherwise in the recipe) to
prevent a soggy crust.
Cool loaves at least 30 minutes before slicing. Warm bread is
wonderful, but if too warm it will be difficult to cut and the slices
won’t hold their shape.
yeast bread success
The best yeast breads are high and evenly shaped, are
golden or dark brown and have an even texture. Here
are some things that can happen, with solutions to
help.
Not high—water too hot for yeast, too little flour, not
enough kneading or pan too large Coarse texture—rose
too long, too little flour, not enough kneading or oven too
cool Yeasty flavor—rose too long or temperature too
high during rise time Large air pockets—dough not
rolled tightly when loaf was shaped Dry and crumbly
—too much flour or not enough kneading
Perfect Yeast Under-Risen Over-Risen Yeast
Bread: This loaf is Yeast Bread: This Bread: This loaf was
high, evenly shaped and loaf did not rise because kneaded too much and
golden brown with an the yeast got too hot and contained too much flour.
even texture. the dough was not
kneaded enough.
types of yeast bread
Traditional Kneaded Breads: These loaves and
rolls require hands-on work, and individual recipes will
provide specific kneading times.
Artisan Breads: These breads are made with few
ingredients and known for their crusty exterior and firm
but moist interior. They often don’t require kneading.
Batter Breads: Just mix and bake to make these
easy breads. They don’t require kneading and their
texture will be coarser than traditional kneaded breads.
yeast bread ingredients
Flour: All-purpose and bread flours are both high-
gluten flours and can be used interchangeably in these
recipes. The gluten (an elastic protein) is developed
when dough is kneaded, making these two flours ideal
for bread baking. Whole wheat and rye flours have less
gluten and should be combined with all-purpose or
bread flour. Up to half of a recipe’s all-purpose or
bread flour can be replaced with whole wheat or rye
flour.
Yeast: Yeast is temperature sensitive—too high will
kill it while too low will prevent it from growing. Always
check the package expiration date to ensure it is fresh.
With fast-acting dry yeast, rising times may be shorter,
so be sure to check the package for best results.
Follow the directions given in the recipe for activating
the yeast.
Liquid: Water gives bread a crisp crust, while milk
results in a softer crust.
Sweetener: Sugar, honey or molasses feed yeast to
help it grow, add flavor and help brown crust. Don’t use
artificial sweeteners because they won’t feed the yeast.
Salt: Salt enhances flavor, provides structure to
dough and controls yeast growth. Don’t omit the salt
from a yeast bread recipe.
Fat: Butter, margarine, shortening and oil make bread
tender and moist, plus they add flavor.
Eggs: Eggs add flavor, richness and color, plus they
promote a fine texture and tender crust.