Bread baking involves mixing flour, water, yeast, and salt to create dough.
The dough is kneaded, allowed to rise, shaped, and baked to produce bread. The process combines art and science to achieve various textures and flavors.
Mix flour with water and milk and you’ll thank my grandmother for the recipe.
Bread baking
Ingredients:
3/4 cup warm water
3/4 cup hot milk
2 1/2 teaspoons dry yeast
2 tablespoons sugar
7 tablespoons plus 1 teaspoon sunflower seed oil.
1 teaspoon fine salt
6 cups wheat flour
to taste butter.
Variations:
- Whole Wheat Bread: Uses whole wheat flour for a denser, more nutritious loaf.
- Sourdough: Utilizes a natural starter for a tangy flavor and chewy texture.
- Rye Bread: Contains rye flour, often mixed with wheat flour, for a distinctive taste.
- Focaccia: An Italian flatbread often topped with herbs and olive oil.
- Brioche: A rich, buttery bread with a soft, tender crumb.
Tips:
- Measure Accurately: Use precise measurements for consistent results.
- Knead Well: Develops gluten for better texture and rise.
- Proof Properly: Allow dough to rise in a warm, draft-free environment.
- Preheat Oven: Ensures even baking and proper crust formation.
- Use Fresh Ingredients: Fresh yeast and quality flour yield better flavor and texture.
To store bread effectively:
- Room Temperature: Keep bread in a cool, dry place, ideally in a paper bag or breadbox to maintain its crust.
- Plastic Wrap: For a softer crust, wrap the bread in plastic wrap or place it in a plastic bag.
- Freezing: For long-term storage, slice and wrap the bread in plastic wrap or aluminum foil, then place it in an airtight container or freezer bag. Thaw at room temperature before consuming.
- Avoid Refrigeration: Refrigeration can make bread stale faster due to a process called retrogradation.
Bread’s nutritional content varies depending on the type and ingredients used. Here’s a general overview:
- Calories: Typically 70-100 calories per slice of standard white or whole wheat bread.
- Carbohydrates: Usually 12-20 grams per slice, providing a significant energy source.
- Protein: About 2-4 grams per slice, with whole grain varieties often having more.
- Fat: Generally low, around 1 gram or less per slice, though enriched or specialty breads might have more.
- Fiber: Whole grain breads offer 2-4 grams per slice, while white bread usually has less.
- Vitamins and Minerals: Whole grain breads are richer in nutrients like B vitamins, iron, and magnesium compared to white bread.
For specific nutritional details, checking the packaging or recipe is best.