Cl6—Lancaster Fanning, Saturday, February 14,1981
"Bread baking is simple"
BY SALLY BAIR
Staff Correspondent
LEBANON With winter now in
full, blustery force, it is the perfect
tune to fill your cozy home with the
aroma of freshly baked bread
You’ll be a heroine to your family
when they find the taste is as good
as the smell
Alletta Schadler, Lebanon
County extension home economist,
offered tips this week to would-be
bread bakers, designed to be
helpful to the beginner as well as
the experienced baker. ,
Schadler said, ‘Bread baking is
very simple ” Basic ingredients
include yeast and something to
feed the yeast, usually sugar, salt
which controls the rate at which
yeast rises; and flour
Since yeast is a living thing,
Schadler pointed out that if the
liquid added during the mixing
process is too hot it will kill the
yeast or cause the dough to rise too
fast which will result in its
collapse If the temperature of the
liquid is too low, nothing will
happen, because the yeast will not
have been activated
Yeast should be dissolved in
water which is slightly warm on
the wrist, and a warmed crockery
bowl is best to do the mixing in If a
recipe calls for yeast mixed with
the flour, water can be used which
feels hot to the arm
Active dry yeast is the most
commonly used yeast, but com
pressed yeast can also be used
Compressed yeast has a short shelf
Me, and although it can be frozen,
it must be used once it is thawed
Mixing the dough properly is
very important to the overall
success of the bread, according to
Schadler She explained that the
protein in wheat flour gets long and
stringy which accounts for the
bread dough’s rising It is very
important to use flour that has
gluten, and to handle the dough in
such a way as to develop the
gluten ” Gluten acts to trap gas
bubbles released by the yeast, thus
causing the rising effect
Dough should be mixed the full
amount of time specified in the
recipe, and kneading should also
be done to the maximum stated
time. The mixing and the kneading
develops the gluten which will aid
in the rising proces.
With the many kinds of flour now
available, it may be a mystery to a
novice how to go about purchasing
flour for bread baking Schadler
pointed out that all-purpose flower
is good -for any kind of bread
Biead flour, now readily available,
contains more gluten than regular
all-purpose flour, so gives a more
springy loaf "It does a very nice
job,’ says Schadler “You do not
need as much bread flour ”
Occident flour, a brand name,
has some barley flour added, and
also does a nice job with bread It,
too, has a higher gluten content
then all-purpose flour
Whole wheat flour, or graham
floui, can be used in any recipe
which calls for all-purpose flour,
and will give a heavier, more moist
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loaf. It can be substituted cup for
cup in a recipe
Many other kinds of flour are
available, including buckwheat
and rye, which add flavor and
nutrition, but which have no
gluten Schadler cautions, “Don’t
try to make a loaf of rye bread
without using some wheat flour It
won’t do anything ” She says at
least one half the amount of flour
should be in wheat flour, and the
more the shift in proportion the
heavier the loaf will be
Schadler also cautioned, “When
buying specialty bread the con
sumer should try to purchase from
stores which have a volume of
business because wheat flour can
get rancid, since the wheat germ
oil is still m it ”
Another tip she offered is, “Don’t
bother wasting tune sifting flour
for bread Most recipes call for an
approximately measure Oo by
how it feels Different flours ab
sorb moisture at different rates,
depending upon what kind of flour
it is, how old it is and other con
ditions ”
In kneading the dough, Schadler
comments 'Don’t use a lot of
flour; knead it as moist as
possible Develop a rhythm as you
work ” She points out that whole
wheat and rye dough will feel
different from white dough
Rising times are important, but
Schadler said that most doughs
need to rise an hour to double in
bulk, the requirement for the first
rising The second rising tune will
be shorter, and smaller pieces of
dough will require shorter rising
times
If you are intei rupted in the
rising process, Schadler pointed
out that it is possible to punch down
the dough and let it rise again more
than one time However, she added
that there is a limit to the number
of tunes this can be done and still
have a successful product Rather,
she suggested punching the dough
down, refrigerating it for several
hours or overnight, then bringing it
to room temperature and
proceeding with the recipe
The shortening in the dough is
important in increasing the
“keeping ’ ability of the bread, but
the type of shortening used is
personal preference Lard, butter
and shortening may impart a
different flavor, and butter or
margarine could cause some
difficulty in a recipe which doesn t
specify them as the shortening
because ot the ‘liquid fraction”
when they are melted
Schadler pointed out that it is
sometimes easier to work with the
dough if it is allowed to rest” for a
short period after it has been
punched down She also said that
bread should be shaped into loaves
the same width as the pan for the
most successful and most at
tractive loaf Bread pans should be
half full of dough before the second
rising to obtain the best ap
pearance
To check bread for doneness, the
bread should be removed from the
pan and tapped lightly on the
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bottom A hollow sound indicates it
is finished Brushing the top of a
loaf with butter while hot will
make a soft crust
Schadler demonstrated a "triple
braided loaf” which indudes
white, rye and whole wheat dough,
and can be made either on a cookie
sheet or in a pan. She said, It has
a delightful texture, and can be
sliced very thin and keeps very
well "
The recipe follows It makes an
attractive brunch loaf, and offers
the experience of working with
three different doughs and three
different flavors
THREE-COLOR BRAIDED LOAF
2 packages active dry yeast
2ts cup warm water (110 degrees )
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2‘/3 cup all-purpose flour
IT salt
2T honey
4T soft margarine
1 cup all-purpose flour
Wholewheat:
2T molasses
2T wheat germ
cup whole wheat flour
Rye;
2T cocoa
I 1 *: teaspoons caraway seed
Its cup rye flour
2T molasses
White’ Its cup all-purpose flour
Dissolve yeast in water in large
mixer bowl Stir in other main
batter ingredients Beat to blend,
beat 4 minutes on medium speed
Scrape bowl often Add 1 more cup
LARGE
flour. Beat on high tor 4 more
minutes. Divide batter into thirds -
about l'/4 cups each and put in 3
bowls and treat as follows.
For Whole Wheat Dough - add
molasses, wheat germ and whole
wheat flour Stir to mix. Turn out
onto board and knead until smooth
- add all-purpose flour as needed to
prevent sticking. Put m greased
bowl to raise until doubled in bulk
Pumpemickle Dough - add
molasses, cocoa, caraway seed
and rye flour. Knead until smooth
Add all-purpose flour as needed
Place in greased bowl to rise and
double in bulk
White Dough - to last bowl, add
remaining IVs cup all-purpose
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