William Penn Life, 2015 (50. évfolyam, 1-12. szám)

2015-04-01 / 4. szám

Products from lean yeast dough include hard crusted bread and rolls, French breads, pizza crust, white and whole wheat breads, rye and other grain breads, and dinner rolls.

When mixing yeast dough, keep in mind these three important tips:

• combine ingredients at the right time to produce uniform, smooth dough;

• distribute the yeast evenly in the dough to give optimum rise; and

• maintain proper temperature of your water to control the gluten in the dough.

Here is a simple procedure for making lean bread known as the Straight Dough Mixing Method: In a mixing bowl, soften the fresh yeast (or active dry yeast) in a little of the water specified in the recipe. Ideal water temperature is 100°F for fresh yeast and 105°F for active dry yeast. If using active dry yeast, add it directly to the flour. Add the remaining ingredients on top of the flour and blend well. Add the remaining ingredients of the recipe and mix into a smooth dough.

This is the first segment to help you make better bread. Give the following recipes a try. Next month, we will explore rich dough for making bread and other products. Have a great month and enjoy the Easter holiday. , /

w

m

Jó étrigfat. Jő

Each of the following recipes (except the first) makes two to four loaves, depending on the weight of finished dough and how large or small you prefer to make your bread.

Hungarian Peasant Bread

(Two-Day Process; Makes Two Loaves)

20 ounces white bread flour 12 ounces water

2 medium potatoes, cooked, peeled & mashed

2 teaspoons caraway seeds I tablespoon salt

I fresh yeast cube

3 tablespoons warm water

PART ONE

Warm 12 ounces of water, then add half of the yeast cube. Let stand for a few minutes. In a separate cup, mix eight ounces of the flour with one teaspoon of salt, then add to the water/ yeast mixture a little at a time until you get the start of dough. Continue kneading until silky smooth. Place in a bowl and cover with plastic wrap and allow it to rise for 10 hours. Knock down to expel the air and knead for 10 minutes. Place back in the bowl, cover again with plastic wrap. This is the starter dough.

PART TWO

Add three tablespoons of warm water and one teaspoon of fresh yeast to the starter dough. Add remaining flour, salt, mashed potatoes and caraway seeds. Mix well and start kneading the dough. Place in a bowl and refrigerate overnight. Remove dough, punch down and knead for a few minutes one more time. Divide dough into two equal portions. Preheat your oven to 375°F. Place dough on a greased square cake pan and let rise for 30 minutes. Score the top

of dough with a knife and bake for 40 minutes or until bread sounds hollow when you knock on it. Cool on a rack, then slice and serve your guests.

Baguette

34 ounces bread flour I tablespoon salt 2Zi teaspoons dry active yeast 22 ounces water I whole egg I tablespoon milk

Combine the flour, salt and yeast in a mixing bowl and blend for two minutes. Add the water to start forming dough.

If the dough is a bit dry, add a tablespoon or two of water. If the dough is wet and sticky, add a tablespoon or two of flour. The dough should not stick to the bowl when kneaded using a dough hook.

Knead until dough is smooth and silky. Place in a lightly oiled bowl and cover with plastic wrap. Let double in size,

Trivia Answer: A "baker's dozen” is 13 items of any baked good produced by a baker. This practice dates back to medieval times when bread was sold by the loaf. Some loaves were lighter than others due to short weighting or ingredient disparity. So, laws were enacted requiring bread be sold by weight. Adding an extra baked good to the dozen ordered by a customer guaranteed customers would get their money's worth. This practice remains active today in many bakeries across America and throughout the world.

Photo of dough hook © Can Stock Photo Inc./manfredxy; Photo of bread dough © Can Stock Photo Inc./sabyna75'm