SOOO. In the midst of the COVID-19 Pandemic thing … Bread making has suddenly become “popular” again.

Here are some basics to start with …

Flour:

All-Purpose Flour is what most people have in their pantries. This will work. HOWEVER, it lacks the “umpf” needed to be a good bread. It lacks the proper balance of Vital Gluten. (SUDDEN DETOUR! If you have a Gluten allergy .. STOP reading this post now. I will have to save THAT for a different post. Sorry.) There is “Bread Flour” you can purchase. This has added Gluten needed for good bread making.

Bread Flour is typically milled from hard wheat and contains a higher level of protein (gluten content) than all purpose-flour.

Whole Wheat/Graham Flour is milled from the entire wheat kernel. It is light brown in color and contains all-natural nutrients. It is, however, much lower in gluten and is often used with Bread Flour. Vital Gluten is sometimes added.

Rice Flour, Tapioca Flour or Potato Starch are primarily used in making gluten-free breads. Other proteins are added to make up for the lack of gluten (more on this later).

Leavening Agents:

Yeast is a key/vital part of bread making. Some important things to be aware of about yeast … Yeast loves Sugar, Starch, and Gluten! (not imitation sugar substitutes either. If that is a problem for you, STOP reading this post now.)

Baking Powder and Baking Soda are often used in some bread recipes instead of yeast. IMPORTANT NOTE: You cannot substitute one leavening agent for another (you can not use baking powder/soda in place of yeast. (If this is a problem for you, STOP reading this post now.)

Liquids:

Water (the most common liquid used) produces a heavier, crispier crust and a more open texture.

Milk enhances flavor and increases nutritional value of the bread. Other liquids can be substituted for milk. ALWAYS make sure Milk is at ROOM TEMPERATURE.

Buttermilk results in a light, high rising and tender bread. Buttermilk also helps bread stay fresh longer. To offset the acidity, add 1/4 teaspoon baking soda per cup of buttermilk.

SALT! YES Salt! is essential to control the action of the yeast. It also enhances flavor and aids in producing a firm dough.

SWEETNESS (Yeah Baby!)

Sugar boosts yeast action, adds sweetness and aroma, and makes the crust brown and the bread soft.

Brown Sugar, Honey, Molasses or Syrups produced from maple, corn or cane are also suitable sweeteners that add vitamin B and minerals.

FATS

ANY form of solid shortening or oil can be substituted for one another in the same amounts. Fat enriches bread’s flavor, and keeps it tender and moist. Do not use diet spreads or tub-type margarines as they will affect quality.

Butter adds flavor. Salted or unsalted may be used. (I only buy unsalted butter.)

Vegetable Shortening is a solid, white shortening that gives a slightly crispier crust than butter or oil.

Oil in a recipe can be vegetable, canola, corn, peanut, olive, safflower, soy or sunflower oil. Olive oil produces a softer crust than butter. Peanut oil keeps bread fresh longer. Unsaturated safflower oils is a good substitute in health breads.

EGGS are often used in bread, adding additional protein and producing a richer but tighter dough. Large-size eggs are used. One quarter cup of egg substitute equals one large egg.

Enhancers

Vital Gluten is the dried protein take from the flour by getting rid of the starch. As a guide, use 1 teaspoon of Vital Gluten per cup of All-Purpose Flour .. use 1-1/2 teaspoons per cup of whole grain flours.

Vinegar and Lemon Juice are also good dough enhancers. They are frequently added to rye bread, and others, to improve structure.

OK, those tidbits out of the way .. You want to start your list of WHAT I NEED FOR MAKING BREAD

All-Purpose Flour, Vital Gluten, Potato Starch*, Sugar, Butter, Active Dry Yeast, Instant Potato Flakes*, Salt, Water, Lemon Juice, Vinegar.

Keep something important in mind .. making bread is NOT a “quick” process.

This concludes this lesson.

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