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A Recipe for
About Yeast Breads - Ingredients
It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
This Recipe for About Yeast Breads - Ingredients is one of thousands in the Recipes-to-go Bread Cookbook.
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
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Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes? |
| Chang Chan-Pao |
Life is uncertain. Eat dessert first. |
| Ernestine Ulmer |
This is a recipe for About Yeast Breads - Ingredients from the recipe cookbook of Recipes-to-go (Bread)
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
If the headache would only precede the intoxication, alcoholism would be a virtue. |
| Samuel Butler |
As a child my family's menu consisted of two choices: take it or leave it. |
| Buddy Hackett |
High-tech tomatoes. Mysterious milk. Supersquash. Are we supposed to eat this stuff? Or is it going to eat us? |
| Annita Manning |
Never eat more than you can lift. |
| Miss Piggy |
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
1 x See Below
Flour: All-purpose flour is the most widely used flour. It contains a
special protein called gluten the structure builder of bread. When
mixed with liquid and kneaded or beaten, the gluten stretches and
gives elasticity to the dough by trapping bubbles of gas formed by
the yeast. Some flours, such as rye and whole wheat, lack sufficient
gluten and usually are used in combination with all-purpose flour.
Self rising flour, which already contains leavening and salt, is not
often recommended for yeast breads. However, all recipes were tested
with self rising flour; adjustments are indicated when necessary.
Yeast: Yeast is a live plant that gives off a gas that makes dough
rise: It is very sensitive-too much heat will kill it, but cold will
stunt its growth. Yeast is available in several forms: regular active
dry yeast, quick-acting active dry yeast and compressed yeast. All of
our recipes have been tested with dry yeast. Most of the recipes
follow the traditional method of dissolving the yeast in warm water
(105 to 115F). However, some recipes yield better results by mixing
the yeast with the flour, then beating in very warm water (120 to
130F).
Liquids: Water or milk are the most commonly used liquids. Water gives
bread a crisper crust; milk, a velvety texture and added nutrients.
Sweeteners: Sugar, honey or molasses provide "food" for the yeast,
enhance flavor and help brown the crust.
Salt: A flavor agent that is needed to control the growth of the
yeast and prevent overrising, which can cause the bread to collapse.
Fat: Added to contribute to tenderness and flavor.
Eggs: For flavor, richness and color, eggs are sometimes added.
Source: Betty Crocker's Cookbook, 6th Edition
Serves: 1
About Yeast Breads - Ingredients Recipe brought to you by Recipes To-Go