Baking Yeast Bread
BAKING YEAST BREADS
Baking is one of the oldest crafts known to man. Bread, in one form or another, dates back as far as the Stone Age. It has been a staple of households throughout history. Fresh yeast bread has long been regarded for its taste, smell, and texture. Due to modern convenience, baking bread with yeast may seem challenging or time consuming. By having fundamental knowledge of the ingredients used, along with their purpose, and the steps involved the process can be less overwhelming.
The first step is to choose a recipe and confirm that the needed ingredients are available. A family recipe, one found in a cookbook, or a recipe found on the internet are all options. The ingredients needed are usually some variation of flour, sugar, salt, milk, water, and yeast. A preheated oven, bowls, utensils, and a bread pan will also be needed. A basic white bread recipe has been chosen for this essay.
To begin, dissolve two tablespoons of dry active yeast, one tablespoon of white sugar, and two cups of warm water in a small mixing bowl. Yeast is a living micro-organism. Yeast found in a packet or jar at any grocery store is considered inactive. The yeast needs warm water to become active, and it needs a small amount of sugar to grow and proof. The sugar is considered its food and gives the yeast the power it needs to bubble and grow. The ideal water temperature for yeast to become active is 105-115 degrees Fahrenheit. If the temperature falls below 105 degrees Fahrenheit, the yeast may not activate. A temperature above 115 degrees Fahrenheit will most likely kill the yeast. Yeast is considered a leavening agent that is responsible for the texture. The activated yeast causes the bread to rise. The mixture of yeast, water, and sugar should be left to stand for ten minutes. It should be come creamy or frothy.
The next step will require a large mixing bowl. Combine the creamy yeast mixture with one cup of whole white...