Yeast is the essence of bread. It’s what makes the dough rise, and gives the bread flavor and aroma. It is activated by warm liquid and fed by sugar or starch which results in the release of carbon dioxide which makes the dough rise.
Flour
Flour forms the main structure for most breads. All yeast breads require some flour made from wheat because wheat is rich in gluten, a protein that gives dough its elasticity and strength. Bread flour has a higher gluten content than all-purpose flour. Because it is milled from high-protein hard wheat, bread flour provides the best volume and texture. Whole wheat and graham flours have less gluten than all-purpose flours, so breads made with these grains will be denser than those made from all-purpose flour.
Liquids
Water is the most important component of dough. It dissolves and activates the yeast and blends with the flour to make the dough sticky and elastic. All liquids should be warmed before being added to dry ingredients. If they are too cool yeast action can stop or slow down. If liquids are too hot, they’ll destroy the yeast and the dough won’t rise. When yeast is dissolved directly in water the temperature should be 105◦ to 115◦ F. When undissolved yeast is added to dry ingredients the temperature can be 120◦to 130◦ F. A thermometer is your best bet for gauging temperatures.
Sweeteners
White sugar, Brown sugar, honey, molasses, jams and dried and fresh fruits can be used to sweeten breads. Sugar gives bread’s crust a rich brown color and adds flavor.
Salt
Salt controls the action of the yeast. It slows the rising time and allows the flavor of the dough to develop. Salt also adds structure to the dough by strengthening the gluten
Fat
Fats add flavor and makes bread tender and moist, and it lasts longer because fat slows moisture loss.
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