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THE VITAL INGREDIENTS
Salt is an important ingredient in bread
making. In the dough, salt increases
water absorption, improves kneading,
strengthens the gluten development and
controls fermentation of the yeast which
results in improved loaf shape, crumb
structure, crust color, flavor and keeping
qualities. As salt inhibits the rising of bread,
be accurate when measuring.
Fat adds flavor and retains the moisture.
Vegetable oils such as safflower,
sunflower, canola, etc., can be used.
Butter or margarine can be substituted
for oil in recipes but may give a yellow
colored crumb.
Yeast is used as the raising agent for
breads and requires liquid, sugar and
warmth to grow and rise. Dried yeast
has been used in the recipes in this
instruction book where appropriate.
Before using dried yeast always check
'best before' dates, as stale yeast will
prevent the bread from rising.
Water is used in most bread recipes. If
using water in cold climates or from the
refrigerator, allow water to come to room
temperature. Extremes of hot or cold water
will prevent the yeast activating.
Eggs can be used in some bread recipes
and provide liquid, aid rising and increase
the nutritional value of the bread. They add
flavor and softness to the crumb and are
usually used in sweeter types of bread.
Other ingredients such as fruit, nuts,
chocolate chips, etc., required to
remain whole in the baked bread, should
be suspended in the dough. These
ingredients should be gradually added
during kneading and before the dough
rises for the first time.
FOR CAKE AND PASTRY MAKING
Flour, such as plain, self raising and
wholemeal, used for cake and pastry
making should be lower in protein (gluten)
than flour used for bread making.
Plain flour has a lower protein (gluten)
content and gives baked products, such
as cakes, muffins, pastries, scones and
pancakes, a softer texture.
Self–raising flour is a blend of plain flour
and raising agents such as baking powder.
Self raising flour can be used in recipes to
replace plain flour and baking powder. To
make 1 cup self-raising flour sift together
1 cup plain flour and 2 teaspoons baking
powder.
Wholemeal flour contains more parts of
the whole wheat grain — flour, bran and
wheat germ — and can be used in muffins,
breads and pie cases but will have a
denser texture.
Corn flour is made from maize (corn) and
is used in some baked products to give
a finer texture and can also be used as a
starch to thicken sauces and desserts.
Rice flour is derived from rice and is used
to give a finer texture in baked products
such as shortbread biscuits.
Baking powder is a mixture of cream of
tartar and bicarbonate of soda and is used
as a raising agent in baking.
Bicarbonate of soda also known as
baking soda is an ingredient in baking
powder and can be used as an additional
raising agent or to darken some baked
products.
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