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YEAST
MIXTURES
Bread
Yeast is
a form of plant life. Fermentation takes place when bread, etc., is raised
with yeast under certain conditions. Yeast cells require gentle heat and
moisture and sugar to enable them "to grow". If the temperature
is allowed to differ during fermentation, the mixture rises unevenly.
Great heat kills the growth, cold hinders it. Therefore, everything should
be kept warm in bread making.
Test For
Fresh Yeast
1. It should have a fresh smell.
2. It should be firm and crumble easily.
3. It should be fawn in colour.
4. It should become liquid if creamed with a little sugar.
Proportion:
12.5g yeast to 450g flour. 25g yeast to 1.35kg to 3.15kg flour. 37.5g
yeast to 37.5g to 6.3kg flour.
BASIC
RECIPE
Yeast : 12.5g
Flour : 450g
Salt: 1 tsp
Sugar : ½ tsp
Tepid Water: 300ml approx
Method
1. Put the
flour and salt in a warm bowl in a warm place.
2. Cream the yeast with the sugar until it becomes liquid.
3. Pour some of the tepid water on to the yeast and mix well.
4. Make a well in the centre of the flour and pour into the liquid.
5. Mix together with a wooden spoon, or the hand, adding as much tepid
water as the flour will take to form a soft dough.
6. Knead the dough by drawing the outside to the centre, turning the bowl
continuously, until the mixture is well kneaded.
7. Continue until the dough is smooth, the sides of the bowl are clean
and the fingers are free from dough.
8. Cut across with a knife.
9. Cover with a clean, damp cloth and put in a warm place to rise or "prove"
until the dough is twice its original size - approx ½ hr for 450g
flour.
10. Turn onto a floured board and knead again very lightly this time or
all the air will be forced out.
11. Shape into loaves, batch cakes, rolls, etc.
12. Put onto a greased bread tin or on floured baking tray.
13. Put into warm place to rise again - until the dough almost reaches
the top of the tin or until it is about twice its size.
14. Put into a very hot oven.
15. Reduce heat to moderately hot after 5 mins for rolls and bake for
10 - 15 mins in all. Reduce heat to moderately hot after 5 mins for loaves
and bake 30 - 45 mins in all.
Note: Use
good household flour for breadmaking. Tepid liquid is made by mixing one
part of boiling liquid to two parts of cold.
APPLICATION
OF BASIC RECIPE
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Kind
of Bread
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Additions
or variations of Basic Recipe
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Additional
Directions
|
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Brown
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Use
350g wholemeal to 125g white flour.
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Make
as basic recipe, but make dough rather more moist.
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Dinner
Rolls
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50g
margarine or lard.
300ml
milk instead of water.
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Rub
in fat. Proceed as for bread and make into rolls and fancy shapes,
e.g. horseshoe, plait, miniature Coburg, etc.
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Vienna
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1 egg,
300ml milk (approx), 50g margarine or lard.
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Rub
in fat, add beaten egg and then mix with yeast and tepid milk.
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Currant
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As Vienna
bread plus 50g currants, 12.5g chopped peel.
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Make
as Vienna Bread. Add currants at second kneading.
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Date
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As Vienna
Bread, plus 50g dates.
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Make
as Vienna Bread. Add dates (stoned and chopped) at second kneading.
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Walnut
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As Vienna
Bread, plus 50g walnuts.
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Cut
up walnuts roughly and make as Currant Bread.
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Tea
Cakes
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1 egg,
50g margarine or lard, 50g currants or sultanas, ½ tsp mixed spice
(optional), 25g sugar.
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Make
as Vienna Bread. Knead in fruit, sugar and spice at second kneading.
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Sally
Lunn
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50g
margarine or lard, 1 egg, 300ml tepid milk.
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Make
as Vienna Bread, but use 300ml milk. Beat thoroughly until bubbles
rise and break at the surface. Pour into well-greased tins. Half
fill tin and put to rise until almost level with top of tin. Bake
in very hot oven. Reduce heat to moderately hot after 10 mins. Bake
in all about 20 mins. Brush over with milk and sugar.
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Baking
Powder Bread
450g Flour
1 tsp salt
4 tsp baking powder
Cold milk or water and milk and water to mix (approx 300ml)
Method
1. Mix together
the dry ingredients.
2. Pour in the liquid and mix to a soft dough.
3. Divide into three or four portions and knead quickly into desired shape
and put onto a greased tin.
4. Bake immediately in a hot oven. Reduce to moderately after 10 mins
and bake 15
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