You don’t need to keep too many ingredients on hand to bake at any given time. And since today is the right day to bake with Fleischmann’s Yeast, it’s good to have these easy-to-store items around as staples
Yeast is the heart of the breadmaking process. It’s the essential ingredient that makes the dough rise and gives home-baked bread its wonderful taste
and aroma. Other ingredients are added to complete the reactions that result in a perfectly baked loaf of hot, crusty homemade bread. In each yeast envelope, there are thousands of living plant-like microorganisms. When activated by warm liquid, and fed by sugar or starch, the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes the dough rise and achieve its light texture after baking
Fleischmann’s Active Dry Yeast
The original dry yeast product was introduced in 1943. This product works best when dissolved in water prior to mixing.
Fleischmann’s RapidRise™ Yeast
This is Fleischmann’s quick and easy instant active dry yeast. You do not need to dissolve it first, but you can combine it with other ingredients when you use the quick, one-rise method. And since only one rise is required, the time it takes for dough to rise is significantly shortened...by as much as 50%.
Fleischmann’s Fresh Active Yeast
Also known as compressed or cake yeast, this product comes in a cake form. To use, simply crumble into dry ingredients or soften in warm water first.
Wheat is the most common type of flour used in bread baking. It includes all-purpose flour, bread flour and whole wheat flour. Wheat is rich in gluten, a protein that gives dough its elasticity and strength. When yeast and flour are mixed with liquid and then kneaded or beaten, the gluten forms and stretches to create a network that traps the carbon dioxide bubbles produced by the yeast.
Recipes with whole wheat flour have less gluten and make denser loaves. That’s why these recipes generally require some all-purpose flour which increases the gluten and makes lighter, taller loaves.
is the most important liquid because it does 2 critical things:
- It dissolves and activates the yeast.
- It blends with the flour to create a sticky and elastic dough.
Milk, buttermilk, cream or juice
may be added to enhance the flavor or texture. Only warm liquids should be added to dry ingredients in a recipe because:
- A too-cool liquid will slow or stop yeast action.
- A too-hot liquid will destroy the yeast and prevent it from rising.
|Ideal temperature ranges are 100°F-110°F, when yeast is dissolved directly in water; 120°F-130°F when undissolved yeast is added to dry ingredients.
Sugar adds flavor and rich brown color to a bread's crust. Brown sugar, honey, molasses, jams and dried fresh fruits may also be used.
Salt is an important ingredient in bread baking because it:
- Slows rising time, allowing the flavor of the dough to develop.
- Adds structure to the dough by strengthening the gluten, which keeps the carbon dioxide bubbles from expanding too rapidly.
Never omit salt when it’s a recipe ingredient. Salt-free recipes are available if you need them.
Eggs add food value, color and flavor to breads. They also help make the crumb fine and the crust tender. Eggs add richness and protein. Some recipes call for eggs to be used as a wash that adds color.
Butter, margarine, shortening or oil add flavor and make bread tender and moist. Fat slows moisture loss, helping bread stay fresh longer. Fat is heated with liquid when using RapidRise™ Yeast. Do not substitute oil for margarine/shortening unless the recipe calls for it