The smell of yeast bread baking is one that ranks along side the fragrance of fresh coffee, apple pie or chocolate for the ability to evoke drooling. Thanks to kitchen technology, making yeast bread doesn't demand an hour of kneading to create a good loaf, so freshly baked bread can easily be part of anyone's weekend.
One key to a superior yeast bread is the yeast. Yeast is a living organism that creates carbon dioxide as a byproduct of eating sugar. Carbon dioxide from yeast is what produces the bubbles in champagne, and it is also what makes a loaf of bread rise. Yeast is most active when it is kept at temperatures between 95 degrees and 115 degrees, which is why any liquid added to bread dough should be warm but not hot. Packaged yeast has an expiration date, and stale yeast won't leaven bread as well as fresh yeast does. Yeast stays fresher when the package is kept in the refrigerator.
Finally, there is the matter of kneading. Kneading yeast dough helps incorporate the ingredients and works the gluten in the flour so as to create a nicely shaped loaf that retains its shape and has a uniform texture throughout. By using either a stand mixer with a dough hook or a food processor that has a dough blade, actual kneading time can be cut down to a mere 5 minutes or so. The power tools do most of the work; human endeavor comes into play only when the dough is so thick and heavy it threatens the motor life of the tool (yes, I've burned out the motor on a food processor making bread.)
Following are recipes for a basic white and a simple whole wheat loaf. Each recipe makes two standard loaves. The extra loaves can be frozen after they cool by enclosing each one in a gallon-sized zip lock freezer bag.
Basic White Bread
2 c. milk
1/4 c. butter or stick margarine
1/4 c. water
2 pk. (4 1/2 tsp.) active dry yeast
3 tbsp. sugar
1 tbsp. salt
6 1/2 - 7 c. all-purpose flour
In mixing bowl or in the bowl of a food processor, combine 2 c. flour with 3 tbsp. sugar, salt and yeast.
Using a microwave, heat together 2 c. milk, 1/4 c. butter and 1/4 c. water. Liquid should be hot and butter melted.
Start the mixer or food processor on low speed. Slowly add in the hot liquid, and increase speed to medium. Blend the mixture for 5 minutes.
Slowly add in 4 cups of flour, beating well after each addition.
Remove the dough to a floured surface, and knead in the remaining 1/2 - 1 c. of flour. Dough should be elastic and lose it's glossy look.
Return dough to a well-greased bowl and cover with a dampened towel. Place in a very warm (85 degree), draft-free area for an hour or until doubled in bulk.
Punch the dough down and separate it in half. Shape each half into a loaf and place into a greased and floured 9 x 5 loaf pan. Cover each pan with a dampened towel and allow to rise again until doubled, about 1 hour.
Preheat oven to 400 degrees. Place loaves on the center rack in oven. Place a stainless or Pyrex cup of water in the oven with the loaves - the additional humidity keeps the loaves from drying out. Bake loaves 50 minutes; tops should be lightly browned. Remove from oven, allow to cool 10 minutes before removing from pans.
Basic Whole Wheat Bread
2 c. milk
1/4 c. butter or margarine
1 c. water
1/4 c. light brown sugar
1 tbsp. salt
2 pk. (4 1/2 tsp.) active dry yeast
1 1/2 c. all purpose flour
6 - 7 c. whole wheat flour
Additional melted butter
In mixing bowl or in bowl of food processor, mix together brown sugar, 1 1/2 c. all purpose flour, 1/2 c. whole wheat flour, yeast and salt.
Using a microwave oven, heat together milk, water and butter. Heat on high until liquid is hot and butter is melted, about 1 minute.
Start mixer or food processor on low speed and slowly add hot liquid. Increase speed to medium, blend for 5 minutes.
Lower mixer speed and add in 5 cups whole wheat flour, one cup at a time, mixing thoroughly between additions.
Remove dough from bowl onto a floured surface. Knead in the remaining whole wheat flour until dough is elastic and loses it's gloss. Return dough to a greased bowl. Cover dough with moistened towel and place in warm, draft-free area for an hour or until dough has doubled.
Punch down dough and divide in half. Shape each half into a loaf and place into greased and floured 9 x 5 loaf pan. Cover pans with dampened towels and allow dough to rise until doubled, about 1 hour.
Preheat oven to 400 degrees. Place loaves on middle rack, with a bowl of water on rack. Bake loaves for 45 minutes or until loaf sounds hollow when tapped. Remove from oven and allow to cool 10 minutes before removing from pan. Brush tops of warm loaves with melted butter. Makes 2
Thursday: Some special yeast breads and a quick-rise secret.
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