Nothing beats the smell of freshly baked bread, especially on a gloomy November day. One reader asked us for a recipe for bread that stays moist.
Others have requested information about making bread with home sprouted wheat.
A number of factors can have an effect on the dryness of bread.
Fats such as butter, margarine, shortening and oil improve the flavour, tenderness and quality. They have a lubricating effect on the gluten, allowing the dough to stretch more easily. Fat slows moisture loss, helping bread stay fresh longer. Butter is most often used in rich, sweet breads. Do not substitute oil for margarine or shortening unless the recipe calls for it.
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Eggs add richness, protein, colour and flavour. They also help make the crumb fine and the crust tender. Some recipes call for eggs to be used as a wash that aids in browning.
The flour to liquid balance is critical in making bread because too much flour will make a dry loaf. Follow the recipe and add just enough flour to the dough and your hands to keep the dough from sticking. When it becomes sticky while kneading, add more flour, a tablespoon (15 mL) at a time, and knead it in.
Keep kneading until the dough becomes smooth, satiny and elastic and springs back when poked. Flour dries out at higher altitudes so use less flour.
Limit the amount of flour that is added while shaping the dough into loaves or buns.
Too much flour, or too little sugar or fat, can toughen your crust. Dough made with water generally has a crispier crust than bread made with milk. Brushing unbaked loaves with milk will give a slightly softer crust with a somewhat dull shine.
To soften a crust, brush the crust with melted butter as soon as it comes out of the oven.
When the dough is resting or rising, cover the bowl loosely with a clean, damp cloth or plastic wrap sprayed
with nonstick cooking spray. This will prevent the surface of the dough from drying out and limit moisture loss from the dough.
When baking, follow the recipe’s directions for preheating and baking.
Use an oven thermometer for accuracy.
If loaves are browning excessively, remove them from the oven and make an aluminum foil tent to shield them and return them to the oven.
The internal temperature of a baked loaf of bread should be between 190 F and 205 F (88 C -96 C) and the loaves should be evenly browned.
After turning bread out of the pan, tap the bottom or side of the loaf. If it sounds hollow, the bread is done.
Keep fresh baked bread wrapped and sealed tightly. Store in a cool, dry place at room temperature. For a crisp crust bread, store in a paper bag. Wrapping in plastic will cause the crust to soften.
Don’t store bread in the refrigerator because the cold temperature dries out the bread.
For longer-term storage, freeze it in an airtight plastic bag or tin foil.
Sources: www.robinhood.ca, www.baking911.com and www.breadworldcanada.com.
BEGINNERS WHITE BREAD
5 1/2 to 6 c. all-purpose flour 1.375 –1.5 L
3 tbsp. sugar 45 mL
envelopes quick rise yeast 11 mL
2 tsp. salt 10 mL
1 1/2 c. water or potato water375 mL o1/2 c. milk 125 mL
2 tbsp. butter or margarine 30 mL
In a large bowl, combine two cups (500 mL) flour, sugar, undissolved yeast and salt. Heat water, milk and butter until warm (120 -130 F), stir into dry ingredients.
Beat two minutes at medium speed of electric mixer, scraping bowl occasionally. Add one cup (250 mL) flour, beat at high speed for two minutes, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about eight to 10 minutes. Cover, let rest 10 minutes.
Divide dough in half, roll each half to a 12 x seven-inch (30 x 17cm) rectangle. Beginning at short end of each rectangle, roll up tightly as for a jelly roll.
Pinch seams and ends to seal. Place, seam sides down, in greased loaf pans.
Cover, let rise in warm, draft free place until doubled in size, about 45 minutes.
Bake at 400 F (200 C) for 25 to 30 minutes or until done. Remove from pans, cool on rack. It makes two loaves.
For whole wheat bread, substitute two cups (500 mL) whole wheat flour for part of all purpose flour.
Adapted from www.breadworldcanada.com.
SPROUTED WHEAT BREAD
Sprouted wheat bread uses wheat kernels that are intentionally sprouted at home as an ingredient.
During the sprouting process, the complex carbohydrates and proteins in the seed kernel are converted though warmth, moisture, darkness and enzyme action into simple sugars and increased amounts of vitamins and minerals.
The sprouting process makes the nutrients and fibre more usable for the body. Sprouted wheat seeds are sweet. When added to bread dough, the loaf is moist, chewy and has a wonderful taste. It also makes great toast.
2 tbsp. instant yeast 30 mL
2 c. warm water or milk 500 mL
1/4 -1/3 c. molasses or honey 60 -75 mL
6-7c. wholewheat flour or multi-grain best for bread flour 1.5-1.75L
2 tsp. salt 10 mL
1/4 c. oil 60 mL
1 1/2 -2 c. wheat sprouts .5 cm long
375 -500 mL
Grease three loaf pans with shortening. Dissolve molasses or honey in warm water or milk. Stir in three to 3 1/2 cups (750-875 mL) of flour. Add yeast along with the flour. Mix to make a sponge. Let sponge rise until doubled, if desired. Add salt, oil and sprouted wheat. Add enough remaining flour to make a kneadable dough.
Knead about eight minutes, adding more flour if necessary.
If you did not let the sponge rise, let dough rise once until doubled. Divide dough into thirds and shape into loaves. Place in greased loaf pans and let rise until doubled. Bake at 400 F (200 C) for 10 minutes, then at 375 F (190 C) for 25 to 30 minutes. Cool on rack. Recipe can be halved or doubled.
How to sprout wheat kernels
1/2 c. wheat kernels 125 mL
Place the wheat kernels in a wide mouth quart jar or shallow bowl and fill with tepid water. Let sit overnight on the counter.
In the morning, drain the water into a bowl. Save this water as it is full of vitamins and minerals and is a good addition to soup or your house plants.
Fill the container with tepid water again, but strain it, leaving only what clings to the seeds.
Place plastic wrap loosely over the mouth of the container and place the container in a kitchen cupboard. If using a jar, place it on its side. Twice a day, repeat the filling with tepid water and draining process. This will prevent mould and fermentation from occurring. Continue this procedure until the sprouts are one-quarter inch (. 5 cm), which takes up to four days.
Sprouted wheat kernels can be added to the bread dough whole or coarsely ground in a blender or food processor. I prefer to grind them slightly because they become toasted and hard on the top of the loaf.
Adapted from Whole Foods for the Whole Family, La Leche League International Cookbook.
Betty Ann Deobald is a home economist from Rosetown, Sask., and a member of Team Resources. Contact: team@producer.com .
