Grain/Bread Class 3

Steps to a great loaf of bread
    1. Water (liquid) between 105 and 115 degrees
    2. Flour is added to the yeast and vigorously mixed
    3. The dough is kneaded by folding and pushing down.
    4. The dough is then covered and allowed to rise.
    5. The dough should double in size.
    6. The dough is then punched down and kneaded again.
Well made wheat dough will loose its gas about half-way through baking. At approximately 125-165°F internally.

Mix Sweet Dough–Recipe below.

Commercial loaves:
     •often have conditioners (chemicals) added to help the large batches to endure the rough kneading processes.
    •often mix their liquid ingredients together with yeast and let them ferment separately from the flour. This short-cut reduces the time needed to make a loaf of bread, but it also eliminates the process through which minerals are released from the flour and made useable to our body.

    Whole wheat bread that rises slowly is substantially higher in potassium, magnesium, zinc, and vitamins B6, B12 biotin, and pantothenic acid (a B vitamin shown to slow the effects of aging.)

Mixers, Mills, and Bread Machines
    When using a mixer or bread machine to mix your bread dough you need to be aware of the “flour capacity” so you don’t over-burden your machine; adjust large recipes to fit your machine. If you no longer have your instruction manual try looking on-line. .
    Some mixers have bread hooks that actually work more like knives and rip the dough. This will damage your yeast dough. When looking for a mixer or machine you want a post-type hook/paddle that will not cut the gluten threads while kneading.  The large Kitchen-aid mixers have stood the test of time. Bosch is another popular brand of kitchen machine.
    Get a bread machine that has a manual setting. You can then let it mix your bread, but you form it and bake it.
    Watch Thrift stores for a high quality bread machine. Zo or Dak are the two I’m familiar with.   
    With a sturdy blender, one that excels at crushing ice, you can “grind” rolled oats, tiny grains, and crack whole grains for hot cereal.
    You can even mix whole-grain pancakes and coffeecakes. There must be at least 1 cup grain to 1 1/4 cups liquid. Put in liquid, add grain (not flour). Blend on high 3-5 minutes. If a “bubble” forms change speeds or add liquid. Blend in leavening and spices, other ingredients just before baking. You may need to pulse to remix occasionally if you are making pancakes or waffles.

    Studies show there is a significant loss of nutrients and deterioration within 72 hours of processing grain.  Wheat germ oil becomes rancid. Flour begins to mold. Vitamins oxidize. Fresh is best. Letting the flour age for a couple hours will actually give you more flavor.There are two basic types: stone-ground and micronizers. In shopping for a mill look for:
    Slow–keeps the flour cooler, not as damaged, high speeds tend to dust your kitchen and overheat the flour
    Stoneground–has stood the test of time
    Micronizers–are cheaper. Some are very noisy–comparable to a jet taking off. Look at Whispermills.
    Cleanability–some types are a pain to clean.

Form dough into desired shape–product. Cover and take home to bake.

Sweet Dough (Pizza Crust, Dinner Rolls, Cinnamon Rolls Swedish Tea Ring)

Warm together, until butter is melting. Do not need to scald unless using raw milk:
    1/2 cup butter
    2 cups milk

In large bowl combine and allow to bubble:
    2 Tbsp yeast
    1/4 cup Fructose or honey
    1/2 cup very warm water

When yeast mixture is bubbly, add milk and butter mixture with
    2 eggs
    2 tsp salt
    4 cups gold flour
    2-3 cups unbleached flour

Knead. Cover and allow to rise. Form dough into desired shape(s). Place on sprayed or teflon lined (cinnamon rolls) pan. Allow to rise again except for pizza crusts.

Rolls–Form, place in buttered pan. Cover and let rise till double. Bake at 400°F for 12–15 minutes.

Pizza Crusts–prick with fork, spread with toppings bake at 450 degrees for 15-18 minutes. Dessert pizzas bake at 400 degrees about 12-15 minutes.

Bread–roll out dough with rolling pin, form into a loaf sealing sides and ends. Let rise. Bake at 350-375 for 30-45 minutes. (If top is getting to crusty, cover with foil half way through baking.) Time will depend on loaf size and temperature of oven.

To make Cinnamon rolls, Cinnamon Swirl bread, Swedish Tea Ring. Roll out dough with rolling pin. Spread a light coating of softened butter then sprinkle with brown sugar and cinnamon or spread a coating of honey and then sprinkle with cinnamon. Add chopped nuts, chocolate chips or raisins if desired. Roll up, sealing as you go. Slice every 1-1 1/2” for cinnamon rolls, for Swedish Tea Ring do not slice all the way through and form into a ring. Lay on Teflon-lined pan. Cover, let rise. For Cinnamon Swirl bread: roll out like for cinnamon rolls, then roll up like a regular loaf, pinch ends and tuck under. Place in loaf pan, cover and allow to rise. Bake 12-15 minutes. Watch to keep from over browning. To make glaze: Use hot water and powdered sugar. About 1 Tbsp hot water to 1 cup powdered sugar.

For Class 4 go here.

For Class 2 go here.