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SOUL FOOD BREAD RECIPES Soul Food Bread - Recipes A - H Soul Food Bread - Recipes I-Z
Fundamentals of Yeast-Raised Bread Making bread is an extremely technical art. While you must learn to manipulate, punch down, and knead the dough you must also learn to be patient as the dough rises. Yeast Activation Yeast is a living organizm.Yeast feeds on sugar and it thrives in warm water. Water that is too warm will cause the yeast to pe hyperactivie and will burn out. This causes the yeast to die. The best way to activate yeast is to dissolve it in 1/4 cup of lukewarm water, that has 1 teaspoon sugar or honey added. Mixing When using milk make sure that you scald the milk first and let it come to room temperature. This kills the enzymes that combine with the yeast to produce soggy, rubbery loaves. Most yeast that is brought is already pasturized but it's but it is better safe than sorry. The butter and eggs are added to the cooled milk, and in most recipes you will add the yeast-water with the mixture, then add the flour and salt. In my recipes I use all purpose unbleached four which is more readily available than bread flour. Salt is always used sparingly. Always mix the flour in one cup at a time . One the last cup add a little bit at a time when the dough reaches the right consistency stop. The dough is at the right consistency when it becomes stiff and pulls away from the bowl. The rest of the flour can be used in the kneading process. Kneading Once you have mixed all the ingredients, you have to knead the dough. This is the most important phase of bread making. The kneading releases the gluten and elacticizes the dough. It distributes the carbon dioxide bubbles the yeast has released. causing the dough to risee. How to Knead the Dough: Sprinkle a clean, dry, preferably wooden, board with four (you can use the left-over flour for this). Dust your hands with the flour and turn the dough out onto the board. Shape the dough into a ball and press down slightly to flattten it out. With you hands cupped, bring the sides of the dough towards you. Without losing your grip, take the heels of you ands and push down into the dough. Slightly roate the dougn and continue kneading for 4 to 5 minutes. Turn the dough over and repeat the process Rising This stage is where the patience comes in. It is very important to allow the dough the proper time to rise. Rising times may vary, it can be from 35 minutes to 1 1/2 hours. There are may circustances that factor into the rising time: altitude, brand of yeast, brand of flour, or temperature. To prepare for the rising, place the ball of kneaded dough in a large greased bowl (the dough will be doubling in size ). and lightly oil the top of the dough to prevent a skin from forming. cover the bowl with a plate or clean kitchen towel and place in a warm, draft free spot. Let is rise until doubled in bullk. To make sure that the dough is ready, press two fingers down to the first knuckle in the center of the dough. If the holes remain, the dough has doubled. With your fist and little force, punch down right over the finger indentations to allow the gases to escape, and turn the dough back onto a board for 3 minutes of kneading. At this time you can shape the dough into loaves or place back in the bowl for a second rising, if the recipe calls for it. It the later is the case repeat the kneading process one more time.
Soul Food Bread - Recipes A - H Soul Food Bread - Recipes I-Z
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