The basic ingredients to make bread are like instruments in an orchestra; each one does a specific job and gives a unique flavour to the bread. The right amount of each ingredient is essential to get the best taste. When you bake bread, a reaction happens to make a final masterpiece.
Use only the freshest proper ingredients.
When you mix liquids with the proteins in flour, they form something called gluten, which is needed when the dough rises. Most recipes use water and milk or water and dry milk mix, but you can also use other liquids like water, fruit juice or beer.
Remember to reduce the amount of liquid you add if you’re also adding moist ingredients like eggs, cottage cheese, mashed potatoes, fruits or vegetables.
Use lukewarm liquids, about 27-32°C/80-90°F. Click here for more information on liquid temperature.
It’s a delicate balance:
It’s important to balance the amount of liquid used when making bread.
If you use too much liquid, the bread may not bake properly and fall.
If you use too little liquid, the bread won’t rise.
The softer dough will produce moister, higher-rising bread, while a drier dough will produce a denser loaf.
Remember, the drier the dough, the longer it will take for the bread to rise.
Fat is essential when baking bread. It coats the gluten made during kneading, which improves flavour, feel, taste, shape, and shelf-life. It also helps in moisture retention and acts as the tenderizer making the bread soft and fine-grained.
Sugar and other sweeteners
There are quite a few bread improvers that you can add to your home-baked bread, depending on what quality you are trying to improve. The best part is that they don’t require any extra investment. You’ve probably already got them in your pantry or fridge!
I hope my easy tips will give you the confidence to step into the kitchen and prepare delicious meals to eat with a handful of close friends.
Have you made a Fast2eat Recipe? I love seeing your take on my recipe!