Bread On The Rise

Learn about the origins of bread and how to make it RIGHT

The History Of Bread

The history of bread goes back at least 30,000 years. The first bread produced was probably cooked from a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour.

Global "Staff of life"

Bread is more than just a food. Just think of how the word is used and has been used. A person’s “bread and butter” is his or her main source of sustenance, while bread or dough can be cash, plain and simple. When people “break bread” they share more than just a meal. They come together in body as well as spirit.
Bread is used in some churches to symbolize the body of Christ.
It’s not surprising that bread is imbued with special meaning. Since the first raised breads were baked in Egypt around 4,000 B.C., bread has been a vital food source for peoples around the globe. Over the centuries it has traveled and evolved, reflecting both the unity and diversity of human culture, and the ability of people to adapt to their environment.

2 Divisions of Bread

1.Yeast breads leavened with yeast- Ex: white or wheat bread, dinner rolls, and sticky buns

2.Quick breads leavened with baking powder-Ex: muffins, cornbread, and pancakes

Bread and Butter

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Chemical Leavening Agents

Leavener Definition

A leavening agent ,also known as a raising agent, is any one of a number of substances used in doughs and batters that causes a foaming action that lightens and softens. The leavening agent incorporates gas bubbles into the dough.

Difference between Baking Powder and Baking Soda

Baking soda and baking powder are both leaveners used in baking, but they are chemically different. The easiest way to explain it is that baking soda is a base--it’s alkaline, while baking powder is a mixture of baking soda and a dry acid,such as a cream of tar tar/or cornstarch. Baking powder can sometimes even be "Double acting" meaning it has one chemical reaction outside of the oven and one reaction within it. However, Baking soda reacts when in contact with any acid such as vinegar,lemon juice etc.

-Baking soda (Sodium bicarbonate)

-Baking powder (mixture of carbonates or bicarbonates and a weak acid)

Quick Bread Mixing Methods

Muffin Method

The muffin method is a mixing method used to create quick bread batters. The fat is liquid, such as melted butter or oil and is combined with the liquids before being added to the dry ingredients. The result is a soft, tender, cake-like texture.

-Whisk dry ingredients together such as salt,sugar,leavenings, and any spices- together in a large bowl

- In another bowl or a large liquid measure, combine all the wet ingredients–dairy (milk, cream, 1/2 and 1/2, sour cream), eggs, liquid fat, liquid flavorings.

-Pour the wet on top of the dry and fold them together.

- Scoop your batter into well greased (or paper-lined) muffin tins. Fill the each about 3/4 full.

-Bake at a relatively high temperature of 400-425 degrees.

-Bake until done (15 minutes atleast)

Another Quick bread mixing method

Biscuit Method

A method used to bake a harder delight such as scones.

-Mix all dry ingredients together with a whisk

-Cut your very cold fat into 1/2 inch chunks

-Toss the butter/shortening with the dry ingredients

-using your fingers, break up the butter/shortening, rubbing it into the flour.

-Pour in your liquid,toss together with the dry.

-Turn your dough out onto a lightly floured surface and pat into a square about 1/2″ thick

-Cut into squares or circles

-Brush with cream/butter/egg wash. Bake at about 400 degrees, F, until risen and golden brown and lovely.

Muffin method- Soft and moist.

Biscuit method- Harder and dryer.