Bread Machine Focus week Day 2- What goes in to a loaf of bread and why?

We all have read recipes for bread and most of us have probably even made at least a few loaves of bread. Did you ever wonder why you are putting in the ingredients that you are and what they do for your loaf of bread?

For most breads the major ingredient is flour, usually a bread flour or an all-purpose flour. Flour provides the structure for the loaf and contributes to the flavor. For a yeast bread at least a part of the flour needs to be a wheat flour because wheat contains gluten. By getting the flour moist and beating it the gluten becomes very elastic and allows the dough to stretch as the yeast rises and gives the loaf the strength to keep its shape. There are some gluten free recipes for yeast bread and I will try to do a focus week in the future on those recipes. For now we are working with breads made with wheat. Rye flour contains some gluten but not as much as wheat and that is why it is normally mixed with wheat flour.

Another ingredient that is important is the liquid in the bread recipe. It can be water, milk, eggs, juice almost any liquid can be used. Most recipes call for at least some water to dissolve the yeast in, and the liquid should be warm (not hot) to allow the yeast to start growing. Yeast has 2 major roles in the loaf of bread, it is the ingredient that allows the yeast to come to life and it moistens the flour to allow the gluten to develop. The liquid you choose also will affect the texture and flavor of the finished loaf.  Milk will create a velvety grain that is much softer than other liquids. Eggs beaten and used as part of the liquid will add richness to the bread as well as adding a nutrient boost. Fruit juice can add a wonderful flavor to bread. Water used alone will produce a coarse texture and a chewier crust.

Leavenings- are the ingredients that produce carbon dioxide gas and lighten the dough- make it to rise and be airy and light. There are 2 main types of leaveners chemical and biological. Chemical leaveners are baking powder and baking soda and we will talk about those another day. This week we are focusing on yeast breads so that is our emphasis today. Yeast is a microscopic plant that when activated with warm liquid gives off bubbles of carbon dioxide that make your bread dough rise. For the recipes I am sharing I use dry yeast in the granulated form, my preference is Bob’s Red Mill brand and if you can get it is well worth it. This product is sold in a bag and must be kept refrigerated but is by far the best yeast I have ever used. When I can’t get it I buy any other brand of yeast from the grocery store in a jar. I never buy the packets of yeast because I find they are way more expensive and much more prone to spoilage.

Sugar and salt are in most bread recipes, sugar has two main functions it feeds the yeast and also helps the crust to get brown. Salt helps to control the growth of yeast, without the salt the yeast will grow too quickly and loose it’s leavening qualities before the bread is finished. They both obviously add to the flavor balance too. Sugar can be in the form of granulated sugar, brown sugar, honey, or molasses all giving their own distinct flavor profile.

Fats are the finial must have in the loaf of bread; this is what makes the bread moist, tender and palatable. Fat can come in many forms also- salad oil, olive oil, butter or shortening to name the most common.

Your loaf of bread can also have many other special ingredients to add special flavors- herbs, cheeses, nuts, dry fruits almost anything can be added. These ingredients aren’t necessary to the basic creation of the loaf they are there to give it a special flavor and character.

This potato bread is a good example of using extra ingredients to make your loaf of bread special. The potato makes for a nice soft bread that is perfect for both sandwiches and toast and the rosemary accents many sandwich fillings perfectly. I totally recommend this bread for your next chicken or turkey sandwich!

Potato Rosemary Bread

1 1/3 cups warm water

2 Tablespoons butter (softened)

3 cups bread flour

½ cup dry instant mashed potato mix

1 Tablespoon dry rosemary (crushed)

1 Tablespoon sugar

1 ½ teaspoons salt

1 Tablespoon dry yeast

Put the ingredients in your bread machine in the order your owner’s manual directs.*

Select basic or white cycle (this bread would also do well on the delay setting)

* If you don’t have an owner’s manual for your machine look online. Most bread machines call for layering the ingredients in the order I have them listed in the recipe.