It has a wonderfully light and fluffy interior and a chewy exterior. If you don’t want it to be chewy, bake it for a little shorter.
This creates a chewy texture and heavier and denser bread. This can be great in recipes like bread bowls. However, it is less desirable in breads like challah bread, which you want to be light and fluffy.
Generally, if you want to use whole wheat flour in bread, it’s recommended to replace up to half of the all-purpose flour called for with whole wheat flour.
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In most cases, the yeast is dormant until activated or “bloomed” by being rehydrated and woken up. Usually, this is done with warm liquid and a small amount of sugar.
“Proofing” is the fermentation process where yeast eats the sugar and forms bubbles, indicating that it’s alive and ready to leaven the dough.
There are seven different types of yeast used for baking. However, only five are relevant to home bakers, and just about all my recipes only use instant yeast.
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Wild yeast is found naturally in the air. This type of yeast is used for sourdough breads, and in order to use it, you need to make a sourdough starter.
It is far less popular with home bakers because it’s highly perishable. However, it is still widely available for commercial use and is still used by home bakers in some countries.
If you want to use fresh yeast in this recipe, then for every 1 teaspoon of instant dry yeast, you’d need 17 grams (or 0.6 ounces) of fresh yeast.
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It has a much longer lifespan than compressed yeast, lasting up to a year at room temperature and more than a decade if frozen.
The main downside of using this is that a lot of the yeast is already dead, so you need more of it than other yeasts. This can cause an undesired yeast flavor.
If you want to use active dry yeast in this recipe, then for 1 teaspoon of instant dry yeast, you need 1 1/4 teaspoons of active dry yeast.
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It is more perishable than active dry yeast, lasting only 2 to 4 months at room temperature, but lasts for years if kept in the freezer.
This is my favorite type of yeast to use because it lasts longer than fresh yeast, and you need less of it than active dry yeast.
Rapid-rise yeast is often specifically marketed toward users of bread machines. It’s essentially instant yeast with a smaller grain. The smaller granules allow it to dissolve faster in the dough and therefore rise faster.
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While most baking experts believe that the bread flavors aren’t as developed by using this yeast, others feel it makes little difference.
The purpose of activating yeast is to make sure that the yeast cells are alive. This is a necessary step for most types of yeast.
To activate the yeast, mix the yeast with warm liquid (usually around 110°F or 43°C) and a small amount of sugar. The sugar provides a food source for the yeast. After a few minutes, the mixture should become frothy, indicating that the yeast is active and ready for use.
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While instant yeast does not actually need to be bloomed, I do it anyway because it helps troubleshoot if any problems come up.
By blooming the yeast first, you know it is active. So, if the dough has trouble rising, you know it’s not the yeast.
When I activate instant yeast, I usually mix all the liquid, sugar, and yeast together in the bowl. Once it froths up, I add the rest of the liquid ingredients followed by the rest of the dry ingredents.
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If you put it in the fridge for instance, it could take 8 hours or so. If you leave it on the counter in a comfortably warm room, it’s usually 45 minutes to 1 hour.
This trick works for me every time. On occasion, I may need to remove the dough and preheat the oven another time or two, but usually just once does the trick.
“Punching” is a bit of a strong word. Yeast is a delicate living thing, so you actually need to treat it with care.
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What you’re really doing is lightly pressing down the dough through the center with your fist. This removes gases that have formed during the first rise.
By doing this, you are also bringing the yeast, sugar, and moisture back together, which is important for the second rise as the yeast feeds on the sugar.
After you “punch” down the dough, you should pull the edges of the dough to the center. Then, take the dough out of the bowl and place it on a lightly floured board. Next, scrape out the remaining dough from the bowl using a rubber spatula.
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Lastly, shape your dough into a ball, and if desired, you can knead the dough two or three times to release additional air bubbles.
I like kneading my dough a few times by hand after the mixer has done most of the work. This creates an extra smooth crust.
The second rise allows the yeast to feed longer on the sugar. This allows the bread to become larger, have a better crumb, and develop a better flavor.
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Also, if you were to let it rise only once, punch it down, shape it, and stick it in the oven, your bread would rise somewhat, but not enough for it to become fluffy.
If you let your dough rise too much, it will seem big and beautiful at first, and then it will fall and become dense after it’s removed from the oven.
If you’ve found that you left the dough to rise to much larger than double its original size, punch it down, reshape it, and then let it rise to its proper size.
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The best way to measure dry ingredients is with a scale. However, this is not commonly done in the United States, where dry measuring cups are used instead.
To measure most dry ingredients, first spoon them into a dry measuring cup and then level off the measuring cup with an upside-down butter knife.
Dry measuring cups are a set of cups that often come with measuring spoons. Each cup is a different measurement just like each spoon is a different measurement.
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The problem with using liquid measuring cups to measure dry ingredients (like flour and cocoa) is that they are powders. So, as you shake the cup to level them off, the powders settle and you end up with more than you need.
I tested this with a friend who didn’t believe me and we ended up with a number of tablespoons more than the recipe called for.
First of all, flour is often sifted before use to aerate it and remove any lumps. This helps in achieving a lighter texture in baked goods.
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Secondly, if you measure flour that’s just been sifted, you can get a more accurate measurement than from flour that’s been packed tightly in a bag.
Cakes, cupcakes, muffins, and quick breads also tend to bake up taller with a better crumb and stay moist and tender much longer than recipes made with butter.
In addition, butter is usually only 80% fat, whereas oil is 100% fat. As a result, the water that’s present in butter strengthens the gluten in the flour, making it more dense and less tender than baked goods made with oil.
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Oil is often used in recipes where a lighter and airier texture is desired or in recipes that call for both oil and butter, in order to have the benefits of oil while keeping the butter flavor.
I use neutral oils like canola oil, safflower oil, and vegetable oil. You can also use stronger oils like olive oil and coconut oil, but they may change the taste somewhat.
Olive oil, on the other hand, is healthier. Also, its stronger flavor makes it preferable in recipes such as focaccia, which require its distinct taste.
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If you want to convert your butter recipes to oil recipes, take a look at my baking with oil – butter to oil conversion chart.
The primary role of sugar is to be a sweetener. However, sugar also contributes to the tenderness and moistness of the baked good by absorbing and retaining moisture and helps create the golden brown color when baking as it caramelizes.
Recipes with more sugar often result in softer, moister textures. However, I learned the hard way that too much sugar leads to a sticky mess.
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When it’s heated, sugar caramelizes, resulting in a rich, complex flavor and a brown color. This adds both flavor and color to baked goods and is also the process in which caramel sauce, dulce de leche, caramel candies, and regular candies are made.
When used in recipes containing yeast, the sugar is eaten by the yeast, producing carbon dioxide and causing the dough to rise.
White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.
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It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.
When a recipe calls for
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