Bread Making: Simple Hoagie Roll Tutorial

Heather says:

After getting the hang of basic white bread, these rolls should be a cinch. There are no fancy ingredients, but you will need a rolling pin.

Ingredients:

 

• 1 1/4 cup warm water + extra for sprinkling 
• 2 1/2 tsp yeast
• 2 1/2 TBSP olive oil
• 3 1/2 cups flour (for best results use bread flour)
• 1 1/2 tsp salt
• 3 1/2 tsp sugar

 

Directions are after the jump.

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Bread Machine Tips

Dear Home Ec 101,

So I’ve finally garnered the courage to break out the 10 year old, given as a wedding gift, but never used Bread Machine. I’ve used it twice to make whole wheat bread. I’m not doing a good job at this. I’ve learned that the ingredients MUST be room temp (not straight out of the freezer like I did) and that the salt and yeast need to be kept apart. But how do I do the 2nd part? I put the water in, then the flour and stuff, and yeast on top. But it starts kneading it ASAP so is there a trick to adding either of these?
Signed,

~Baffled in Bakersfield

Heather says:

If you are not using the delay setting, it really doesn’t matter much as long as the ingredients are added quickly. If you are using the delay setting, the order of ingredients is: water, oil or butter, sweeteners such as sugar or molasses, salt, dry milk, seasoning, wheat flour, bread flour, white flour, yeast. Obviously not every recipe calls for each of these, just follow the general order for your recipe.

When using kitchen appliances such as bread machines or slow cookers the best advice I can give is to read your manual for specifics. Since you said your bread machine is ten years old, I am assuming the manual may be missing. Look up the manufacture and model on Google. Many times the companies have links to the manuals in pdf format.

Good luck!

Submit your question by sending an email to helpme@home-ec101.com

Bread Making: Rising To the Occasion

Heather says:

Leavened breads are those lifted by tiny bubbles.  Most of the bread we eat today is leavened, with a few exceptions for items such as tortillas or other flat breads.   The lift is provided by chemical, mechanical,  or biological reactions.  Chemical reactions provide the lift for quick breads, which are your typical muffins, banana bread, and other goods such as pancakes.  Mechanical leavening involves beating air into the batter which is quickly baked to set the dough. Finally steam can be utilized, as seen with popovers and English puddings.

In our bread making series we are concentrating on the lift provided by biological reactions.  Specifically that of yeast.  If I become quite brave, I may experiment with salt rising bread, which creates a different environment more suitable to the growth of a specific bacteria as opposed to yeast.

Our first forays into bread making  will  use store bought yeast as described in the introduction to yeast.   Later in the series we will cover wild yeast which requires longer rise times, a little more patience, and a willingness to experiment.  (Currently I’m working on creating a successful starter for sourdough).

So how does yeast give bread its lift?  The yeast cells digest the sugars and starches provided and give off carbon dioxide.  The proteins in the dough trap the gas like tiny balloons.  If the flour has not been worked enough, through kneading, the gluten proteins are too stiff and the carbon dioxide cannot provide lift for the bread.  It’s like trying to blow up one of those long balloons used for shaping or blowing bubbles with a brand new piece of gum.  If the dough has been overworked, many of the strands of protein have been broken and the bubbles cannot trap the air - imagine trying to blow bubbles with peanut butter.    Use the window test as you near the indicated time frame for kneading.

For the window test, take a golf ball size piece of dough and stretch it into a square using your thumbs and index fingers.  The dough should stretch far enough to allow light to pass through before the fibers break.  If the strands snap too soon, the dough needs more work.

In addition to proper kneading, time, temperature, and humidity all play a factor in creating loft.  Warmer temperatures increase the activity of the yeast creating carbon dioxide faster, be careful, if you get too warm, the little boogers will die off.  I like to turn my oven on for one or two minutes, and place the bread inside to rise.  Always cover the dough, in drier climates use a damp towel or place a shallow dish of warm water on the lower rack of the oven.  Some recipes will suggest an overnight rise in the fridge.  The cool temperatures keep the growth of the yeast in check, while allowing additional flavor development.

Questions?

Bread Making and the Stand Mixer

Heather says:

Using a stand mixer can be a great way to knead dough a little faster and without as much physical effort. Personally, I enjoy a chance to work off a little steam. (I have three kids under five, I’m human, there is steam.)

When using a stand mixer like a kitchen-aid begin timing from when the dough pulls together into a ball. Use the lowest to second lowest settings for kneading. If the recipe states to knead for five to ten minutes check the dough at three minutes and each minute thereafter until you have become familiar with the process.

To test dough to ensure it has been kneaded properly take a blob, about golf ball size and stretch it between your well-floured thumbs and first fingers. The dough should stretch into a membrane. The membrane should be thin enough for light to pass through. If it tears it needs more kneading.

Keep in mind that whole wheat breads take much longer to knead.

Over kneaded dough is very soft, but the strands of gluten have been broken and cannot trap the carbon dioxide given off by the yeast and will remain flat.

If you keep your mixer hidden, like I do, I often find it easier to hand knead on my counter than to lug out the machine, and clean it before putting it away. Your results may vary.