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See Also: Breads
Bread Baking Styles
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1. Yeast Bread. The leavening is yeast, available in seveal forms. Active Dry, Instant Dry, Fresh Cakes. A small jar or package of "instant dry yeast" is good to have in the cupboard and can be used for all yeast bread recipes. Most yeast breads require hand or machine kneading to develop the gluten, and then at least 1-2 rising times to create the texture and leavening power of the yeast. Can be baked as free form loaves, in bread pans, and shaped into interesting shapes for rolls. A very rewarding experience when you have the time to do this. (Bread machines are wonderful!)
Recipe created 2009-03-04.