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Fat
Butter, margarine or vegetable shortening are often interchangeable in most
bread recipes. They add flavor and tenderize the texture of the bread. French
bread gets its unique texture and crust from the lack of fat added to the recipe.
However, recipes that include fat stay fresh longer. They should be used at room
temperature. (If using fat directly from the refrigerator cut it into small pieces for
easier blending.
Vegetable oil should not be substituted for shortening, butter or margarine
Salt
Used In very small amounts, salt adds flavor and controls the rising action of the
yeast, allowing the dough to rise evenly. Changing the amount of salt in a given
recipe may result in shorter, gummier bread. In high altitude areas, additional
salt may be needed to improve bread results; however, keep in mind that too
much salt may prevent the bread from rising.
Liquid
Milk—whole, 1% or 2% fat, skim, buttermilk, or reconstituted (powdered) dry
milk, and water are the most commonly used liquids in bread recipes. Milk
provides a soft crust, and gives bread a velvety texture. If your recipe calls for
powdered milk and you prefer to use fresh milk, simply substitute the milk for the
water and powder. Water makes a crisper crust.
Sweeteners
Natural sweeteners, such as white or brown sugar, honey, and molasses help
the yeast in a recipe to grow by supporting the fermentation process. Sugar
serves as food for the yeast. Without sugar, the yeast will not grow and the bread
will not rise. The balance of sugar, salt, and yeast is a very important part of the
bread making process. Sweeteners enhance the bread flavor and the browning
process. do not substitute confectioners' sugar or artificial sweeteners for sugar
in existing recipes as yeast will not react properly with them.
Yeast
Yeast is a heat-sensitive plant that feeds on the sugar in dough. Too much heat
will kill the yeast, too little will slow the yeast action. Check the expiration date to
be sure the yeast is fresh. (The expiration date should be at least 6 months from
the date of use.)recipes in this cookbook have been tested with Bread Machine
yeast.
In high-altitude areas (over 3,000 feet) dough tends to rise faster, as there is less
air pressure. Therefore, less yeast is necessary. For more information on High
Altitude Baking guides contact:
Colorado Cooperative extension Resource Center
Toll free: (877) 692-9358
e-mail: CeRC@vines.colostate.edu
Website: www.ext.colostate/edu/depts/coopext
