Many people prefer to buy their bread from a bakery rather than make it themselves. Many people want to eat homemade bread, but few take the time and trouble to make bread. This is understandable when you think of the effort involved in kneading bread and the fact that you have to wait twice as long for the loaf to rise. But when I see the joy on my students’ faces when they take the dough out of the oven for the first time in the cooking classes I’ve been teaching for over 25 years, I want to continue to pass on this skill. It’s like catching your first fish. For me, as a teacher, it is a great relief to know that I have passed on a skill that will always accompany my students in their daily lives.
A great recipe for those using yeast for the first time is Brown Yeast Bread. It requires no kneading and rises only once. This bread can be baked in about an hour and a half. The actual preparation time is about five minutes, the rest is waiting time for rising and baking. Wet dough ferments faster than dry dough.
White bread, on the other hand, must be kneaded, baked twice, and crumbled. Most of the time needed to make this type of bread is spent rising and baking. However, the end result is so satisfying that it is difficult to put into words.
Yeast
Yeast is a living organism, and this must be taken into account when making sourdough bread. Yeast feeds on sugar and produces carbon dioxide bubbles that expand in the oven and cause the bread to rise. Don’t be afraid to work with yeast. Like us, they like sweet and spicy. The average temperature in the kitchen is warm enough for the yeast to multiply. However, be careful not to use water that is too hot, because above 50°C the yeast will die.
It is also possible to use dry yeast instead of baker’s yeast. The method is the same, but you only need half the weight of fresh yeast. Increase the rising time. It is also possible to use quick yeast. Follow the instructions on the package and be aware that a dough containing 25 g of yeast rises faster than one containing 20 g of yeast.
It is also important to ask questions before buying, as many of the fresh yeasts available on the market today are genetically modified.
Flour
The flour used for brown soda bread is wholemeal flour made from rock flour. The taste and texture of the bread differ because of the different flours used. The natural moisture content of the flour depends on atmospheric conditions, so the required moisture content has not been fixed. The amount of water can be adjusted accordingly, but as a guide, the dough should be sufficiently moist to be kneaded. Kneading is not necessary.
The treacle
Brown Yeast Bread is sweetened with molasses, but molasses, white sugar, brown sugar, golden syrup, honey, or Barbados sugar (soft, dark brown sugar) are also suitable. The choice depends on the type of taste you want to give the bread.
About Author:
Sara has completed her education in marketing and started her career as a digital marketer. She is a content writer by profession. And she would love to add multiple things to her knowledge that she can add to her writing style. She writes about bakery products like Brown Bread.
