No smell is more welcoming than that of freshly baked bread. Whether the loaf is simple or complex, the satisfaction that comes from baking and eating bread seems to be universal.
There are many different kinds of bread to choose from—yeast breads, quick breads, muffins, popovers, scones, and so on—that even if time is short, you can still turn out a successful loaf. Each one is unique and delicious.
Yeast Breads
Inexperienced bakers are often intimidated by yeast breads, but there is no need for that to be the case today. Way back when, it was necessary to proof yeast first to see if it was still good. Today, as long as you refrigerate it and use it before the expiration date on the package, you can be sure the yeast is good. Dry yeast is probably the easiest to find in today’s markets. It must be dissolved in water before it is mixed with flour. To dissolve yeast, simply sprinkle it over ¼ to ½ cup
The next important element in making yeast breads is developing the gluten. This is achieved by mixing and kneading the dough. If you are knead-ing by hand it may take longer than you’d like, but don’t cheat. You need that elasticity with a bit of shine to make your best bread. Feel free to experiment with different flours. Rye flour, whole-wheat flour, and cornmeal add interesting tastes as well as textures to bread. But remember not to use these flours alone, for they have very little or no gluten to contribute to the bread. For yeast breads gluten is a must, which is why all yeast breads use a greater proportion of all-purpose or bread flour in relation to any other ingredients.
HOW YEAST BREAD RISES
Yeast, when mixed with flour or sugar and liquid, creates an alcoholic fermentation that converts the starch into carbon dioxide. Instead of letting the gas escape, the gluten captures it and stretches, making the dough rise. When the bread is put into the oven to bake, there is one last burst of fermentation, called “oven spring,” and then the yeast dies. The gluten then sets and bakes to its browned, finished loaf.
MAKING CRUST
There are different ways of varying the crust on your breads:
Bake the loaves free form on heated baking tiles or a baking stone for a heartier, crispier crust.
Brush the loaves with water for a crispier crust.
Brush the loaves with egg wash (egg mixed with milk) for a soft browned crust.
Put the bread pans on the bottom rack or floor of the oven after 15 minutes of baking for a hard brown crust.
Take the bread out of the pans and finish baking on the oven rack for the last 5 minutes for a crispier golden crust.
Brush the loaves with butter as soon as they come out of the oven for a softer crust.
Wrap the hot baked loaves in clean kitchen towels for a softer crust.
Slash the top of the bread with a razor or very sharp knife just before they go into the oven so they crack attractively, rather than at random.
BAKING BREAD
If you are using a baking stone or tiles for free-form loaves, be sure to preheat the oven for at least 30 minutes to get the stone good and hot. Almost all breads are baked in the center of a preheated oven. When a loaf is done, it will pull away from the sides of the bread pan and sound hollow when you rap the bottom with a knuckle.
STORING BREAD
Let the bread cool completely on wire racks, then wrap well in plastic wrap or bags. The bread will lose its crispy crust, but it can be recrisped if put into a 350°F oven for 5 to 7 minutes. Bread freezes well—just make sure it’s very well wrapped. You can thaw it either at room temperature or wrapped in aluminum foil (leave an opening at the top for steam to escape) in a 350° to 400°F oven.
