Fluffy Bread

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eng_eg

Fluffy Bread

OK, 1st im a complete novice. 2nd, Im living in Egypt and as you may have noticed things are a little chaotic right now so decided to make my own bread.
My questions:
I have seen a few different recipes online. Delia's one is like most so im assuming the 'standard' one....but can anyone tell me, What is the difference in either taste or texture in using milk instead of water?
Also, if you use dried yeast, delia says just add it dry (which i prefer the idea), others i have seen say you have to reconstitute it first...comments.
Finally, what makes bread light and fluffy, as my first effort came out (although reasonably tasty), like a house brick.
Appreciate your help,
David

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Nausea Bagwash

Bread - milk and yeast

Milk gives a softer crumb and crust - as adding oil or other fats would do.

As for dried yeast there are too sorts. Allinson's Active Dried Yeast needs to be reconsituted with warm (not hot) liquid and a little suger but the instant type of dried yeasts of the Fermipan type can go straight in with the flour. The latter comes in packets of about 10 sachets such as Homepride or Tesco own brand or you can buy Doves Farm in 125gr packets.Whichever you use read the instructions on the packet.

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Nausea Bagwash

Sorry, missed the last bit

Assuming you have the ingredients right and have dealt with the yeast as the packet says, most texture problems come down to kneading and or rising time.When the kneading time is given as 10 minutes, it means ten minutes.

Start with a mound of dough on a floured board. (Don't worry if it's a bit sticky when you start kneading as it will "come too" as you knead on the floury board.)

Push the heel of your hand into it and push away from you. Fold it back towards you on top of the rest and turn the lot though 90 degrees and repeat what you've just done. Keep pushing and turning for ten minutes by which time it should be smooth and silky textured on the surface, and not sticky.

I start mine off in my (large) food processor and just finish off on the board.

Put it to rise in a large bowl in a warm but not hot place. I was advised to put a little olive oil in the palm of my hand and spread it out between my hands and then wipe my hands over the lump of dough. This stops a skin forming which would stop it rising properly. Cover the bowl with clingfilm and leave until it doubles in size.

Don't be tempted to put it to rise in a low oven - it will be too hot, whatever some writers suggest.

In fact the longer it takes to rise the better the bread's texture and flavour will be but don't put it in the 'fridge as this retards the yeast and can kill it. The length of time isn't a problem as you can go off and do something else while the yeast gets on with it's job.

When it's doubled in size it's ready to shape. Follow the recipe instructions and leave to prove before baking - The instant yeasts sometimes say you can omit this stage but I do it anyway.

Sadly 100% wholemeal flour tends to make bricks so I mix wholemeal and white flours half and half.

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eng_eg

the dried yeast

thanks for all the advice..only problem i have is i have no idea what type of yeast i have..the packet is all in Arabic. It was a major task even finding yeast...but it is a huge packet of approx 150g so im gonna give it a try adding direct. if it turns out bad, 'if at first you dont succeed, try try try again' i guess.
thx.

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Nausea Bagwash

yeast in Egypt

"thanks for all the advice..only problem i have is i have no idea what type of yeast i have..the packet is all in Arabic. It was a major task even finding yeast...but it is a huge packet of approx 150g so im gonna give it a try adding direct. if it turns out bad, 'if at first you dont succeed, try try try again' i guess.
thx."Sorry, misread Egypt as England. Thought it was odd at the time.

Most of the recipes I can find for Egyptian bread seem to use the sort of dried yeast you mix with water.

Experiment seems the only way.

I hope you are keeping safe/

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.

bread

The only other thing I can think of is make sure you use a strong bread flour. These flours have a high gluten content, gluten being the stretchy wheat protein that is needed to hold the air in the dough. Other flours will give a heavy loaf.

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Gerry

Dried yeast

"thanks for all the advice..only problem i have is i have no idea what type of yeast i have."
Don't use too much. Yeast is a living organism and multiplies. Many recipies say to use a tbs but you need only a tsp or so.

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Maura

alternative bread

This doesn't answer your actual question but have you considered Soda Bread? If you Google it you will find lots of very easy recipes.

It wont be light and fluffy because it doesn't use yeast at all but baking soda (hence the name)to make it rise a little bit.

Wholemeal soda bread is delicious and you dont need to wait hours for it. If you are having trouble getting ingredients then I would think this might be a lot easier. The kneading of bread isn't easy for a beginner and I often made mistakes until I was given a bread making machine and now perfect results every time ;-) However I realise that is not your situation so do try Soda bread and see if you like it.
Let us know how you are getting on - at least you are able to communicate on the internet now which must be a relief. Good luck.

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.

fluffy bread

Ah Bolas, you are obviously a man who likes his continental breads. I'm an English girl through and through and I prefer the texture of a sandwich loaf. I also find the shape more versatile.

I use Canadian extra strong bread flour, which has a high gluten content and makes an extremely light English style loaf. Calcium if added isn't a detractor and is great for women (who have more need to be aware of bone health than you boys).

The gluten content is essential, as this protein structure holds the air and traps it when is 'sets' on cooking. A 'soft' plain flour is unable to hold air and produces a flat and heavy dough. I speak from experience having accidentally used the wrong one on a few occasions!

Ascorbic acid or vitamin C speeds up the action of the yeast, as it is a natural catalyst to the respiration process. Sometimes recipes include lemon juice, and this is for the vit C content.

The flour and baking process is no doubt different for ciabatta, french baguettes and sour doughs, which are all nice breads but not the most commonly eaten in the UK.

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foxylady

beer bread

"Try my beer bread using selfr/flour and beer and a bit of a/a, just mix together quickly,do not knead,prove for ten mins then put in tin, if you get it right you get a light airy loaf.
Ps it does not work with strong flour that you add baking powder to."

This beer bread was made last wk on Market Kitchen Big Adventure and it was praised by the tasters, so
Bolas this is my next bread making experiment. foxy x

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eng_eg

how much beer

i guess my obvious question is how much beer do i use...sounds a very good option to try. :)

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.

beer bread

Thanks Bolas - I will try that. I'm a big fan of bread too. Nothing unhealthy about it, provided you aren't eating a rubbish product.

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Maura

Where are your Recipes?

Bolas - I tried looking for your beer bread recipe but could only find one for Chicken (KFC rip off). Am I looking in the wrong place?
I used to be able to locate members recipes before they changed the website, but not now.

Recipes

Maura this hasn't changed, you can still see members' recipes by clicking on their name or the link to the left of this page called Your Recipes.

Bolas hasn't written this recipe in his profile, I think he is referring to the brief recipe he has written in his earlier message in this thread.

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Maura

thanks

Thank you Noreen.

 
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