Speedy Breads Using New Technology and Equipment
SMALL KITCHEN EQUIPMENT
There are many types of equipment that will make bread making not only quicker, but more enjoyable. Of course, one of the beauties of bread making is that you don't need very much equipment: A large enough bowl, wooden spoon, liquid and dry measuring cups, a knife, a rubber scraper or spatula, a clean tightly woven kitchen towel and a loaf pan and/or cookie sheet with a cooling rack are often enough.
There are, however, many types of specialty bread baking tools, accessories and baking pans. Some of these fit in the category of creative breads making, but others seem to speed the process of bread making and storage in general.
Bread boxes keep breads without the hassle of wrapping and re-wrapping breads for storage. There are drawstring fabric bread bags available and it is possible to purchase paper or plastic bags that fit round and loaf shaped breads.
Kitchen scissors can do a lot of tasks: Opening packages, creating bread decorations and even cut pizza! They make quick work of cutting fresh herbs (in a cup) and small amounts of fruits or nuts. (A blender or food processor with flour coated blades also works well.)
Clean dental floss or string produce nicely cut cinnamon rolls.
A rubber scraper or bowl spatula makes quick work of cleaning out excess dough. A wooden or stainless steel baker's bench knife (dough cutter) or a wide putty knife (strictly used for this purpose) is a marvel not only for cutting and portioning dough, but handling sticky dough while kneading, and scraping off any leftover counter mess, too.
A hand held shaker or dredge keeps too much flour off the work surface.
A brotpisker or Danish dough whisk is good for hand mixing all types of dough, but especially heavy ones
Pastry brush is excellent for spreading glazes and toppings.
Parchment paper is a speedy and fat-free way to prevent products from sticking to the pan. Corn meal sprinkled on the pan produces the same effect.
A good bread knife is a must. (Sometimes it helps if bread is sliced on its side.) A bread board rack keeps pesky crumbs off the counter.
An instant-read thermometer is a great kitchen tool. It can check how hot your liquid is so you won't kill the yeast. (It should be between 110 degrees F. and 120 degrees F.). Also, if you are having trouble knowing if the bread is really done, put the thermometer in the bottom of the loaf and it should read between 190 degrees and 205 degrees F. Oven and refrigerator/freezer thermometers are also very helpful to check if your appliances are working correctly and your food is safely stored.
It is hard to get enough oven racks, especially if have a number of loaves baking. You may want to remove the extra oven shelf before heating the oven,
or borrow one.
Take a little time to clean and care for your tools and keep them handy so they are ready when needed.
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Activity:
Look at kitchen catalogs and supply stores for the many small equipment items that are designed to make and bake bread. There are many more than listed above. If you have friends who have these items, borrow them for a meeting to have the young people handle and/or use them. The young people may also want to set up a contest to see who can guess the uses of each item.
Young people seem fascinated with the use of a baker's peel to slide bread, rolls and pizzas into a hot oven and retrieve them again.
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Large appliances, particularly with built-in technology features are very helpful to control, if not speed, the process of bread making.
REFRIGERATION
Some years ago, it was very popular to have a muffin recipe already prepared and waiting in the refrigerator so that it could be scooped out of the bowl and placed in a muffin tin for breakfast. You may want to try this too! The real trick to this recipe may be in having a space-saving covered container(s) in the refrigerator because it makes a lot! We suggest a couple of pourable plastic containers to that fit on the door of the refrigerator. Also, be sure to label the contents and the date of preparation. The mixture usually lasts up to 3 weeks.
Perpetual Muffins
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2 cups boiling water
4 cups all-bran cereal
2 cups 100% bran flakes
1 quart buttermilk
3 cups sugar
4 eggs, beaten
1 cup shortening
5 cups flour
5 teaspoons baking powder
1 teaspoon salt
Pour hot water over cereals in a large mixing bowl. Stir in buttermilk, eggs, shortening, flour, baking powder, and salt.
Mix until well blended. Spoon two tablespoons of the batter into greased muffin trays or muffin tins lined with paper liners. Arrange muffins in circle (for microwave cooking). Bake muffins for 10-12 minutes at 350 degrees
or on full power in the microwave for 1 minute 10 seconds or until the tops spring back when pressed lightly with the finger. Keep leftover batter in the refrigerator for up to 3 weeks. Here is another recipe:
4 Week Bran Muffins
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1 cup soft or melted margarine
1 quart buttermilk or sour milk
1 1/2 cups sugar
1 tablespoon plus 2 teaspoons baking soda
1/2 teaspoon salt
1 15 oz. (9 cups) package raisin bran cereal
5 cups enriched all-purpose flour
1. Break eggs into a very large bowl. Beat with a rotary beater until well-blended. Beat in margarine, buttermilk, and sugar thoroughly.
2. Add soda and salt; stir well. Mix in raisin bran. Add flour and stir just until mixed to make a thick batter. Cover and store in the refrigerator. Batter will keep for 4 weeks.
To bake: Preheat oven. Remove batter from refrigerator. Fill lined or greased muffin pans two-thirds full. Flatten down batter in pans. Put rest of batter back in the refrigerator right away. Bake 15 to 20 minutes or until brown in a 350 degree (F) oven.
Makes about 6 dozen.
To make sour milk: Slowly stir 1/4 cup lemon juice or vinegar into 3 3/4 cups
skim milk.
COOL-RISE METHOD
Often the refrigerator can be used to make the preparation of yeast breads more convenient. Colder temperatures allow the yeast to rise very slowly so that if you are called away from the kitchen or would like to do much of the bread preparation ahead of time--place the dough in a container or bag in the refrigerator that will allow some rising, refrigerate it for several hours, then shape, let it rise one last time, and bake it before breakfast or supper. Usually, the amount of yeast is increased by one-half or doubled. Dough that is richer in fat and have more sugar and salt than basic roll dough are better for refrigerating. Extra food is needed for yeast growth mashed potatoes may be added as an ingredient. Most dough can be refrigerated up to 24 hours some as long as three or four days.
If you are making bread and an emergency arises, the cool-rise method may help. Let the dough rise once, punch it down and cover with plastic wrap and put it in the refrigerator. Later, take out of the refrigerator and rise, covered, in a warm place.
Baked loaves should not be stored in the refrigerator as they dry out more quickly than at room temperature. However, placing bread in the refrigerator will prevent molding in hot humid weather and is o.k. if bread will be toasted.
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The best rolls are deceivers...plumb as pillows,
yet light and billowy as summer clouds
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Make Ahead Yeast Rolls
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Dissolve 2 packages of active dry yeast in 1/2 cup lukewarm water. Place 3/4 cup margarine into 1 cup boiling water. Cool. In a large bowl, place yeast, cooled margarine, 1 cup cool water and add 3/4 cups sugar, 2 beaten eggs, 2 teaspoons salt, and 7-8 cups of flour. Stir until dough comes away from bowl. Do not knead. Turn out on a floured board to roll out. Let it rise. Otherwise, cover tightly with plastic food wrap and leave it in refrigerator for 24 hours.
BROWN AND SERVE
Brown and serve rolls and pizza crust are another way of utilizing the refrigerator to make bread making more convenient. The brown and serve method also takes advantage of the first 10 minutes of "oven spring" or additional rising once the bread is heated. Bake the product 10 minutes to 35 minutes (depending on the recipe and how the framework sets) in a preheated oven. Shiny pans that avoid browning are desirable. Cool, cover and refrigerate for up to 7 days. Then, when you need it, bake the remaining time in a preheated oven.
STORAGE
Cool bread completely. Wrap in moisture vapor-proof paper, plastic, or aluminum foil. Store baked bread in breadbox 2-3 days to one week, in refrigerator 2 weeks, or in freezer up to 2 months. Also, see the following information for a slightly different storage time for freezing.
FREEZER
Bread can be frozen before or after it is baked. Freezing is a good way to keep baked bread on hand, particularly if you can't use it right away. Be sure bread is completely cool before freezing, otherwise its texture will be sodden when thawed. (Allow several hours to cool before freezing.) Better Homes and Gardens magazine created a list of guidelines to store frozen baked bread. They say, as long as they are wrapped in heavy foil, freezer wrap, freezer bags, or freezer containers and sealed tightly, breads can be stored for as long as the times listed below. Quick breads store for shorter periods because of the added fruits and nuts.
Biscuits and muffins -- 2 months
Yeast breads and rolls -- 4 to 8 months
Bread can be sliced before freezing and a few slices can be removed at a time for greater convenience. Label, date, and double wrap bread. Some people wrap in foil so it can go directly in the oven at 300 degrees for 15 to 20 minutes or stand at room temperature 2-3 hours. Once thawed, the loaf shouldn't be refrozen.
Frozen bread and rolls can be purchased or made at home. It is convenient since all you need to do is to thaw, shape, and let it rise one final time. Thawing is not necessarily "speedy". However, commercial frozen bread companies often outline "regular", "refrigerator" and "speed" methods of thawing. It is important to follow the directions carefully and use a cooking spray to prepare all the surfaces the bread touches, especially the plastic wrap.
If you make homemade bread dough, it can be stored (unrisen) for 4 to 8 months. If you purchase some, look for the "use by" date that is printed on the package or the plastic "tie" at the opening. If it is made at home, label it, and use within 2-4 months (egg dough should be stored no longer than 2 months.. The dough should be well greased and placed in a freezer bag.
Use a recipe especially designed for freezing. If you want to try freezing a favorite recipe, add 50 percent more yeast to compensate for loss of yeast.
Freezer White Bread
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11-12 cups all-purpose flour
2 packages active dry yeast
2/3 cup instant nonfat dry milk
1/2 cup sugar
2 tablespoons salt
1/4 cup softened butter or margarine
4 cups hot water
Spoon flour into measuring cup and level off. Combine 4 cups flour, undissolved yeast, dry milk, sugar, and salt in bowl. Stir well until blended. Add butter.
Add hot tap water. Beat with a large electric mixer set at medium speed for 2 minutes. Scrape bowl occasionally. Add 2 cups more flour. Beat at high speed for 2 minutes or until thick and elastic.
Gradually stir in just enough of the remaining flour with a wooden spoon to make a soft dough which leaves the sides of the bowl. Turn onto a floured board. Knead 10 minutes or until the dough is smooth and elastic. Cover with plastic wrap, then a towel. Let rest 15 minutes on the board. Punch down. Divide dough into 4 equal parts.
Shape each piece into a ball and flatten into 7-inch circles or shape into loaves. Place circles on baking sheets and loaves in 8 1/2" x 4" 1/2" x 2 1/2" inch greased loaf pans. Wrap tightly in plastic wrap or place in freezer bags. Freeze up to 4 weeks. (If you need the pans before this time, put an oversized freezer paper between the dough and the pan to lift out once the bread is completely frozen.
BLENDER OR ELECTRIC MIXER
You don't often consider making bread in a blender. But if you are short of time, consider putting the liquid ingredients in the blender or electric mixer to whirl them briefly before adding to the dry ingredients. Large electric mixers have dough hooks that can speed the mixing and kneading process especially for big batches of breads.
This is also a good recipe that is fun to do and has the added advantage easy clean up.
Blender Bread
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1 cup hot tap water
1/2 cup non-fat dry milk
1/4 cup oil
1/4 cup honey
1/2 teaspoon salt
2 eggs
2 cups whole wheat flour
1 1/4 cups flour
2 packages active dry yeast
Combine all ingredients, except flour and blend in an electric blender for 1 minute. Put flour in a large bowl forming a well at the top or in a 2-gallon zip-type bag.
Pour in liquid. Mix well. Cover and set in a warm moist place to raise until double. Grease two-one pound coffee cans and divide dough evenly between them. Lay greased lids on cans and let them rise on the counter until lids pop off. (Dough will be just above the can rim. Bake at 350 degrees. Allow to cool for 15 minutes in a can before removing.
MICROWAVE
Using the microwave is fast and convenient. Always use recipes and equipment designed specifically for the microwave. Sometimes, you'll find combination cooking - -using the microwave and another appliance as a team - -is very practical. For example, microwave ovens make quick work of melting fat and chocolate, scalding milk; warming syrup and other toppings served on bread. Microwave ovens are great to reheat breads (as long as they are not heated too long.)
As mentioned in a previous lesson, if your house is very drafty, a microwave is a closed area to let the bread rise and (if a cup of water is allowed to boil before the product is put in) can provide a nice warm moist environment for the dough to rise.
Youth need to know that it is necessary to keep potholders and a trivet handy on a nearby counter to transfer hot foods. Also, to note that filled sandwiches will often be hotter than most people expect coming out of the oven. Foods with skins or membranes: cracked eggs, whole fruits and vegetables often need to be pierced before baking.
FOOD PROCESSOR
The food processor kneads the dough, usually with an dough attachment or blade. This process can be combined with rising the dough in the microwave to produce an even quicker product. Because the motor is so powerful and heats up the contents as it whirs, some recipes call for a "pulse" action and/or cooler water so the yeast isn't killed by heat. Fruits and nuts are usually added after the machine kneading. Recipes can be found with the appliance, from Fleischmann's Yeast, and the book, "Bread in Half the Time" by Eckhardt is an excellent guide.
BREAD MACHINE
The bread machine is a relative new comer to the kitchen. It was originally developed in Japan and first sold in the U.S. in 1988. It is a food mixer and a mini-oven all in one.
Most bread machines make 1 pound (2 cup capacity) to 1 1/2 pound (3 cup capacity) loaves. Some make larger loaves or even two loaves at a time. Recipes, not those with perishable ingredients, can be time-delayed so that you can place ingredients into the machines before you go to bed, set the timer, and then wake up (or come home to) baked bread!
A greatest asset of a bread machine is often the dough/manual setting, when the dough is kneaded and risen and can be then taken out to be shaped and baked in a conventional way.
Youth and adults are fascinated with this process particularly if they have a chance to view it through a window on the lid. The loaves can be round, rectangular or square depending on the machine.
There are a few tricks to using bread machines take the time to read the manufacturer's instructions carefully. Here are a few suggestions gleaned through experience and reading:
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Updated 8/17/05