Bread Making With Yeast Flour and Other Ingredients
Bread is a familiar staple food made of a mixture of water and flour, most commonly by hand-turned kneading. Through the course of recorded human history, it’s been a favorite food in most of the developed world. For most people, bread means sandwiches; unleavened bread, also called loaf, is easy to make, simple to find, and widely available. But the term bread isn’t merely applied to the simplest type of bread. It’s used to describe many things that come in the classifications of breads.
Traditionally, a loaf of bread was a porridge-like dish made of rough-heave bread dough that was baked in an oven. The first loaf we have records of was baked in the dwelling of an ancient Mayan (Yuchi) chief, called “Cecil.” His special recipe gave his family and friends the distinctive flavor and texture of this bread.
In addition to that special loaf of bread, his family also baked two other special breads: one for Cesar, who happened to be the family physician, and one for his friend Malbec, who happened to be the chief cook. They each baked their special breads in special pans. These pans were made from clay pots, which are still used to make some authentic “artisan” breads today. Not only were they simple but their inner surfaces were deep-seated to give the dough the right moisture it needed to rise properly.
Back then, when grains weren’t as readily available as they are today, the wheat or barley were the grains of choice. Back in those days, however, not all people could afford to grow or harvest their own grains. For them, bread and other grains were simply a part of everyday life. They baked whatever they could find for their breads, whether it was oatmeal, wild rice, millet, or any other sort of grain, and that was how their breads tasted.
Breads that are made with flour contain yeast, which is actually an enzyme. When yeast comes into contact with a sugary substance, it produces a fermentation, which can release gases called yeast gases. These are what gives bread its cheesy, sweet taste. The fermentation can also release digestive enzymes and can help to break down carbohydrates and break down sugars – both the components that give bread its chewy texture and the stuff that makes it delicious.
Flour can be added in many different forms, although the most common is the usual mix of water and flour. You can even add white flour to bread, if you’d like a lighter flavor. White flour contains very little gluten, which is why it is easier to digest. However, sometimes a mix of all three flours will be more digestible and can help to create the best texture for your bread. It can also be mixed with the dough in a pinch to produce a rougher texture and to add additional bulk.
There are many ways that you can use the left-over bread to make bread that’s better for you. One way is to make dough in the blender. All you need is enough bread, water, and sugar to make dough in a blender. Then, just blend all the ingredients together until your mixture is a smooth batter, and put in your measurements of flour, yeast, and water – then let it sit and rise in your refrigerator until it is ready to start baking. After that, just preheat your oven and bake away.
Of course, there are a lot of other options besides bread dough and baking. Did you know that you can cook entire meals in bread? A great recipe for a whole wheat sandwich is actually a mixture of almond paste and yogurt and cooked with flax seed oil, sea salt, and nutritional yeast. Or, how about making a barbecue pork chop baked with browned vinegar, Rosemary, and olive oil? Then add barbecue sauce and pepper, and you’ve got a tasty dish in a loaf of bread.
