BreadRecipe.net

Discovering the Different Kinds of Bread

All over the world there are differentl types of bread. These have been developed over hundreds of years and each has its own particular features and characteristics. Bread is eaten in different ways in different places and some people will choose a certain type of bread as their favorite depending on what they are used to and how they use bread in their culture. Having an understanding of the qualities of each type of bread will help you learn the best ways to prepare them and avoid problems.

The Different Types

Bread is the staple food in many societies around the world but in many Asian societies steamed bread or noodles or rice will be the most common daily food.  The typical loaf of bread we eat is usually made from a wheat flour dough which has been cultured with yeast and allowed to rise before being baked in an oven. Because of the high levels of glutenfound in common wheat, it is the most common grain used to prepare the dough for baking bread. There are other alternative breads made from the flour of other grass based grain species such as emmer, durum, spelt, maize, rye, oats and barley.

The common wheat grain is usually the one chosen for baking the white bread we are mostly familiar with these days. There are other types of wheat-grain which produce a good quality black bread. Spelt bread is widely consumed in European countries and it is said that spelt was the most common bread flour used in Roman times. Emmer bread is a staple food in the Middle East while Canadian bread is known for its healthy consistency and high protein content.

Knowing the Different Types of Breads
The white bread we have become so used to is created from a flour that has been produced from only the center part of the grain, called the endosperm. Brown bread that we are told is a healthier option for us is made using around 10% bran and the endosperm. Sometimes brown bread may be produced using a coloring agent like caramel to give it that wholesome looking brown color. You may see this described as wheat bread. For wheat germ bread the bread has added wheat germ to give it more flavor while wholemeal bread uses the entire wheat grain including the bran and the endosperm. Wholemeal bread is also known as whole grain or whole wheat bread.

More Types of Bread
Wholegrain bread is very similar to wholemeal bread or to white bread that has had whole grains added to boost it’s fiber content. Roti is a whole wheat bread which is often consumed in South Asia. Another well known Roti variant is called Naan bread which we may often eat with curries. Granary bread is made using granary flour which is a brown or malted white flour with whole grains and the wheat germ. Unleavened bread is a type of bread that is made without using yeast to make the bread rise. Rye bread is created with a flour that uses the rye grain at various different percentages. One benefit of rye bread is that it has higher fiber content when compared to the majority of other bread types.

Breads types known as quick breads are chemically leavened breads. These usually have both baking powder and baking soda added, together with a selection of alkaline ingredients and acidic ingredients. Some examples of these types are muffins, pancakes, waffles and Boston brown bread.

Bread In Different Cultures
There are so many different varieties of bread from many different cultures around the world. Chapattis, pitas, biscuits, naan, bagels, tortillas, brioche, baguettes, puris, lavash and pretzels are all different types of bread products that have developed around the world. Tortillas are a staple food in Mexico where you may also come across pan dulce and bolillo which are commonly eaten by Mexican peoples at breakfast. In the Philippines pan de sal is a popular rounded bread while in Spain you will often find bread referred to as pan. Peru has sweet bread which may be eaten together with hot chocolate and butter.

Many Scottish people eat a plain bread which is tall and thin and the French like to eat pan bread as toast and also use it for making stuffing. The Italians have many different types of bread recipes and usually like to eat large loaves and breadrolls with many other flavored types of bread being available.

Yeast
When you decide to make your own bread at home you will find there are two kinds of dry yeast. These are instant yeast and the regular active dry yeast. The kind of bread you want to make may decide which type you want to use but in many cases you can use either type. There are a few advantages of using one or the other depending on how you want your bread to turn out. You can also boost the standard yeast and bread recipes and formulations by altering the yeast. You will find that the characteristics of the bread also changes as you make the necessary adjustments.

Yeast Introduction

Instant yeast is also called quick rise, rapid-rise, fast rising or bread machine yeast. This kind has the benefit of boosting rising time. Compared to active dry yeast, the dough gets to rise only in half the time. The standard yeast bread formulations can be enhanced by alternating the yeast inside the recipe. Instant yeast is ground more finely and can absorb moisture in a smaller amount of time. It quickly changes sugars and starch to carbon dioxide, the little bubbles that cause the dough to stretch and expand.

About Active Dry Yeast

Active dry yeast is also known as compressed yeast or cake yeast. Prepare 1 package of dry active yeast. This is equal to about 1/4 ounce or 2.25 teaspoons. A 4-ounce jar of active dry yeast is equal to 14 tablespoons. 1 cube or cake of compressed yeast or fresh yeast is equal to 1 package of active dry yeast. Active dry yeast possesses a larger particle size compared to the instant active type, making it vital to proof water before using. The recommended water temperatures will change depending on the manufacturer, although it is usually between 100 to 115 degrees F.

You can store active dry yeast longer (about 1 year) if not opened at room temperature. It will also have a longer shelf life if frozen. You can put it directly inside the freezer in its vacuum sealed pack. If frozen, you can directly use it without thawing.

Opened active dry yeast can keep longer than 6 months in the refrigerator and about 12 months inside the freezer. You should store yeast in its original container with the open flap folded closed in a resealable plastic bag. It can lose its power by as much as 10% every month if only stored at room temperature and opened without the safety outer container.

Instant Yeast

1 envelope of instant yeast is equal to 1.25 ounce or 2.25 teaspoons. 1 cube or cake of compressed yeast is equal to 1.5 to 2 teaspoons of instant yeast. To exchange bread machine or instant yeast for active dry yeast, you can use 25% less instant yeast compared to active dry yeast. Instant dry yeast does not necessarily have to be active by warm liquid. The yeast has been made from various strains of yeast to make breads. Rapid rise yeast is more finely granulated compared to active dry yeast, so it cannot be dissolved in water first. It can placed straight to the dry ingredients. It is a good choice among bread machines.

Instant active yeast is added to dry ingredients. The liquid part of the recipe’s ingredients should be warmed to about 120 to 130 degrees F to make the dough. The bread recipe will only need one packet of instant dry active yeast to rise. The first rise is substituted by a 10-minute rest. You do not have to punch the dough in after. The second rise is after the dough is shaped into a loaf.