Special Sub-Topic: BREAD - Ten Things you Knead to Know
|One of the foundations for developing good flavor and texture to your bread, is to allow it to rise until it has doubled in size. What ingredient is commonly used as a leavening agent in bread-making?|
Yeast. Yeast is the most commonly used leavening agent used in bread baking. It typically comes as dry yeast, cake yeast or instant yeast that is dissolved in warm water or other liquid, depending on your recipe.
|The proper equipment is essential for successful bread-making. Which of the following is NOT advisable for use in making most homemade breads?|
Metal bowls and spoons.. Metal bowls and spoons react with yeast creating a metallic aftertaste in the batter. A metal bowl will also cause the dough to rise too quickly since metal bowls are heat conductors.
|When your leavening agent has been properly prepared, it is essential for good flavor and texture to knead the dough properly preparing for it to rise. Using the heel of your hand to prepare your dough, how long must you knead continuously in order to achieve a smooth, elastic texture?|
10 minutes. Kneading the dough for the proper amount of time is necessary to prepare a fully flavored bread. The more bread you make, the better you get at it. Today, breads can be made entirely with bread makers or electric mixers if you so choose.
|The reward for all your hard work, is a successful loaf of bread. Once your bread has been prepared for baking, it should be baked according to recipe directions. Since a common mistake of the novice baker is undercooked bread, what is the BEST test to check for doneness?|
A hollow sound when the bread is tapped on the underside.. In order to keep your freshly baked bread from becoming soggy, it is important to place your baked loaf on a wire rack to let it cool.
|So many different flours, techniques and ingredients can be used to vary the taste and texture of your bread. For a 'tangy and chewy' crust on your bread, what topping would you use to obtain that result?|
Grated cheese and egg wash.. A basic egg wash will give your bread a shiny look and will also act as an adhesive to any topping you choose to use. Coarse salt, will give your bread a crispy, salty crust. For color as well as a crisp texture, use Corn meal and water, or fresh herbs such as rosemary and thyme.
|'Naan' is a traditional teardrop-shaped flatbread that originated in northern India. In what region of India did 'Naan' originate?|
Punjab. Flatbreads are used traditionally in parts of the world where cooking fuel is scarce because it cooks quickly. Naan is best eaten right out of the oven while it is hot and fresh.
|What is the name of the age-old Italian peasant bread found almost exclusively in its native Umbria?|
Torta al Testa. Torta al Testa ("Bread of the tile") is usually eaten in the home as opposed to being on the menu at bars or restaurants. Pita bread is a staple of the middle east, and Tortilla a staple of Mexico.
|What traditional German Christmas bread is now enjoyed around the world?|
Dresdner Christstollen. Dresdner Christstollen (also known as "Christmas Stollen"), is a long, ridged loaf said to represent the Christ Child wrapped in swaddling clothes. Traditionally, stollen are baked two loaves at a time - one for giving and one for keeping.
|Which of the following is the French word for bread?|
Pain. "Pan" is the Spanish word for bread, and "pane" is Italian for bread.
|As a child, I remember my mom's traditional Christmas bread that she gave as gifts each year. What is the traditional American bread that is said to be "the same loaf passed from house to house" each year at Christmas time?|
Fruitcake. Fruit breads are usually made with candied dried fruits, citrus peels, zests, raisins and nuts and are quite delicious. When wrapped correctly, it will last for "years."
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