How To Beak Bread Using Yeasts

Today I will be dropping steps on how to bake bread, That bread you buy you can do it yourself, just fellow the step below to learn it before that read

Steps In Bread– Making Using Yeast

1).   Creaming and sponging – Put fresh or dried yeast with a little sugar into a basin and add half the warm liquid. Leave in a warm place to rise. If it does not increase in size, it means the yeast is inactive and cannot be used for bread making. After adding warm water to the yeast, sprinkle some flour on top of the liquid. Put it aside. The yeast begins to work gently through the flour producing little bubbles. This is called sponging or setting to sponge.

2). Mixing– After the sponging the mixture is mixed together with a wooden spoon to an elastic consistency. The richer the dough the softer the consistency. Fruit, species, egg or other added should be thoroughly mixed into the dough. The dough should now be turned on to a floured board and kneaded.

3). Kneading - This is done with the knuckles of the hand. The dough is brought from the outside and moved to the centre. The left hand turns the dough and the right hand turns the kneading. Kneading helps to contribute the raising agent evenly and to develop to protein - like substances in the flour called “gluten". The kneaded dough must be smooth and free from crack and lumps before its put to rise.

4). Rising – put in a warm place in the kitchen to rise or put in the sun on a hot day, covered until it is double its original size

5). Knocking back or Re-kneading – A dough should be covered with a damp cloth to prevent it from forming a skin on rising. After rising it is kneaded the second time, to break down big bubbles of air and to ensure uniform holes in the dough.

6). Shaping and Proving – it is now shaped as desired and put in well - greased tins and put out the second time for a second rising. This is called proving.

7). Baking - it is then baked in a very hot oven and the temperature of the oven is reduced after the crust has been browned lightly and the dough set.

8). Note — All ingredients and equipment should be kept warm in the process of making bread as warmth help yeast to activate

Your bread is now ready to be consume

Pastry products 

Jam tart (short or sugar pastry may be used).

Ingredients

125g flour

50g fat

2 tablespoon water to mix

Salt

2 tablespoon jam

Method

1. Prepare short paste, mould into ball.

2. Roll out into a 3mm thick (1/8 in) round.

3.Place carefully on a greased plate.

4. Cut off surplus pastry.

5. Neaten and edges.

6. Prick the button several times with a fork.

7. Spread on the jam to within 1 cm of the edge

8. Make 1/2 cm strips for the surplus pastry and use to decorate the top

9. Place on a baking sheet and bake in a hot oven (230° –250°c ) for about 20 Minutes

      A jam tart may also be made into small round, separate pieces