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Enriched and/or Flavored Breads Some basic yeast bread recipes are enhanced with other ingredients that change the characteristics of the bread including the texture, flavor, and color.

Basic breads are those that are made with a simple recipe of a few ingredients, are yeast leavened, and are usually easy for the home cook to prepare, requiring only basic bread making skills and simple pieces of kitchen equipment.

Flat Breads Flat breads are made from both leavened and unleavened doughs. Both types have a general flat shape, although leavened flat breads are generally a bit taller and have a softer texture than unleavened flat breads.

The most common method for bread baking is with the use of an indoor oven. The proper bread baking temperature is more readily achieved with a modern oven than with any other method.

Using a starter is, perhaps, the oldest method for preparing leavened breads. Many basic bread varieties use a starter as the leavening agent. Although it can be a lengthy process, using a starter greatly contributes to the flavor and texture of the bread.

Quick Breads Quick bread refers to breads that require minimal preparation time, are made from batter more often than from dough, and are leavened with chemical agents, such as baking soda or baking powder, instead of yeast or natural starters.

Festival Breads Traditionally, festival breads were prepared to denote a special observance of religious or national importance. Some breads were made only once a year, while others were baked weekly, however many of the once-a-year breads are now being offered year round by a greater number of commercial bakers.

Among the top criteria influencing the shelf life of bread are the following: the bread ingredients used, the bread storage temperature and humidity levels, the type of storage container used, and the bread storage location.

Leavening Agents | Liquids | SaltsFats and Oils | Sweeteners | Other Flavoring Ingredients Leavening Agents Leavening agents are the substances that allow bread dough to rise.

Types of Wheat Flour | Types of Non-Wheat FlourImportance of Gluten | Wheat/Non-Wheat Flour Proportions Flour is the main ingredient in all types of breads. Different types of flour milled from wheat are most commonly used for making bread.

Bread Shapes | Bun and Roll Shapes Bread Shapes Bread and rolls are produced in all shapes and sizes, which are determined by a number of factors including: The type of flour used for making the bread Whether or not the bread is leavened How the bread is used Local or regional tradition How the dough is cooked, such as baked, steamed, deep-fat fried, etc.

Nutritional Profile of Bread | Significance of Enriched White Bread | Gluten Nutritional Profile of Bread The nutritional profiles for the breads listed below represent average profiles for each type of bread.

Standard Loaf Pan | Bloomer | Cob or Boule | Coburg | CottageMolded Tin or Split Pan | Baguette | Épi | Fougasse | Braided | Ring | Flat Breads After the dough has been punched down, kneaded, and then has rested briefly, it is ready to be shaped.

Types of Flour Ground from Wheat One of the primary reasons for the popularity of wheat flour is due to its gluten forming capacity when the flour is mixed with liquid. Gluten is the substance that provides dough with elasticity and the ability to stretch as the leavening agent produces carbon dioxide gas, which enables the dough to rise effectively.

Measuring | Mixing, Rising, and KneadingAdditional Tools for Preparation | Baking | Serving Most of the kitchen tools and devices necessary for bread making are simple items that are found in most home kitchens: measuring cups and spoons, a large bowl (preferably glass), a large spoon (preferably wood), a work surface, a dish towel, a sharp knife, and a baking sheet.

Sourdough Starter | Sponge Starter | Old Dough Method The primary difference between making bread with a starter and making bread with the direct or straight yeast method is that starter breads require much more time to prepare, but the flavor and texture of the bread is almost impossible to achieve with other leavening methods.

How to Make Stuffing Ingredients | Prepare | Cooking | Other Meats | Safety | Tips Stuffing is a side dish commonly associated with turkey and Thanksgiving but it can also be enjoyed throughout the year and with many types of meat.

Glazing and/or topping are often the final steps in bread making prior to baking the bread. Although glazes and toppings are often optional ingredients, they do add a boost of flavor and enhance the appearance of the bread.

Bread Making Demonstration:Flat Bread Pita Bread Pita bread is a type of versatile flat bread that is soft and slightly chewy and often features a pocket inside, which is a result of baking the bread in a hot oven.

Bread Making Demonstration:Quick Bread Banana Bread Banana bread is a popular quick bread that is usually flavored with bananas that have been mashed. Most often, the best bananas to use for banana bread are ones that are overripe and may not be very palatable when eaten as is.