Simple Sweet Bread Recipe | Julie Blanner (2024)

FAQs

What ingredient makes bread soft and fluffy? ›

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

Many bread recipe call for white sugar. It's cheap and easy and doesn't add much flavor except pure sweetness. Raw cane sugar and brown sugar add a little more flavor and color. They also contain trace minerals not found in refined white sugar.

"Quick bread" is a term used to describe any and all breads that are made without yeast as a leavening agent. They are leavened chemically, usually with baking powder or baking soda, and can be with sweet or savory. Technically, most sweet breads (section 8) are also quick breads.

Sweet bread that is homemade typically has a shorter life and should be consumed within 2 days, unless it's refrigerated. Refrigerated sweet bread, either store-bought or homemade, extends the shelf life to about a week. If frozen, sweet bread can last up to 3 months. How do you tell if Sweet Bread is bad?

Potato Flakes or Potato Water

Starch helps the dough by trapping the gas from the yeast in the dough and makes the bubbles stronger. This helps the bread to rise and be lighter and fluffier.

Expandix is a modified tapioca starch that is an excellent thickener and dough conditioner. It will hold moisture well and help keep baked goods moist for a longer time. Commercial dough conditioners. They will help to lock moisture in the flour and keep bread and baked goods moist longer.

If the sugar senses that a moisture-rich food is present, it will actually pull the moisture out of that food and absorb it. You can even store a slice of bread with your brown sugar and just replace it when it gets hard. Microwave it.

It is not recommended to substitute powdered sugar for granulated sugar. Since powdered sugar has a much finer texture, and it contains a small percentage of cornstarch to prevent caking, substituting can give you unexpected results. Q. Does sugar do anything other than sweeten baked goods?

Because yeast does not divide much in bread dough (only 20-30% increase in cell numbers in 4 hours), what you start with is what you end up with in terms of yeast numbers. This can affect the bread by adding a "yeasty" taste if you put too much into the dough.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient.

What's the purpose of an egg in a quick bread? ›

If your recipe has a lot of gluten formation, you may want to soften the texture by adding an egg, or one whole egg plus an extra egg yolk. If you are making a quick bread, the protein in an egg can add necessary structure. Another way to use eggs for dramatic effect is to use an egg wash on top of your loaf.

In a nutshell, if you're buying basic, cheap sandwich bread, it's probably cheaper than you can make it at home. But if you compare two loaves similar to what you could make at home — one made with high-quality ingredients as opposed to one made with lesser quality ingredients — home baking becomes much cheaper.

*If making your own bread, choose recipes that include fats like butter, oil or eggs. These ingredients will help the preserve the bread and keep it softer for longer. *Wait for your freshly-baked loaf to cool completely before storing.

The lesser gluten and the more amount of fat and liquid in recipe, the softer it becomes. Making bread with cake flour (low gluten content) and increasing proportion of milk and butter at some degree are the way to archive its softness.

Final answer: Baking soda is used to make bread soft and spongy. Q. Baking soda is used in small amount in making bread and cake. It helps to make these soft and spongy.

The chewiness of bread is due to the protein in the flour. High protein flour will give you chewy bread. Low protein flour will give you “cakey” bread. I make a dinner roll with milk, butter and eggs that is pillowy soft and yet a bit chewy too.

Does Rising Bread Affect Its Texture? For a fluffy bread texture, the key is to let the bread rise long enough.