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.

White sugar is mostly used to sweeten rolls and buns. Dark sugar syrups like barley malt syrup, black treacle, honey or even maple syrup can be used to add colour to the crumb and give the bread a distinct flavour.

Conchas Ingredients

For the bread: warm water, yeast, all-purpose flour, evaporated milk, white sugar, melted butter, an egg, salt, and ground cinnamon. For the topping: white sugar, softened butter, all-purpose flour, ground cinnamon, vanilla extract.

The ingredients found in the largest amounts in quick breads are flour, sugar, and fat. These ingredients will provide calories but very little essential nutrients. Combined with a glass of milk, a serving of fruit, or by themselves, quick breads can be enjoyed as part of a healthful diet.

Consistency: Bakeries often use machines to ensure consistent kneading and proofing times. This consistency is key to producing the same soft texture batch after batch. Special Ingredients: Many bakeries use dough conditioners or enhancers, which improve the texture and extend the bread's shelf life.

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

A question I am often asked is “Do I need to add sugar to my bread dough?”. The simple answer is no. Bread dough only needs flour, water and yeast to work, but adding salt, whilst optional, improves the flavour and the texture of the dough.

Sometimes referred to as table or white sugar, granulated sugar is a highly refined cane or beet sugar (all of the natural molasses has been removed). When stored properly, the fine crystals in granulated sugar will not cake together, making it ideal for measuring and baking breads, cookies, pies, and cakes.

Beat yeast mixture, pineapple juice, sugar, eggs, melted butter, 1/2 cup water, vanilla, and ginger together in a large bowl. Stir in 1/2 of the flour until no dry spots remain. Stir in remaining flour, 1/2 cup at a time, mixing well after each addition to form a stiff dough.

What is French sweet bread made of? ›

Sweetbread is a culinary name for the thymus (also called throat, gullet, or neck sweetbread) or pancreas (also called stomach, belly or heart sweetbread), typically from calf (French: ris de veau) or lamb (ris d'agneau). Sweetbreads have a rich, slightly gamey flavor and a tender, succulent texture.

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

The most common liquid ingredients in quick breads are milk and water. The liquid moistens the batter, helps activate the gluten in the flour, and dissolves the sugar in the recipe. Quick breads use the chemical leavening agents of baking powder and/or baking soda.

Eggs also add moisture, color, and flavor to the batter. Liquids moisten the batter, activate gluten in the flour, and help to dissolve the sugars. Liquids include milk, buttermilk, sour cream, juice, or fruit purees. Baking powder and baking soda are leavening agents that give the bread height and lift.

Some alternative ingredients can help give your bread added moisture. One such ingredient is milk, which has a high-fat content and can add a delightfully creamy flavor when baking. Additionally, adding mashed potatoes or cooked grains can help keep the crumb soft and tender for days after baking.

If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.

Reddi-Sponge is a reducing agent made with dairy whey and L-cysteine and I bet that 6% level really gave you a soft and extensible dough. The best suited product for your application is an additive co*cktail made with SSL (sodium stearoyl lactalate) and distilled mono-diglyceride.

Final answer: Carbon dioxide gas given off during fermentation of sugar makes bread soft and fluffy.