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.

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?

That being said, many home recipes, particularly older ones, use more yeast than this; so when you double or triple the yeast, you may find that your dough is rising too fast—faster than you can comfortably deal with it.

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

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.

What are 2 tips to successfully making quick breads? ›

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.

While it's safe to keep many baked goods at room temperature, it depends on the item and should be taken on a case-by-case basis. For instance, breads and rolls can last up to four days at room temperature, but any bread with meat or hard-boiled eggs should be refrigerated within two hours, according to the USDA.

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.

The softness of the bread is an effect from the gluten content and amount of fat and liquid in the composition. The lesser gluten and the more amount of fat and liquid in recipe, the softer it becomes.

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.

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.