Serves: 5
Yeast breads differ from quick breads not only in the leavening but also in the mixing technique. While most quick breads need gentle mixing, yeast breads require firm, decisive handling to develop their characteristic texture.
Yeast breads fall into two main categories: batter breads and kneaded breads. Batter breads are quicker to prepare, since they require no kneading. Their texture after baking is generally coarser than that of kneaded breads.
Kneading is hands-on work that can be very satisfying for the baker. It also can be done in a mixer or food processor fitted with a dough hook, or in a bread machine.
Kneaded breads gain their texture from gluten, a protein in flour that stretches as the dough rises. Bread flour has more gluten than all-purpose flour or cake flour, producing bread with higher volume and more even texture. In most yeast breads, unless otherwise specified, you can use either all-purpose or bread flour (but not cake flour). Bread machine recipes, on the other hand, work best with bread flour.
This Cook's Note: Yeast Breads recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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