Basic Steps in Breadmaking

1. Dissolveyeast in warm water with a little sugar. l1P~f IM~ ~a. For yeast to be activated, it needs moisture, warmth and a little sugar to feed on.

2. Add the remaining ingredients and mixto form a dough.a. Mixingcan be done in 2 ways; the straight-dough method and the sponge method. On

the straight-dough method, all the ingredients are mixed together and there is no initialfermentation. In the sponge method, there is a preliminary fermentation on the yeast,water and part of the flour, after which the remaining Ingredients are added.

3. Knead the dough until it is smooth and elastic.a. Using your hand or the mixer, manipulate the dough with rhythmic pressure until the

gluten has developed and the dough has become elastic with blisters forming at thesurface. Over kneading is not likely to happen if kneading is done by hand, but it ispossible in machine mixing.

b. Dough that is over kneaded with produce bread of small volume and weak crumb while adough that lacks kneading will produce bread that is heavy, in small volume andcompact.

4. Cover the dough and let rise until double in bulk~a. This is called fermentation and it is when yeast produces carbon dioxide gas to make the

dough light and porous. Keep the dough in a greased bowl covered with a damp cloth toprevent drying out. To test if dough has fermented, press 2 fingers into the dough. If theindentation remains then it has risen enough.

5. Punch down the risen dough.a. Push your fist into the center of the dough, bring the edges towards the center and then

turn over. This is done to expel extra carbon dioxide gas and to break up large airspaces. This way there is also redistribution of the yeast and other ingredients.

6. Shape dough into desired sizes and forms.a. After punching down and before shaping, the dough can first be rested so it willbe easier

to handle. For uniformity and accuracy, dough can be weighed according to desired size.When putting the dough into the pans, make sure there is enough space for the secondrising.

7. Proof the shaped dough.a. The shaped dough are again covered and allowed to rise until double in volume. At this

stage, the dough regains the gases lost insuring a light product.8. Bake the bread until done.

a. The bread is baked in a preheated oven until its inside is dry and the top is goldenbrown. To test if bread is done, remove it from the pan. If it slips out easily then it isbaked. It is also done when you hear hollow sound when you tap the bottom of thebread. Alsotry pressing the bread down, if its springs back to the original shape then it isready.

1

INGREDIENTS IN BREAD MAKING

1 - FLOUR

WHEAT FLOUR - in defined as a food made from the grinding and sifting of cleaned wheat.

There are 3 kindsof Wheat Flour: ~ N J-Afl ~ ~j-J- ~ 1.

2.Bread Flour- is also called Hard Flour.

All-Purpose Flour - is also called FamilyFlour, General Flour or Party Flour, it is usedto substitute for either bread or cake, leaveningagent like yeast is used to producethe necessary gas to develop unto dough.Cakeflour- is also calledSoft Flour.A chemical-leaveningagent like bakingpowderand bakingsodachangedto take products.

J~ dti<fJ 3.

2 - LIQUID- water or milk

1. It is the cheapest ingredients in bakedproducts. It is important in making of doughbecause of it role in converting the flour protein into gluten.

2. It controls consistency and temperature (warm or cool) of dough.3. It dissolves salt suspends and distributes non-flour ingredients evenly in order for

complex every matics activation and chemicals changed to take place.

3 - SHORTENING- is a fat whichwhen addedto flourmixture increase tenderness. Makebread products improve flour, better volume of baked products.

4 - SUGAR

Is a sweetsoluble,crystallineorganiccompoundthat belongsto the carbohydrategroup offoods.Theyare the simplestof the digestiblecarbohydrates.

Effects of sugar on baked products and on dough properties1. Increased dough development2. Makesthe color of the crust riches3. Improves nutritive value, and aroma of the product4. Makesthe bread more tender5. Increases the volume of the loaf

5 - EGGS

Are essential and costly ingredients bakery products specially in cakes rich sweet dough.

2

Usesof eggs in baking1. Thickening agent in foods2. Binding agent

Eggs have a high nutritional value and contribute a lot to the value of products as in foods.

6 - LEAVENINGAGENT

Is a gas addedor producedduring the mixingand/or heatingof a batter or do allowingthemixtureto risemakingthe productlight and porous.

Yeast - A single celled plant that reproduces through budding which is capable oftransformingsugarto alcoholand carbondioxidein a processknownas fermentation.

Two main roles of yeast in bread making

1. To lighten or raise the dough thereby improving greatly its ultimate palatability.2. To contribute to the aroma and flour of the bread.

Chemical Leavening Agent

1. Baking~a - Liberatescarbondioxidebut in the processa residueof washingsodais left in the cakeimpartingdark colorand unpleasanttaste to the cake.

2. Bakingpowder

7 - SALT - is used should be clean and refined.

1. It makes the flavor of other ingredients.2. Removesthe flatnessor lackof flavor in other food materials.3. Helpscontrols yeast action and controls the rate of fermentation.4. Increase gluten strength on a dough.5. Helps in preventing the formation and growth of undesirable bacteria in yeast-raised

doughs.

8 - FLAVORINGS- (Optional) Flavoringand coloring are oftenly used as supplement.Avoidusingtoo muchflavor. Mayresultto undesirablecharacteristicsof bakedproducts.

Three methods in mixing dough

1. Straight dough methods - mixture of dry yeast and lukewarm water & let it rise for 10min.

2. Spongedoughmethod- A part of the flour is includedin yeastmixture.

3

Two kinds of yeast dough

1. Lean dough - Are made of just basic ingredients flour, sugar, liquid, shortening yeastand salt.

Bread for Sweet dough or Rich dough

1. Ensay mada soft as a feather2. Ensay mada supreme3. Potato Roll4. Cheese Roll5. Hot dog Roll6. Cinnamon Roll7. Swedish Tea Ring

Two kinds of Dough

1. Quickdough - Leavening agent used is baking powder & baking soda.

Example1. Polka Dot Bread2. QuickCheese Bread3. Standard Biscuit4. Cheese Cup Cake5. Torta Cebuano6. Banana Bread7. Pork Hopia8. Doughnut

4

PAN DE SIOSA

INGREDIENTS:

4 cups AllPurpose Flour1 cup white sugar¥l cup evaporated milk1 tsp saltButter for brushing

~ eggsY2cup shortening

y,>~ cup water / lukewarm water4 tsp dry yeast

PROCEDURE: ...

Soften yeast in lukewarm water combine sugar, shortening, salt, milk and

flour. Stir in flour to make soft dough. Turned on floured board and knead until

smooth. Forminto 8 smallballsin a loafpan. Letit risefor one hour.Brush

with milk before baking. Bake for 30 minutes or until done. Brush with butter

and sprinkle it with sugar.

5

CHEESE BISCUITS

INGREDIENTS:

4 cups AllPurpose Flour10 Tbsp butter or margarineV2cup evaporated milkV2cup white sugar

1 Tbsp baking powderV2cup grated cheese2 eggs slightly beaten

PROCEDU~E:

Sift flour and baking powder. Cut in butter until mixture resembles cornmeal.

Add cheese and milkto form a soft dough. Turn dough on a floured board and

knead for 30 seconds. Rollthe dough and cut 1/4thick and with a biscuit cutter

cut out rounds.

Put half if the rounds on baking sheet and top each with 1 tsp. greated

Cheese. Brush edges of the rounds and press down to them. Brush biscuits

with lightlybeaten egg. Bake in hot oven, 400 degrees for 20 minutes or until

they are brown.

6

STAR BREAD / MONAY BREAD

INGREDIENTS:

1 Y2kilo First ClassFlour

1 1/2cups evaporated milk1 Y2cups white sugar1 Tbsp salt2 pes eggs

2 Tbsp dry yeast1 cup lukewarm water1 cup lard or margarineY2cup powder milk

PROCEOURE:

1. Soften dry yeast in 1 cup lukewarm water. Let it rise for 10 minutes.

2. Dissolvesugar and salt in evaporated milk. ~3. Add soften yeast to milkand sugar mixture.

4. Make a well at center of flour then add yeast, sugar mixture and lard.

Mixand knead until smooth for 20 minutes. Let it rise for 1 Y2hours or

double in bulks.

5. Punch down. Divideinto six balls.

6. Turn dough into lightlyfloured board and flatten dough and roll or form

a baston. Cut into 1 3f4inch square and mold each piece into smooth

balls.

7. Put in a greased baking sheets and let it rise for 30 minutes. Slice 3

times in crosswise for star bread. For monay, slice at the center of the

balls. Brush milkbefore baking. For cream bread, greased loaf pan bake

for 30 minutes or until done.

7

QUICK CHEESE BREAD

I NGREDIENTSI

6 cups AllPurpose Flour1 tsp salt1 boxcheese, shredded4 eggs

4 tsp baking powder1 cup margarine2 cups evaporated milk2 cups white sugar

PROCEDURE:

Heat oven to 375 degrees. Combineflour, baking powder and salt. Cut in

margarine until mixture resembles coarse meal. Stir in shredded cheese.

Combinemilk,sugar and eggs and add to cheese mixture mixingenough to

moisten.Pour intogrease and flouredloafpan. Bakefor 1 hour. Removefrom

pan immediatelyand cool.

8

STANDARD DISCUIT RECIPE

INGREDIE8TS:

4 cups AllPurpose Flour1 cup white sugarV2cup evaporated milk1 tsp saltButter for brushing

3 eggsV2cup shortening1 cup water / lukewarm water4 tsp dry yeast

PROCEDURE:

Measure and sift all dry ingredients (salt, sugar, baking powder and flour)

together. Cut in shortening to the flour. Blend until the mixture becomes

crumblyresemblingcoarse corn meal. A pastry blender is convenient tool to

use. Pour in V2cup milkand mixquicklybut lightly.Mixonlyuntilthe dough is

soft but not stickyand leaven the sides of the bowlto form a ball. Moremilk

may be added when necessary. Turn dough out into a lightlyfloured board.

Kneaddough gently about 1 minute. Use fingertipsto press the dough. Roll

out dough to about half the thicknessdesired in you finishedbiscuit.Cut into

rounds with a floured cutter. A doughnut cutter or any biscuitcutter can be

used in cutting the dough. Bake biscuits at 450 degrees F for 12 to 15minutes.

9

PANDESAL

INGREDIEN"I"$:

~tsps yeast1 1/2cups warm water2 tbsps sugar1 tsp salt2 tbsps shortening

1 V2 cups sifted bread flour

Breadcrumbs 1/1--t."

PROCEDURE:

Dissolveyeast in V4cup of the warm water. In a bowl, combine the remaining

water, sugar, salt and shortening. Add 4 cups of the flour and the yeast

mixture. Mixwell then transfer to a floured surface and knead until smooth

and elastic. Use the remaining flour for dusting the table and your hands if the

dough gets sticky. Place dough on a greased bowl, cover and let it rise until

double in bulk.

Place risen dough on a floured surface. Flatten with your hands to form a

rectangle about 16x3 inches. Starting at one end, rollup the dough with the

right hand whilesealingwith the left hand to form a cylindricalstrip of dough.

Sprinklewith breadcrumbs. Let it rest for 15 to 20 minutes. Cut dOUQhinto

~eces about 1 V2- inchth!9s..Placeinbakingsheetscut sideup.~i~until light. Bake in a preheated 350 F oven for 15 minutes or until goldenbrown.

10

CINNAMON ROLL

INGREDIENTS:- -

1 kilo AllPurpose Flour4 tsp dry yeast1 V2 cups white sugar1 tsp salt

1 cup lard2 V2cups water

Procedure:Filling:

Cinnamon- sugar - 2 Tbsp cinnamon to every cup of brown sugar.Sugar Glaze:

Confectioner sugar and little water.

PROCEDURE:

1. Soften yeast in 1 cup lukewarm water. In a remaining water dissolve

sugar. ~ 5'a}{-2. Add softened yeast to the water-sugar mixture and lard{IMixwell.

3. Knead until smooth. Let it rise till double in bulk. Punch down. Knead a

little. Divideinto 6 pes.

4. Rollout dough into a rectangular. Spread cinnamon-sugar mixture. Fold

dough in third sealing at each turn with finger tips or edge of the hands.

S. Let stand in a warm place for 1 hour. Brush with milkbefore baking.

6. Top with sugar glaze after baking.

11

SPANISH BREAD

INGREDIEN'TS:

1 kiloAllPurpose Flour4 tsp dry yeast1 Y2cups white sugar

1 cup lard2 Y2cups water1 tsp salt

~\l0 : C<-~ {

PROCEDURE~

1. Soften yeast in 1 cup lukewarmwater. In remaining water dissolve

sugar.

2. Ad~ftened yeast to the water-sugar mixture. Makea mixture andlard.A~~~II. ~4~!( ~~',~tL'tS~-&t[ Jj;Ja(&rt:.-~(~. ~~

DflM'tU--!~~g~( f\~ce.J-~k((vr-~.f-.(tf[;;;r CA"h..i\.QAA._.JSI3. - I. . I .e

l~ I,."ds.-' -kt- l-t ~W ti.-Gt.-ufM-"W-feu .r l ~r

12

POTATO ROLL

INGREDIENTS:~

5 tsp dry yeast1 cup lukewarm water1 cup mashed potatoV2cup shortening lard1 V2cup white sugar

1 V2cups evaporated milk1 tsp salt1 kilo AllPurpose Flour2 pes eggs

PROCEDURE:

1. Dissolveyeast in lukewarm water.

2. Combine mashed potato, sugar, shortening, salt and milk.

3. Add eggs to softened yeast and add to the milkmixture.

4. Stir in 2 cups flour and beat well, stir in remaining flour.

5. Knead for 10 minutes. Place in a grease bowl. Cover and let it rise until

double bulky, Punch down. Dividedough into two.

6. Flatten each and brush with butter and sprinkle grated cheese.

7. Roll the dough, jelly roll style and cut 12-14 pieces each roll. Put in

greased molders or muffin pans and let it rise till double bulk. Brush

with milkand bake in moderate oven. Bake 350 degrees for 30 minutes.

13

CLOVERLEA~PAN DE LECHE

INGREDI~NTS:

10 cups All Purpose Flour3 Tbsp dry yeast-2cups milk dilute with Y2.cup or wdle,1 cup water1 1/2cup oil or 1 Y2cup lard

Melted butter for brushinfj

~t ~~11cPROCEDURE:

1. Followdirections 1 to 5 of Pan de Sat.

2. Turn dough into lightlyfloured board and roll into 1/4inch thick. Cut 1 314

inch squared and mold each piece into small balls.

3. For cloverleaf - 3 balls should half-filla greased muffin cup. Brush with

melted butter, cover and let double for 20-30 minutes.

4. For Pan de Leche- fill a square pan with 4 rows bigger smooth balls.

Brush with milkbefore baking.

14

BANANA TEA BREAD

INGREDIENTS:

4 cups All Purpose Flour1 tsp baking soda4 pes whole eggsV2 chopped peanuts

V2cup margarine1 Tbsp baking powder1 tsp vanilla1 V2cups white sugar

PROCEDURE:

Pre-heat oven. Grease bottom of muffin molder include sides. Cream butter or

margarine and add sugar. Add eggs one at a time beating well after each

addition. Add mashed banana alternately with flour. Add V4cup of chopped

peanuts. Pour into prepared pans and sprinkle the remaining peanuts and bake

350 degrees for 30 minutes or until done.

15

TORTA CEBUANO

INGREDIENTS~

1 cup white sugar4 cups AllPurpose Flour1 cup melted butter2 Tbsp baking powder1 can condensed milk

y;.f#csp~PROCEDUR.I::

Y2cup water1 cup evaporated milk1 tsp AniseY2cup oil or pork fat

8eggyolks ~ C~ ~

Boilwater and sugar for 15 minutes. Set aside to cool. Combine flour, baking

powder and anise powder in a mixing bowl. Pour in melted butter, prepared

syrup, oil, condensed milk and egg yolks. Stir until smooth. Pour into wax

paper lined ensaimada molders. Bake for 35 minutes or until inserted toothpick

comes out clean.

16

SIOPAO

INGREDIENTS~

M~~L,...I,1 kiloAllPurpose Flour2 Tbsp baking powder1 tsp iodized salt5 Tbsp cooking oil

3 cups lukewarm water5 tsps dry yeastY2cup white sugar

PROCEDURE~

Soften yeast for about 10 minutes in lukewarm water and sugar. Mixtogether

flour, baking powder and salt. Add soften yeast, stir well and add oil. Knead

until dough is smooth for about 15 minutes. Form balls then let it rise for

about 1 Y2hours. Punch down and knead again. Dividedough into 20-24 pes.

Round into balls. Set aside to rise for 30 minutes. Flatten dough balls; apply

filling and seal by gathering all corners together. Let it rise for another 30

minutes. Steam for 20~30minutes, M ()J~ ~~\s af~ fooi.ll~s{~ ~'7V IOtv l(f"~ ~

. .' . .' . .".

FILLING: .. . . ..

Y2kilopork cubes Y4cup soy sauceY2tsp salt, pepper, vetsin 3/4cup water

3 pes pepper corn, crush:e liso Y4cup white sugar

3 Tbsp Vin~ ~ ~ 3 pes hard-boiledeggsMixall ingredients except hard-boiled eggs and simmer tilldone and tender.

Let it cool. Fillsiopao dough with slices of hard-boiled eggs.

17

SOFT AS A FEATHER ENSAYMADA

.1NGREDIENtS:-

Sponge:

1 Tbsp yeastY2cup evaporated milk1 Tbsp sugar

Y2cup lukewarm water1 cup AllPurpose Flour

Procedure:

Dissolveyeast in lukewarmwater.Addmilk,sugarand flour.Mixwelland let it risetilldouble

in bulkabout 1 V2hours.

Dough:

Y2cup fresh butter3 cups AllPurpose Flour8 pes egg yolks

Y2cup sugarY2cup water1 cup grated cheese for filing

PROCEDURE:.. . . -

Creambutter and sugar. Addegg yolksone at a time and continuecreaming.

Add sponge to the mixture then the flour graduallywith water. Knead until

smooth and elastic. Let it rise until double in bulk. Punch down. Dividethe

dough into 25 pes. And roll each paper-thin. Applybutter and add grated

cheese. Rolleach and coiland put on a greased pan or moldersand proof for

1 hour. Brushwith milkand bake in hot oven for 20 minutes or until done.

Whendone, brush withbutter and dip in sugar. Sprinklewithgrated cheese.

18

QUICK POLKA DOT BREAD

INGREDIENTS:

1 '/2 cups raisins1 V2cups water2 pcs eggs1 cup brown sugar3 Tbsp oil

3 cups All Purpose Flour3 tsp baking powder1 tsp baking soda1 tsp salt1 Tbsp orange or lemon1 tsp vanilla

PROCEDURE:

1. Combine raisins and water, bring to boil to room temperature.

2. Mixeggs, brown sugar, oil and lemonsito peel or rind.

3. Sift flour, baking soda and baking powder. Add to egg mixture beating

well.

4. Pour into greased loaf pans. Bake for 30 minutes.

19

SAUSAGE ROLL/ CHEESEROLL/HOTDOG ROLL/ BUTTER ROLL

INGREDIENTS:

1 kilo All Purpose Flour1 V2cups white sugarA pinch of salt3/4cups shortening or butter2 Tbsp dry yeast dissolves inV2cups lukewarm water2 pes Eggs1 V2cups evap milk diluted with water

PROCEDURE:

Straight dough method. (Mix all ingredients in one time). Can be used in

sausagerolls, cheeseroll and butter rolls. Form into small balls and use a

rollingpin to flatter. RolllikeSpanishbreadstyle. Bakefor 30 minutes.

20

HOPIA (PORK)

INGREDIENTS:

\2ndDoughV2cup shortening1 1/2cups 3rdclass flourV4cup oilV2cup water

1st Dough1 cup shortening4 cups 1st class flourV4 cup oil V2 tsp. Salt1 1/8 cup water

Mix the 2nddough and spread to 1stdough. Rest for 20 minutes.

PROCEDURE~

Mixall together and set aside the above ingredients. Flatten dough with rolling

pin. Fold and flatten again. Cut into two. Put half on top of the other. Flatten.

Cut put filling.Seal and brush with egg yolk. Bake until done.

INGREDIENTS:

Pork FilUngV4 cup port fat2 Tbsp Pork fat2 Tbsp Green onions2 Tbsp Onion balls

Four mixture (2nd Mixture)1 V4 cup white sugar1 1/2cUJ) 3rdClassflour

PROCEDURE:

Heat oil or pork fat. Add onion balls and cook until brown. Set aside. In a

separate bowl,blend2ndmixtureto 1stmixture.Chillwithin5 minutes.

21

DOUGHNUT

INGREDIENTS:

6 cups AllPurpose Flour4 tsp baking powder1 Tbsp dry yeast1 cup white sugar1 cup evaporated milk

Y2cup lukewarm waterY2cup margarine or shortening oil for frying1 tsp vanilla2 eggs1/2tsp salt

PROCEDURE:

Soften yeast I lukewarm water. Let rise for 10 mil1tltes.In a mixing bowl,

measure 6 cups of flour, baking powder, salt, milk.,and sugar. Beateggsand

put it in flour mixture with softened yeast and shortening.

Knead until soft. Roll in a floured board and shape with doughnut mokfer. let

it rise for 30 minutes. Fry in hot on.

22

Emerald Jonah O. Perez " C3

Chiffon Cake

Ingredients:

2 cups sifted cake flour

1 1/2 cups white sugar

1 tablespoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks

3/4 cup cold water

2 teaspoons vanilla extract

1 teaspoon lemon extract

7egg whites

1/2 teaspoon cream of tartar

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube

pan in hot soapy water to ensure it is totally grease free.

2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a

well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the

order that is given. Set aside. Don't beat.

3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set

aside.

4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually

over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel

food tube pan.

5. Bake for 55" minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10

to 15 minutes until done. Invert pan until cool.