INTRODUCTION
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Introduction
• Baking Powder is a leavening used in breads. This type of leavening does not require rising time before
baking, the chemical action works during baking.
• Baking Soda is another leavening agent not to be confused or substituted for baking powder. It also
does not require rising time before baking, the chemical action works when liquid ingredients are added.
• Butter & Margarine "shortens" or tenderizes the texture of yeast breads. French bread gets its unique
crust and texture from the lack of butter added. However, breads that call for butter stay fresh longer.
Butter should be measured and cut into small pieces. The recipes developed for The Bakery II used
unsalted butter,however, regular butter or margarine can be substituted for unsalted butter.
• Eggs add richness and velvety texture to bread doughs. Use extra large-size eggs in these recipes.
• Homogenized Milk & Buttermilk add textures and flavor. Water with dry milk is an acceptable
substitute.
• Salt is absolutely necessary to react with the yeast, balance the flavor of breads, as well as for the crust
color that develops during baking.
• Sugar is important for the color and flavor of breads. Recipes in this booklet that call for sugar require
granulated sugar. Do not substitute powdered sugar or brown sugar unless indicated.
• Dry buttermilk can be found in the baking section of your local supermarket.
* Available at health food stores.
** Available at health food stores or in your local supermarkets
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