Why are liquid ingredients important in the bread making process?
Liquid ingredients are important in bread making because they rehydrate and activate the yeast and bring together the flour and any other dry ingredients to make the dough. The most common liquids are listed below: Water is the most commonly used liquid in bread making because it dissolves and activates the yeast and it blends with the flour to create a sticky and elastic dough. Breads made with water are heavier and have a crisp crust and a chewy texture. Milk helps to enrich the dough and the flavor of the bread. It produces a loaf with a creamy-colored, tender crumb and a golden crust. You can use whole, low-fat or skim milk based on your preference. You can also use nonfat dry milk instead of fresh milk and add water for the required liquid. Buttermilk can be used instead of milk to make a loaf that is moister and has an almost cake-like texture. Yogurt can be used as alternative to milk. Use plain or flavored yogurts to produce tender breads. Sour cream, cottage cheese and soft ch
