Thread: What is the purpose of kneeding dough?

On Dec 14, 7:43�pm, nonse...@mynonsense.net wrote:
> I recently got a bread machine and am intrigued by the whole process.
> From what I am reading, the dough is kneeded so that the yeast can
> form nice air pockets inside it. Now why can't we just use baking
> powder and forget about all this kneeding?

You can, it's called 'quick bread'.

On Dec 14, 6:47 pm, Sheldon <PENMAR...@aol.com> wrote:
> On Dec 14, 7:43 pm, nonse...@mynonsense.net wrote:
>
> > I recently got a bread machine and am intrigued by the whole process.
> > From what I am reading, the dough is kneeded so that the yeast can
> > form nice air pockets inside it. Now why can't we just use baking
> > powder and forget about all this kneeding?
>
> You can, it's called 'quick bread'.

What's teh difference between quick bread and normal with yeast,
health and taste wise?

On Dec 14, 7:53�pm, nonse...@mynonsense.net wrote:
> On Dec 14, 6:47 pm, Sheldon <PENMAR...@aol.com> wrote:
>
> > On Dec 14, 7:43 pm, nonse...@mynonsense.net wrote:
>
> > > I recently got a bread machine and am intrigued by the whole process.
> > > From what I am reading, the dough is kneeded so that the yeast can
> > > form nice air pockets inside it. Now why can't we just use baking
> > > powder and forget about all this kneeding?
>
> > You can, it's called 'quick bread'.
>
> What's teh difference between quick bread and normal with yeast,
> health and taste wise?

None.

On Dec 14, 6:56 pm, Sheldon <PENMAR...@aol.com> wrote:
> > What's teh difference between quick bread and normal with yeast,
> > health and taste wise?
>
> None.

So why do recipes/cooks still call for using the yeast/kneeding method
to make bread if this produces the same result much faster?

On Sun, 14 Dec 2008 16:53:14 -0800 (PST), [email protected]
wrote:

>
>What's teh difference between quick bread and normal with yeast,
>health and taste wise?

Whew! A LOTTA difference! Quick bread always has the salty-bitter
taste of the baking powder ingredients (baking soda and tartaric acid
are the most common ones, if memory serves). Yeast-risen bread
tastes like... bread.

Best -- Terry

<[email protected]> wrote in message
news:[email protected]...
>I recently got a bread machine and am intrigued by the whole process.
> From what I am reading, the dough is kneeded so that the yeast can
> form nice air pockets inside it. Now why can't we just use baking
> powder and forget about all this kneeding?

Kneading forms gluten in the bread which is a long stringy protein. This
allows the bread to rise and hold itself together. Kneading changes the
entire texture of the bread.

Paul

Sheldon wrote:
>
Never said produces the same result... but either method can produce
equally healthful product... there's no accounting for taste.

<[email protected]> wrote:

> On Dec 14, 6:56 pm, Sheldon <PENMAR...@aol.com> wrote:
>>> What's teh difference between quick bread and normal with yeast,
>>> health and taste wise?
>>
>> None.
>
> So why do recipes/cooks still call for using the yeast/kneeding method
> to make bread if this produces the same result much faster?

It's a conspiracy.

Nobody ever said "same result"

-sw

On Sun, 14 Dec 2008 17:06:36 -0800 (PST), [email protected]
wrote:

>On Dec 14, 6:56 pm, Sheldon <PENMAR...@aol.com> wrote:
>> > What's teh difference between quick bread and normal with yeast,
>> > health and taste wise?
>>
>> None.
>
>So why do recipes/cooks still call for using the yeast/kneeding method
>to make bread if this produces the same result much faster?


There is difference in taste, crumb and crust.

Yeasted/sourdough breads do not necessarily require kneading, either,
There are other ways of getting similar or even better results. Look
up the following terms, if you are interested: "no-knead bread" and
"stretch and fold technique."

Boron

On Sun, 14 Dec 2008 17:06:36 -0800 (PST), [email protected]
wrote:

>On Dec 14, 6:56 pm, Sheldon <PENMAR...@aol.com> wrote:
>> > What's teh difference between quick bread and normal with yeast,
>> > health and taste wise?
>>
>> None.
>
>So why do recipes/cooks still call for using the yeast/kneeding method
>to make bread if this produces the same result much faster?

After you've eaten a quick bread, you'll understand the differences.
Make one.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

[email protected] wrote:
>
> What's teh difference between quick bread and normal with yeast,
> health and taste wise?

http://en.wikipedia.org/wiki/Baking_powder#Aluminum

http://www.geocities.com/Heartland/2919/alum2.html

On Sun 14 Dec 2008 05:53:14p, told us...

> On Dec 14, 6:47 pm, Sheldon <PENMAR...@aol.com> wrote:
>> On Dec 14, 7:43 pm, nonse...@mynonsense.net wrote:
>>
>> > I recently got a bread machine and am intrigued by the whole process.
>> > From what I am reading, the dough is kneeded so that the yeast can
>> > form nice air pockets inside it. Now why can't we just use baking
>> > powder and forget about all this kneeding?
>>
>> You can, it's called 'quick bread'.
>
> What's teh difference between quick bread and normal with yeast,
> health and taste wise?

You picked a really good moniker... Nonsense. Pick up a goddam book or
spend some time surfing the net on different types of breads.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/14(XIV)/08(MMVIII)
************************************************** **********************
Today is: Third Sunday of Advent
Countdown till Christmas Day
1wks 3dys 4hrs 32mins
************************************************** **********************
We are what we repeatly do. Excellence...is...but a habit --Aristotle
************************************************** **********************

Are you using whole troll flour?????

On Dec 14, 8:08�pm, Terry <prfes...@hotmail.com> wrote:
> On Sun, 14 Dec 2008 16:53:14 -0800 (PST), nonse...@mynonsense.net
> wrote:
>
>
>
> >What's teh difference between quick bread and normal with yeast,
> >health and taste wise?
>
> Whew! �A LOTTA difference! �Quick bread always has the salty-bitter
> taste of the baking powder ingredients (baking soda and tartaric acid
> are the most common ones, if memory serves). � Yeast-risen bread
> tastes like... bread.

Always, there is no always. Nothing you say is true... quick breads
can be excellent and yeast breads can be crap. The entire point is
that quick breads and yeast breads can no more be compared as
comparing apples and oranges, both are fruit but that's where it
ends. Pancakes, waffles, fritters, funnel cake, and zeppole are fried
quick breads... no comparison in any way whatsoever to baked quick
breads. There are baking powder donuts and there are yeast donuts,
there are fried donuts, there are baked donuts... all can be
wonderful, all can be garbage... there is no "always".

My favorite bread contains neither yeast or baking powder leavening...
never met anyone yet who hasn't found it addictive.
http://www.recipezaar.com/French-Cruller-120557

On Sun, 14 Dec 2008 16:43:41 -0800 (PST), [email protected]
wrote:

>I recently got a bread machine and am intrigued by the whole process.
>From what I am reading, the dough is kneeded so that the yeast can
>form nice air pockets inside it. Now why can't we just use baking
>powder and forget about all this kneeding?

Kneading bread dough develops gluten which is what makes bread dough
elastic and helps hold the yeast farts in the dough as it rises. And
the more a dough is kneaded the chewier the bread will be.

Notice that recipes for pie crusts and biscuits instruct you not to
overwork the dough. You don't want a chewy pie crust, so you don't
want to develop gluten.

I was kneed once long ago, but that wasn't about food. Well, a couple
of nuts were involved, but they got better.
--

modom

[email protected] wrote:
> On Dec 14, 6:56 pm, Sheldon <PENMAR...@aol.com> wrote:
>>> What's teh difference between quick bread and normal with yeast,
>>> health and taste wise?
>> None.
>
> So why do recipes/cooks still call for using the yeast/kneeding method
> to make bread if this produces the same result much faster?



He didn't say the same result, he said there was no health difference.
There is actually little taste difference but a great deal of difference
in texture. Quick bread is much like cake in texture. Yeast bread has
a much spongier texture.

gloria p

The kneading encourages the glutens to form, as well as creating the
texture of the finished loaf.

IF you could get the same bread without kneading and letting the dough
rise twice, obviously, nobody would bother.

Quick breads are ok, but no substitute for REAL bread.

I LOVE my bread machine but rarely use it, because if I bake a loaf....I
cant stop myself from eating the whole loaf...with lots of butter....

Thge newer machine can be set to make a HALF loaf. Maybe Santa will
bring me one....

Lass

Lass Chance_2 <[email protected]> wrote:

>The kneading encourages the glutens to form, as well as creating the
>texture of the finished loaf.

>IF you could get the same bread without kneading and letting the dough
>rise twice, obviously, nobody would bother.

>Quick breads are ok, but no substitute for REAL bread.

True. There is however a difference between quick breads (which
are chemically rather than yeast-risen), and no-knead yeast breads.
One type of no-knead yeast bread, that I've had good success with,
involves vigourous stirring a yeast batter that is soup-like
in consistency prior to folding in the final amount of flour.
This develops a good amount of gluten, although clearly not as
much as an authentically kneaded dough will.

Steve

On Dec 14, 6:43*pm, nonse...@mynonsense.net wrote:
> I recently got a bread machine and am intrigued by the whole process.
> From what I am reading, the dough is kneeded so that the yeast can
> form nice air pockets inside it. Now why can't we just use baking
> powder and forget about all this kneeding?

The word is "knead," unless your techniques involves your
knees. ;-)

N.