The basic ingredients are the same for most white breads, which includes flour, water, sugar, salt, some type of fat, and yeast. The amount of each ingredient is important to the quality of the bread, just as the recipe calls for.
Flour and water are typically used in a 3:1 ratio. For example, three cups of flour and about one cup of water make up the major ingredients of a large loaf of white bread. Flour should be bread flour, a kind of flour that has had no leavening agents added to it. All purpose flour is more suited to baking cakes and the like, not for making bread. Of course, be sure to store your flours in a cool, dry place. Water should be cool, tap water. If it's hot, refrigerated water should be used. Adding water that's too warm will cause the yeast to act too quickly, which in turn may affect the rising of the bread.
Sugar and salt are added in teaspoon quantities, but they're important for producing a nice loaf of bread. Sugar imparts a taste to the bread, makes the crust a darker color, and helps to keep the bread soft. Honey or molasses can be substituted for sugar in equal quantities. Salt helps to make the dough firm and keeps it from rising too high.
Fats are added to bread to add flavor and to keep the bread from getting hard. Although margarines are popular substitutes for butter, butter is your best bet for flavor, especially when using a bread machine. Only a small amount is used, perhaps one tablespoon of butter for a 1 ½ pound loaf of bread.
Yeast, the final yet most important ingredient in making bread, is added to the dough last. Only rapid rise yeast or active dry yeast can be used successfully. Yeast should be stored in a cool, dry place and used before its sell-by date. If a jar of yeast has been opened and stored in the refrigerator, bring it to room temperature before measuring out.
Other ingredients may be called for in a basic white bread recipe, such as milk or eggs. Milk, either dried or fresh, may be added to enhance flavor and to give the bread a shine.
Eggs can be added to improve on the flavor and aroma of the bread. Eggs will also make a softer textured loaf. Substitute one egg for 1/8 cup of liquid called for in the recipe.
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