Sweet and enriched doughs

Sweet and enriched doughs

By
Leiths School of Food and Wine
Contains
14 recipes
Published by
Quadrille Publishing
ISBN
978 184949 548 6
Photographer
Peter Cassidy

Doughs can be enriched with egg and, or, butter to delicious effect – as in the classic French brioche loaf. Adding fat in the form of butter, oil or egg yolk – or adding sugar, alcohol or spices – to a bread dough affects the way the yeast and the gluten work. The yeast will work more slowly, so the process will take longer. Often enriched dough bread recipes use a little more yeast to counterbalance these effects. The fat and sugar also prevents the gluten becoming strong and elastic, so enriched breads are less chewy and have a more tender texture than other breads.

Featured Recipes in this Chapter

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