Applied Mathematicsematics

How to Bake: Your Complete Reference Book by Dennis R Weaver

By Dennis R Weaver

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They are used in so many products and so many ways. Most of our cakes are not possible without eggs and cookies are very difficult to make without eggs. We know of nine different functions of eggs in baking:  As eggs cook, the protein coagulates and provides structure to the product.  Eggs help leaven certain products by trapping air cells in whipped eggs or egg whites. Angel food and chiffon cakes are often entirely leavened with eggs.  The fat in the egg yolk shortens gluten strands in batters and dough to tenderize the product.

4. On the day that you would like to bake your bread, remove the dough from the refrigerator and let it warm to room temperature--about three hours. The dough should rise to nearly double in size. 5. Once the dough has risen, form the loaves. Coat your hands with flour and gently form a loaf by pulling the dough around itself to create a slightly stretched skin. You may need to coat your hands several times if the dough is sticky. If necessary, pinch the seams together on the bottom of the loaf.

The interior of the loaves should register at least 185 degrees when an insta-read thermometer is inserted through the bottom crust. Remove the bread from the pans and cool on wire racks. Let it cool completely before cutting. © 2006 The Prepared Pantry 22 California Golden Raisin Muffins The first time that I made these, I gave some to my neighbors. They went nuts over these muffins—and announced far and wide that these were the best muffins that they had ever had. I don’t know about that but they are very good, one of our favorite muffins.

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