Peach Bread Recipe - Food.com (2024)

FAQs

How do you make bread lighter and fluffier? ›

Add Sugar

Adding sugar weakens the gluten structure, absorbs water, and eventually makes the bread lighter and softer. As a result, sugar improves the bread's taste, structure and texture. Yeast also eats up sugar to produce carbon dioxide, which raises the dough and makes bread fluffy.

The possibilities are endless, but the common factor is the basic ingredients of fat, sugar, eggs, flour, liquid, leavening agent, and a flavoring ingredient. The flavoring might be a fruit or vegetable, a liquid such as buttermilk or fruit juice, an extract, herbs, or spices.

If I had to use unripe peaches, I would slice them thinly, and saute them in butter a few minutes to soften them up. Then take a taste to judge the sugar level and adjust the amount of sugar used in the recipe accordingly. Proceed with your recipe as usual.

With different yeast options available at supermarkets or bakeries, this may get a little confusing. As a rule of thumb, use: 1.4% of the weight of flour you are using (for example, 14g yeast per 1kg of flour) fast-acting yeast. 1% for dried yeast.

You want to rise the dough so that the yeast still has enough energy in it to work in the oven to give you a nice, light, fluffy loaf of white bread.

Realize that overmixing can cause muffins to be tough, bake unevenly, create elongated holes (or tunnels) and/or form peaked tops.

Excess yeast causes extra air bubbles to form, creating holes in the baked bread. You prepared the recipe correctly. The interaction of the various ingredients and the preparation method used for French bread and sourdough bread are intended to create a bread which has a coarse texture and uneven holes.

An extra whole egg, lightly beaten but not foamed quickbread, should give you following effects: richer, smoother taste. slightly drier crumb.

If you like to bake your peaches into warm, comforting desserts, look for yellow freestone peaches at your local orchard or farmer's market. Yellow peaches have a sweet and tangy flavor that balances out sugary baked goods. Their naturally firm flesh bakes to a soft — but not mushy — texture.

Ginger, cinnamon, cardamom, clove and nutmeg give warmth and gentle spice to peaches, while herbs like basil, tarragon, thyme and rosemary add earthy notes to peach desserts.

What can I do with excess peaches? ›

Too much yeast could cause the dough to go flat by releasing gas before the flour is ready to expand. If you let the dough rise too long, it will start having a yeast or beer smell and taste and ultimately deflate or rise poorly in the oven and have a light crust.

Active Dry Yeast is an ideal yeast to use for artisan breads or no knead breads that require a slower rise time. It's also the preferred type of yeast for those doughs that proof in the refrigerator for extended periods of time.

It's a common mistake, especially for newer bakers. When there's too much flour and not enough liquid, the whole rising process is thrown off. The dryness of the dough will prevent the yeast or another rising agent from activating properly, leading to a stunted rise (or it may not rise at all).

Sugar: When yeast is mixed with sugar it consumes the sugar and produces carbon dioxide gas, which causes the bread dough to rise and become light and airy. Instant Yeast: Instant dry yeast can be added directly to the flour mixture without needing to be activated first.

Adding fat: Adding a small amount of fat to the dough, such as butter or oil, can make the bread more tender and fluffy. Adding steam: Steam in the oven can help to create a fluffy texture by keeping the crust from forming too quickly, allowing the bread to rise more before it sets.

The usual reason why bread becomes too dense is due to using flour with low protein content. When your loaf is spongy and heavy, you might have also put too much flour into it or made the dough in a cooler or too warm setting.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.