If a recipe calls for Italian-seasoned bread crumbs and you have only plain, mix 1 teaspoon Italian seasoning, 1/2 teaspoon (2 mL) garlic powder, and 2 tablespoons (30 mL) grated Parmesan cheese into the plain bread crumbs to replicate the flavor.
All of our coffee cakes use different leavening agents. Leaveners lighten and raise baked goods. It's the liquid and the heat that allow them to work their magic. When mixed with liquid and then baked, gas bubbles are created that lift and lighten the dough.
Baking soda starts to work as soon as it is combined with a liquid, so it's always mixed with dry ingredients before being added to liquid — and then baked immediately.
Baking powder is generally a mixture of baking soda, cream of tartar and cornstarch. Double acting baking powder releases some gas when mixed with liquid and more when it's heated.
Baker's yeast comes in two basic forms: active dry and compressed fresh. Most home bakers choose active dry over compressed fresh for convenience. Active dry yeast is found in both the familiar little envelopes or in jars, and comes in regular or quick-rising varieties. Quick-rising yeast can cut rising time in half and can be used in any recipe calling for yeast. If you buy yeast in jars, measure a scant tablespoon for any recipe calling for a package of yeast.
Active dry yeast comes in regular and quick-rising. Make sure to check the expiration date stamped on the package and to store it in a cool dry place or in the refrigerator. Yeast should be at room temperature before being used.
The yeast cells in active dry yeast are actually alive, but are dormant. When warm milk or water is added, the yeast becomes active. Before using, yeast should be "proofed" to make sure it's still alive. To proof yeast, dissolve it in warm water and set the mixture aside for five to 10 minutes. If it begins to bubble and foam, the yeast is alive and will make your bread rise successfully. |
