Yeast grows best in an acidic environment, hence the vinegar (or another form of an acid ingredient - i.e. ascorbic acid, lemon juice, orange juice, etc.). Sourdough breads (aka naturally-leavened breads) are already acidic, so an addition of vinegar (or another acid) is unnecessary. The acidic breads are also good keepers and the acid in them helps inhibit mold growth and slow staling.

If there is wheat germ or whole wheat flour (which includes wheat germ) in the recipe, there is a substance in wheat germ which tends to break down the gluten and adding the acidic ingredient (I use ascorbic acid instead of vinegar) counteracts the negative effects of Glutathione. I add about 1/8 t. ascorbic acid powder per loaf of bread that contains whole wheat flour and/or wheat germ.

Ascorbic acid (aka vitamin C) helps sustain the leavening of bread during baking and is often an ingredient in the yeast.

Whole eggs lighten, strengthen, but can be drying because of the whites. If you use yolks only, they strengthen, moisten, and provide emulsifiers. It also depends on the other ingredients in your breads. I add a gel made from chia seeds and water that aids in keeping the moisture in the crumb of bread so that it doesn't migrate through the crust. Honey or agave nectar used as the sweetener will also aid in retaining moisture in the crumb, especially important if you freeze the bread.

Eggs also add protein, color and loft to the loaf, and increase the keeping quality - that lecithin in the yolk at work.... Enriched loaves of bread (containing enriching ingredients such as eggs, dairy, fat, pureed vegetables, etc.) are considered good keepers, compared to lean loaves like Italian or French bread which stale quickly.

Your tenderizers in yeast breads (and other baked goods) are sugars and fats. The structure builders are flour and eggs.

-Grainlady

There's surely someone here who has a better answer than I about the vinegar. I had never heard of it, so looked it up online and found that it can be used to neutralize hard water and also as a preservative.

The egg thing had me laughing however. Eggs actually make the dough richer because of the fat in the yolk, which generally means a moister crumb. The bread I've made most is my mother's challah recipe. People say it's like cake (it's a brioche style dough). It has 4 eggs, along with liquid and shortening, and would have to be way burnt to get anywhere near dry. Still, plain old egg bread has a softer, moister crumb than an equivalent white bread.

This is why testing is so important when you're publishing recipes. Sometimes something that make things work for one cook/baker in a particular kitchen don't apply across the board. My mother's challah recipe is very home cookish, and hard to replicate for other people (but me, who grew up with it).

Yup. Grainlady had better answers. ;)

I learn so much in this forum! Thanks, Grainlady!

Grainlady, thanks again for all your information. I've got a couple of other questions too. The one cookbook that always had a tablespoon of vinegar added to the bread recipes (both white and whole wheat), also frequently used orange juice or buttermilk as the liquid. My question is simply this: what would be the purpose of using an acidic liquid such as OJ or buttermilk and then adding some vinegar?

Regarding eggs, would adding egg yolks make more sense than adding the whole egg? The reason I ask is because I've got some whole egg powder that I'd like to use up. I've been adding about a tbsp. to every loaf bread I've been making the last few months, and eventually I'll finish it all up. When I'm finally done with it, would I be better off ordering powdered egg yolk rather than the whole egg? Or would it be a better idea to get some of both?

Thanks again for your help. And Plllog, I love challah bread. I still haven't tried making it myself, though. I should give it a try because the commercially made stuff available here is just yellow Wonder bread. Nothing like the good stuff we used to buy at bakeries in the Los Angeles area.

I was perusing the Bread Machine Digest website, and came across a list of dough enhancers. Included in the list were pectin and gelatin. Have you heard of adding these two products to bread dough? Any thoughts on whether they'd be useful?

Pectin
Pectin adds moistness to the bread and it replaces fat in
the bread. This is the same pectin used to make jams and
jellies. It comes in liquid and granular form. The granules
are easier to work with and store.

Use: 1 teaspoon per loaf

Gelatin
Gelatin helps with bread texture and moisture. It is also
of nutritional value and is good for the hair and fingernails.
Make sure to use unflavored gelatin.

Use: 1 teaspoon per loaf

Here is a link that might be useful: Bread Machine Digest

Shambo,

There are two kinds of challah. The kind in most commercial bakeries is a rich dough with a slightly crumbly crumb that separates along the grain (texture, not cereal) of the bread. The other kind, the kind I make, is a brioche style, that's even richer and has a more cake like crumb.

Some people have a tradition that one side of the loaf should be higher than the rest, but I've never found a good explanation for that. I think that's where the tradition of braids comes from, however, though you also see split top loaves where one side of the split is higher.

Technically, what makes it "challah" is that it is made with the finest ingredients that the maker has (which is why there are usually eggs and sweetening), and that a piece is separated (challah means separation), symbolic of the tithe to the temple. The separated part is usually burned as a respectful way of discarding it. This usually only applies to commercial bakers, however.

If you want to bake your own, I'd start with a good recipe from a commercial Jewish cookbook where the recipes are well tested. It's really not hard! If you use a brioche style, double rise (before shaping), dough, just handle gently. One secret to making a good braid is to use four strands, rather than three. Also, work the strands gently into shape in your hands, rather than rolling them like clay snakes, to keep from squishing it.

The ingredients make a big difference. I've only done it with commercial flour. Gold Medal bread flour is much lighter baking than King Arthur, for instance, and butter is heavier than margarine or shortening. I like the zero trans fat vegetable shortening for a moist crumb.

Shambo -

The addition of vinegar, plus other acid ingredients, such as buttermilk or orange juice, is probably for flavor, as well as retarding the weakening of the gluten. The vinegar (acedic acid) also helps yeast work longer.

I wonder if the author of the cookbook suggesting all these acidic ingredients tends to work their dough a lot? Long kneading sessions, as well long fermentation?

It's just more proof there is more than one way to get a loaf of bread, and a plethora of add-ins you can use for any number of reasons.... Minerals to feed the yeast, dough conditioners, dough strengtheners, enzymes, mold inhibitors, the list goes on and on.

I use powdered whole eggs in bread all the time (I also stock powdered yolks and powdered egg whites). Would you be "better off" using only powdered egg yolks or yolks only if using fresh shell eggs? I doubt if it's worth it if you don't already use powdered egg yolks for other things, or don't mind finding a use for the egg white/s. I don't think you will detect any noticeable difference in your bread. Especially since you are only adding enough egg powder to equal 1/2 an egg (the powdered egg products I've used use 2 T. - or 14 grams - plus 2 T. water to equal one large egg).

Are you are having a problem with your breads drying out and you think it's because of adding egg whites? I'd be more inclined to believe your breads are "dry" because you may not have a well-hydrated dough to start with, or you are over-baking the breads.

When I make enriched loaves I bake them to an internal temperature between 195-200F. Temperature is the only accurate way to check bread for doneness. Because of the other ingredients I add (chia seed gel, agave nectar or honey, and coconut oil) my enriched loaves of 100% whole wheat bread stay soft enough for a peanut butter sandwich even after 5-7 days. They are also as light and lofty as any white bread recipe - the ascorbic acid at work, as well as using an overnight sponge method. Those key ingredients work well against staling (firming of the crumb) and mold inhibitors.

-Grainlady

Grainlady,

Have you posted your 100% whole wheat bread somewhere I can find.

I haven't perfected a light, soft loaf that holds up well for sandwiches.

I would love to try your recipe.

glenda

Thanks again, for all the information. Grainlady, I'm not having any trouble with my homemade breads drying out. I add my share of extra ingredients to inhibit dryness, and I've learned here on the forum to never trust how the loaf looks or sounds. So I always use an instant read thermometer.

I think you answered my question about the recipes with OJ/buttermilk & vinegar. It must be for flavoring. These are salt free yeast bread recipes from a guy who's supposed to be an expert. I don't make salt-free breads, just lower sodium. I've had good luck just halving both the salt & yeast quantities of regular bread recipes. But I was checking out this fellow's baking book just to see if he had some great hints that I hadn't discovered along the way.

Thanks, Plllog for your explanations. I'll look for a basic challah bread recipe. I have a pretty decent recipe for tsoureki, the traditional Greek Easter bread. It's a sweet, buttery & eggy bread flavored with the ground seeds of Mediterranean wild cherries or a special resin. It's also braided. So I'm not altogether unfamiliar with working with that kind of dough, but I don't do it very often.

Shambo, tsoureki definitely looks like a Greek challah with the cherry seeds instead of poppy or sesame. If the crumb is not the kind of dough you're missing, look for a single rise recipe.

I've never used a thermometer on bread. Can someone please explain the method?

gldno1-

Here's the 100% Whole Wheat Bread Recipe. It's designed to be made in a bread machine, but it can be made by hand. I have to give my friend, Mildred from Missouri, the credit for this great recipe.

100% Whole Wheat Bread
Bread Machine (changes for by-hand at the bottom of the recipe)

Sponge:
3/4 c. lukewarm buttermilk (I use homemade kefir.)
3/4 c. lukewarm water
2-1/2 c. freshly-milled white whole wheat flour (Prairie Gold from Wheat Montana is my favorite wheat variety)
1/4 t. ascorbic acid*
2 t. SAF-Instant Yeast

Mix these ingredients in the bread machine pan and set the machine to QUICK DOUGH. As soon as the mixture is well mixed, stop and unplug the machine and allow to sit (with the lid closed) at least 2-1/2 hours, or up to 12 hours (or something in between). I'd suggest at least 12 hours if you are using a whole wheat flour milled from red wheat varieties, for a more mild flavor.

After the sponge has set, mix these ingredients into the sponge:

2 T. melted coconut oil (or butter or veg. oil)
2 T. agave nectar (or honey)
1 egg
(I also add 1/3-1/2 c. chia seed gel. **)

Add to the top of the sponge mixture in the pan:
2-1/4 c. freshly-milled whole wheat flour
2 t. salt (on top the flour)

Set the bread machine on regular DOUGH cycle and process. Check the dough to make sure it's formed into a nice soft ball and adjust the hydration as needed.

My changes: I process the dough in the bread machine until the dough is mixed and kneaded. I don't let it rise in the machine. I place the dough in a dough rising bucket, place the lid on the top and allow the dough to ALMOST rise to double. Whole wheat dough does NOT have the extensibility that white bread dough does, so try not to let it go more than double. Using a dough rising bucket helps you to accurately judge when dough has doubled. Place the dough into a dough rising bucket. It should come up to the 1-quart line. It's doubled when it reaches the 2-quart line. You can get plastic food storage containers (with a tight-fitting lid and graduated measures on the side) at restaurant supply stores (or through King Arthur Flour - aka dough doubler). For this recipe a 2-quart container works perfectly.)

After the bread machine finishes the dough cycle (or has doubled in the dough rising bucket), dump the dough onto a Silpat and with oiled/greased hands deflate the dough by pushing it in the middle with your fist then drawing all edges of the outside dough into the middle (turning the dough inside-out, so to speak). Divide the dough into portions (I scale the dough for accuracy.) Round each portion (make it into a smooth ball) so that all the gluten strands are going into the same direction. Cover and allow to rest 10-15 minutes so the gluten relaxes. Form dough (oil your hands when you handle the dough), pan, cover with plastic wrap for the final proofing - etc....

I make this bread into 3 small loaves (7-1/2x3-1/2-inch pans - 350°F for 20-25 minutes), OR one 1# Pullman Loaf and use the other 1# of dough for 6 pecan rolls OR an 8-inch pan of dinner rolls - sometimes I use a portion of the recipe for hamburger or hot dog buns. If making two regular loaves, bake in a 375°F oven for 25-minutes. A very versitile dough.
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* ascorbic acid powder is available at most health food stores. It's a very important ingredient when you make yeast bread that includes wheat germ (which is in whole wheat flour). There is a substance in wheat germ called Glutathione. This substance breaks down the gluten and can result in a short loaf. The bran in whole wheat bread can cut the gluten strands, which results in a short squatty loaf. The sponge helps to soften the bran. The addition of 1/8 t. ascorbic acid per loaf of bread will counteract the negative effects of Glutathione. It will help prevent the gluten bonds from breaking down and will also help repair gluten bonds that have been broken. The ascorbic acid also helps sustain the leavening of bread loaves during baking. Yeast grows longer and faster when there is also ascorbic acid. Do not add it to sourdough recipes because they are naturally an acidic atmosphere.

** Chia seed gel is a mixture of chia seeds and water (1 part chia seeds to 9 parts water). This mixture thickens as the seeds absorb the water and adds hydration to the crumb of the loaf. It looks like poppy seeds in the bread after it's baked. Excellent nutritional boost and additional fiber.
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BY HAND, place sponge ingredients in a glass or plastic bowl and mix the sponge ingredients together with a Danish dough whisk or a wooden spoon and beat the ingredients about 100 strokes. Cover, and allow to sit at room temperature at least 2-1/2 hours, but up to 12 hours.

After the sponge is done: add the flour gradually to the sponge mixture using a Danish dough whisk (or wooden spoon) and carefully beat in each addition of flour before adding more. You may end up beating the dough 500-800 strokes, but do as much mixing as you have the strength to do. If you need to stop and rest, that's fine. The rest will allow the dough to hydrate. Towards the end of mixing, add the salt (DON'T FORGET!!!). The gluten will tighten up and make mixing harder after adding salt. The better job you do of mixing the dough and developing the gluten while it's in the bowl, the less time you'll need to knead it. When you knead the dough, avoid adding a lot of bench flour. If you have a problem adding too much flour during kneading, grease/oil your hands during kneading instead - especially during the last 2-3 minutes of kneading.

-Grainlady

Thank you very much.

I have copied it.

Grainlady, I really like the idea of using a sponge for whole wheat bread. I've used pre-ferments before but never thought to do it in the bread machine. I, too, have copied your recipe and will give it a try soon. Thanks!