Scones and other types of bread

Bread is known as a carbohydrate. Most bread has a substance called gluten. Gluten is a protein found in most flours like wheat and rye. Gluten is what makes bread chewy. People who have celiac disease are allergic to gluten. They require flour made out of different grains, like potato and brown rice.

There are many types of bread. Some have gluten and some do not. Scones or sweet biscuits is a buttery bread that has gluten. Overworked biscuits are tough because the gluten is stretched to thin. When making these types of bread you need to be careful. If your dough starts to get warm, refrigerate until butter is firm again. Do not work with warm dough.

Some bread needs to be overworked. these breads are called crusty bread. You overwork the gluten, then let it rise. This is mostly what we do with yeast breads. After you work it then you let it rise. This allows the gluten to rest. It also causes the outside to be crusty and the inside to be airy and soft.

Bagels and sandwich breads are good examples of crusty bread with an airy inside. Most breads have similar recipes. Only changes are sweetener and flours.

A standard bread recipe is 3 cups of bread flour, 1 tsp salt, 2/3 tbsp yeast, 2/3 cup warm water, 1/4 cup sugar, 3 tbsp oil. This will make a standard white bread loaf. Now to change it to say a rye bread, all you would need to do is change the bread flour to rye flour and change the sugar to molasses. Hawiian sweet rolls is using crushed pineapple or pineapple juice instead of water and honey instead of sugar. Most bread recipes are easy to make. The reason why most bread fails is because it is overworked.

Making bread is a time old skill. A skill that once was an everyday occasion. Now we find all these breads in the grocery store. In the past everyone knew how to make their own bread. These recipes were shared in cookbooks passed down for generations. Then they were shared amongst friends. They ended up being put on the internet. Any bread recipe you want to try you can google. But be careful because you can easily overwork a dough and make it tough