1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts

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Nathaniel Fitzgerald
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1 Yeast Bread

2 1. What are the three categories of yeast breads? a. Rolls b. Loafs c. Doughnuts

3 2. What are the main ingredients in yeast bread and their functions. a. flour main ingredient, structure b. liquid provides moisture c. salt flavor, controls rate of yeast growth d. yeast leavening agent e. fat - tenderness f. sugar sweetness, food for yeast, browning

4 3. What is gluten? Protein part of flour, when mixed with a liquid, kneaded and developed sufficiently, gives the dough its framework and structure. The amount is different in each type of bread.

5 4. What is the difference between quick and yeast breads? Quick breads quick and easy to prepare, use baking powder or soda as leavening agent. Yeast breads uses yeast, longer to prepare.

6 5. What are the nutritional contributions of yeast breads? Carbohydrates, fat, thiamin, iron Niacin, calcium, riboflavin, vitamin A, protein

7 6. What is yeast? Living microorganism needs food, warmth and moisture in order to grow Fermentation is the production of Carbon Dioxide. 7. What three things are needed for yeast to grow? a. food (sugar) b. warmth c. moisture

8 8. How does the temperature of water affect the growth of yeast? Hot kills the yeast, unleavened bread Cold retards the growth, slows it down 9. Why do you need to be careful when adding the yeast to the dough? If other ingredients are too hot when adding yeast, the yeast could be killed causing the bread to not rise.

9 10. How do you know your milk is scalded? Bubbles form around the outer edge. Feel a scum on the bottom of a pan with a spoon. 11. What does scalding the milk do? What can you use in place of scalded milk in a recipe? It inactivates the enzymes so the dough is easier to handle and not as sticky. Use evaporated milk and water.

10 12. What is the ripe test? When the dough has doubled in volume, put your two fingers in the middle of the dough; if your imprint remains, the dough is ready to shape 13. How are refrigerator dough and regular roll dough different? Refrigerator dough has more sugar and yeast in recipe so it will stay good in the refrigerator 4 5 days

11 14. How do you prepare the basic shapes of dinner rolls? orange/cinnamon roll out, put on filling, roll in jelly roll, cut cloverleaf 3 little balls in muffin tin jiffy cloverleaf 1 ball of dough, cut in 1/4 with scissors butterflake cut in strips, butter, cut, place 5 6 in muffin tin side by side fantan oblong roll, cut 3/4 down 5 6 times bowknots roll dough in strips, tie knot rosettes same as bowknots, tuck ends under parkerhouse circles, indent with knife, fold in half butterhorn cut in triangle, roll up, ends straight crescent cut in triangle, roll up, turn ends in (Refer to cookbook )

12 15. How do you place your rolls on a cookie sheet if you want soft sides? Place them close together on cookie sheet Crusty sides? Place them far apart on cookie sheet 16. How do you know when your rolls are done? By their color, light golden brown

13 17. How do you shape a loaf of bread? Roll out in a rectangle to remove air bubbles Roll up in jelly roll Pinch seam together Push in insides Karate chop and, tuck underneath Place in bread pan seam side down

14 18. How do you know when the loaf of bread is ready to bake? The dough has risen ½-inch over top of bread pan. Ripe test on end 19. Where is the bread placed in the oven? Center of oven

15 20. How do you tell if the bread is baked thoroughly? Tap it lightly with hand. If it sounds hollow, it is done 21. What do you do with the bread after it is baked and it comes out of the oven? Immediately, remove the bread from the pan so it doesn t sweat and become soggy

16 22. What bread products can be made from yeast dough? Scones, doughnuts, bread sticks, pizza, rolls, fry bread, bread, etc.

17 23. Why is wheat and grain products known as the STAPLE? It should be our base for diet. Breads have been around forever. Eating grains is a healthier diet contributes nutrients to meet daily needs.

18 24. How do you store yeast breads? Covered container or bread box to prevent drying and loss of freshness. Refrigeration retards spoilage by mold. Freeze.

19 25. What are the differences between the straightdough method, the sponge-dough method, or the batter, or no-knead, method in mixing yeast dough? Straight dough all ingredients are combined and the dough is kneaded and set aside to rise. Sponge dough yeast is combined with part of the liquid, flour and sugar to make a batter. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough. Batter or no-knead all the ingredients are combined, but the dough is not kneaded.

20 26. What is proofing? The process by which carbon dioxide is produced in a yeast dough and the dough rises to double its original size.

21 Other Important Information 27. Flour that contains thiamin, riboflavin, niacin and iron is called: Enriched 28. Cake flour is not appropriate for making bread. 29. Purpose of butter on bread out of the oven is to have a tender, shiny crust, and add to flavor. 30. Different ingredients. Regular rolls- you need more yeast Refrigerator rolls more sugar to keep the yeast active.

22 Mixing Methods for Yeast Breads

23 Straight Dough Method 1. Soften the yeast in warm water For compressed yeast water should be 105 to 115 C. For active dry or fast rising yeast the temperature sure be between C.

24 2. Add the sugar, fat and salt to the milk The milk should be room temperature to lukewarm Cold ingredients will slow the rising action when added to the activated yeast.

25 3.Combine the yeast with the liquid mixture and add some of the flour. Beat the mixture until smooth, then add the remaining flour gradually to form a dough.

26 Straight Dough Method is good for refrigerator dough recipes---but often calls for extra yeast, sugar, and salt.

27 When making a refrigerated dough, mix and knead then place in covered bowl in refrigerator to rise. Dough will double in bulk before it becomes chilled.

28 Shape into bread or rolls and bake it the next day. Sometimes when refrigerated this method is called COOL-PROOFED OR COOL-RISE METHOD.

29 Fast Mixing Method 1.Mix the yeast with some of the flour and all of the other dry ingredients.

30 2. Heat the liquid and fat together to a temperature of degrees F. and add to dry ingredients.

31 3. Add eggs if required fir recipe and then add the rest of the flour to form a dough.

32 Fast Mixing Method --works well with active dry or fast rising yeast --allows ingredients to blend easily -- eliminates the need to soften the yeast

33 Sponge Method 1. Mix the liquid, sugar, yeast, and part of the flour together. This mixture is called a SPONGE

34 2. When the SPONGE becomes bubbly and light, add the cooled melted fat, the salt, and the rest of the flour to form a dough.

35 Batter Method Some recipes are prepared by the batter, or no mix method. These recipes use less flour and thus the yeast mixture is thinner than a dough. This method is a modification of the straight-dough method that eliminates kneading. Stirring develops the gluten. It is the quickest mixing method.

36 GLUTEN Forms the framework of the bread Is developed during mixing and kneading Holds the carbon dioxide produced during fermentation

37 Carbon Dioxide gives bread volume.

38 Successful Yeast Bread Depends: Careful measuring Sufficient kneading Controlled fermentation temperatures Correct pan size Correct baking temperature

39 KNEADING KNEADING develops the gluten Means to press, fold, and turn the dough, then repeat.

40 Too much flour added during kneading will make the dough stiff.

41 Too much pressure at the beginning of kneading will make the dough sticky and hard to handle.

42 Too much pressure toward the end of kneading can tear or mat the gluten strands that have already developed.

43 Fermentation After kneading the dough must rest, during this time the yeast and the sugars act together to from alcohol and carbon dioxide.this process is called fermentation

44 Fermentation During this process the dough should double in size to test for proper doubling insert two fingers, if an indentation remains the dough has risen The temperature should be at 80 degrees F to promote good fermentation

45 Punching the Dough When dough is light, punch it down to release the carbon dioxide, then fold and turn dough to smooth side.sometimes the recipe will call for a second rise at this time

46 Shaping Use a sharp knife for dough cutter to divide into portions Allow the dough to rest about 10 minutes to make it easier to handle Flatten then shape

47 Text: Guide to Good Food page shows these steps

48 Characteristics of good yeast bread loaf: 1. Large volume, smooth, rounded top 2. Surface golden brown 3. Texture is fine and uniform 4. Crumb is tender and elastic 5. Springs back when touched

Yeast Breads. Terminology, Ingredients, & Procedures Galore!

Yeast Breads. Terminology, Ingredients, & Procedures Galore! Yeast Breads Terminology, Ingredients, & Procedures Galore! Terminology Kneading: Process in which dough develops gluten to give the dough shape and structure. Gluten Protein that forms when flour and