YEASTBREADS – CC2

Ingredients in yeast breads and their function

• Flour – used for structure• When mixed with liquid flour develops

GLUTEN – bread flour has high protein contenthelps support structure

YEAST

• Leavens the bread, single celled structure, when fed yeast gives of carbon dioxide gas and ethyl alcohol to raise bread

SUGAR

• Feeds the yeast, sweetens the dough, too much and yeast works slower

SALT

• Regulates the action of the yeast• Without salt yeast is sticky and hard to handle

LIQUID

• Rehydrates yeast granules, helps form structure with flour

• Milk can be used which would add nutrients

Shortening, butter or margarine

• Increases tenderness, makes the bread easier to chew

EGGS

• Adds flavor, richness, improves structure, adds color

Straight dough method of mixing dough

Step 1 – Dissolve the yeast in liquid

• Measure liquid and set to temperature of 110-120 degrees F

Step 2

• Add sugar and shortening (butter or margarine)

• If ingredients are too cold RISING ACTION WILL BE SLOWER

Step 3 – Add flour

• How can you tell you have added enough flour?

• WHEN DOUGH CLEANS THE SIDES OF THE BOWL OR IF WHEN KNEADED FORMS A TRIANGLE THAT STAYS WHEN PUSHED

Step 4 – knead the dough

• During mixing of the dough GLUTEN develops• Too much flour and DOUGH WILL BE STIFF and

DIFFICULT TO WORK WITH

Continued kneading• What happens if you knead too rough or apply

too much pressure DOUGH WILL BE STICKY AND HARD TO HANDLE

• TOO MUCH PRESSURECAN TEAR THE GLUTEN STRUCTURE

Step 5 – Let the dough rise the first time

• This gives yeast time to fermentYEAST ACTS ON SUGARS TO FORM CARBON DIOXIDE AND ALCOHOL, THIS CAUSES BREAD TO RISE

Dough rises at warm room temp 80-85 degrees

For class you will roll dough in 1 T. oil place in plastic bag leaving air space and allow to rise in refrigerator overnight

Step 5 continued

• How can you tell dough has doubled in volume after rising? INDENTATION REMAINS IN DOUGH WHEN YOU PUSH IT

What gas is given off as dough risescarbon dioxide and ethyl alcohol

Step 6 – Cut through dough and shape

DO NOT PUNCH DOWN OR OVER MANIPULATE DOUGHTHIS CAUSES DOUGH TO BECOME EXCITED AND SNAP BACK WHEN SHAPING

Step 7 – roll, shape dough on oiled surface DO NOT ADD MORE FLOUR

Force rising dough is placing dough, oiled and covered in a very warm environment,

over oven or covered near oven vent

Step 8 - Bake

• What happens to gas cells during baking• They expand and walls around cells become rigid dough will expand most during first stage of baking

Where do you place dough in oven to allow most even baking

• The center of the oven

How can you test a loaf of bread for doneness?

Tap bread with finger, it will sound hollow

What does a high quality loaf of bread look like

• Large volume, smooth rounded top

If dough is underworked or overworked it will have low volume

What happens if bread dough is allowed to rise too long before baking?

• Over expanded top, top of loaf may be shrunken, texture will be coarse with crumbs

What happens if bread does not rise enough?

• There will be large cracks on top, texture will be compact

Be sure to remove breads from pans after baking and move to cooling rack

Recipes to be made in yeast bread labsSweet roll lab

Cinnamon rolls

Danish rolls

Yeast bread labApple Raisin bread Breadsticks with

marinara sauce

Yeast bread labPesto bread

Honey oatmeal bread

Yeast bread lab recipesCinnamon swirl bread

Foccacia bread