Yeast Breads
Examples of Yeast Breads
• Sandwich bread• Dinner rolls• Cinnamon rolls• Pizza dough• Baguettes• Ciabatta• Bagels• Doughnuts
Yeast Bread Ingredients
INGREDIENT FUNCTION
Yeast A microscopic, single-celled plant used as a leavening agent (gives rise)
Flour Gives structure
Liquids Moisten & dissolve dry ingredientsMix with flour protein to form gluten
Fat Tenderizing agent
Eggs Help incorporate air when beatenAdd color, flavor, and contribute to structure
Sugar Gives sweetness & tenderizes
Salt Adds flavor
Q: What if you use too much yeast?
A: Undesirable flavor, texture,and appearance
Q: What if you use too little yeast?
A: Dough may not rise enough and will be small and
compact
Q: What if water is too hot?
A: Water that is too hot will kill the living yeast.
Q: What if water is not warm enough?
A: Water that is not warm enough (110°) will not
activate the yeast.
Mixing Method for Yeast Breads
Traditional Method• Doughs are allowed to
rise twice
• 1st rise takes place after ingredients are mixed
• 2nd rise takes place after dough is shaped
One-Rise Method• Mix ingredients,
knead, and let rest for a few minutes
• Shape dough, then allow to rise before baking
Kneading Yeast Dough
• Kneading is done to develop gluten
• Gluten: gives dough elasticity, and a chewy texture
• To knead dough, press the dough with the heels of the hands, fold it, and turn it. Repeat until dough is smooth and elastic.
Punching Down the Dough
• Once dough has risen, punch down to release some of the CO2
• Firmly press a fist into the dough, then fold the edges of the dough toward the center,and turn the dough over so the smooth side is down.