By:Austin Parker

Kneading & Punching down

Kneading is when you are folding the dough, pushing down the dough, getting all the air bubbles out.

Punching down is when you punch the dough down to get out the carbon dioxide


When making the dough you have to mix in the yeast with warm water. after it is all mixed together put the flour dough in the mixer with the yeast


Bread flour creates the most gluten, it is then very strong and elastic

Baking soda

Baking soda is a leavening agent with yeast bread it produces gas.


When making yeast dough, you mix the dry and liquid ingredients together and the correct temperature to do so is 120 to 130


While preparing yeast breeds using the traditional method you should heat the liquid to 105 to 115 in order to dissolve the yeast

Oven Spring

It makes the yeast dough rise. Be sure to let it rise for about 15 minutes, so then you can bake it.

Bread machine

Yeast dough made with bread machines have to be made at room temperature


This design is the most difficult for beginners


When measuring the flour for the yeast dough, use a spoon to put the flour in a dry measuring cup


To defrost yeast bread in the microwave you should first microwave 1 cup of water for 3 to 5 minutes until water boils