Yeast Breads
Cody Haynes
Purpose of Ingredients
1. FLOUR: GIVES BREAD STRUCTURE
2. LIQUIDS: MOISTENS DRY INGREDIENTS AND IS NECESSARY FOR GLUTEN STRUCTURE
3. FAT: ADDS TENDERNESS, FLAVOR, MOISTNESS AND FLAKINESS. ADDS IN BROWNING
4. EGGS: ADDS RICHNESS AND TENDERNESS
5. SUGAR: ADDS FLAVOR AND TENDERNESS, ALSO PROVIDES FOOD FOR YEAST AND HELPS WITH BROWNING.
6. SALT: ADDS FLAVOR AND SLOWS DOWN FERMENTATION
7. YEAST: CAUSES FERMENTATION THAT PRODUCES CARBON DIOXIDE NEEDED FOR RISING.
HOW LEAVENING AGENTS WORK
1. STEAM: WATER EVAPORATES DURING BAKING. STEAM PUSHES DOUGH UP
2. YEAST: BREAKS DOWN SUGAR INTO CARBON DIOXIDE AND ALCOHOL NECESSARY FOR RISING
3. BAKING SODA: USED WITH AN ACID TO GIVE OFF CARBON DIOXIDE
4. BAKING POWDER: MIXED WITH A LIQUID. IT WILL GIVE OFF CARBON DIOXIDE
METHODS OF MIXING
1. BATTER METHOD: KNEADING IS NOT REQUIRED. YOU STIR VIGOROUSLY
2. MIXER METHOD: USE A MIXER TO SPEED UP MIXING
3. ONE-RISE METHOD: USE FAST ACTING YEAST THAT ONLY RISES ONCE.
4. TRADITIONAL METHOD: DISSOLVE YEAST IN WARM WATER. RISES TWICE
METHODS VOCABULARY
1. KNEADING: WORKIGN DOUGH WITH HANDS OR DOUGH HOOK UNTIL SMOOTH AND ELASTIC
2. FERMENTATION: YEASTBREAKS DOWN SUGARS INTO CARBON DIOXIDE FOR RISING
3. PUNCHING THE DOUGH: PUSHING DOWN IN THE DOUGH WITH HAND TO RELEASE CARBON DIOXIDE
4. SHAPING: FORMING DOUGH INTO SHAPES
5. BAKING: COOKING IN OVEN
CHARACTERISTICS OF QUALITY YEAST BREADS
1. APPEALING SMELL OR AROMA
2. LIGHT TEXTURE
3. CRISP BROWN CRUST
4. SMOOTH ROUND TOPS
5. MOIST
6. FINE AND EVEN TEXTURE
YEAST DOUGH TYPES
1. COOL RISE DOUGH: DOUGH ALLOWED TO RISE AT ROOM TEMPERATURE
2. REFRIGERATOR DOUGH: RISES SLOWLY IN THE REFRIGERATOR
3. FREEZER DOUGH: FROZEN DOUGH THAT RISES LAST TIME AS IT THROWS
4. BREAD MACHINE: IXES AND BAKES IN THE MACHINE. WILL HAVE A BROWN CRUST
5. MICROWAVE OVEN: CRUST WILL NOT BROWN