Yeast Breads

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Yeast Breads

• Dough that uses yeast as a LEAVENING AGENT
• Examples dinner rolls, pizza crust, doughnuts,
• sweet rolls, soft pretzels,
  bagels

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I. Ingredients Used
1-Yeast gives bread its flavor produces CO²
(carbon dioxide gas) that makes
the bread rise (LEAVENING) dissolve in WARM
water cold- no CO² formed, dough
doesnt rise hot- kills yeast,
dough doesnt rise
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• FLOUR
• ? Amount given in recipe is a range-amount used
• depends on the humidity in the air.
  Start with
• half the amount, then add a little at a
  time until
• dough pulls away from the sides of the
  bowl.
• ? Flour plus liquid forms GLUTEN (elastic
• part of the dough).
• ? Gluten stretches the dough to capture the
• CO² gas, which gives bread its shape and
• structure.

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ENDOSPERM -starch, protein -flour made from
this layer
BRAN -outer layer -fiber -B vitamins -removed
during processing
Grain Kernel
GERM -sprouting layer -can buy as wheat
germ -oil, fat -B vitamins
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• LIQUID (milk/water)
• dissolves the yeast
• SUGAR
• food for the yeast
• adds sweetness to the dough
• SALT
• gives flavor
• controls how fast the yeast grows
• SHORTENING
• develops tenderness in the bread
• improves keeping quality of bread

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II. TERMS

• KNEADING
• ? mixing the dough with the palms of your
• hands
• ? develops the gluten
• ? mixes all the flour into the dough
• ? you have kneaded enough when a finger
• dent springs back

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• PROOFING
• ? letting the dough rise
• Warm rise dough rises in a warm place
• (heater, warm
  oven, top of refrig.)
• Cool rise dough rises in a cool place-in the
• refrigerator.
  Takes longer to rise.
• ? bowl is greased (to keep from drying
  out)
• dough is covered with saran and a clean
  towel

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? the yeast grows and flavor develops ? rises to
double in bulk (2x in size) ?finger dent remains
in dough when done
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• DONENESS TEST
• ? Tap the bread on the surface, it should sound
  hollow.
• ? Color should be golden brown.