Yeast Breads and Rolls 213

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Yeast Breads and Rolls21-3
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5-Steps for MakingBread and Rolls

• Mixing the dough
• Kneading
• Letting the dough rise
• Shaping
• Baking

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Mixing the Dough

• Ingredients
• Flour-bread or all-purpose flour
• Yeast-produces carbon dioxide gas
• Sugar-food for yeast
• Liquid-120-130 degrees F makes yeast grow
• Fat-flavor,richness and tenderness
• Salt-controls the yeast

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Kneading the DoughFacts and Tips

• Work dough with hands (or dough hook) to mix
  ingredients and develop gluten
• Knead until smooth and shiny
• 8-10 minutes by hand
• 6 minutes with dough hook or food processor

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Letting the Dough Rise

• Shape into a ball
• Coat with oil in a bowl and cover
• Rise 1-1 ½ hrs. in warm place until double
• Punch down and pull dough to center
• Let rise 2nd time until double
• Tip Dough is ready to shape when 2 finger
• indentations remain.

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Shaping the Dough

• Shape into loaves or rolls
• Place in greased pan or
• baking sheet and cover
• Let rise again until double

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Baking

• Baking time varies
• Crust nicely browned
• Sounds hollow when
• tapped with finger
• Cooling on rack prevents soggy crust
• Cut after 20 minutes
• ENJOY!!!