Chapter 45: Quick and Yeast Breads

1
Chapter 45 Quick and Yeast Breads
2
Define the following terms

• 1. biscuit methodmaking quick breads by adding
  solid fat to dry ingredients before mixing in
  liquids.
• 2. conventional methodbread-baking meth9od in
  which yeast is dissolved in warm water to
  activate growth
• 3. cut into mix solid fat and flour with pastry
  blender or two knives and cutting motion.

3

• 4. drop biscuitsbiscuits made with more liquid
  in proportion to flour, as compared to rolled
  biscuits.
• 5. fermentationwhen yeast and enzymes it
  contains break down carbohydrates to produce
  alcohols and carbon dioxide gas for leavening.

4
6. kneadingworking dough to combine ingredients
and develop gluten.

• 7. muffin methodtechnique for making quick
  breads by lightly mixing liquid ingredients into
  dry.
• 8. quick breadsbreads leavened by agents that
  allow for immediate baking.

5

• 9. rolled biscuitsbiscuits mixed by biscuit
  method dough is rolled out to even thickness and
  cut before baking.
• scoreto make slashes across top of bread
  decorative and prevents cracks.
• 11. yeast breadsbreads leavened with yeast.

6
Answer the following questions

• 1. How are quick breads leavened?
• Air, steam, baking soda, and baking powder are
  typically used.

7
2. What basic methods are used to make quick
breads?

• Muffin method or biscuit method.

8
3. Explain the muffin method.

• Mix dry ingredients make a well in the center,
  beat together all liquid ingredients until well
  blended pour the liquid into the well and blend
  with as few strokes as possible. The challenge
  is to avoid overmixing.

9
4. How would you know when each of these quick
breads is done?

• Muffinshould be lightly browned.
• Loaf breadsshould be lightly browned, pull
  slightly away from the sides, have a crack in the
  center of the crust, and feel firm when tapped.
• Pancakesready to turn when the edges look dry
  and bubbles on top start to break done when the
  underside is golden.

10
5. What are signs of a well-made muffin?

• A symmetrical shape fine, light, and tender on
  the inside.

11
6. How is the biscuit method different from the
muffin method?

• With the biscuit method, the fat is cut into the
  dry ingredients before the liquid is added.
  Also, some biscuits require rolling and kneading.

12
7. How do you knead rolled biscuits?

• You work the dough on a slightly floured surface,
  use only your fingertips to work the dough to
  knead, you fold the dough in half toward you and
  then give a quarter turn and repeat the process.

13
8. How do you cut out rolled biscuits?

• With a biscuit cutter or beverage glass lightly
  dipped in flour, or with a knife.

14
9. How are drop biscuits different from rolled
biscuits?

• Drop biscuits have more liquid and are not
  kneaded their texture is more mealy than flaky.

15
10. What are signs of a well-made biscuit?

• Rolled biscuits have doubled in size and have a
  golden brown top and straight, cream-colored
  sides. Drop biscuits have doubled in size and
  have golden-brown irregular contours.

16
11. How does fermentation cause yeast dough to
rise?

• Yeast and the enzymes it contains produce
  alcohols and carbon dioxide gas by breaking down
  carbohydrates. As the gas leavens the bread, it
  also pushes around protein and water molecules,
  enabling them to form more gluten.

17
12. What is the difference between basic white
bread and whole-grain bread?

• In whole-grain bread, whole-grain flour replaces
  part or all of the all-purpose flour used in
  basic white bread.

18
13. How can basic white bread become batter
bread and sweet white bread?

• It can become batter bread by adding more liquid.
  It can become sweet white bread by adding
  butter, eggs, extra sugar, and perhaps nuts and
  fruits.

19
14. Why should ingredients for making yeast
bread be room temperature?

• To promote yeast growth.

20
15. Why is the quick-mix method of making yeast
dough faster than the conventional method?

• Because it uses a kitchen appliance such as a
  standard electric mixer to do some of the dough
  mixing.

21
16. How is kneading yeast dough different from
kneading biscuit dough?

• With yeast breads, you use the heels of your
  hands, not your fingers, and you knead this kind
  of dough much longer.

22
17. How do you prepare yeast dough for the first
rise?

• For the first rising, place the ball-shaped dough
  in a large, lightly greased bowl that is large
  enough to allow the dough to double in size.
  Turn the dough over so the greased surface is on
  top, and press plastic wrap lightly onto it.
  This helps keep the dough from forming a crust or
  drying out, both of which limit yeast growth.
  Cover with a clean, dry sigh towel, and choose a
  warm place for the dough to rise until double in
  bulk, usually about 1-1 ½ hours.

23
18. Why is yeast dough punched down after the
first rise?

• Doing so lets excess gases escape, allowing the
  dough to be more easily shaped. It also
  eliminates large air bubbles.

24
19. How do you shape yeast dough into a loaf?

• 1. Flour the work surface lightly. Roll dough
  into an 8 x 10 rectangle that is the same
  thickness throughout.
• 2. Starting at one of the short ends, roll the
  dough up tightly. This helps press out air as
  you roll.
• 3. Turn the roll so the seam is on top. With
  your fingers, pinch the seam edge to the roll so
  it stays closed.

25

• 4. Turn the roll seam-side down. Hold your
  hands with palms pressed together. With the
  bottom edge of your hands, press down on both
  ends of the roll, about ¼ inch inside the edge,
  to pinch and seam them.
• 5. Tuck the flattened ends under the roll. Then
  turn the roll upside down and pinch the ends into
  it. Place the roll seam-side down in a greased
  loaf pan.

26
20. How and why would you score a loaf before
baking it?

• How make slashes about ½ inch deep across the
  top of the bread.
• Why to prevent the crust from cracking as the
  dough rises.

27

• 21. If you were making bread from scratch, would
  you prefer to make quick bread or yeast bread?
  Why?

28
22. What are signs of well-made yeast breads?

• The bread has risen well. The top is smooth,
  rounded, and nicely browned inside the bread has
  a soft and springy texture that is consistently
  fine throughout.

29
23. What is sourdough bread?

• It is bread made with sourdough starter. This
  well-fermented mixture of yeast, water, and flour
  gives a tangy flavor and chewy texture.
• (The starter can be made of milk, water, sugar,
  salt, flour, yeast, and water.

30

• Ingredients are mixed and stand for several days
  before the yeast is proofed and added.
• That mixture is also allowed to stand for several
  days before it is mixed in. When some starter is
  taken to make a loaf of bread, it s is replaced
  with flour and water to keep the starter going.)