BREAD is a staple food prepared by baking a dough of flour and water.

Yeast Breads: Leavened with Yeast Examples: Loaves, Rolls, Doughnuts Quick Breads: Leavened with Baking Soda and/or Baking Powders Example: Sweet Breads, Biscuits, Muffins, Pancakes Unleavened Breads: Flat breads with no leavening agent Examples: Tortillas, Flat Bread, Crackers

PASTRY: is distinguished from bread by having a higher fat content, which contributes to a flaky or crumbly texture.

 Flour  Liquid  Leavening Agents  Fats  Sweeteners  Eggs  Flavorings

Electric Mixer Kneading: mixing by hand, folding and turning ¼ of a turn. Bread Machine

A Batter is made with more liquid.  Pour Batter – cake, pancakes  Drop Batter – quick breads, cookies  Soft Dough – yeast breads, rolled biscuits  Stiff Dough – pie crust, rolled cookies, pasta Batter Dough

 Grease and flour your pans - coat pan lightly with solid fat and then dust with four OR  Spray with cooking spray OR  Line with parchment paper

 Always use the temperature given on the recipe to avoid mishaps.  Unless the recipe states otherwise, preheat the oven.  When using dark pans lower the temperature by 10 *degrees.  If using glass pans lower the temperature by 25* degrees.

Oven Spring: The sudden increase of dough volume during the first minutes of baking. The oven heat increases rate of CO2 gas expansion. Testing Bread for Doneness: Golden brown, Firmly tap the top of crust for a hollow sound.

Cookies, Pastries, Rolls: - Use a wide turner and handle gently. - Place on a wire rack. Yeast Breads: - Turn the pan on it’s side, ease the bread our with clean pot holder - Place the bread right side up on a wire rack. Cakes and Quick Breads: - Run a straight edge along he side, place a cooling rack on the top - Flip the cake upside down onto the rack, place the rack on a level surface. Lift the pan off. - Pace another rack on the bottom of the baked item, flip, use both hands so the product is right side up.

 Promote cooling by using a cooling rack  If possible remove baked goods from pan to avoid sweating  Thoroughly cool baked products before storing

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