Yeast Breads Objectives: Know the ingredients in yeast breads. Explain the function of each ingredient in yeast breads. Observe the reactions of yeast with different variables. Describe the mixing methods for yeast breads.

Introduction What are yeast breads? –Yeast breads are bread products that are leavened with gases formed from chemical reactions with yeast. –They require more time to prepare than quick breads, such as muffins. –All yeast breads must contain flour, liquid, salt and yeast.

What are the functions? Write down what you think the functions of each of the following ingredients are in yeast breads: –Yeast –Flour –Salt –Sugar –Liquid

YEAST Yeast leavens bread Using too much yeast will cause the dough to rise too quickly. It will give it an undesirable flavor, texture and appearance. Using to little yeast will lengthen the fermentation time.

Flour When mixed with liquid and kneaded, flour develops gluten to support the carbon dioxide produced by the yeast.

Sugar Sugar, brown sugar, honey and molasses can be used They influence browning, flavor, and texture. This is food for the yeast

Salt Salt regulates the action of the yeast and inhibits/prevents the action of certain enzymes in the flour. Without salt, yeast dough is sticky and hard to handle. Without salt, yeast production would have no limits and the dough would collapse

Liquid Plain water, potato water, or milk can be used as a liquid. Milk produces a softer crust and helps breads stay fresh longer than water. Liquid is essential for yeast to grow and must be at the perfect temperature

Mixing Methods Traditional Method One-Rise Method Mixer Method Batter Method

Traditional Method 1.Yeast is dissolved in water at a precise temperature. 2.Remaining liquid and sugar, fat, and salt and some of the flour is added 3.Mixed to develop gluten 4.Kneaded to develop gluten 5.Two rising periods are needed for yeast to produce carbon dioxide

One –Rise Method 1.Requires use of fast-rising yeast 2.Yeast is mixed with some of the flour and other dry ingredients first 3.Hotter liquid is added with fat – this can happen due to the yeast being protected by the dry ingredients 4.Knead 5.One rising time and then shape and bake!

Mixer Method 1.Works well with active dry or fast rising yeast 2.Yeast is mixed with some flour first and other dry ingredients 3.Hotter liquid is used 4.Use electric mixer to develop gluten 5.Stir in remaining flour and knead 6.Rise, shape and bake!

Batter Method 1.Also called no-knead method 2.Uses less flour so mixture is thinner than a dough 3.Vigorous stirring rather than kneading is used to develop the gluten 4.Requires two risings 5.Batter is spread in pan for 2 nd rising before baking

Characteristics of Yeast Breads Large volume (height) Smooth rounded top Golden brown surface Texture inside is uniform and fine Crumb is tender and elastic and springs back when touched Aroma is pleasant

Define the following using text Kneading Fermentation Punching the Dough Shaping Baking