Yeast Breads

Leavening Yeast Yeast and enzymes produce alcohols and carbon dioxide gas by breaking down carbohydrates - fermentation

Types of Yeast Breads Basic white bread Flour, yeast, salt, sugar, fat and liquid Batter bread More liquid than basic bread, batter is beaten, texture not as light as basic bread Sweet white bread Same ingredients as basic plus butter, eggs, extra sugar and sometimes nuts and fruits

Types, continued Whole-grain bread Made with whole grain flour which replaces up to half of the all purpose flour, gluten flour may be added to lighten the loaf Sourdough bread Leavened with sourdough starter: a well- fermented mixture of yeast, water and flour gives a tangy flavor and chewy texture

Mixing the Dough 2 purposes: Making the dough Activating the yeast Ingredients at room temperature to promote yeast growth

Conventional Method Yeast is first dissolved in warm water to activate growth Temperature is critical – 105 to 115 degrees Heat fat, sugar and liquid to melt the fat, cool to lukewarm Add dissolved yeast to the liquid with eggs if any in the recipe.

Conventional Method, continued Add enough flour to make a soft or stiff dough as the recipe indicates Humid days – flour absorbs less liquid Added enough flour when the dough cleans the side of the bowl

Quick Mix Method Combines yeast with dry ingredients Liquids must be warmer because the dry ingredients absorb some of the heat Mix with standard mixer until dough thickens and becomes too heavy, then wooden spoon Mixer develops gluten so kneading time is shorter

Quick Mix, cont. Combine part of flour with undissolved yeast, sugar and salt Heat liquid and fat to 120 – 130 degrees Add liquid to dry ingredients and beat until well blended Add enough of remaining flour to make type of dough specified in recipe

Kneading Yeast dough must be kneaded to develop strong gluten structure that holds up when the dough rises To knead: Sprinkle clean work area and hands with just enough flour to keep dough from sticking Turn ball of dough on surface and flatten slightly

Kneading, cont. With heels of both hands, press top of dough and push away from you Pull far side of dough towards you, folding dough in half to trap air Rotate the dough a quarter turn Continue push, fold and turn for 8 – 10 minutes

Kneading, cont. When dough becomes smooth, glossy, elastic ball, it is ready for rising Rising allows yeast colonies to multiply and flavors to develop Quick method – one rise Conventional – dough rises twice

Rising First rising: place the dough in a large, lightly greased bowl – large enough to allow the dough to double in size Turn dough over so the greased surface is on top, press plastic wrap lightly onto it – helps prevent a crust from forming Allow to rise in a warm place until double in bulk (1 to 1 ½ hours)

Rising, cont. To test dough – gently poke two fingers about ½ inch into surface – if dent remains, dough is ready Punching down – when done rising, punch dough down to release excess gas, makes dough easier to shape, also finer texture, redistributes yeast cells giving them fresh sugar and starch molecules to feed on

Punch down, pull dough away from sides of the bowl and press it toward the center to form a ball Let rest 10 minutes, more flexible

Shaping a Loaf Lightly flour work surface Roll the dough into 8 x 10 rectangle – same thickness Starting at short end, roll dough up tightly – helps press air out Pinch seam together Place dough, seam side down into a greased loaf pan. Let rise again, until double.

Baking Preheat oven Loafs are sometimes scored – make slashes about ½ inch deep across the top of bread, this prevents crust from cracking Oven spring – sudden rising of bread when it begins to bake

Done? Nicely browned crust To check for doneness – remove loaf from pan and tap bottom and sides, well baked bread sounds hollow. If you head a dull thud – place bake in pan and continue baking When done, remove from pan and place it on a wire rack to cool – away from drafts Let stand about 20 minutes for easier slicing