Yeast Bread Culinary Arts II

Just the Facts: Yeast Bread Video Square, Circle, Triangle Review

Bread in a Bag Shaping a Loaf Each kitchen will make their own loaf of bread. While your bread is baking, complete the Yeast Bread worksheet.

Yeast Breads Leavened with yeast Yeast produces alcohols and carbon dioxide gas by breaking down carbohydrates Process called fermentation Dough must be kneaded and allowed to rise before baking Variety: Pizza crust, pita bread, rolls, soft pretzels, and bagels

Kinds of Yeast Bread Basic White Bread Batter Bread Sweet White Bread made with all-purpose flour, yeast, salt, sugar, fat and liquid Batter Bread basic white bread with more liquid texture is not as light Sweet White Bread basic white bread plus butter, eggs, extra sugar sometimes nuts and fruits Whole-Grain Bread whole-grain flour replaces part or all of the all-purpose flour Sourdough Bread leavened with sourdough starter fermented mixture of yeast, water and flour Adds tangy flavor and chewy texture

Making Yeast Bread Mixing the Dough Kneading the Dough Letting the Dough Rise Shaping Dough & Second Rise Baking the Dough

Conventional Method Yeast is first dissolved in warm water to activate growth. Method of testing yeast called proofing. Temperature is critical. Too Cold = No Growth Too Hot = Dead Should feel pleasantly warm.

Conventional Method Steps Dissolve yeast in warm water and let stand for 5 to 10 minutes. Heat the fat, sugar, and liquid to melt the fat. Cool mixture to lukewarm. Add the dissolved yeast to the liquid, along with any eggs. Add enough flour to make a soft or stiff dough, as the recipe indicates. You have added enough flour when the dough cleans the side of the bowl.

Quick Mix Method Combines dry yeast with the dry ingredients. Liquids must be warmer because the dry ingredients absorb some of the heat. Typically mix with a stand mixer. Mixer develops gluten so kneading time is shorter.