1. Random stuff you need to know for the test or study guide ~ part 2
Yeast Breads
Random stuff you need
to know for the test
or study guide ~ part 2
Foods 2 - Units 5.01 & 5.02

2. Types of flours
Cake – soft from Southern wheat, has low protein content, produces light baked goods like biscuits, cakes and muffins
All-purpose – has a medium protein content, is O.K. for cakes and biscuits and O.K. for bread.
Bread flour – has high protein content and produces the strongest and most elastic gluten.
Whole wheat flour – made from the whole wheat berry or grain. Has the bran and germ included, and produces bread with a heavier texture. Is generally mixed 2 parts white flour to 1 part whole wheat.

3. High quality bread products
High quality bread products have an even crust, a uniform crumb and a pleasing texture.
Bread with lumps of dry flour (undermixing) is poor quality.
Bread with a tough or rough crust is poor quality.
Bread with a crumbly crumb or dry texture is poor quality.

4. Bread Facts Starches and proteins in flour give bread its structure.
The proper method to measure flour is spoon flour into cup and then sweep off with a straight edge.
Ovenspring is bread’s last great rise.
If you decide to adjust a recipe by adding an egg, the liquid should be decreased by 1/4 cup.
After the 1st rise of yeast bread, it is punched down to release carbon dioxide gas and to redistribute the yeast and make sure each yeast cell has a new food supply to use. The 2nd rise is needed to break up small clusters or colonies of yeast cells so they can get in contact with more air and food, which is why the 2nd rise is usually shorter than the 1st rise.

5. More bread facts
Fermentation (the first rise) is where gas bubbles develop to raise the bread.
As the yeast grows and multiplies, it uses the sugar, forming byproducts of carbon dioxide and alcohol, which give bread its characteristic flavor.
Extremely long kneading time (like 20 minutes) will cause your bread to be tough.
Too much flour in a recipe will also cause bread dough to be tough.
You know the fermentation and proofing stages of bread dough are finished when the product has doubled in size. Liquids also turn into steam during baking, contributing to the tenderness of the product.

6. Hey….here are more facts.
Fat coats gluten molecules so they can't combine as easily, contributing to the finished product's tenderness. Yeast breads that have a high proportion of fat to flour are much more tender, don't rise as high, and have a very tender mouth-feel. Fat also contributes flavor to the bread, and helps the bread brown while baking.
Eggs are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an emulsifier for a smooth and even texture in the finished product. When lots of eggs are used, they contribute to the flavor of the finished product.

7. Temperature Teaser
What temperature can liquids go to if the yeast is added to the flour instead of to the liquid?
120°F to 130°F because the flour insulates the yeast against the higher temperatures.

8. Crescent Rolls
Crescent rolls – made by cutting dough into triangles and rolling them up.

9. Cloverleaf Rolls
Place three balls each in greased muffin cups. Cover and let rise until doubled, about 45 minutes and then bake.

10. Dinner Rolls
Roll into balls and place in shallow greased baking pan with sides touching. Cover loosely with cloth. Let rise in warm place until double in bulk and then bake.

11. Parker House Rolls http://www.youtube.com/watch?v=C5UP-RnxVDM
is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.

12. Brioche
Brioche is a rich bread from France. It is made in a special fluted pan. It can also be made in a muffin tin.

13. French or Italian Bread
a long thin loaf that is commonly made from basic lean dough. It is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases.

14. Challah
Challah (Jewish egg bread) is made in a braided shape. This shape is very difficult for beginning bread makers.

15. Cinnamon Rolls

16. Danish Rolls
Separate dough into 8 rectangles; firmly press perforations to seal. Spread each rectangle with about 2 tablespoons cream cheese mixture. Roll up each, starting at longest side; firmly pinch edges and ends to seal. Gently stretch each roll to about 10 inches.
On ungreased large cookie sheet, coil each roll into a spiral with seam on the inside, tucking end under. Make deep indentation in center of each roll; fill with 1/2 teaspoon preserves.
Bake at 350°F for 20 to 25 minutes or until deep golden brown. In small bowl, blend all glaze ingredients, adding enough milk for desired drizzling consistency. Drizzle over warm rolls.