1. Starter: How many bread products can you think of ?

2. Bread making and using yeast
Objectives : To learn how to make bread dough and to understand the bread making process.
Key words:
Yeast =
raising agent
Gluten =
in the strong flour makes bread stretchy.
Fermentation =
the yeast produces carbon dioxide during the rising process in a warm place.
Kneading =
to stretch and develop the gluten.

3. 1 sachet of instant yeast (1tsp) 1 tsp salt 1 tsp sugar
Basic Bread dough
Pre heat oven gas 7 Electric 200 oc.
Place all dry ingredients in your mixing bowl.
500g strong flour
1 sachet of instant yeast (1tsp)
1 tsp salt
1 tsp sugar
2. In a jug measure out 300ml warm water add 1tblsp oil and pour into the flour mixture. Stir using a plastic spoon to form a firm, soft moist dough.
3. Turn onto a floured surface and knead for 5 minutes to make the dough stretchy and elastic. (this will develop the gluten in the flour).
5. Freeze half the dough for the pizza.
Cut the remaining dough into 6 equal pieces, shape into bread rolls and place on a baking tray.
6. Allow the rolls to rise in a warm place for mins
7 . When doubled in size, place in a pre-heated oven and bake for 15 minutes until golden and sound hollow when tapped.

4. Main ingredients and their functions
Strong plain flour or bread flour – bulk, texture and structure
Yeast – Raising agent
Water – to bind and to activate yeast and gluten
Salt – for flavour and to strengthen gluten
Sugar – to feed the yeast
Fat – adds richness and extends shelf life
Wholewheat flour adds more fibre

5. Flour
The best flour for bread making is Strong flour it contains high gluten levels and absorbs more liquid from the mixture, which helps to produce a good dough and loaf texture.
Wholemeal strong flour may be used for a nuttier flavour and higher fibre content.

6. What is gluten?
Gluten is a protein present in flour which when mixed with water, forms an elastic, stretchy dough
Gluten stretches to hold CO2 bubbles produced by yeast
Gluten therefore holds bread in its risen state and gives bread its structure.

7. Yeast A raising agent. Produces carbon dioxide through fermentation
Available as fresh, dried or easy blend
Yeast needs 4 conditions to become active: warmth, moisture, food and time.

8. Salt This has important functions: To strengthen the gluten
To control the action of the yeast
To develop the flavour of the dough

9. Sugar
Small amounts are added to aid the fermentation process of the yeast by providing energy or food
Larger amounts are added to rich yeast doughs e.g. hot cross buns

10. Kneading
Kneading is essential in bread making to develop the gluten which stretches and becomes more elastic with kneading.
Kneading also allows air to be trapped in the dough

11. Proving
Proving means to leave the bread dough in a warm place to rise to allow the yeast to ferment the dough which will make it expand and rise.
The process of fermentation produces carbon dioxide bubbles which expand in warm conditions and cause the dough to rise
Essential for a light texture

12. What happens when bread is baked?
Gluten stretches and holds the CO2 gas bubbles.
Gluten eventually sets in the high heat of the oven forming a stable framework in the loaf.
The yeast is killed.

13. Lifelines: Write a definition for the key words: Yeast, Gluten, Kneading, Fermentation
Yeast = a biological raising agent which is activated by moisture, warmth, food and time.
Gluten = a protein in wheat flour which stretches to hold C02 bubbles produced by yeast and sets bread in its risen shape
Kneading = develops the gluten which stretches and becomes more elastic when worked by hand or machine,
Fermentation = when the dough is left to rise in a warm place carbon dioxide bubbles expand in the warm conditions and cause the dough to rise

14. Homework Go onto Moodle and look at the bread making powerpoint.
Then complete the worksheet on bread – hand in next Thursday
For Wednesday - Bring ingredients to make pineapple upside down cake.
Give your ingredients for this half term to a parent or guardian