1. Yeast Breads Foods II
Breads that use a fungus called yeast that release CO2 and alcohol through fermentation when provided food (sugar) in a warm environment. Yeast increases volume, improves flavor, and adds texture to dough.

2. Yeast Bread Terms Yeast Culinary Term Yeast Culinary Definition
Leavener
An ingredient that causes a bakery product to rise
Kneading
Process of pushing and folding dough until it is smooth and elastic to further develop gluten. Sweet dough may need to be kneaded longer due to high amounts of fat and sugar inhibit gluten develop.
Fermentation
Process by which yeast converts sugar into carbon dioxide and alcohol. During the process dough should be placed in a lightly greased container, covered, and allowed to rest until it expands to double its size.
Punching
Punching the dough gently to deflate in order to relax the gluten, dispel some the carbon dioxide, and redistribute the yeast.
Proofing
Process of letting yeast dough rise in a warm and moist environment until the dough doubles in size again.

3. The Kneading Steps Place the dough on a lightly floured surface.
Push the dough down to the table and away from the body with the heel of the hands.
Fold the dough in half, bringing the farthest edge up and on top of the nearest edge.
Repeat steps 2 and 3 until the dough is smooth.

4. 4 Types of Yeast Type of Yeast Yeast Definition
Compressed Yeast (fresh)
1 pound blocks with 70% moisture. Shelf life of 2 weeks and must be refrigerated once opened. (excellent yeast)
Active Dry Yeast
Small granules (dehydrated). Shelf life of 1 year. Produces less gas therefore must be “proofed.” Temperature range
Instant Dry Yeast
labeled as “quick rise” or “rapid rise.” Very active and aggressive with short fermentation. (excellent yeast)
Sourdough Starter
A flour and non-chlorinated water mixture (room temperature) that creates its own yeast spores and grows its own bacteria from the flour.

5. Yeast Bread Ingredients & Functions
Leavener
A fungus that releases carbon dioxide and alcohol through fermentation with provided with food (sugar) in a warm, moist environment. Yeast increases volume, improves flavor, and adds texture to dough.
Flour
Provides structure, strength, nutritional value, and absorption.
Sugars/ Sweeteners
Add color, texture, and taste to baked goods
Eggs
Contribute to structure, aeration, flavor, and color.
Fats
An essential ingredient that adds color, richness and tenderness, improves grain and texture, develops flaky layers, and improves shelf life of products.
Milk
Provides a smooth, rich flavor in foods. Improves the texture of dough, supplies moisture, and adds nutritional value.
Flavorings
Essential components because of the zest they give to products.
Thickening Agents
Agents that provide structure and stability to baked goods.

6. Yeast Dough Categories
Lean Doughs
Low in fat and sugar
Ex: rolls
Rich Doughs
High in fat & sugar & eggs
Ex: cinnamon rolls
Rolled in Doughs
Light and flaky textures
Ex: croissants

7. Yeast Breads Straight Dough Method
Dissolve “active” yeast in warm water ( ) and sugar.
Mix all ingredients until smooth.
Form into ball.
Rest 5-10 minutes.
Knead 8-10 minutes (dough is smooth and soft).
Put dough in “lightly” greased bowl for fermentation process (double in size).
Check dough by pushing 2 fingers into it (shouldn’t spring back).
Punch dough down to allow built up CO2 to escape & redistribute the yeast.
Let dough rise a second time.

8. Did YOU know???
Yeast breads can be made from white, rye, or whole wheat.
Sweet yeast breads require extra sugar, butter, and eggs.
If the water temperature is too cold the yeast remains dormant…if too hot the yeast dies.
To check bread’s doneness tap (hollow sound) or listen for crackling when squeezed.