1. Yeast Breads

2. Ingredients in Breads
Flour- Usually “all purpose flour” used for baking breads. Main function is to give structure to the bread.
Leavening Agents- Produce gas in batters that make baked products rise.
Steam: high temperatures used in baking heat liquid ingredients enough to form steam.
Yeast
Baking soda and powder

3. Other Ingredients
Liquids- Water, milk, and juice are common. They serve to hydrate starch to absorb water.
Fats- Tenderizes the product.
Eggs- Add color, flavor, and contribute to structure.
Salt and sugar- Adds flavor and regulates the action of yeast.

4. About Yeast Single celled, microscopic fungus.
When you add sugar to yeast, it reacts to the bacteria and creates carbon dioxide. This leavens the baked product.
Water mixed with yeast MUST be between 110 and 125 degrees in order to keep the yeast alive.
Available in three forms:
Active dry (what we use)
- Compressed( very perishable)
- Fast rising yeast (rises twice as fast)

5. Yeast and Kneading
After forming the dough for yeast breads, you MUST knead it!!!!
Almost all of the gluten forms during the kneading stage. It is important to not add too much extra flour while kneading. This will make the dough far too stiff.

6. Yeast and Fermentation
After you knead the dough, what do you do???
When you let it rest in a warm place, the yeast acts upon the sugar and the carbon dioxide causes the bread to rise. This is called FERMENTATION!
The bread should at least double in size during fermentation

7. Punching Down!
When the dough has risen all the way and has doubled in size, you have to punch it down to release some of the carbon dioxide.
Some doughs require a second rising period.

8. The cool-rise method
Because of time restraints in class, we will be using the cool-rise method for baking yeast breads.
You mix, knead, and shape the dough all at once; then you refrigerate it overnight, then bake it the next day.
You need to use twice as much yeast and an extra tablespoon of sugar in the dough.