1. Yeast Breads

2. Yeast A microscopic, single-celled plant
Needs food (sugar) AND warmth and moisture in order to grow
Yeast converts sugar into alcohol and produces carbon dioxide
The production of carbon dioxide acts as leavening agent

3. Three forms of Yeast
1. Compressed yeast – made from fresh, moist yeast cells that are pressed into cakes (must be refrigerated)
2. Active dry yeast - made from an active yeast strain that has been dried and made into granules.
3. Fast-rising yeast – highly active yeast strains, granules are smaller

4. Yeast Bread Ingredients
Flour – when mixed with liquid and kneaded, the flour develops gluten to support the carbon dioxide produced by the yeast.
Provides elasticity, shape and texture for the bread.
You only want to stir/mix quick breads a little to form a small amount of gluten
You want to stir/mix (knead) yeast breads a lot to form a large amount of gluten.
* Bread Flour – contains the most gluten which produces the strongest and most elastic gluten of all the white wheat flours.

5. Science of Gluten

6. Yeast Bread Ingredients Cont…
2. Liquid – water, potato water, milk, buttermilk, fruit juices, yogurt, applesauce, and cottage cheese.
* Temperature of the liquid affects yeast cells. You need warm liquids near room temp degrees. Not warm enough = yeast will not activate, Too warm = kills the yeast.
3. Salt – regulates the action of the yeast and inhibits the action of certain enzymes in the flour, without salt, a yeast dough is sticky and hard to handle.

7. Yeast Bread Ingredients Cont…
4. Sugar – brown, honey and molasses can be used. They influence browning, flavor, and texture. They also produce extra food for the yeast so the dough will rise faster.
5. Fat – increases tenderness of the bread.
6. Eggs – add flavor and richness, they also add color and improve the structure.

8. MIXING METHODS STEP ONE- Activate yeast
STEP TWO- Add ingredients to create dough
STEP THREE- Knead
STEP FOUR-Proof
STEP FIVE- Shape
STEP SIX- Proof
STEP SEVEN- Bake

9. KNEADING
Add just enough flour to the dough and your hands to keep the dough from sticking
Using the heels of your hands, push the dough away with a rolling motion.
Rotate dough a quarter turn and repeat the ‘fold, push and turn’ steps.
Keep kneading dough until it becomes smooth and elastic.
Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.
The process is complete in about 4 to 10 minutes, or when the dough is smooth, satiny and elastic, and when you poke it, the dough springs back.

10. PROOFING
Once dough is smooth, elastic place in a greased bowl to rise.
Fermentation takes place- yeast acts on sugars in dough to form alcohol & carbon dioxide.
Alcohol evaporates during baking
Carbon dioxide causes bread to rise
Place in a warm place, cover with towel
Dough should double in size
(Active yeast 1-2 hours OR Fast 10 minutes)
Punch down- releasing gas from dough

11. SHAPING The type of bread you are making may vary the shaping process.
Scones
Bread
Bow knots
Doughnuts
Cloverleaf
Pretzels
Breadsticks
Croissants
Pizza dough
Pizza
Breads
Braid
Rolls
Twists
Fry bread
Butterfly rolls

12. BAKING May require one of the following prior to baking:
Wash: glaze of egg and water.
Provides color and shine, helps to attach toppings
Ex. Bagels and Soft Pretzels
Slashing
Cutting dough before baking, allows gas to escape- design
Ex. French Bread

13. BAKING
Place the baking pans several inches apart on the center oven rack.
In the first five minutes in the oven, your bread will have one last growth spurt.

14. Cinnamon Rolls
Demonstration