2. Yeast Breads in General They have a distinctively appealing sweet smell and delicious taste that cannot be matched to commercially prepared sandwich breads. Many meal managers rely on the ease of bread machines to make homemade bread an option to their menu plans.

3. Ingredients in Yeast Breads MUST HAVE: Flour Liquid Salt Yeast MOST ALSO HAVE: A Small Amount of Sugar SOME EVEN HAVE: Fat Eggs

4. 1. Flour All-purpose flour for traditional yeast bread. It develops gluten to support the carbon dioxide produced by yeast. Bread Flour contains larger amounts of gliadin and glutenin. This making it stronger and the most elastic of all of the white breads.

5. 1. Flour (cont.) Whole Wheat and Non-wheat Flours have a lower protein content than all- purpose or bread flour. This making the bread more dense. Examples of these wheat are: rye, soy, corn and oat.

6. 2. Liquid Liquids that can be used in yeast breads are: water, potato water or milk. Other options may be: buttermilk, fruit juices, yogurt, applesauce, and cottage cheese. Milk= produces a softer crust and helps the bread stay fresh the longest.

7. 3. Salt Salt regulates the action of the yeast and inhibits the action of certain enzymes in the flour. Without salt, traditional yeast bread is sticky and hard to handle. Omitting salt from a bread machine may cause the top of the loaf to collapse.

8. 4. Yeast Yeast = a microscopic, single-celled plant used as a leavening agent in yeast breads. TYPES OF YEAST Compressed yeast Active-dry yeast Fast-rising

9. 4. Yeast (cont.) For best results, follow your recipe. General guideline: 3/4 teaspoon active dry or 1/2 teaspoon fast-rising per cup of flour. Too much = undesirable flavor, texture and appearance. Too little = lengthen the rising time.

10. Mixing Methods for Yeast Breads Traditional Method -rise twice. One Rise Method -rise once. Mixer Method -rise once and use a mixer to help it rise more. Batter Method -rise twice make it thin.

11. KNEADING Kneading = pressing the dough with the heels of your hands, fold it and turn it. Repeat this motion until the dough is smooth and elastic. Avoid adding too much flour when kneading as it will make the dough stiff.

12. Characteristics of Yeast Breads A high quality loaf of yeast bread has a large volume and a smooth, rounded top. If the yeast dough had been under- or over- worked, the finished product will have a low volume. (This is because the carbon dioxide leaked out)

13. Characteristics of Yeast Breads If you allow bread to rise for too long before baking, the top of the loaf may be over expanding (mushroom top looking). If you do not allow bread to rise long enough before baking, it will have large cracks on the sides of the loaf.

14. Time Saving Techniques Cool-Rise Dough - dough is designed to rise slowly in the refrigerator and is kneaded. Refrigerator Dough - dough is designed to rise slowly in the refrigerator and uses the batter method. Freezer Dough -mix, knead and then freeze until ready for baking. Bread Machines - machine designed to make bread easily, but they are not full- proof.

15. “Isn’t Bread Fattening?”

16. Answer: Bread provides mostly complex carbohydrates, which supply 2 calories per gram, or about 70 calories for the average slice. If you’re worried about calories, go easy on high-fat spreads, such as butter and margarine.