1. aDough that uses yeast as a LEAVENING AGENT aExamples: dinner rolls, pizza crust, doughnuts, sweet rolls, soft pretzels, bagels

2. 1-Yeast *gives bread its flavor *produces CO² (carbon dioxide gas) that makes the bread rise (LEAVENING) *dissolve in WARM water cold- no CO² formed, dough doesn’t rise hot- kills yeast, dough doesn’t rise

3. 2.FLOUR  Amount given in recipe is a range-amount used depends on the humidity in the air. Start with half the amount, then add a little at a time until dough pulls away from the sides of the bowl.  Flour plus liquid forms GLUTEN (elastic part of the dough).  Gluten stretches the dough to capture the CO² gas, which gives bread its shape and structure.

4. BRAN -outer layer -fiber -B vitamins -removed during processing ENDOSPERM -starch, protein -flour made from this layer GERM -sprouting layer -can buy as “wheat germ” -oil, fat -B vitamins

5. 3.LIQUID (milk/water) dissolves the yeast 4.SUGAR food for the yeast adds sweetness to the dough 5.SALT gives flavor controls how fast the yeast grows 6.SHORTENING develops tenderness in the bread improves keeping quality of bread

6. 1.KNEADING  mixing the dough with the palms of your hands  develops the gluten  mixes all the flour into the dough  you have kneaded enough when a finger dent springs back

7. 2.PROOFING  letting the dough rise Warm rise: dough rises in a warm place (heater, warm oven, top of refrig.) Cool rise: dough rises in a cool place-in the refrigerator. Takes longer to rise.  bowl is greased (to keep from drying out) dough is covered with saran and a clean towel

8.  the yeast grows and flavor develops  rises to double in bulk (2x in size)  finger dent remains in dough when done

9. 3.DONENESS TEST  Tap the bread on the surface, it should sound hollow.  Color should be golden brown.