1. Yeast Breads

2. Classes Rolls Rolls Loaves Loaves Deep-fat fried Deep-fat fried

3. Yeast Grows best at room temperature Grows best at room temperature Using correct temperature of water is critical in activating the yeast; too hot will destroy the yeast and too cold will slow it down Using correct temperature of water is critical in activating the yeast; too hot will destroy the yeast and too cold will slow it down Old yeast produces poor quality breads. Old yeast produces poor quality breads. Correct temperature range is 80 - 85  F. Correct temperature range is 80 - 85  F. Store dry yeast - cool, dry, airtight; stores best in the refrigerator/freezer Store dry yeast - cool, dry, airtight; stores best in the refrigerator/freezer

4. Ingredients/functions Flour – structure Flour – structure Yeast - leavening agent Yeast - leavening agent Liquid – moisture Liquid – moisture Salt - flavor, controls rate of yeast growth Salt - flavor, controls rate of yeast growth Sugar - flavor, food for yeast, browning Sugar - flavor, food for yeast, browning Fat - tenderness Fat - tenderness Eggs - flavor, richness, color, structure Eggs - flavor, richness, color, structure

5. Fermentation Takes place when yeast acts upon the sugars to form both carbon dioxide and alcohol Takes place when yeast acts upon the sugars to form both carbon dioxide and alcohol Yeast + Carbohydrates = Alcohol + Carbon Dioxide Yeast + Carbohydrates = Alcohol + Carbon Dioxide

6. Gluten Formation Begins when liquid is stirred into flour and further developed by kneading Begins when liquid is stirred into flour and further developed by kneading Bread flour contains more gluten and is often used in yeast bread products. Bread flour contains more gluten and is often used in yeast bread products.

7. Kneading Kneading helps to form an elastic substance throughout the dough that can entrap/hold the leavening gas (carbon dioxide); improves gluten development Kneading helps to form an elastic substance throughout the dough that can entrap/hold the leavening gas (carbon dioxide); improves gluten development

8. Proofing The rising time during which the yeast produces carbon dioxide The rising time during which the yeast produces carbon dioxide Dough doubles in bulk Dough doubles in bulk Forming the dough takes place after the proof/rising time Forming the dough takes place after the proof/rising time

9. Punching the Dough When the dough has completed first rising, you must punch it down to release some of the carbon dioxide When the dough has completed first rising, you must punch it down to release some of the carbon dioxide Dough is punched down, shaped as desired and then allowed to proof/raise again before baking. Dough is punched down, shaped as desired and then allowed to proof/raise again before baking.

10. Methods of Mixing Yeast Dough Straight dough Straight dough Also called the traditional method Also called the traditional method All ingredients are combined and the dough is kneaded and set aside to rise. All ingredients are combined and the dough is kneaded and set aside to rise. Sponge dough Sponge dough Yeast is combined with part of the liquid, flour and sugar to make a thick batter, known as a sponge. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough Yeast is combined with part of the liquid, flour and sugar to make a thick batter, known as a sponge. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough

11. Methods of Mixing Yeast Dough Batter or no-knead Batter or no-knead All the ingredients are combined, but the dough is not kneaded. All the ingredients are combined, but the dough is not kneaded. Fast mixing method Fast mixing method Also called mixer method Also called mixer method Use active dry or fast rising yeast. Mix yeast with some flour and other dry ingredients. Heat liquid and fat together and add to dry ingredients. Add eggs and remaining flour to form dough. This method eliminates softening the yeast. Use active dry or fast rising yeast. Mix yeast with some flour and other dry ingredients. Heat liquid and fat together and add to dry ingredients. Add eggs and remaining flour to form dough. This method eliminates softening the yeast.

12. Methods of Mixing Yeast Dough Cool-Rise/Refrigerator Cool-Rise/Refrigerator A cool rise, also known as a refrigerator rise, is when yeasted dough, whether shaped or unshaped, is placed in the refrigerator to rise slowly. The cold slows the yeast's activity, allowing for more flavor and an interesting texture to develop. A cool rise, also known as a refrigerator rise, is when yeasted dough, whether shaped or unshaped, is placed in the refrigerator to rise slowly. The cold slows the yeast's activity, allowing for more flavor and an interesting texture to develop. Bread machine Bread machine An appliance for baking bread. It consists of a bread pan with a paddle mounted in the center, in a small special-purpose oven, with a control panel. An appliance for baking bread. It consists of a bread pan with a paddle mounted in the center, in a small special-purpose oven, with a control panel.