1. Yeast Bread
Culinary Arts II

2. Just the Facts: Yeast Bread Video
Square, Circle, Triangle Review

3. Bread in a Bag Shaping a Loaf
Each kitchen will make their own loaf of bread.
While your bread is baking, complete the Yeast Bread worksheet.

4. Yeast Breads Leavened with yeast
Yeast produces alcohols and carbon dioxide gas by breaking down carbohydrates
Process called fermentation
Dough must be kneaded and allowed to rise before baking
Variety:
Pizza crust, pita bread, rolls, soft pretzels, and bagels

5. Kinds of Yeast Bread Basic White Bread Batter Bread Sweet White Bread
made with all-purpose flour, yeast, salt, sugar, fat and liquid
Batter Bread
basic white bread with more liquid
texture is not as light
Sweet White Bread
basic white bread plus butter, eggs, extra sugar
sometimes nuts and fruits
Whole-Grain Bread
whole-grain flour replaces part or all of the all-purpose flour
Sourdough Bread
leavened with sourdough starter
fermented mixture of yeast, water and flour
Adds tangy flavor and chewy texture

6. Making Yeast Bread Mixing the Dough Kneading the Dough
Letting the Dough Rise
Shaping Dough & Second Rise
Baking the Dough

7. Conventional Method
Yeast is first dissolved in warm water to activate growth.
Method of testing yeast called proofing.
Temperature is critical.
Too Cold = No Growth
Too Hot = Dead
Should feel pleasantly warm.

8. Conventional Method Steps
Dissolve yeast in warm water and let stand for 5 to 10 minutes.
Heat the fat, sugar, and liquid to melt the fat.
Cool mixture to lukewarm.
Add the dissolved yeast to the liquid, along with any eggs.
Add enough flour to make a soft or stiff dough, as the recipe indicates.
You have added enough flour when the dough cleans the side of the bowl.

9. Quick Mix Method Combines dry yeast with the dry ingredients.
Liquids must be warmer because the dry ingredients absorb some of the heat.
Typically mix with a stand mixer.
Mixer develops gluten so kneading time is shorter.