1. Yeast Bread

2. What is made with YEAST DOUGH? “Sandwich” Bread and…

3. Dinner Rolls

4. Cinnamon Rolls

5. Pizza Crust

6. Bagels

7. Croissants

8. Soft Pretzels

9. Yeast Breads vs. Quick Breads YEAST BREADS are NOT quick to make like QUICK BREADS because they do NOT use quick-acting baking soda or baking powder as a leavening agent.

10. Ingredients in Yeast Dough Yeast Flour Water or other Liquid Fat (sometimes) Salt Sugar

11. YEAST A living organism A single celled fungi (fungus) During fermentation, it breaks down sugars into carbon dioxide gas The gas bubbles push the dough up to make it rise

13. FLOUR FLOUR Provides structure. Protein called GLUTEN gives bread texture. Its formation is controlled by mixing and kneading.

14. WATER Softens the yeast Warms the yeast Binds ingredients Affects rising Affects gluten development

15. FAT Adds tenderness Adds flavor Affects gluten

16. SALT Controls the growth of the yeast Adds flavor

17. SUGAR Adds flavor Provides food for the yeast Contributes to golden brown crust

18. STEPS FOR MAKING YEAST DOUGH Mixing Kneading Fermenting Punching Rounding Bench Rest Shaping Panning Final Proofing Baking

19. MIXING Yeast is dissolved in WARM liquid Mix in all other ingredients in a single step

20. KNEADING Dough is “worked” until smooth and elastic Ensures even yeast distribution Develops the gluten Helps create uniform mixture

21. https://www.youtube.com/watch?v=ySOj0fFWo1U

22. FERMENTING Yeast converts sugars into carbon dioxide Coat dough with thin film of oil Cover dough Fermentation is complete when the dough has doubled in size.

23. PUNCHING GENTLY pressing the dough Turn the sides o the dough into the middle and turning dough over Why? Maintains the dough temperature Releases carbon dioxide Introduces oxygen Develops gluten

24. https://www.youtube.com/watch?v=SQc7aVtCTUE

25. ROUNDING Shape the dough into a smooth ball Provides the dough with a “skin” to prevent the loss of too much carbon dioxide Keeps the dough from rising and baking unevenly

26. RESTING The dough, not the chef! Allows gluten to relax Dough becomes lighter, softer, and easier to shape

27. SHAPING Form the dough into the desired shape Loaves Pretzels Braids Rolls Sticks And more…!

28. PANNING Place dough in correct size pan Each recipe specifies the size and type of pan to be used and indicates how the pan should be prepared.

29. FINAL PROOFING The final fermentation stage Allows the leavening action of the yeast to achieve its final strength before yeast cells are killed by the hot oven temperature Fully proofed items are slightly less than double in size

30. BAKING How it looks and sounds! Should be evenly brown on top and bottom, although appearance is NOT the best test for doneness A better gauge is the THUMP TEST! Tap the top of the loaf If it sounds hollow, it’s done