1. Yeast Bread

2. Brioche Made in muffin pan or fluted pan Made in muffin pan or fluted pan

3. Braided Most difficult for beginners Most difficult for beginners

4. Cloverleaf Make in muffin pan Make in muffin pan

5. Parker House Cut out with biscuit cutter, then fold over Cut out with biscuit cutter, then fold over

6. Crescent Flatten dough, cut into triangles and then roll up Flatten dough, cut into triangles and then roll up

7. Flour Protein and starch- nutrients that give bread their structure Protein and starch- nutrients that give bread their structure Bread flour produces the strongest and most elastic gluten Bread flour produces the strongest and most elastic gluten Whole grain - 2 parts bread flour to 1 part whole grain flour Whole grain - 2 parts bread flour to 1 part whole grain flour

8. IssueReason Product is dry and crumblyOven temperature too low Heavy textureToo short proofing time Too much volume (rounded & bumpy)Too little salt Low volume and rough topToo much salt Cracked on topToo much moisture (when fruit is added sometimes-extra moisture) Tough breadOver kneading (only 5-10 min max)

9. AdditionsAdjustments If adding eggs to recipeDecrease the amount of liquid by ¼ cup If adding fruit or other itemsIncrease the rising time If using bread flourRequires a second rising When mixing liquids (oil & fats) together with dry (one-rise & mixer) Temperature for liquids (oil) 120-130 degrees F 2 teaspoons of baking powderSubstitute - 1 t. baking soda + 1 t. cream of tartar

10. Characteristics High QualityLow Quality Moist Rough crust Fine Interior has chunks of flour Even grain

11. Temperature 105 – 115 F for yeast and liquids in the Traditional method 105 – 115 F for yeast and liquids in the Traditional method Room temperature for bread machines Room temperature for bread machines 120-130 F liquids and fat together for one-rise & mixer method 120-130 F liquids and fat together for one-rise & mixer method

12. Fermentation Cause to double in size Cause to double in size Punch down to release some carbon dioxide Punch down to release some carbon dioxide Form alcohol – evaporates during baking Form alcohol – evaporates during baking Cover – put in warm place (may put in pan of water at 98 F) Cover – put in warm place (may put in pan of water at 98 F) May cause gas bubbles (may need to burst before baking) May cause gas bubbles (may need to burst before baking)

13. Time-saving Techniques Cool-Rise – mix, knead, shape and let rise in refrigerator Cool-Rise – mix, knead, shape and let rise in refrigerator Refrigerator – mixed, put into refrigerator to rise, shape, rise again, then bake. Refrigerator – mixed, put into refrigerator to rise, shape, rise again, then bake. Freezer dough – mix and knead dough, freeze, thaw, shape, let rise then bake Freezer dough – mix and knead dough, freeze, thaw, shape, let rise then bake

14. Proofing Place the yeast in a small bowl with a pinch of sugar and enough warm water to dissolve Place the yeast in a small bowl with a pinch of sugar and enough warm water to dissolve Set aside for 5 to 10 minutes Set aside for 5 to 10 minutes Mixture puffs it foams (yeast is alive) Mixture puffs it foams (yeast is alive)

15. Baking Gas cells formed during fermentation are released and expand (leavening agents- baking soda, baking powder (double- acting), active dry or rapid rise) Gas cells formed during fermentation are released and expand (leavening agents- baking soda, baking powder (double- acting), active dry or rapid rise) First few minutes in the oven, dough will rise dramatically, this is called oven spring. First few minutes in the oven, dough will rise dramatically, this is called oven spring.