Yeast Breads

What are yeast breads?

Yeast Breads

Breads that contain yeast as the leavening agent.

What are some examples of yeast breads?

Yeast Breads

Sandwich Breads Rolls Bagels Pretzels Pizza Dough

How does Yeast work? living organism that

releases CO2

must be hydrated and warmed (“bloom”)

105-115 degrees too hot heat kills yeastToo cold – no rise too much yeast = poor

flavor & texture

Yeast Bread Ingredients

All must contain: flour liquid salt yeast

Some yeast breads contain: sugar fat eggs

Flour

main ingredient in bread all-purpose or bread flour

(which is higher in protein) provides structure due to

gluten *(remember the bubble gum

example)

Liquid

Usually water, potato water, or milk (for a softer crust)

must be 105º-115º F for yeast to bloom dissolves dry ingredients,

causes gluten to form produces steam when heated

Salt & Fat

Saltregulates yeast growthenhances the flavor of other ingredient

Fat (solid or oil) increases tenderness

Sugar & Eggs Sugar

Usually granulated (white) May also use brown sugar, honey, molasses

Provides food for yeast growthBrowns crusts, adds flavor, improves texture

EggsEmulsifies, adds color, and nutritional valueProduces steam, moistens dry ingredients

Mixing Methods for Yeast Breads Traditional Method Quick-Rise Method

Traditional Method

1. Dissolve yeast in water 105º-115ºF 2. Add remaining liquid, sugar, fat, salt, 3. Add flour 4. Knead until smooth and elastic. 5. Allow dough to rise in a warm place. 6. Punch down and shape. 7. Place into pan, allow to rise again 8. Bake.

You Need to Knead Correctly!

Knead: press dough with heals of hands, fold it , & turn it

Develops gluten Don’t use too much flour (it will become tough) Don’t over work the dough (it will become tough)

Fermentation

Yeast acts upon sugars to form alcohol and carbon dioxide

Alcohol burns off in baking Carbon dioxide causes rise Dough should double in volume Indentation test (should leave a fingerprint)

After Fermentation

Punch down dough to release some carbon dioxide

Shape dough 2nd Rise Bake

oven spring: dough rises dramatically during the first few minutes of baking

cool on cooling racks

Quick-Rise Method

Use fast-rising yeast Don’t punch down, bake after 1st rising.

Storing Bread Products

Room Temperature: for a few days (in a bag)Plastic will soften the breadPaper will allow it to become crisp

Freezer: long term storage Refrigeration makes them stale

Signs of a Good Loaf! large volume smooth rounded top golden brown crust texture is fine and uniform (no tunnels) tender

Time Savers

Cool-Rise Dough Refrigerator Dough Freezer Dough Bread Machines

Variety

Use different flours Add different flavorings Make different shapes & sizes