Yeast BreadsFall 2011

Topics Function of Ingredients Mixing Methods Preparing Yeast Breads Shaping Yeast Breads Yeast Doughs Charactersitics

Yeast Breads

Delicious baked good with a distinctive aroma and flavor

Best served hot Take time

Functions of IngredientsCommon Ingredients

Flour Liquid Salt Yeast Most contain sugar Some contain eggs and fat

Ingredients: Wheat Flour

All yeast breads contain flour, liquid, salt and yeast

Protein (gluten) and starch form structure Types: Bread-Most gluten All-purpose: Midway Cake-Least gluten Whole wheat flour and other non-wheat flours produce dense breads

Whole Wheat in Yeast Breads

Oven baked whole wheat breads Equals parts wheat and whole wheat Bread machine whole wheat breads 2 parts bread flour and 1 part whole

wheat

Ingredients: Liquids

Activate and dissolve the yeast Hydrate the flour to form a dough Dissolve the yeast in liquid-105° to

115° When yeast in in the other dry

ingredients the temp of the liquid must be 120° to 130°

In bread machine liquids must be room temperature

Ingredients: Yeast

Microorganism: a single cell plant Feeds-produces CO2 and alcohol Needs flour or sugar and liquid to grow Types: Active Dry-Dry and granulated Rapid Rise Yeast-Dry, granulated and

fast acting for a one rise method

Other Leavening

Air-Beat or whipped in CO2 from Baking Soda with Acid or

Baking Powder Make your own Baking Powder with

Baking Soda and Cream of Tartar Baking Powder is Double Acting:

Realeses CO2 when hydrated and more CO2 when baked

Ingredients: Sugar

Feeds the yeast Adds flavor, texture, and allows bread

to brown Types: Granulated, brown, honey molasses, jams, dried and fresh fruits

Ingredients: Salt Regulates action of the yeast Adds flavor Without salt, dough will be sticky Bread machine requires more salt than

traditional method

Ingredients: Fat Adds richness, flavor, and tenderness Types: Butter, shortening, or vegetable

oil Solid fats are more common Traditional recipes fat is optional Bread machine fat is required

Ingredients: Eggs Add flavor, richness, color, and improve

structure by binding the ingredients together for a better structure

Other Ingredients Fruits, nuts, cheese, herbs, and spices Add flavor and variety Lengthens rising time

Mixing Methods

Traditional One-Rise Mixer Batter

Traditional Methodfor Mixing Yeast Breads

Dissolve active dry yeast in warm water (105-115°F)

Add remaining liquid (105-115°), sugar, fat, salt and part of the flour

Stir in eggs Add remaining flour to form stiff dough

One Rise Methodfor Mixing Yeast Doughs

Fast rising yeast. Mix part flour and all dry ingredients

Heat liquids and fat 120-130° F Add liquids to dry ingredients Add eggs Add remaining flour to make soft dough Knead dough, cover and rest for 10

minutes Sahpe dough and allow to rise before

baking

Mixer Method

Mix yeast with part flour and other dry ingredients

Heat liquid and fat together to 120-130°F

Using an electric mixer add warmer liquid to dry ingredients

Add eggs Add remaining flour to form soft dough Knead the dough using the mixer

Batter Method

No kneading required Uses less flour, thinner than a dough,

“batter” Vigorously stirring rather than

kneading develops the gluten If batter requires two risings, the first is

in the bowl Spread the batter in a pan for the

second rising

Advantages of Methods

Mixer Method-Speeds mixing time and shortens kneading time

Preparing Yeast Breads

After Mixing Kneading-work dough with hands until

smooth and elastic Fermentation-Rise until doubled Punching down the dough-Release Co2

Shaping-Yeast Dough Shapes

Proofing

Last rising until doubled in size

Baking Yeast Breads

Oven Spring-Sudden rising when encounters oven heat

Bread is Golden Brown Reaches 200 to 210 degrees in the

center for hard breads 1835 to 190 for

Yeast Bread Doughs

Lean Doughs: Little or no fat

Rich Doughs: Fat and eggs

Sweet Doughs: Sweeteners added for pastries

Brioche

A French bread made from rich dough Originated in 1404 Traditional shape with fluted edge

Characteristics of Yeast Bread

Appealing sweet aroma Delicious taste Large volume Smooth rounded top Golden brown surface Fine uniform texture Crumb is tender and elastic