Yeast Bread

Leavening Agent

Yeast: is the leavening agent

How does it work?

1. Microscopic plant, that is activated by heat, moisture, and by using sugar as it’s food.

2. Yeast produces carbon dioxide gas bubbles, which expand causing the bread to rise, stretching the gluten cells

3. This is what gives bread it’s light porous texture.

4. This process is known as fermentation and will continue until the yeast runs out of food (sugar) or the yeast is killed by the heat of baking.

Nutrition

A. Bread is the main food of the world

In many countries it is the only provider of half of more of a person’s nutritional intake

MB. Carbohydrates which

provide energy are very high in breads

C. Protein & B-Vitamins amounts depend on the type of flour used1. Bread flour is high in Protein2. Whole wheat flour adds many

minerals and vitamins and fiber.

3. Rye or other grains add a variety of nutrients.

Nutrition

D. Other ingredients add various nutrients to the bread. Such as milk, eggs, fruit, and nuts

Basic Ingredients

A. Flour is the main type used it influences the appearance, taste and texture.1. The type used must contain enough protein to form the gluten of stretch framework during the kneading process.2. Do not use cake flour.

B. Yeast is the leavening agent: buy it two ways1. Active dry yeast is the most

common, it comes vacuum packed in jars or individual packets.

2. Compressed yeast cakes are fresh and have to be stored in the refrigerator and used up within a few days. Look for the expiration date.

C. Liquid

Most commonly used are milk, water but may also be fruit juice or syrups.1. Must be at the correct temperature, in order to activate the yeast. (120 F – 130 F)2. Needed in order to form gluten.3. Affects the flavor, consistency, and color of the bread.

D. Salt

Needed to control the action of the yeast, it also improves the flavor of the bread.

E. Sugar

Can be used as granulated, brown sugar, molasses, honey, or even malt.1. Provides food for the yeast2. Adds flavor3. Adds tenderness4. Helps to brown the crust5. Prevents the formation of tunnels.

F. Fats

May be butter, oil, crisco, etc.1. Helps dough to stretch easily.2. Makes the dough tender.3. Helps create the texture of the bread4. Aids in browning5. Increases breads shelf-life6. May affect the breads flavor

Time Savers with yeast bread

Can use a microwave to heat liquid before adding it the yeast

Make sure temperature isn’t to hot though it could kill yeast

Time Savers

You can use a heavy duty mixer with a dough hook to mix dough

Do this instead of kneading dough

Yeast bread tips

Make sure ingredients are at room temperature or yeast will not grow correctly

Punch dough after first rising to eliminate excess gas bubbles

Then you can let the dough rise again covered in the refrigerator

What is Kneading?

Kneading is when you work the dough with your hands to thoroughly mix ingredients and develop gluten

How to knead dough

Use a lightly floured surface With the heal of your hands press

down on the edge of the dough nearest you

Fold the dough half-way towards you and give it a quarter turn

Repeat (following recipe instructions)