Function of Ingredients
 Mixing Methods
 Preparing Yeast Breads
 Shaping Yeast Breads
 Yeast Doughs
 Charactersitics

Delicious baked good with a distinctive aroma
and flavor
 Best served hot
 Take time

Flour
 Liquid
 Salt
 Yeast
 Most contain sugar
 Some contain eggs and fat

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

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

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

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

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

Feeds the yeast
 Adds flavor, texture, and allows bread to brown
 Types: Granulated, brown, honey
molasses, jams, dried and
fresh fruits

Regulates action of the yeast
 Adds flavor
 Without salt, dough will be sticky
 Bread machine requires more salt than
traditional method

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


Add flavor, richness, color, and improve structure
by binding the ingredients together for a better
structure
Fruits, nuts, cheese, herbs, and spices
 Add flavor and variety
 Lengthens rising time

Traditional
 One-Rise
 Mixer
 Batter

Dissolve active dry yeast in warm water (105115°F)
 Add remaining liquid (105-115°), sugar, fat, salt
and part of the flour
 Stir in eggs
 Add remaining flour to form stiff dough

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

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

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


Mixer Method-Speeds mixing time and shortens
kneading time
After Mixing
 Kneading-work dough with hands until smooth
and elastic
 Fermentation-Rise until doubled
 Punching down the dough-Release Co2


Last rising until doubled in size
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


Lean Doughs: Little or no fat

Rich Doughs: Fat and eggs

Sweet Doughs: Sweeteners added for pastries
A French bread made from rich dough
 Originated in 1404
 Traditional shape
with fluted edge

Appealing sweet aroma
 Delicious taste
 Large volume
 Smooth rounded top
 Golden brown surface
 Fine uniform texture
 Crumb is tender and elastic
