YEASTBREADS – CC2
Ingredients in yeast breads and their
function
• Flour – used for structure
• When mixed with liquid flour develops
GLUTEN – bread flour has high protein content
helps support structure
YEAST
• Leavens the bread, single celled structure,
when fed yeast gives of carbon dioxide gas
and ethyl alcohol to raise bread
SUGAR
• Feeds the yeast, sweetens the dough, too
much and yeast works slower
SALT
• Regulates the action of the yeast
• Without salt yeast is sticky and hard to handle
LIQUID
• Rehydrates yeast granules, helps form
structure with flour
• Milk can be used which would add nutrients
Shortening, butter or margarine
• Increases tenderness, makes the bread easier
to chew
EGGS
• Adds flavor, richness, improves structure,
adds color
Straight dough method of mixing
dough
Step 1 – Dissolve the yeast in liquid
• Measure liquid and set to temperature of 110120 degrees F
Step 2
• Add sugar and shortening (butter or
margarine)
• If ingredients are too cold RISING ACTION
WILL BE SLOWER
Step 3 – Add flour
• How can you tell you have added enough
flour?
• WHEN DOUGH CLEANS THE SIDES OF THE
BOWL OR IF WHEN KNEADED FORMS A
TRIANGLE THAT STAYS WHEN PUSHED
Step 4 – knead the dough
• During mixing of the dough GLUTEN develops
• Too much flour and DOUGH WILL BE STIFF and
DIFFICULT TO WORK WITH
Continued kneading
• What happens if you knead too rough or apply
too much pressure DOUGH WILL BE STICKY
AND HARD TO HANDLE
• TOO MUCH PRESSURE
CAN TEAR THE GLUTEN
STRUCTURE
Step 5 – Let the dough rise the first
time
• This gives yeast time to ferment
YEAST ACTS ON SUGARS TO FORM CARBON
DIOXIDE AND ALCOHOL, THIS CAUSES BREAD
TO RISE
Dough rises at warm room temp
80-85 degrees
For class you will roll dough in
1 T. oil place in plastic bag
leaving air space and allow to
rise in refrigerator overnight
Step 5 continued
• How can you tell dough has doubled in
volume after rising? INDENTATION REMAINS
IN DOUGH WHEN YOU PUSH IT
What gas is given off as dough rises
carbon dioxide and ethyl alcohol
Step 6 – Cut through dough and shape
DO NOT PUNCH
DOWN OR OVER
MANIPULATE
DOUGH
THIS CAUSES
DOUGH TO
BECOME EXCITED
AND SNAP BACK
WHEN SHAPING
Step 7 – roll, shape dough on oiled
surface DO NOT ADD MORE FLOUR
Force rising dough is placing dough,
oiled and covered in a very warm
environment, over oven or covered
near oven vent
Step 8 - Bake
• What happens to gas cells during baking
• They expand and walls
around cells become rigid
dough will expand most
during first stage of baking
Where do you place dough in oven to
allow most even baking
• The center of the oven
How can you test a loaf of bread for
doneness?
Tap bread
with finger,
it will
sound
hollow
What does a high quality loaf of bread
look like
• Large volume, smooth rounded top
If dough is
underworked
or overworked
it will have low
volume
What happens if bread dough is
allowed to rise too long before baking?
• Over expanded top, top of loaf may be
shrunken, texture will be coarse with crumbs
What happens if bread does not rise
enough?
• There will be large cracks on top, texture will
be compact
Be sure to remove breads from pans
after baking and move to cooling rack
Recipes to be made in yeast bread labs
Sweet roll lab
Cinnamon rolls
Danish rolls
Yeast bread lab
Apple Raisin bread
Breadsticks with
marinara sauce
Pesto bread
Yeast bread lab
Honey oatmeal bread
Yeast bread lab recipes
Cinnamon swirl bread
Foccacia bread