Course Competency #3 - I am proficient in preparing a variety of breads.
FACSE National Standard 8.5.10 - Prepare breads, baked goods and desserts using safe handling and professional preparation techniques
Howto’s for Perfect Yeast Breads
There’s nothing like fragrant, fresh-from-the-oven breads and rolls, and they’re easily achieved too if you read our guidelines and apply them to your favorite recipes.
How yeast breads are made
Bread starts with flour, and wheat flour, which contains proteins that form gluten, is the most common type used. When flour is moistened and kneaded, gluten is developed and strengthened to make the structure of the bread. Yeast, a living plant is used to lighten and raise (leaven) the dough. It first must be moistened, then it feeds on the sugar and flour in the dough, producing a gas that is trapped in the heavy mixture, making it rise. When dough doubles in size, it is filled with gas bubbles and is light and puffy. Baking sets the gluten framework, kills the yeast so the raising action stops, and develops the flavor of the bread.
The main ingredients
Flour – All-purpose flour, they type used in our recipes is wheat flour, which form sufficient gluten to make good breads. Wheat flour is made from a combination of hard and soft wheats. They produce a product that is satisfactory for a variety of purposes.
Best for-bread is higher in gluten and protein and has a greater concentration of hard wheat. Cake flour is primarily soft wheat. Whole wheat flour, and flour made from corn, rye and other grains form almost no gluten and are usually combined with all-purpose flour to make attractive breads.
Since flour absorbs or loses moisture depending on the humidity, the exact amount cannot be given for a kneaded-dough recipe.
Yeast- Yeast comes in two forms. Active dry yeast stays fresh for months on a cool, dry pantry shelf. Compressed yeast or cake yeast is perishable and must be refrigerated and used within a short time. The two types of yeast are interchangeable.
One ¼ ounce package or 2 ¼ teaspoons of active dry yeast is equivalent to .6 ounce cake of compressed yeast. Three packages of dry yeast equals one-2 ounce cake of compressed yeast. However the two types must be dissolved differently. Yeast is activated when moist. It grows best when sugar is added. Salt inhibits its growth.
Liquids - Milk and water are the most commonly used liquids for breads. Milk gives bread a soft crust and creamy with crumb; water makes breads crusty.
Sugar - Sugar is the food for the yeast, helps brown the crust, and adds flavor. Brown sugar, molasses and honey can be used when specified in a recipe.
Fats - Butter, margarine, vegetable oil, shortening or lard --- make bread tender, with s soft, silky crumb.

Eggs – Eggs add tenderness, color, flavor, nutrition and give bread a soft, silky crumb.
Making the Dough
Dissolving yeast – Some bread recipes call for adding dry yeast to dry ingredients, then adding very warm liquid. This liquid should be 115 to 130 degrees F. Other bread recipes call for sprinkling dry or compressed yeast over warm liquid and stirring until dissolved, then adding other ingredients. In this case, liquid added to dry yeast should be 105 to 115 degrees F; for compressed yeast, from 95 to 105 degrees F. For best results, check liquid temperature with a thermometer. Liquid that is too hot will kill the yeast and the bread won’t rise at all. Too cool liquid will keep yeast from growing properly and the bread will take longer to rise.
Beating
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Mix with an electric mixer or vigorously by hand to help the gluten form faster and shorten the kneading time. Batter breads, which are not kneaded, are beaten enough when the dough comes away from the sides of the bowl.
Adding flour
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As directed in recipes, add flour to the beaten mixture using only enough to make a dough that can be handled; more will be worked in during kneading.
On humid days you may have to add more flour than the recipe indicates. For batter breads, add the exact amount given in the recipes.
Kneading – The dough is strengthened in it’s gluten framework as it is kneaded to allow it to reach its best volume and texture. To knead, lightly flour a work surface and your hands. Turn dough onto a surface, and shape it into a ball. Now pick up the edge farthest from you and fold it over toward you. With heels of hands push it away with a rolling motion.
Turn dough one quarter turn around and repeat “lift, fold, push, turn” until the dough is smooth and elastic (it springs back when pressed slightly) with little blisters under the surface, and it no longer sticks to the counter or your hands, about 8 to 10 minutes. If dough sticks, sprinkle the surface und it with flour and flour your hands. Rest occasionally if you wish; a “break” won’t affect the dough.
Raising and shaping - Rising allows yeast to act on the sugar in the dough (ferment).
It changes sugar into carbon dioxide (the gas that lightens the dough) and into alcohol, which is driven off during baking and contributes to the wonderful aroma.
After kneading, cover dough with a clean cloth towel, while you wash, dry and lightly grease the mixing bowl. Place ball of dough rounded side down, in bowl, turn it over so the top is greased. This helps to keep the top from drying out. Cover the bowl with a towel and set it in a warm place to rise. If the temperature for rising is too high, the bread will have a strong yeasty aroma and taste; if too cool, rising time will take longer.
When dough has doubled, punch the dough down to original size, shape into desired shape and place on a greased baking sheet or pan. Allow to rise again to double the

original size. Preheat oven and place raised dough into the center of a hot oven to bake. Your bread is done when it is golden brown and makes a hollow sound when tapped.
Yeast bread tastes best when still warm. Enjoy!.