Yeast breads

Yeast Breads in General

• They have a distinctively appealing sweet smell and delicious taste that cannot be matched to commercially prepared sandwich breads.

• Many meal managers rely on the ease of bread machines to make homemade bread an option to their menu plans.

Ingredients in Yeast Breads

• MUST HAVE:• Flour

• Liquid

• Salt

• Yeast

• MOST ALSO HAVE:• A Small Amount of

Sugar

• SOME EVEN HAVE:• Fat

• Eggs

1. Flour

• All-purpose flour for traditional yeast bread.

• It develops gluten to support the carbon dioxide produced by yeast.

• Bread Flour contains larger amounts of gliadin and glutenin. This making it stronger and the most elastic of all of the white breads.

1. Flour (cont.)

• Whole Wheat and Non-wheat Flours have a lower protein content than all-purpose or bread flour.

• This making the bread more dense.• Examples of these wheat are: rye,

soy, corn and oat.

2. Liquid

• Liquids that can be used in yeast breads are: water, potato water or milk.

• Other options may be: buttermilk, fruit juices, yogurt, applesauce, and cottage cheese.

• Milk= produces a softer crust and helps the bread stay fresh the longest.

3. Salt

• Salt regulates the action of the yeast and inhibits the action of certain enzymes in the flour.

• Without salt, traditional yeast bread is sticky and hard to handle.

• Omitting salt from a bread machine may cause the top of the loaf to collapse.

4. Yeast

• Yeast = a microscopic, single-celled plant used as a leavening agent in yeast breads.

• TYPES OF YEAST• Compressed yeast• Active-dry yeast• Fast-rising

4. Yeast (cont.)

• For best results, follow your recipe.

• General guideline: 3/4 teaspoon active dry or 1/2 teaspoon fast-rising per cup of flour.

• Too much = undesirable flavor, texture and appearance.

• Too little = lengthen the rising time.

Mixing Methods forYeast Breads

• Traditional Method -rise twice.

• One Rise Method -rise once.

• Mixer Method -rise once and use a mixer to help it rise more.

• Batter Method -rise twice make it thin.

KNEADING

• Kneading = pressing the dough with the heels of your hands, fold it and turn it. Repeat this motion until the dough is smooth and elastic.

• Avoid adding too much flour when kneading as it will make the dough stiff.

Characteristics ofYeast Breads

• A high quality loaf of yeast bread has a large volume and a smooth, rounded top.

• If the yeast dough had been under- or over- worked, the finished product will have a low volume. (This is because the carbon dioxide leaked out)

Characteristics ofYeast Breads

• If you allow bread to rise for too long before baking, the top of the loaf may be over expanding (mushroom top looking).

• If you do not allow bread to rise long enough before baking, it will have large cracks on the sides of the loaf.

Time Saving Techniques

• Cool-Rise Dough - dough is designed to rise slowly in the refrigerator and is kneaded.

• Refrigerator Dough -dough is designed to rise slowly in the refrigerator and uses the batter method.

• Freezer Dough -mix, knead and then freeze until ready for baking.

• Bread Machines -machine designed to make bread easily, but they are not full-proof.

“Isn’t Bread Fattening?”

Answer:

Bread provides mostly complex carbohydrates, which supply 2 calories per gram, or about 70 calories for the average slice. If you’re worried about calories, go easy on high-fat spreads, such as butter

and margarine.