Yeast Breads

Terminology, Ingredients, & Procedures Galore! ☺

Terminology

Kneading:

Process in which dough develops gluten to give the dough shape and structure.

Gluten

Protein that forms when flour and liquid are mixed.

Provides elasticity, shape and texture for the bread.

You only want to stir/mix quick breads a little to form a small amount of gluten

You want to stir/mix (knead) yeast breads a lot to form a large amount of gluten.

Terminology

Proofing: Final rise of yeast breads before baking. Dough doubles in size.

Proof box- cabinet that controls temp and humidity.

Fermentation: Yeast converts sugar into alcohol and carbon dioxide. Requires room temperature ~ 80-85 F (cooler temperatures will

take longer to react)

INGREDIENTS

1. Bread flour or all-purpose flour

Main ingredient- provides structure

Flour forms the basis for your bread.

Atmospheric conditions will make a difference…

You may not use the recommended amount of flour every

time.

DO NOT use cake flour!

Cake flour forms weak gluten

INGREDIENTS2. Water or milk:

Moisten, dissolve and combine other ingredients

Water activates the yeast.

Dissolve active dry yeast in warm water (115’F) to make the yeast

grow.

Water too cold= growth will not take place

Water too hot= growth action will be killed

Need to dissolve yeast in the water for 8-10 minutes (no stirring!!!)

Yeast will start to foam.

INGREDIENTS3. Yeast- living organism

Needs food (sugar) AND warmth and moisture in order to grow

Produces carbon dioxide gas; acts as leavening agent

Types:

Basic instant yeast = Bread Machine Yeast

Active Dry Yeast-

Needs to be activated by pouring it in warm water prior to mixing it into

the dough.

Fast Rising or “RapidRise” Yeast-

Eliminates the step of softening the yeast

General Tips About Yeast

If yeast is expired, throw it away

If you want to test to see if your yeast it too old…

Test it by adding ½ tsp sugar to the water and yeast.

If the yeast is alive, it will foam within 10 minutes.

(don’t touch)

INGREDIENTS continued…

4. Sugar

Food for yeast

Sugar adds sweetness

Will caramelize in the oven and give the crust a nice brown

color

INGREDIENTS

5. Fat

Flavor

Richness

Tenderness

Traps air and causes the dough layers to separate

INGREDIENTS

6. Salt- controls the yeast

Salt slows down the yeast and helps control the fermentation

process.

Adds flavor to bread

Prevents dough from getting sticky and hard to handle.

Yeast Dough Mixing Methods

1. Straight doughAll ingredients are combined and the dough is kneaded and set aside to rise

2. Sponge dough2 stages: yeast is combined with part of the liquid, flour (half of it) and sugar to make a batter. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough

3. Rolled-in DoughButter is incorporated through a turning process.

Ex: Croissants

4. Fast mixing methodUse active dry or fast rising yeast.

Mix yeast with some flour and other dry ingredients.

Heat liquid and fat together and add to dry ingredients.

Add eggs and remaining flour to form dough.

This method eliminates softening the yeast.

STRAIGHT DOUGH

METHOD

Step One: Kneading

Can be done w/ a dough hook or manually by

hand:

Dough hook on the electric mixer.

Kneading dough by hand (see next slide)

Fold

Push

Turn

Repeat

Kneading by Hand

Key Steps

1. Add just enough flour to the dough and your hands to keep the dough from sticking

2. Pat dough into a ball, which may feel sticky.

3. Flatten dough and fold it toward you.

4. Using the heels of your hands, push the dough away with a rolling motion.

5. Rotate dough a quarter turn and repeat the ‘fold, push and turn’ steps.

6. Keep kneading dough until it becomes smooth and elastic.

7. Use a little more flour if dough becomes too sticky, always working the flour into the ball of dough.

8. The process is complete in about 4 to 10 minutes, or when the dough is smooth, satiny and elastic, and when you poke it, the dough springs back.

Step 2: Resting

To create maximum resting conditions for the dough:

1. Cover the top of the mixing bowl loosely with a

damp, clean cloth or plastic wrap sprayed with

nonstick cooking spray.

2. Set the dough in a warm, draft-free place.

With Active Dry Yeast keep dough covered until it doubles

in size, anywhere from1-2 hours.

With RapidRiseYeast, let the dough rest for 10 minutes.

It is not required to double in size.

Step 3: Shaping

The type of bread you are making may vary the shaping process.

Scones Doughnuts Breadsticks Pizza Rolls Fry bread Bread Cloverleaf Croissants Snakes Breads Twists Butterfly rolls Bow knots Pretzels Pizza dough Braid

Step 3: Shaping for Regular Loaves

1. Lightly flour the work surface; shape the dough into a smooth ball.

2. Use a rolling pin to form a rectangle.

3. Beginning at the short end of the rectangle, roll the dough tightly to

make a loaf shape.

4. Pinch the seam and ends of the rolled dough with your fingers to seal it

closed.

5. Place dough, seam side down, in greased baking pan.

6. If you are using a recipe that requires a distinctive shape, follow these

same basic instructions but shape accordingly.

Step 4: Testing

To determine if your dough passes the ‘doubled in size’

stage:

1. Press the tips of two fingers lightly and quickly

about 1/2 inch into the dough.

2. If the impression you made stays, the dough is

doubled.

Step 5: Baking

May require one of the following prior to baking:

Wash: glaze of egg and water.

Provides color and shine, helps to attach toppings

Ex. Bagels and Soft Pretzels

Slashing

Cutting dough before baking, allows gas to escape- design

Ex. French Bread

Step 5: Baking

Follow precisely the recipe’s directions for preheating and

baking.

Use an oven thermometer for accuracy.

Place the baking pans several inches apart on the

center oven rack.

In the first five minutes in the oven, your bread will have one last growth spurt.

Step 5: Baking continued…

Oven temperatures may vary, so check your loaves about

10 minutes before recipe says they should be done.

If loaves are browning excessively, remove them from the oven and make

an aluminum foil ‘tent’ to shield them, and then return them to the oven.

Internal temperature should be between 190°F-205°F; baked loaves

should be evenly browned.

After turning bread out of the pan, tap the bottom or

side of the loaf. If it sounds hollow, the bread is done.

Step 6: Cooling

Cool bread on a wire rack to prevent it from getting

soggy from steam accumulating on the bottom of the pan.

Step 7: Storing

To keep your freshly baked bread at peak goodness:

Keep it wrapped and stored in a bread box at room

temperature.

Seal it tightly and keep it in a cool, dry place.

Keep it out of the refrigerator; cold temperature dries bread

out and promotes staling.

For longer term storage, freeze it in an airtight plastic bag or

tin foil.

Helpful Resources

WATCH Video Link- Amish White Bread

READ Q & A about general bread baking techniques