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Yeast Breads and Rolls 21-3

Yeast Breads and Rolls 21-3. 5-Steps for Making Bread and Rolls. Mixing the dough Kneading Letting the dough rise Shaping Baking. Mixing the Dough. Ingredients: Flour-bread or all-purpose flour Yeast-produces carbon dioxide gas Sugar-food for yeast

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Yeast Breads and Rolls 21-3

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  1. Yeast Breads and Rolls21-3

  2. 5-Steps for MakingBread and Rolls • Mixing the dough • Kneading • Letting the dough rise • Shaping • Baking

  3. Mixing the Dough Ingredients: • Flour-bread or all-purpose flour • Yeast-produces carbon dioxide gas • Sugar-food for yeast • Liquid-120-130 degrees F makes yeast grow • Fat-flavor,richness and tenderness • Salt-controls the yeast

  4. Kneading the DoughFacts and Tips • Work dough with hands (or dough hook) to mix ingredients and develop gluten • Knead until smooth and shiny • 8-10 minutes by hand 6 minutes with dough hook or food processor

  5. Letting the Dough Rise • Shape into a ball • Coat with oil in a bowl and cover • Rise 1-1 ½ hrs. in warm place until double • “Punch” down and pull dough to center • Let rise 2nd time until double • Tip: Dough is ready to shape when 2 finger indentations remain.

  6. Shaping the Dough • Shape into loaves or rolls • Place in greased pan or baking sheet and cover • Let rise again until double

  7. Baking • Baking time varies • Crust nicely browned • Sounds hollow when tapped with finger • Cooling on rack prevents soggy crust • Cut after 20 minutes • ENJOY!!!

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