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Yeast Breads

Yeast Breads. What are yeast breads?. Yeast Breads. Breads that contain yeast as the leavening agent . What are some examples of yeast breads?. Yeast Breads. Sandwich Breads Rolls Bagels Pretzels Pizza Dough. How does Yeast work?. living organism that releases CO 2

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Yeast Breads

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  1. Yeast Breads

  2. What are yeast breads?

  3. Yeast Breads • Breads that contain yeast as the leavening agent.

  4. What are some examples of yeast breads?

  5. Yeast Breads • Sandwich Breads • Rolls • Bagels • Pretzels • Pizza Dough

  6. How does Yeast work? • living organism that releases CO2 • must be hydrated and warmed (“bloom”) • 105-115 degrees • too hot heat kills yeast • Too cold – no rise • too much yeast = poor flavor & texture

  7. Yeast Bread Ingredients • All must contain: • flour • liquid • salt • yeast • Some yeast breads contain: • sugar • fat • eggs

  8. Flour • main ingredient in bread • all-purpose or bread flour (which is higher in protein) • provides structure due to gluten *(remember the bubble gum example)

  9. Liquid • Usually water, potato water, or milk (for a softer crust) • must be 105º-115º F for yeast to bloom • dissolves dry ingredients, causes gluten to form • produces steam when heated

  10. Salt & Fat • Salt • regulates yeast growth • enhances the flavor of other ingredient • Fat (solid or oil) • increases tenderness

  11. Sugar & Eggs • Sugar • Usually granulated (white) • May also use brown sugar, honey, molasses • Provides food for yeast growth • Browns crusts, adds flavor, improves texture • Eggs • Emulsifies, adds color, and nutritional value • Produces steam, moistens dry ingredients

  12. Mixing Methods for Yeast Breads • Traditional Method • Quick-Rise Method

  13. Traditional Method • 1. Dissolve yeast in water 105º-115ºF • 2. Add remaining liquid, sugar, fat, salt, • 3. Add flour • 4. Knead until smooth and elastic. • 5. Allow dough to rise in a warm place. • 6. Punch down and shape. • 7. Place into pan, allow to rise again • 8. Bake.

  14. You Need to Knead Correctly! • Knead: press dough with heals of hands, fold it , & turn it • Develops gluten • Don’t use too much flour (it will become tough) • Don’t over work the dough (it will become tough)

  15. Fermentation • Yeast acts upon sugars to form alcohol and carbon dioxide • Alcohol burns off in baking • Carbon dioxide causes rise • Dough should double in volume • Indentation test (should leave a fingerprint)

  16. After Fermentation • Punch down dough • to release some carbon dioxide • Shape dough • 2nd Rise • Bake • oven spring: dough rises dramatically during the first few minutes of baking • cool on cooling racks

  17. Quick-Rise Method • Use fast-rising yeast • Don’t punch down, • bake after 1st rising.

  18. Storing Bread Products • Room Temperature: for a few days (in a bag) • Plastic will soften the bread • Paper will allow it to become crisp • Freezer: long term storage • Refrigeration makes them stale

  19. Signs of a Good Loaf! • large volume • smooth rounded top • golden brown crust • texture is fine and uniform (no tunnels) • tender

  20. Time Savers • Cool-Rise Dough • Refrigerator Dough • Freezer Dough • Bread Machines

  21. Variety • Use different flours • Add different flavorings • Make different shapes & sizes

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