Yeast Bread Techniques

1. Yeast Bread Techniques

2. Cool-Rise Doughs • Designed to rise slowly in the refrigerator. • Mix ingredients and knead dough • Brief rest, shape dough • Place in a pan • Cover dough and place in refrigerator • Ready (risen) in 2 to 24 hrs.

3. Refrigerator Doughs • Designed specifically to rise slowly in the refrigerator (like cool-rise) • Batter method is often used to prepare these doughs • Not kneaded like cool-rise doughs • Shaped after, rather than before refrigeration. • Can remain in refrigerator for 2-24 hrs. • Then you shape the dough, let it rise, bake it

4. Freezer Doughs • Allow you to mix and knead the dough • Freeze before or after shaping • Store in freezer for up to a month • Thaw, shape if necessary, let rise, and bake.

5. Bread Machines • Fastest, easiest way to produce homemade bread but must follow manufacturer’s directions • The consistency of the dough in a bread machine indicates the quality of the bread that will result. • Through mid-cycle, open machine, check the texture-form a soft ball that is somewhat sticky to touch.

6. Bread Machine continued • If dough is too moist loaf will collapse during baking • Correct by adding bread flour-1 TBS. at a time • If not moist enough-produces a small, compact loaf- correct by adding liquid 1 TBS. at a time • Weather can effect dough in bread machine

7. Microwaving Yeast Breads • Defrost frozen dough in microwave • Microwave 1 cup of water of water for 3-5 minutes on high power until boiling (creates warm, moist atmosphere for the dough) • Place dough in a greased, microwaveable loaf pan • Microwave on defrost for 3 minutes • Turn dough over and rotate the pan

8. Microwave continued…. • Microwave on defrost for 3 minutes-soft to touch • Allow dough to stand for 5 minutes to become pliable • Raise dough in microwave by placing in a greased bowl (grease all sides) • Cover with wax paper and place it in a dish of warm water. • Microwave on low power for 1 minute

9. Microwave continued…. • Let dough stand in oven for 15 minutes • Rotate the dish one-quarter turn. • Repeat all steps (microwaving, standing, and rotating process) until dough has doubled in size. • Bake on medium power until almost done • High power- last few minutes until no longer doughy • Loaves may lack crisp, brown crusts of conventionally baked breads • Batter breads and coffee rings work well in microwave (no crusts) • May place in a pre-heated conventional oven for a final few minutes to brown the crust

10. Yeast Bread Methods

11. Traditional • Dissolve yeast in a small amount of water (105-115 degrees F) • Add remaining liquid (105-115 degrees), sugar, fat, salt, and some of the flour • Cold water will slow the rising action when added to activate the yeast • Eggs next if called for • Remaining flour to form a soft dough • Allowed to rise twice. 1st rise- after mixing ingredients and 2nd rise- after shaping dough

12. One-Rise • Requires fast-rising yeast (rapid-rise) • Mix yeast with some of the flour and all dry ingredients • Heat liquid and fat together to a temperature of 120-130 degrees F • Add warm liquids to dry • Eggs required, before remaining flour to form a soft dough • Knead the dough, cover-rise for 10 min. (resting period replaces the 1st rise in traditional method). • Shape the dough and allow it to rise before baking

13. Mixer Method • Active or fast-rise yeast • Similar to one-rise method, mix yeast w/ some flour and all dry ingredients • Heat liquid and fat together to a temperature of 120-130 degrees F • Use electric mixer, add the warmed liquids to the dry ingredients. + eggs if required • Remaining flour- soft dough • Allows ingredients to blend easily, mixer develops gluten, shortens kneading time

14. Batter Method • No-knead method • Use less flour, yeast is thinner than the dough • Vigorous stirring, rather than kneading-develops the gluten • Batter methods that requires 2 risings, rise 1st in a bowl. • Then spread in a pan for the second rise before baking.