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Learn the art of yeast bread making, from kneading steps to different types of yeast and ingredients. Discover tips for perfect fermentation, rising, and baking for delicious results every time.
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Yeast BreadsFoods II Breads that use a fungus called yeast that release CO2 and alcohol through fermentation when provided food (sugar) in a warm environment. Yeast increases volume, improves flavor, and adds texture to dough.
The Kneading Steps • Place the dough on a lightly floured surface. • Push the dough down to the table and away from the body with the heel of the hands. • Fold the dough in half, bringing the farthest edge up and on top of the nearest edge. • Repeat steps 2 and 3 until the dough is smooth.
Yeast BreadsStraight Dough Method • Dissolve “active” yeast in warm water (110-116) and sugar. • Mix all ingredients until smooth. • Form into ball. • Rest 5-10 minutes. • Knead 8-10 minutes (dough is smooth and soft). • Put dough in “lightly” greased bowl for fermentation process (double in size). • Check dough by pushing 2 fingers into it (shouldn’t spring back). • Punch dough down to allow built up CO2 to escape & redistribute the yeast. • Let dough rise a second time.
Did YOU know??? • Yeast breads can be made from white, rye, or whole wheat. • Sweet yeast breads require extra sugar, butter, and eggs. • If the water temperature is too cold the yeast remains dormant…if too hot the yeast dies. • To check bread’s doneness tap (hollow sound) or listen for crackling when squeezed.
