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Mixing Methods for Yeast Breads. Types of Yeast. Fresh Yeast -also called compressed yeast. Usually purchased in 1 lb. Cakes. Active Dry Yeast -dry, granular form of yeast. Must be rehydrated in warm water before use.
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Types of Yeast • Fresh Yeast-also called compressed yeast. Usually purchased in 1 lb. Cakes. • Active Dry Yeast-dry, granular form of yeast. Must be rehydrated in warm water before use. • Instant Yeast-also a dry granular form of yeast, does not have to be dissolved in water before use. Also called rapid rise or quick rise yeast.
Temperatures • If you will be dissolving the yeast in water, heat the liquids to 105°-115°. • If you are combining yeast with other dry ingredients, heat the liquids to 120°-130°. • Temperatures that are too high will kill the yeast cells. Temperatures that are too low can slow or stop yeast activity. • When preparing bread in a bread machine, liquids should be at room temperature (75°-85°)
Steps: Soften the yeast in warm water.(105°-115°). Add the sugar,fat, and salt to the milk. The milk should be room temperature to lukewarm. Combine the yeast with the liquid mixture, and add some of the flour . beat the mixture until smooth. Add the remaining flour gradually to form a dough. You can also use the traditional method to prepare refrigerator yeast breads. These breads often call for extra yeast, sugar and salt. Mix and knead the dough and place in a covered bowl in the refrigerator. Shape the dough and bake it the next day. The is sometimes called the cool-rise method. Traditional Method
Mixer Method • This method works well with active dry or fast rising yeast. It also allows ingredients to blend easily and eliminates softening the yeast. • Steps: • Mix the yeast with some of the flour and all of the other dry ingredients. • Heat the liquid and fat together to a temperature of 120°-130°F, and add to the dry ingredients with an electric mixer. • Add eggs, if required, and add the remaining flour to form a dough. • Using the mixer helps develop the gluten and shortens the kneading time.
Batter Method • Uses less flour, so the yeast mixture is thinner than a dough. • Vigorous stirring, rather than kneading helps develop the gluten. • If the recipe requires two risings, rise first in the mixing bowl, then spread the batter in the baking pan for the second rising.
Time Saving Yeast Bread Techniques • Cool-Rise Doughs • Prepared from recipes that are specially designed to rise slowly in the refrigerator. Mix the ingredients and knead the dough, then after a brief rest, you shape the dough and place it in a pan. Cover and refrigerate. The dough will rise and be ready to bake 2-24 hours later.
Refrigerator Doughs • Prepared from recipes that are specially designed to rise slowly in the refrigerator. • Often uses the batter method. • Shaped after refrigeration. • Dough can remain in the refrigerator for 2-24 hours. Then you shape the dough, let it rise and bake it
Freezer Doughs • Recipes allow you to mix and knead the dough. Then you can freeze the dough before or after shaping. • Store the dough in the freezer for up to one month. When you are ready to eat it, thaw, shape if necessary, let rise and bake.
Bread Machines • Fastest,easiest way to produce homemade bread. • Each machine model behaves differently. • Carefully follow the manufacturersdirections. • You can check the texture of the dough by opening the machine’s lid partway through the first knead cycle. The dough should form a soft ball that is somewhat sticky to the touch.
If the dough is too moist, the loaf will collapse during baking. • To correct, add 1 Tablespoon of bread flour at a time. • Weather conditions have an effect on dough prepared in a bread machine.
Microwaving Yeast Breads • You can defrost frozen bread dough in the microwave. • You can also raise and bake yeast bread in the microwave. • Bread baked in the microwave will lack the crisp, brown crust of a conventionally baked loaf.
Defrosting Frozen Bread Dough • Step 1: Microwave 1 cup water for 3-5 minutes on HIGH, until boiling. • Place the frozen bread dough in a greased, microwavable loaf pan. • Microwave on the defrost setting for 3 min. • Turn dough over and rotate the pan. • Microwave on defrost for another 3 min. , until the dough is soft to touch. Allow the dough to stand for 5 min. until pliable.
Raising Dough in the Microwave Oven • Place dough in a greased bowl, turning to grease on all sides. • Cover the bowl with waxed paper and place it in the microwave with a dish of warm water. • Microwave on low power for 1 min. Let the dough stand for 15 min. Rotate the dish ¼ turn. Repeat this step until the dough is doubled.
