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YEAST BREADS

YEAST BREADS. All yeast breads contain these five ingredients :. Flour Salt Sugar Yeast Warm Liquids. Functions of Ingredients:. =. FLOUR. STRUCTURE. LEAVENING AGENT. YEAST. =. =. FEEDS THE YEAST. SALT. REGULATES THE ACTION OF THE YEAST. FAT. TENDERIZES. =. WARM LIQUIDS. =.

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YEAST BREADS

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  1. YEAST BREADS

  2. All yeast breads contain these five ingredients: • Flour • Salt • Sugar • Yeast • Warm Liquids

  3. Functions of Ingredients: = FLOUR STRUCTURE

  4. LEAVENING AGENT YEAST = = FEEDS THE YEAST SALT REGULATES THE ACTION OF THE YEAST

  5. FAT TENDERIZES = WARM LIQUIDS = ACTIVATES THE YEASTS, MILK PRODUCES A SOFTER CRUST AND HELPS THE BREAD STAY FRESHIER LONGER!

  6. WHAT IS YEAST???? FAST RISING YEAST • A MICROSCOPIC ORGANISM THAT SERVES AS A LEAVING AGENT IN YEAST BREADS! DRY YEAST FRESH YEAST

  7. Dry Active Yeast: This is the yeast called for by most bread recipes.  Dry yeast can be stored at room temperature until the expiration date--or within 4 months of opening--but it lasts even longer in the refrigerator or freezer. Always bring yeast to room temperature before you use it.   It's important to keep stored yeast away from air and moisture, so use the smallest container you can find and seal it well. ****One package = 2 1/4 teaspoons***

  8. Fresh Yeast: This form of yeast usually comes in foil-wrapped cakes.   It works faster and longer than active dry yeast, but it's very perishable and loses potency a few weeks after it's packed. Store fresh yeast in the refrigerator, well wrapped, or in the freezer, where it will keep for up to four months. Rapid Rise Yeast: This very active strain of yeast allows you to make bread with only one rise.  The trade-off is that some flavor is sacrificed, though this doesn't matter much if the bread is sweetened or heavily flavored with other ingredients.  Unlike ordinary active dry yeast, instant yeast doesn't need to be dissolved in liquid first--you just add it to the dry ingredients. 

  9. C USING THE CORRECT TEMPERATURE OF WATER IS CRUCIAL IN ACTIVATING THE YEAST: • If you are adding the yeast directly to the to the liquid, heat the liquid to 105’-115’. • If you are adding the yeast to the other • dry ingredients then to the liquid, make sure that your water • temperature is 120’-130’. • Temperatures that are TOO HOT will KILL the yeast! • Temperatures that are TOO COLD will slow down, • or stop yeast activity!

  10. WHAT IS PROOFING???? Checking to see if the yeast is alive! 1 2 3 4 5 6 We used 1/2 cup water, 1 tablespoon white sugar, and one package of yeast for this test. Heat the water to approximately 115’ degrees Yeast eats various sugars and excretes alcohol and carbon dioxide. Whisk the sugar into the water to help it to dissolve quickly. Once the sugar has been evenly distributed throughout the water, add the yeast. Whisk the yeast into the warm sugar water and allow it to dissolve. Let it sit for 10 minutes. After 5 or 10 minutes, the yeast should begin to form a creamy foam on the surface of the water. If there is no foam, the yeast is dead!

  11. MIXING METHOD # 1 • Dissolve yeast in water that is 105’-115’ • Add the remaining ingredients • This method allows the dough to rise twice; when • the ingredients are initially mixed together, and • the second time when you shape the dough and • allow it time to rise. Traditional Method

  12. MIXING METHOD # 2 1 Rise Method • Requires fast rising yeast • Mix yeast with dry ingredients and then add to liquids to • that are 120’-130’. • Knead • Cover the dough with a moist towel, and let it rest • This resting period replaces the first rising period • Shape the dough and allow to rise again

  13. MIXING METHODS # 3 Batter Method • No kneading required • Vigorous stirring rather than kneading develops the gluten • Uses less flour, so the yeast mixture is thinner than the dough

  14. When Is Gluten Developed???? First time gluten is developed is when the ingredients are initially mixed together! The second time that gluten is developed is when it is further developed into the dough by kneading! To knead, pick up the far edge of the dough and fold over the bottom edge. Press down with the heels of your hands, pushing the dough away from you. Turn the dough one quarter turn and repeat the process. When properly kneaded, bread dough will be smooth and satiny, stretchy and no longer sticky. ***KNEADING***

  15. What is Fermentation???? Takes place when yeast acts upon the sugars to form both carbon dioxide and alcohol.

  16. What is the Purpose Of Punching down The dough??? After the first rising, you need to punch down the dough to release some of the carbon dioxide.

  17. What is oven spring??? The rapid rising of the dough during the first few minutes of baking.

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