Transcript Chapter 45: Quick and Yeast Breads

Chapter 45: Quick and Yeast
Breads
Define the following terms:
• 1. biscuit method—making quick breads
by adding solid fat to dry ingredients
before mixing in liquids.
• 2. conventional method—bread-baking
meth9od in which yeast is dissolved in
warm water to activate growth
• 3. cut in—to mix solid fat and flour with
pastry blender or two knives and cutting
motion.
• 4. drop biscuits—biscuits made with more
liquid in proportion to flour, as compared to
rolled biscuits.
• 5. fermentation—when yeast and
enzymes it contains break down
carbohydrates to produce alcohols and
carbon dioxide gas for leavening.
6. kneading—working dough to combine
ingredients and develop gluten.
• 7. muffin method—technique for making
quick breads by lightly mixing liquid
ingredients into dry.
• 8. quick breads—breads leavened by
agents that allow for immediate baking.
•
9. rolled biscuits—biscuits mixed by
biscuit method; dough is rolled out to
even thickness and cut before baking.
10. score—to make slashes across top of
bread; decorative and prevents cracks.
•
11. yeast breads—breads leavened with
yeast.
Answer the following questions:
• 1. How are quick breads leavened?
• Air, steam, baking soda, and baking
powder are typically used.
2. What basic methods are used to
make quick breads?
• Muffin method or biscuit method.
3. Explain the muffin method.
• Mix dry ingredients; make a well in the
center, beat together all liquid ingredients
until well blended; pour the liquid into the
well and blend with as few strokes as
possible. The challenge is to avoid
overmixing.
4. How would you know when each of
these quick breads is done?
• Muffin—should be lightly browned.
• Loaf breads—should be lightly browned,
pull slightly away from the sides, have a
crack in the center of the crust, and feel
firm when tapped.
• Pancakes—ready to turn when the edges
look dry and bubbles on top start to break;
done when the underside is golden.
5. What are signs of a well-made
muffin?
• A symmetrical shape; fine, light, and
tender on the inside.
6. How is the biscuit method different
from the muffin method?
• With the biscuit method, the fat is cut into
the dry ingredients before the liquid is
added. Also, some biscuits require rolling
and kneading.
7. How do you knead rolled
biscuits?
• You work the dough on a slightly floured
surface, use only your fingertips to work
the dough; to knead, you fold the dough in
half toward you and then give a quarter
turn and repeat the process.
8. How do you cut out rolled
biscuits?
• With a biscuit cutter or beverage glass
lightly dipped in flour, or with a knife.
9. How are drop biscuits different
from rolled biscuits?
• Drop biscuits have more liquid and are not
kneaded; their texture is more mealy than
flaky.
10. What are signs of a well-made
biscuit?
• Rolled biscuits have doubled in size and
have a golden brown top and straight,
cream-colored sides. Drop biscuits have
doubled in size and have golden-brown
irregular contours.
11. How does fermentation cause
yeast dough to rise?
• Yeast and the enzymes it contains
produce alcohols and carbon dioxide gas
by breaking down carbohydrates. As the
gas leavens the bread, it also “pushes
around” protein and water molecules,
enabling them to form more gluten.
12. What is the difference between
basic white bread and whole-grain
bread?
• In whole-grain bread, whole-grain flour
replaces part or all of the all-purpose flour
used in basic white bread.
13. How can basic white bread
become batter bread and sweet white
bread?
• It can become batter bread by adding
more liquid. It can become sweet white
bread by adding butter, eggs, extra sugar,
and perhaps nuts and fruits.
14. Why should ingredients for making
yeast bread be room temperature?
• To promote yeast growth.
15. Why is the quick-mix method of
making yeast dough faster than the
conventional method?
• Because it uses a kitchen appliance such
as a standard electric mixer to do some of
the dough mixing.
16. How is kneading yeast dough
different from kneading biscuit dough?
• With yeast breads, you use the heels of
your hands, not your fingers, and you
knead this kind of dough much longer.
17. How do you prepare yeast
dough for the first rise?
• For the first rising, place the ball-shaped dough
in a large, lightly greased bowl that is large
enough to allow the dough to double in size.
Turn the dough over so the greased surface is
on top, and press plastic wrap lightly onto it.
This helps keep the dough from forming a crust
or drying out, both of which limit yeast growth.
Cover with a clean, dry sigh towel, and choose a
warm place for the dough to rise until double in
bulk, usually about 1-1 ½ hours.
18. Why is yeast dough punched
down after the first rise?
• Doing so lets excess gases escape,
allowing the dough to be more easily
shaped. It also eliminates large air
bubbles.
19. How do you shape yeast
dough into a loaf?
• 1. Flour the work surface lightly. Roll
dough into an 8 x 10 rectangle that is the
same thickness throughout.
• 2. Starting at one of the short ends, roll
the dough up tightly. This helps press out
air as you roll.
• 3. Turn the roll so the seam is on top.
With your fingers, pinch the seam edge to
the roll so it stays closed.
• 4. Turn the roll seam-side down. Hold your
hands with palms pressed together. With the
bottom edge of your hands, press down on both
ends of the roll, about ¼ inch inside the edge, to
pinch and seam them.
• 5. Tuck the flattened ends under the roll. Then
turn the roll upside down and pinch the ends into
it. Place the roll seam-side down in a greased
loaf pan.
20. How and why would you score
a loaf before baking it?
• How: make slashes about ½ inch deep
across the top of the bread.
• Why: to prevent the crust from cracking
as the dough rises.
• 21. If you were making bread
from scratch, would you prefer to
make quick bread or yeast bread?
Why?
22. What are signs of well-made
yeast breads?
• The bread has risen well. The top is
smooth, rounded, and nicely browned;
inside the bread has a soft and springy
texture that is consistently fine throughout.
23. What is sourdough bread?
• It is bread made with sourdough starter.
This well-fermented mixture of yeast,
water, and flour gives a tangy flavor and
chewy texture.
• (The starter can be made of milk, water,
sugar, salt, flour, yeast, and water.
• Ingredients are mixed and stand for
several days before the yeast is proofed
and added.
• That mixture is also allowed to stand for
several days before it is mixed in. When
some starter is taken to make a loaf of
bread, it s is replaced with flour and water
to keep the starter going.)