Transcript Yeast Bread - Waukee Community School District Blogs

YEAST BREAD
Culinary Arts II
Just the Facts: Yeast Bread Video
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Square, Circle, Triangle Review
Bread in a Bag
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Shaping a Loaf
Each kitchen will make their own loaf of bread.
While your bread is baking, complete the Yeast
Bread worksheet.
Yeast Breads
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Leavened with yeast
 Yeast
produces alcohols and carbon dioxide gas by
breaking down carbohydrates
 Process
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called fermentation
Dough must be kneaded and allowed to rise before
baking
Variety:
 Pizza
crust, pita bread, rolls, soft pretzels, and bagels
Kinds of Yeast Bread
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Basic White Bread
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Batter Bread
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basic white bread plus butter, eggs, extra sugar
sometimes nuts and fruits
Whole-Grain Bread
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basic white bread with more liquid
texture is not as light
Sweet White Bread
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made with all-purpose flour, yeast, salt, sugar, fat and liquid
whole-grain flour replaces part or all of the all-purpose flour
Sourdough Bread
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leavened with sourdough starter
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fermented mixture of yeast, water and flour
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Adds tangy flavor and chewy texture
Making Yeast Bread
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Mixing the Dough
Kneading the Dough
Letting the Dough Rise
Shaping Dough & Second Rise
Baking the Dough
Conventional Method
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Yeast is first dissolved in warm water to activate
growth.
 Method
of testing yeast called proofing.
 Temperature is critical.
 Too
Cold = No Growth
 Too Hot = Dead

Should feel pleasantly warm.
Conventional Method Steps
Dissolve yeast in warm water and let stand for 5 to
10 minutes.
Heat the fat, sugar, and liquid to melt the fat.
1.
2.
1.
Cool mixture to lukewarm.
Add the dissolved yeast to the liquid, along with any
eggs.
Add enough flour to make a soft or stiff dough, as
the recipe indicates.
3.
4.
1.
You have added enough flour when the dough cleans the
side of the bowl.
Quick Mix Method
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Combines dry yeast with the dry ingredients.
Liquids must be warmer because the dry ingredients
absorb some of the heat.
Typically mix with a stand mixer.
 Mixer
develops gluten so kneading time is shorter.