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. This will help you on your test on
Thursday.
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, hard rolls, soft pretzels, puff
pastry and chewy bagels
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Basic white bread: made only with all-purpose flour,
yeast, salt, sugar, fat and water or milk
Batter bread: like basic white bread but with more
liquid so texture is not as light
Sweet white bread: basic white bread plus butter,
eggs, extra sugar and sometimes nuts and fruits
Whole-grain bread: whole-grain flour replaces part
or all of the all-purpose flour
Sourdough bread: leavened with sourdough starter, a
well-fermented mixture of yeast, water and flour
 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
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Should feel pleasantly warm.
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.