Yeast Breads

Ingredients in Breads:

I. Yeast

A. Yeast is a tiny living plant.

B. What are the favorable conditions which are

necessary for yeast to develop?

1. moisture

2. lukewarm temperature

3. oxygen incorporated by kneading

4. food (sugar and starch)

C. What are the functions (jobs) of yeast?

1. leavening agent – Causes rising of dough by

producing carbon dioxide

2. Causes fermentation

D. Types of Yeast

1. dry – granular

2. compressed – cake form

E. Temperature

1. High temperatures – kills action

2. Low temperatures – slows down

Degrees F

II. Flour

A. For best results use bread or

all purpose flour.

B. Bread flour has a good gluten content.

1. Gluten is an elastic substance formed when

flour is mixed with liquid.

2. What function does gluten provide?

a. Provides elasticity

b. Stretches without breaking

c. Forms a network of cells

III. Liquid

A. Milk is scalded to kill enzymes.

Enzymes make the dough too soft.

Milk adds nutritional value, flavor and

keeping quality.

B. Water provides a crisp crust.

IV. Salt

A. Helps fermentation of dough

B. Flavor

V. Sugar

A. Supplies food for the development of yeast

B. Gives bread a brown crust

C. Causes the dough to rise faster

VI. Shortening – Keeps bread soft and tender

V. Eggs

A. Adds color and flavor

B. Adds nutritional value

Preparation Methods:

I. Kneading

A. Thoroughly mixes flour and liquid

B. Develops gluten

C. Incorporates air into the dough

II. Baking

A. Oven spring – the final spring or rising of dough

which occurs during the first 10 minutes of baking.

B. Long, slow baking gives a thicker crust.