Republic of the Philippines

Laguna State Polytechnic University

San Pablo City Campus
Del Remedio, San Pablo City
Second Semester, Academic Year 2021 – 2022

GRADUATE STUDIES AND APPLIED RESEARCH

Name: JULIET N. CORONADO

Course: MaEd (THE)
Email Address: 0320-3044@lspu.edu.ph
Course Code- THE 203
Course Title- Meal Management and Baking
Professor: Dr. Dolores D. Versano EdD
CLOs: Kind of yeast Dough
Method of mixing dough
Measuring the ingredients

LEARNING OUTCOMES:
1. Enumerate the kinds of Dough.
2. Identify the method of mixing the dough.
3. Know how to measure the ingredients.
CONTENT:

Baker's yeast is the common name for the strains of yeast commonly
used in baking bread and other bakery products, serving as a leavening
agent which causes the bread to rise (expand and become lighter and
softer) by converting the fermentable sugars present in the dough into
carbon dioxide and ethanol.

Types of Yeast Breads

There are two types of yeast breads, which are described below.

Batter breads. The dough for batter breads is not kneaded. Batter bread is coarser in shape
and texture than bread prepared with kneaded dough. It has a higher ratio of liquid to flour
and other dry ingredients; beating the batter a few minutes develops the gluten, though n ot
as much as a kneaded bread. The dough rises only once, in the bread pan. Batter breads
generally do not rise as high as kneaded breads.

Kneaded breads smoother-textured bread results from kneading yeast dough by hand, with
an electric mixer or food processor. The dough is allowed to rise before shaping, then it is
shaped and allowed to rise again. Finally, the bread is baked. Breads prepared in electric
bread machines are also kneaded breads.

Kneaded breads offer many options for bakers, especially in r egards to shaping. Examples
of kneaded breads include loaf breads, baguettes, pan rolls and crescent rolls.

Making Batter Breads

Making batter breads essentially involves three

phases: dissolving the yeast, mixing the dough and
varying the crust. Here you'll find the basic directions for
success.

 Step 1: Dissolving the Yeast

The initial step for making batter breads requires dissolving the yeast.
Follow the directions below.

o Be sure the yeast is fresh by checking the expiration date on the package.
o Test the temperature of the liquid ingredients with your hand (they should
feel warm, but not hot) or test with an instant-read thermometer. The
temperature should be warm (105°F to 115°F for active dry yeast; 95°F for
compressed, fresh yeast). Liquid that is too hot will kill the yeast; liquid that
is too cool will not activate the yeast.
o In a small bowl, combine the yeast with all or a small amount of the warm
liquid. Let mixture stand 3 to 5 minutes until it gets foamy and expands.

NOTE: In many recipes prepared with quick-rising active dry yeast, the
yeast is not dissolved in the liquid. Instead, the yeast is mixed with the other
dry ingredients in the recipe. The liquid is heated to 120°F to 130°F, then
stirred into the dry ingredients. The remaining ingredients are then mixed in.
This combination of warmer dough and the quick-rising yeast means the first
rising can take as little as 20 minutes compared to 60 or 90 minutes for
traditional active dry yeast or compressed, fresh yeast.

 Step 2: Mixing the Dough

Now you're ready to mix the dough. Follow the directions below.

o Warm mixing bowl by filling it with hot tap water. Pour out water and dry.
o Place dissolved yeast in warm bowl. Add remaining liquid ingredients (any
liquid not used to dissolve the yeast, eggs, honey or molasses); mix well.
o Add fat, sugar, salt, spices or herbs and about two-thirds of the flour called
for in the recipe.
 o Beat vigorously with a large spoon or with a standing electric mixer fitted
with the flat or paddle beaters for at least 1 minute.
o The results will be a thick, rough, lumpy batter not stiff enough to hold its
shape.
o Gradually stir in enough of the remaining flour (about 1/4 cup at a time) to
make a stiff, but slightly sticky dough.
o Continue beating 5 to 8 minutes until dough appears to smooth out and
stretches as the spoon or beater works through it.
o Turn dough into greased loaf pan. Cover and allow dough to rise to the top
of the pan. Bake as directed in recipe.

 Step 3: Varying the Crust

There are different ways to vary the crust on a yeast bread.

o For a heartier, crispier crust: Bake the bread free form on a heated baking
stone. During the first half of baking time, brush the bread with water or
lightly spray the loaves with water from a clean spray bottle. Place a pan of
boiling water in the bottom of the oven or on the lowest oven rack during
baking. Put the bread pans on the bottom rack or floor of the oven after 15
minutes of baking.
o For a golden brown crust: Before baking, brush the top of the bread loaf
with egg wash (egg mixed with milk or water). Or, before baking, brush the
top of the loaf with milk.
o For a softer crust: As soon as the bread is removed from the oven, brush
the top with melted butter. Wrap a hot baked bread in a clean kitchen towel;
cool completely wrapped in the towel.

To avoid random cracks on top of baked breads, just before baking slash
the top of the bread with a very sharp knife. This will allow the steam to
escape.

Quick breads that are made with a batter

include muffins, cornbread, and quick loaf
breads (like banana bread and zucchini
bread). Quick breads that are made with a
dough include biscuits and scones.
Making Kneaded Breads
Making kneaded breads essentially involves five phases:
dissolving the yeast, mixing the dough, rising the dough,
shaping the dough and varying the crust. Here you'll find the
basic directions for success.

 Step 1: Dissolving the Yeast

The initial step for making batter breads requires

dissolving the yeast. Follow the directions below.

o Be sure the yeast is fresh by checking the expiration date on the package.
o Test the temperature of the liquid ingredients with your hand (they should
feel warm, but not hot) or test with an instant-read thermometer. The
temperature should be warm (105°F to 115°F for active dry yeast; 95°F for
compressed, fresh yeast). Liquid that is too hot will kill the yeast; liquid that
is too cool will not activate the yeast.
o In a small bowl, combine the yeast with all or a small amount of the warm
liquid. Let mixture stand 3 to 5 minutes until it gets foamy and expands.

NOTE: In many recipes prepared with quick-rising active dry yeast, the
yeast is not dissolved in the liquid. Instead, the yeast is mixed with the other
dry ingredients in the recipe. The liquid is heated to 120°F to 130°F, then
stirred into the dry ingredients. The remaining ingredients are then mixed in.
This combination of warmer dough and the quick-rising yeast means the first
rising can take as little as 20 minutes compared to 60 or 90 minutes for
traditional active dry yeast or compressed, fresh yeast.

 Step 2: Mixing the Dough

There are a variety of ways to mix the dough for yeast breads. The most
popular methods are listed below.

Hand Method

o Warm mixing bowl by filling it with hot tap water. Pour out water and dry.
o Place dissolved yeast in warm bowl. Add remaining liquid ingredients (any
liquid not used to dissolve the yeast, eggs, honey or molasses); mix well.
o Add fat, sugar, salt spices or herbs and about two-thirds of the flour called
for in the recipe.
o Beat vigorously with a large spoon for at least 1 minute. The results will be
a thick, rough, lumpy batter not stiff enough to hold its shape.
 o Gradually stir in enough of the remaining flour (about 1/3 cup at a time) to
make a stiff, but not dry dough. The secret is to add just enough flour to
keep the dough from being sticky. It will hold onto the spoon, but will clean
itself away from the sides of the bowl.
o Dust kneading surface with a small amount (1/4 cup or less) of flour.
Grease or flour your hands lightly to prevent sticking.
o Turn dough onto lightly floured surface. Place the heels of both hands in
center of dough, using firm pressure, push dough forward against the work
surface as far as possible. Fold dough in half. Pick up folded dough and
turn it a quarter turn.
o Continue, repeating these steps for 4 to 10 minutes. As you work, the
dough will absorb flour. When necessary, add about 2 tablespoons
additional flour at a time to the kneading surface to keep the dough from
being too sticky. Be careful not to add too much flour.
o When you have kneaded the dough enough, it will be smooth and elastic,
and tacky but not sticky. A good test is to press the heel of your hand firmly
and deeply into the dough; hold it there 10 seconds. If it comes away clean,
you have kneaded the dough enough. Dough is now ready for the first
rising.

Standing Mixer Method

o Warm mixing bowl from a standing electric mixer by filling it with hot tap
water. Pour out water and dry.
o Place dissolved yeast in warm bowl. Add remaining liquid ingredients ( any
liquid not used to dissolve the yeast, eggs, honey or molasses), fat, sugar,
salt, spices or herbs and about two-thirds of the flour called for in the recipe.
o Attach the flat or paddle beater and beat 30 seconds or until the dry
ingredients are moistened. Turn the machine to medium speed. Beat 1
minute or until you have a very thick batter, but not stiff enough to hold its
shape outside the bowl.
o Remove the paddle and attach the dough hook. Beat, adding only as much
flour in small amounts (about 1/4 cup at a time) as is needed for the dough
to clean the sides of the bowl. Continue beating with dough hook 5 to 7
minutes.
o Turn off machine and allow dough to rest 10 minutes. After the 10 minute
rest, beat with the dough hook 4 to 5 minutes more, adding additional flour if
the dough is still very soft and sticky. This second beating takes the place of
hand kneading.
o Special Note: At this stage, many bread bakers remove the dough from the
mixing bowl and hand knead on a lightly floured surface several times ju st
to be sure it has a smooth, elastic feel. Dough is now ready for the first
rising.

Food Processor Method

o Attach metal blade to food processor bowl.

o Place the dissolved yeast, the remaining liquid ingredients (any liquid not
used to dissolve the yeast, eggs, honey or molasses), fat, sugar, salt and
two-thirds of the flour in the work bowl.
 o Process 30 seconds, until smooth and blended. Scrape down the sides of
the work bowl; process a few seconds more.
o Add additional flour, 1/4 cup or less at a time, and process 30 seconds after
each addition of flour. Continue until dough cleans itself off the sides of the
work bowl and forms a smooth ball that whirls around the bowl on top of the
blades.
o Special Note: At this stage, many bread makers remove the dough fro m the
work bowl and hand knead on a lightly floured surface several times just to
be sure it has a smooth, elastic feel. Dough is now ready for the first rising.

Electric Bread Machine Method

o The best bread machines offer programs for producing several different
types of loaves - white; French, etc.; a program that signals when it is time
to mix in raisins, nuts and other "add ins"; and a cycle that merely mixes the
dough but does not bake it.
o All ingredients, except for raisins, nuts and other "add ins," are placed in the
bread pan at the beginning. Read the instructions for your machine
regarding the order in which to add the ingredients.
o Each machine is different. As each machine varies by manufacturer, it is
also important to note in the instructions the temperature at which
ingredients should be added to your particular machine. Again, this varies
from manufacturer to manufacturer.
o Start machine. The amount of time it takes to make and bake a loaf of
bread varies from manufacturer to manufacturer.

 Step 3: Rising the Dough

Letting the dough rise smooths out and develops the structure of the yeast
dough, giving the finished bread a tender, even texture. Follow the
directions below.

o Wash mixing bowl and lightly grease with solid vegetable shortening or
vegetable oil, or lightly spray with nonstick cooking spray.
o Place dough in bowl and turn so all surfaces are coated with shortening, oil
or cooking spray; this step prevents a crust from forming on the rising
dough.
o Cover bowl with plastic wrap or a clean cloth. Place bowl in a warm
(between 80°F to 85°F is best), draft-free place to rise.
o If your kitchen is cool, place the bowl containing the dough on the top rack
of an unheated oven and place a pan filled with hot water on the rack
beneath it.
o The dough should be allowed to rise until it has doubled in size. The
amount of time this will take depends on the type of yeast used, the
temperature of the dough, the temperature of the environment the dough is
kept in for rising and a number of other conditions.
o When the dough has risen enough, it will appear swollen and puffy and will
usually have a few blisters on top. You can test the dough to be sure it has
 risen enough by the "poke test" - lightly press two fingers about 1/2-inch into
the center. If the indentation remains, the dough has risen sufficiently.

 Step 4: Shaping the Dough

After dough has risen, it must be shaped. Follow the directions below.

o Punch dough down, turn it out onto a work surface and knead briefly to
remove any gas bubbles.
o Using a knife or a pastry scraper, divide the dough into the desired number
of pieces and let rest for a few minutes before shaping. This rest allows the
gluten to relax slightly for easier shaping.

There are numerous shapes and sizes in which yeast doughs are baked.
Some of the favorites are listed below.

Loaf Breads

o Using a rolling pin or lightly floured

hands, flatten dough into a rectangle or
oval the approximate length of your
bread pan.

o Using your hands, roll or fold dough

onto itself, shaping the dough into a
"log." Pinch the ends firmly together to
seal. Fold ends under.

o Place the dough, seam side down in a greased loaf pan or dish. Cover the
pan with plastic wrap or a clean cloth and place in a warm spot to rise until
dough is puffy and swollen and is nicely rounded above the top of the pan.

Free-form Loaves, Baguettes or Rolls

o Using your hands, shape the dough by pressing your hands along the sides
with gentle pressure to stretch and smooth the dough.
o Then, using finger tips, tuck the dough under the bottom of the loaf creating
a smooth shape.

o Press down on the smoothed dough to create the desired shape and size
(the dough will stretch about 1 inch as
you transfer the shape to the baking
pan). Firmly pinch together any cracks
or seams to seal.

o Transfer dough to greased cookie

sheet, jelly-roll pan or specialized bread
 pan. Loosely cover and let rise until double in size.

Cloverleaf Rolls

o Roll pieces of dough into 1-inch balls. Dip balls in melted butter or
margarine.

o Place three balls together in greased muffin cups. Cover pan loosely and let
rise until double in size.

Pan Rolls (Old-Fashioned Rounded Rolls)

o Roll pieces of dough into 1-inch balls. Place balls

in a single layer lightly touching each other in
greased baking pan.

o Fill pan completely with balls of dough. Brush tops

of balls with melted butter or margarine. Loosely
cover pan and let rise until double in size.

Parker House Rolls

o Roll dough on floured surface 1/4-inch thick. Cut

with floured 2-1/2-inch biscuit (round) cutter.

o Brush with melted butter or margarine. Fold rounds

in half. Place 2 to 3 inches apart on greased cookie
sheet. Lightly cover rolls and let rise until double in
size.

Crescent Rolls
 o Roll dough on floured surface into a circle 1/8-inch thick. Brush dough with
melted butter or margarine.

o Cut circle into wedges. Beginning at the widest

end, roll up each wedge, then curve the ends
toward one another to form crescents.

o Place rolls at least 1-inch apart with points tucked

under, on a greased cookie sheet; brush tops of
rolls with melted butter or margarine. Lightly cover
rolls and let rise until double in size.

Step 5: Varying the Crust

There are different ways to vary the crust on a yeast bread.

o For a heartier, crispier crust: Bake the bread free form on a heated baking
stone. During the first half of baking time, brush the bread with water or
lightly spray the loaves with water from a clean spray bottle. Place a pan of
boiling water in the bottom of the oven or on the lowest oven rack during
baking. Put the bread pans on the bottom rack or floor of the oven after 15
minutes of baking.
o For a golden brown crust: Before baking, brush the top of the bread loaf
with egg wash (egg mixed with milk or water). Or, before baking, brush the
top of the loaf with milk.
o For a softer crust: As soon as the bread is removed from the oven, brush
the top with melted butter. Wrap a hot baked bread in a clean kitchen towel;
cool completely wrapped in the towel.

To avoid random cracks on top of baked breads, just before baking slash
the top of the bread with a very sharp knife. This will allow the steam to
escape.
REFERENCES:

https://www.wikihow.com/Dissolve-Yeast
http://www.quakeroats.com/cooking-and-recipes/baking-101/yeast-
breads/types-of-yeast-breads