Making Yeast

Breads

Food and Nutrition I

 Kinds of Yeast Breads

• Basic White • Sweet white

– All-purpose flour, – Basic white
yeast, salt, sugar, fat, ingredients plus
and water or milk. butter, eggs, and extra
• Batter sugar.
– Like basic white, but
more liquid. Batter is
beaten, not kneaded.
 Kinds of Yeast Breads

• Whole-grain • Sourdough
– Uses whole grain flour – Leavened with a
instead of all-purpose sourdough starter
flour in basic white (fermented mixture of
bread. yeast, water and flour).
Steps in Making Bread

• Mixing the dough

– Conventional
– Quick Mix
• Kneading the dough
• Fermentation
• Shaping the dough
• Baking the dough
Mixing Methods:
- Conventional
- Quick-Mix
 Conventional Method

– Dissolve yeast in warm water

105° F to 115°F) and let stand
for 10 minutes.
– Heat fat, sugar, and liquid to
melt the fat. Cool mixture to
lukewarm.
– Add the dissolved yeast to the
liquid, along with any eggs in the
recipe.
– Add enough flour to make a soft
or stiff dough, as recipe
indicates.
Quick-Mix Method

• Combine part of the flour with

the undissolved yeast, sugar, and
salt in a large bowl.
• Heat the liquid and fat (between
120° F - 130° F).
• Add the liquid to the dry
ingredients and beat until well
blended.
• Add just enough of the
remaining flour to make the
kind of dough specified in the
recipe.
 Kneading the Dough

1. Sprinkle clean work surface and 2. Turn the dough ball onto
your hands with small amount of flour surface and flatten slightly
(to keep dough from sticking).

3. With heels of hands, 4. Pull far side toward you, 5. Continue push, fold, and
press top of dough and folding dough in half, to trap air turn technique for at least 8-10
push away from you. in the dough. Rotate the dough minutes.
one quarter turn.

Public domain images retrieved from Microsoft, 5/26/2017

Fermentation

• Occurs when the yeast has the

right temperature, a food
source and water.
• During fermentation, the
dough is developing flavor.
• The dough rises because yeast
is producing carbon dioxide
gas, and the gas inflates the
dough.
Bread Types
Lean Dough
Rich Dough
 Bread Types
Lean Dough
– Consists little to no fat and
sugar
– Made solely of flour, water,
yeast and salt
– Have a relatively dry, chewy
crumb, and hard crust
– Examples: French bread,
Italian bread, baguettes,
sourdough
Bread Types

Rich Dough
– Consists of little (9%) fat
and sugar
– Elastic and tears easily
– Have a soft crumb and
crust
– Examples: Dinner rolls,
Parker House rolls,
Pullman bread
 Bread Types

Rich Dough (Sweet)

– Incorporates up to 25%
fat and sugar
– Structure is soft and
heavy
• High gluten allows the
dough to support the
additional fat and sugar
– Examples: Coffee
cakes, cinnamon buns,
and doughnuts
 Quality Control

• What are the features of a high quality bread

product?
– Evenly browned crust that is not too rough.
– Uniform crumb (inside of the bread).
– Well-developed flavor, not too yeasty.
– Light texture, high volume.
 Quality Control

• Not proofing bread long enough will cause

final product to have a heavy texture.

• Oven temperature that is too low causes

bread to be dry and crumbly.