YEASTBREADS – CC2
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Transcript of YEASTBREADS – CC2
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YEASTBREADS – CC2
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Ingredients in yeast breads and their function
• Flour – used for structure• When mixed with liquid flour develops
GLUTEN – bread flour has high protein contenthelps support structure
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YEAST
• Leavens the bread, single celled structure, when fed yeast gives of carbon dioxide gas and ethyl alcohol to raise bread
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SUGAR
• Feeds the yeast, sweetens the dough, too much and yeast works slower
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SALT
• Regulates the action of the yeast• Without salt yeast is sticky and hard to handle
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LIQUID
• Rehydrates yeast granules, helps form structure with flour
• Milk can be used which would add nutrients
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Shortening, butter or margarine
• Increases tenderness, makes the bread easier to chew
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EGGS
• Adds flavor, richness, improves structure, adds color
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Straight dough method of mixing dough
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Step 1 – Dissolve the yeast in liquid
• Measure liquid and set to temperature of 110-120 degrees F
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Step 2
• Add sugar and shortening (butter or margarine)
• If ingredients are too cold RISING ACTION WILL BE SLOWER
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Step 3 – Add flour
• How can you tell you have added enough flour?
• WHEN DOUGH CLEANS THE SIDES OF THE BOWL OR IF WHEN KNEADED FORMS A TRIANGLE THAT STAYS WHEN PUSHED
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Step 4 – knead the dough
• During mixing of the dough GLUTEN develops• Too much flour and DOUGH WILL BE STIFF and
DIFFICULT TO WORK WITH
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Continued kneading• What happens if you knead too rough or apply
too much pressure DOUGH WILL BE STICKY AND HARD TO HANDLE
• TOO MUCH PRESSURECAN TEAR THE GLUTEN STRUCTURE
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Step 5 – Let the dough rise the first time
• This gives yeast time to fermentYEAST ACTS ON SUGARS TO FORM CARBON DIOXIDE AND ALCOHOL, THIS CAUSES BREAD TO RISE
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Dough rises at warm room temp 80-85 degrees
For class you will roll dough in 1 T. oil place in plastic bag leaving air space and allow to rise in refrigerator overnight
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Step 5 continued
• How can you tell dough has doubled in volume after rising? INDENTATION REMAINS IN DOUGH WHEN YOU PUSH IT
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What gas is given off as dough risescarbon dioxide and ethyl alcohol
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Step 6 – Cut through dough and shape
DO NOT PUNCH DOWN OR OVER MANIPULATE DOUGHTHIS CAUSES DOUGH TO BECOME EXCITED AND SNAP BACK WHEN SHAPING
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Step 7 – roll, shape dough on oiled surface DO NOT ADD MORE FLOUR
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Force rising dough is placing dough, oiled and covered in a very warm environment,
over oven or covered near oven vent
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Step 8 - Bake
• What happens to gas cells during baking• They expand and walls around cells become rigid dough will expand most during first stage of baking
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Where do you place dough in oven to allow most even baking
• The center of the oven
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How can you test a loaf of bread for doneness?
Tap bread with finger, it will sound hollow
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What does a high quality loaf of bread look like
• Large volume, smooth rounded top
If dough is underworked or overworked it will have low volume
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What happens if bread dough is allowed to rise too long before baking?
• Over expanded top, top of loaf may be shrunken, texture will be coarse with crumbs
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What happens if bread does not rise enough?
• There will be large cracks on top, texture will be compact
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Be sure to remove breads from pans after baking and move to cooling rack
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Recipes to be made in yeast bread labsSweet roll lab
Cinnamon rolls
Danish rolls
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Yeast bread labApple Raisin bread Breadsticks with
marinara sauce
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Yeast bread labPesto breadHoney oatmeal bread
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Yeast bread lab recipesCinnamon swirl bread
Foccacia bread