Presentation on theme: "Yeast Bread. 1. What are the three classes of yeast breads? a.Rolls b.Loafs c.deep-fat fried."— Presentation transcript:
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1 Yeast Bread
2 1. What are the three classes of yeast breads? a.Rolls b.Loafs c.deep-fat fried
3 2. What are the main ingredients in yeast bread and their functions. a. flour – main ingredient, structure b.liquid – provides moisture c.salt – flavor, controls rate of yeast growth d.yeast – leavening agent e.fat - tenderness f.sugar – sweetness, food for yeast, browning g.Eggs-binds ingredients together, helps rise
4 3. What is gluten? Protein part of flour, when mixed with a liquid, kneaded and developed sufficiently, gives the dough its framework and structure.
5 4. What is the difference between quick and yeast breads? Quick breads – quick and easy to prepare, use baking powder or soda as leavening agent. Yeast breads – uses yeast, longer to prepare.
6 5. What three things are needed for yeast to grow? a.food (sugar) b.warmth c.moisture 6. How does the temperature of water affect the growth of yeast? Hot – kills the yeast, unleavened bread Cold – retards the growth, slows it down
7 7. What is yeast? Living microorganism – needs food, warmth and moisture in order to grow Fermentation is when yeast breaks down starch which produces Carbon Dioxide. Longer, slower fermentation produces more flavor
8 8. Kneading Kneading develops the Gluten The dough has been kneaded enough when it forms carbon dioxide bubbles/blisters on the surface of the dough
9 9. Proofing Proofing is the rising process
10 10. Shaping Use the pan to help mold the dough (shape the dough) into the shape of loaf or roll that one desires
11 11. Baking/Oven Spring One last jump in size in the oven
12 How do you prepare the basic shapes of dinner rolls? orange/cinnamonroll out, put on filling, roll in jelly roll, cut cloverleaf 3 little balls in muffin tin jiffy cloverleaf1 ball of dough, cut in 1/4 with scissors butterflakecut in strips, butter, cut, place 5 – 6 in muffin tin side by side fantanoblong roll, cut 3/4 down 5 – 6 times bowknotsroll dough in strips, tie knot rosettessame as bowknots, tuck ends under parkerhousecircles, indent with knife, fold in half butterhorncut in triangle, roll up, ends straight crescentcut in triangle, roll up, turn ends in (Refer to cookbook )
13 12. How do you place your rolls on a cookie sheet if you want soft sides? Place them close together on cookie sheet Crusty sides? Place them far apart on cookie sheet 13. How do you know when your rolls are done? By their color, light golden brown
14 17. How do you shape a loaf of bread? Roll out in a rectangle to remove air bubbles Roll up in jelly roll Pinch seam together Push in insides Karate chop and, tuck underneath Place in bread pan seam side down
15 18. How do you know when the loaf of bread is ready to bake? The dough has risen ½-inch over top of bread pan. Ripe test on end 19. Where is the bread placed in the oven? Center of oven
16 20. How do you tell if the bread is baked thoroughly? Tap it lightly with hand. If it sounds hollow, it is done 21. What do you do with the bread after it is baked and it comes out of the oven? Immediately, remove the bread from the pan so it doesn’t sweat and become soggy
17 22. What bread products can be made from yeast dough? Scones, doughnuts, bread sticks, pizza, rolls, fry bread, bread, etc.
18 23. Why is wheat and grain products known as the “Staff of Life”? It should be our base for diet. Breads have been around forever. Eating grains is a healthier diet – contributes nutrients to meet daily needs.
19 24. How do you store yeast breads? Covered container or bread box to prevent drying and loss of freshness. Refrigeration – retards spoilage by mold. Freeze.
20 25. What are the differences between the straight- dough method, the sponge-dough method, or the batter, or “no-knead,” method in mixing yeast dough? Straight dough – all ingredients are combined and the dough is kneaded and set aside to rise. Sponge dough – yeast is combined with part of the liquid, flour and sugar to make a batter. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough. Batter or no-knead – all the ingredients are combined, but the dough is not kneaded.
21 26. What is proofing? The process by which carbon dioxide is produced in a yeast dough and the dough rises to double its original size.
22 Other Important Information… 27. Flour that contains thiamin, riboflavin, niacin and iron is called: Enriched 28. Cake flour is not appropriate for making bread. 29. Purpose of butter on bread out of the oven is to have a tender, shiny crust, and add to flavor. 30. Different ingredients.
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Regular rolls- you need more yeast Refrigerator rolls – more sugar to keep the yeast active.