1. Yeast Breads

2. Yeast Experiment
The purpose of any leavening agent is to produce the gas that makes bread rise. Yeast does this by feeding on the sugars in flour, and expelling carbon dioxide in the process.
Make a yeast-air balloon to get a better idea of what yeast can do.
1 packet of active dry yeast 1 cup very warm water (105° F–115° F) 2 tablespoons sugar

3. Experiment
• Pour the mixture into an empty bottle and attach a balloon to the top.
What do you predict will happen over time?

4. What is happening in this experiment?
As the yeast feeds on the sugar, it produces carbon dioxide. With no place to go but up, this gas slowly fills the balloon.
A very similar process happens as bread rises. Carbon dioxide from yeast fills thousands of balloon-like bubbles in the dough. Once the bread has baked, this is what gives the loaf its airy texture.

5. How to Knead Dough

6. How to Roll a pretzel

7. A microscopic plant used as a leavening agent
What is Yeast?
A microscopic plant used as a leavening agent

8. Fermentation
Process of yeast changing sugar into carbon dioxide and ethyl alcohol

9. Acts as a leavening agent
Purpose of yeast
Makes bread rise
Acts as a leavening agent
Proofing=dough rising as carbon dioxide is produced during fermentation

10. Yeast is a microorganism that produces carbon dioxide
Purpose of Yeast
Yeast is a microorganism that produces carbon dioxide

11. Requirements for Yeast to Grow
Food
(Ex: sugar and flour)
Liquid
(Ex: water or milk)
Warm Temperature
(Not too hot though or it will kill the yeast)

12. Cooking with Yeast Be sure it is fresh or it will work slower
It should be dissolved in water or milk that is lukewarm
The lukewarm water can be no warmer than 125 degree
If yeast is dissolved in water that is too hot, it will kill the yeast

13. Cooking with Yeast Cont.
When cooking with yeast, your other ingredients should be at room temperature
Overall yeast breads take longer than quick breads to prepare

14. Yeast should be stored in a cool, dry place
Storing Yeast
Yeast should be stored in a cool, dry place
If yeast is stored too long or is approaching its expiration date, the yeast tends to work slower than normal

15. Storing Prepared Yeast Dough
If yeast dough is stored in the refrigerator, the rising process will slow down.
If yeast dough is stored in the freezer, the rising process will stop.

16. Watching the process

17. Making Yeast Bread After kneading you have to let the dough rise.
Letting it rise allows yeast colonies to multiply and flavors to develop.
For the first rising, place ball-shaped dough in greased, large bowl that is covered.
Place it in a warm place.

18. Making Yeast Bread Cont.
Allow to sit 1-1 ½ hours; it should double in size.
Poke it with two fingers and if indention stays it is ready to be shaped.
Then dough must be punched down to allow excess gas to escape; this literally means you punch the dough in the middle and pull dough away from the sides of the bowl and press it down toward the center.

19. Making Yeast Bread Cont,
Shape the dough.
Let it rise again until it doubles in size. The dough should be covered while rising.
Then bake the dough in an oven.

20. Pretzel Making