 Function of Ingredients  Mixing Methods  Preparing Yeast Breads  Shaping Yeast Breads  Yeast Doughs  Charactersitics

 Delicious baked good with a distinctive aroma and flavor  Best served hot  Take time

 Flour  Liquid  Salt  Yeast  Most contain sugar  Some contain eggs and fat

 All yeast breads contain flour, liquid, salt and yeast  Protein (gluten) and starch form structure  Types: Bread-Most gluten  All-purpose: Midway  Cake-Least gluten  Whole wheat flour and other non-wheat flours produce dense breads

 Oven baked whole wheat breads  Equals parts wheat and whole wheat  Bread machine whole wheat breads  2 parts bread flour and 1 part whole wheat

 Activate and dissolve the yeast  Hydrate the flour to form a dough  Dissolve the yeast in liquid-105 ° to 115°  When yeast in in the other dry ingredients the temp of the liquid must be 120° to 130°  In bread machine liquids must be room temperature

 Microorganism: a single cell plant  Feeds-produces CO2 and alcohol  Needs flour or sugar and liquid to grow  Types: Active Dry-Dry and granulated  Rapid Rise Yeast-Dry, granulated and fast acting for a one rise method

 Air-Beat or whipped in  CO2 from Baking Soda with Acid or Baking Powder  Make your own Baking Powder with Baking Soda and Cream of Tartar  Baking Powder is Double Acting: Realeses CO2 when hydrated and more CO2 when baked

 Feeds the yeast  Adds flavor, texture, and allows bread to brown  Types: Granulated, brown, honey molasses, jams, dried and fresh fruits

 Regulates action of the yeast  Adds flavor  Without salt, dough will be sticky  Bread machine requires more salt than traditional method

 Adds richness, flavor, and tenderness  Types: Butter, shortening, or vegetable oil  Solid fats are more common  Traditional recipes fat is optional  Bread machine fat is required

 Add flavor, richness, color, and improve structure by binding the ingredients together for a better structure

 Fruits, nuts, cheese, herbs, and spices  Add flavor and variety  Lengthens rising time

 Traditional  One-Rise  Mixer  Batter

 Dissolve active dry yeast in warm water ( °F)  Add remaining liquid ( °), sugar, fat, salt and part of the flour  Stir in eggs  Add remaining flour to form stiff dough

 Fast rising yeast. Mix part flour and all dry ingredients  Heat liquids and fat ° F  Add liquids to dry ingredients  Add eggs  Add remaining flour to make soft dough  Knead dough, cover and rest for 10 minutes  Sahpe dough and allow to rise before baking

 Mix yeast with part flour and other dry ingredients  Heat liquid and fat together to °F  Using an electric mixer add warmer liquid to dry ingredients  Add eggs  Add remaining flour to form soft dough  Knead the dough using the mixer

 No kneading required  Uses less flour, thinner than a dough, “batter”  Vigorously stirring rather than kneading develops the gluten  If batter requires two risings, the first is in the bowl  Spread the batter in a pan for the second rising

 Mixer Method-Speeds mixing time and shortens kneading time

 After Mixing  Kneading-work dough with hands until smooth and elastic  Fermentation-Rise until doubled  Punching down the dough-Release Co2

 Last rising until doubled in size

 Oven Spring-Sudden rising when encounters oven heat  Bread is Golden Brown  Reaches 200 to 210 degrees in the center for hard breads  1835 to 190 for

 Lean Doughs: Little or no fat  Rich Doughs: Fat and eggs  Sweet Doughs: Sweeteners added for pastries

 A French bread made from rich dough  Originated in 1404  Traditional shape with fluted edge

 Appealing sweet aroma  Delicious taste  Large volume  Smooth rounded top  Golden brown surface  Fine uniform texture  Crumb is tender and elastic