Yeast Bread Techniques

Cool-Rise Doughs Designed to rise slowly in the refrigerator. Mix ingredients and knead dough Brief rest, shape dough Place in a pan Cover dough and place in refrigerator Ready (risen) in 2 to 24 hrs.

Refrigerator Doughs Designed specifically to rise slowly in the refrigerator (like cool-rise) Batter method is often used to prepare these doughs Not kneaded like cool-rise doughs Shaped after, rather than before refrigeration. Can remain in refrigerator for 2-24 hrs. Then you shape the dough, let it rise, bake it

Freezer Doughs Allow you to mix and knead the dough Freeze before or after shaping Store in freezer for up to a month Thaw, shape if necessary, let rise, and bake.

Bread Machines Fastest, easiest way to produce homemade bread but must follow manufacturer’s directions The consistency of the dough in a bread machine indicates the quality of the bread that will result. Through mid-cycle, open machine, check the texture-form a soft ball that is somewhat sticky to touch.

Bread Machine continued If dough is too moist loaf will collapse during baking Correct by adding bread flour-1 TBS. at a time If not moist enough-produces a small, compact loaf- correct by adding liquid 1 TBS. at a time Weather can effect dough in bread machine

Microwaving Yeast Breads Defrost frozen dough in microwave Microwave 1 cup of water of water for 3-5 minutes on high power until boiling (creates warm, moist atmosphere for the dough) Place dough in a greased, microwaveable loaf pan Microwave on defrost for 3 minutes Turn dough over and rotate the pan

Microwave continued…. Microwave on defrost for 3 minutes-soft to touch Allow dough to stand for 5 minutes to become pliable Raise dough in microwave by placing in a greased bowl (grease all sides) Cover with wax paper and place it in a dish of warm water. Microwave on low power for 1 minute

Microwave continued…. Let dough stand in oven for 15 minutes Rotate the dish one-quarter turn. Repeat all steps (microwaving, standing, and rotating process) until dough has doubled in size. Bake on medium power until almost done High power- last few minutes until no longer doughy Loaves may lack crisp, brown crusts of conventionally baked breads Batter breads and coffee rings work well in microwave (no crusts) May place in a pre-heated conventional oven for a final few minutes to brown the crust

Yeast Bread Methods

Traditional Dissolve yeast in a small amount of water (105-115 degrees F) Add remaining liquid (105-115 degrees), sugar, fat, salt, and some of the flour Cold water will slow the rising action when added to activate the yeast Eggs next if called for Remaining flour to form a soft dough Allowed to rise twice. 1st rise- after mixing ingredients and 2nd rise- after shaping dough

One-Rise Requires fast-rising yeast (rapid-rise) Mix yeast with some of the flour and all dry ingredients Heat liquid and fat together to a temperature of 120-130 degrees F Add warm liquids to dry Eggs required, before remaining flour to form a soft dough Knead the dough, cover-rise for 10 min. (resting period replaces the 1st rise in traditional method). Shape the dough and allow it to rise before baking

Mixer Method Active or fast-rise yeast Similar to one-rise method, mix yeast w/ some flour and all dry ingredients Heat liquid and fat together to a temperature of 120-130 degrees F Use electric mixer, add the warmed liquids to the dry ingredients. + eggs if required Remaining flour- soft dough Allows ingredients to blend easily, mixer develops gluten, shortens kneading time

Batter Method No-knead method Use less flour, yeast is thinner than the dough Vigorous stirring, rather than kneading-develops the gluten Batter methods that requires 2 risings, rise 1st in a bowl. Then spread in a pan for the second rise before baking.