Ch. 21 ~ Section 3 Yeast Breads & Rolls Objectives: learn ways to simplify bread making Discover the process for making yeast bread Learn how to tell when yeast breads are done baking

Yeast Breads & Rolls Yeast Bread Making yeast dough is a flexible process Several appliances can be used to speed up the process Microwave – heat liquid before adding to yeast Heavy duty mixer – mix yeast dough quickly Bread machine – mix, knead, and bake yeast breads

Quick Breads Mixing Bread and Rolls Mixing the Dough Quick-Mix Method Flour, salt, sugar, liquid, fat & yeast Sugar enables the yeast to grow Salt controls the action of the yeast Use ingredients at room temperature (yeast will not grow if ingredients are not the right temperature) Quick-Mix Method Combines active dry yeast with dry ingredients Kneading the Dough Turn onto lightly floured surface and knead until it becomes a smooth, shiny ball (about 8-10 minutes)

Quick Breads Letting the Dough Rise Shape into a ball and place in a well-oiled bowl; all sides need to coated with oil; place plastic wrap on top of bowl to keep it from drying out; cover with clean dish towel; set bowl in a warm place for about 1 – 1 ½ hours; dough should rise and double in size Once it has risen = punch dough down in center (with fingers not fist ) Shape dough into desired shape/size (kitchen shears or a sharp chef’s knife can be used) Place in greased pan Cover and let the shaped size rise again Bake as directed by the recipe

Cakes, Cookies, Pies Cakes Shortened cakes Easy to make Accurate measuring is crucial All purpose flour can be substituted for cake flour (use a cup and 2 tbsp. for each cup of cake flour called for) Shortened cakes Made with solid fat though oil can be used Fat makes the cake rich and tender Can be made in a variety of flavors

Quick Breads Standard Mixing Method One-Bowl Method Most common method Electric mixer is helpful Main cooking methods used: creaming, beating, sifting, mixing, and adding ingredients One-Bowl Method All dry ingredients are first combined followed by fat, liquids, and flavorings (eggs are beaten in last)

Quick Breads Foam Cakes Cakes that are leavened with beaten egg whites Examples: angel food cake, sponge cakes, chiffon cakes Must be baked in ungreased pan – line bottom with parchment paper so cake can be easily removed Tube pans often used Test doneness by lightly pressing center, if bounced back – it’s done Generally cooled upside down

Quick Breads Decorating Cakes Often frosted Frostings usually high in fat, sugar, and calories Alternative frostings = glazes, sifted confectioners’ sugar, serve with fresh fruit or preserves

Quick Breads Cookies Easy to prepare Have little if any liquid Vary in texture from soft to crisp Can be made in assorted shapes/sizes Bar cookies – baked in square or rectangular pans and then cut into bars, squares, or diamonds (example: brownies) Drop cookies – dough dropped from teaspoon onto cookie sheet; dough spreads during baking into a thick cookie To reduce fat in drop cookies- replace some or all of the fat with applesauce, mashed bananas, pureed fruits, or canned pumpkin

Quick Breads Pies Has a long tradition at holiday meals Flaky crust filled with either a sweet or savory mixture May contain fruit, custard, or cream filling Can have one or two crusts made with flour, fat, salt, and water The key to making piecrust is proper technique Handle the dough as little as possible Roll the dough with a rolling pin in a large round circle (larger than pie pan turned upside down) Fold the pastry so it can be transferred into the pie pan without stretching Trim the pastry with kitchen shears if hanging over the edge of the pan Finish the edge with pinching dough between thumb and forefinger all around the pan