Mixing Methods for Yeast Breads

Types of Yeast Fresh Yeast-also called compressed yeast. Usually purchased in 1 lb. Cakes. Active Dry Yeast-dry, granular form of yeast. Must be rehydrated in warm water before use. Instant Yeast-also a dry granular form of yeast, does not have to be dissolved in water before use. Also called rapid rise or quick rise yeast.

Temperatures If you will be dissolving the yeast in water, heat the liquids to 105°-115°. If you are combining yeast with other dry ingredients, heat the liquids to 120°-130°. Temperatures that are too high will kill the yeast cells. Temperatures that are too low can slow or stop yeast activity. When preparing bread in a bread machine, liquids should be at room temperature (75°-85°)

Traditional Method Steps: Soften the yeast in warm water.(105°-115°). Add the sugar,fat, and salt to the milk. The milk should be room temperature to lukewarm. Combine the yeast with the liquid mixture, and add some of the flour. beat the mixture until smooth. Add the remaining flour gradually to form a dough. You can also use the traditional method to prepare refrigerator yeast breads. These breads often call for extra yeast, sugar and salt. Mix and knead the dough and place in a covered bowl in the refrigerator. Shape the dough and bake it the next day. The is sometimes called the cool-rise method.

Mixer Method This method works well with active dry or fast rising yeast. It also allows ingredients to blend easily and eliminates softening the yeast. Steps: Mix the yeast with some of the flour and all of the other dry ingredients. Heat the liquid and fat together to a temperature of 120°- 130°F, and add to the dry ingredients with an electric mixer. Add eggs, if required, and add the remaining flour to form a dough. Using the mixer helps develop the gluten and shortens the kneading time.

Batter Method Uses less flour, so the yeast mixture is thinner than a dough. Vigorous stirring, rather than kneading helps develop the gluten. If the recipe requires two risings, rise first in the mixing bowl, then spread the batter in the baking pan for the second rising.

Time Saving Yeast Bread Techniques Cool-Rise Doughs Prepared from recipes that are specially designed to rise slowly in the refrigerator. Mix the ingredients and knead the dough, then after a brief rest, you shape the dough and place it in a pan. Cover and refrigerate. The dough will rise and be ready to bake 2-24 hours later.

Refrigerator Doughs Prepared from recipes that are specially designed to rise slowly in the refrigerator. Often uses the batter method. Shaped after refrigeration. Dough can remain in the refrigerator for 2-24 hours. Then you shape the dough, let it rise and bake it

Freezer Doughs Recipes allow you to mix and knead the dough. Then you can freeze the dough before or after shaping. Store the dough in the freezer for up to one month. When you are ready to eat it, thaw, shape if necessary, let rise and bake.

Bread Machines Fastest, easiest way to produce homemade bread. Each machine model behaves differently. Carefully follow the manufacturers directions. You can check the texture of the dough by opening the machine’s lid partway through the first knead cycle. The dough should form a soft ball that is somewhat sticky to the touch.

If the dough is too moist, the loaf will collapse during baking. To correct, add 1 Tablespoon of bread flour at a time. Weather conditions have an effect on dough prepared in a bread machine.

Microwaving Yeast Breads You can defrost frozen bread dough in the microwave. You can also raise and bake yeast bread in the microwave. Bread baked in the microwave will lack the crisp, brown crust of a conventionally baked loaf.

Defrosting Frozen Bread Dough Step 1: Microwave 1 cup water for 3-5 minutes on HIGH, until boiling. Place the frozen bread dough in a greased, microwavable loaf pan. Microwave on the defrost setting for 3 min. Turn dough over and rotate the pan. Microwave on defrost for another 3 min., until the dough is soft to touch. Allow the dough to stand for 5 min. until pliable.

Raising Dough in the Microwave Oven Place dough in a greased bowl, turning to grease on all sides. Cover the bowl with waxed paper and place it in the microwave with a dish of warm water. Microwave on low power for 1 min. Let the dough stand for 15 min. Rotate the dish ¼ turn. Repeat this step until the dough is doubled.