Breads

Ingredients in breads Grains- whole or flour Sweetener- sugar, honey Eggs Leavening- baking soda/powder, yeast Fat- oil, butter Flavorings- fruit, nuts, salt Liquid- milk, water, lemon juice, vinegar

Purpose of Ingredients Grains- structure Sugar- flavor, tenderness, browning Eggs- structure and browning Leavening agent- adds air Fat- flavor, tenderness Flavorings- flavor Liquid- moistness

Nutrients Grains- complex carbohydrate, fiber Sugar- simple carbohydrate Eggs- protein, iron Leavening- none Fat- fat Flavorings- vitamins, minerals, fiber Liquid- vitamins, minerals, water

Yeast breads Two categories of yeast bread: Lean doughs (little to no sugars and fat) Example: French bread and hard rolls Rich doughs (cake like structure after baking) Example: cinnamon rolls and soft rolls

Yeast breads Takes longer to cook Leavening agent is yeast. Yeast is a living microorganism – needs food (sugar), warmth and moisture in order to grow Hot – kills the yeast, unleavened bread Cold – retards the growth, slows it down

Two primary methods for making yeast breads: Straight dough – all ingredients are combined and the dough is kneaded and set aside to rise. Sponge dough – yeast is combined with part of the liquid, flour and sugar to make a batter. Let rise until light and bubbly, then add remaining ingredients to make a stiff dough.

Yeast 10 basic steps: Measure all ingredients Mixing and kneading (creates gluten) Fermentation - is the production of Carbon Dioxide. Punching down – expel gas pockets Portioning Ripe test - When the dough has doubled in volume, put your two fingers in the middle of the dough; if your imprint remains, the dough is ready to shape

Yeast Rounding Shaping Proofing – final rise, double in size Baking Cooling and Storing

Quick Breads & Cakes Cook quickly. Leavening agent is baking soda/powder. Includes: pancakes, muffins, cornbread, zucchini bread, banana bread, etc.

Preparing Quick Breads and Cake Batters Creaming method Foaming method Straight-dough method Two-stage method

Creaming Method Cream the fat and sugar together to produce a very fine crumb and a dense, rich texture.

Muffin Method

Biscuit Method Instead of combining all ingredients at once, rub or cut in the fat into the flour until the mixture is mealy or bumpy in appearance. This produces a stiff batter with slightly chewier texture.

Icing Three main functions They improve the keeping qualities of the cake by forming a protective coating around it They contribute flavor and richness They improve appearance

Types of icing Buttercream- popular icing made of sugar and fat Foam- also called boiled icing, which are made with hot sugar syrup Fondant- sugar, water and a glucose or a corn syrup Fudge- chocolate, sugar, butter, and a liquid Ganache- smooth mixture of chocolate and cream Glaze- simple corn syrup Royal icing- almost always used only for decorations. Powder sugar and egg whites.

Baking Problems

Muffins Muffins should be round on top, and pebbly. Muffins should not have peaks or tunnels.

Quick Bread Problems Too little volume – measured incorrectly Mixed improperly Liquid too hot and leaving gases escape Oven temp too low Too many acidic ingredients (fruit) Batter held too long

Quick Bread Problems Pale color- Oven temp too low Over mixed Rough surface- Too much flour undermixed

Quick Bread Problems Peaked shape- Wrong size pan Overmixed Liquid measured incorrectly Oven temp too high

Quick Bread Problems Dry- Too much flour Too little liquid Oven temp too low Overbaked Texture coarse, tunneled- Incorrect measurement or proportions Overmixed

Quick Bread Problems Tough, elastic- Too little liquid Overmixed Unpleasant flavor- Not enough salt Too much baking powder/soda Poor quality fat or flavoring Flat top with small peak- Oven temp too low

What is the difference between quick and yeast breads? Quick breads – quick and easy to prepare, use baking powder or soda as leavening agent. Yeast breads – uses yeast, longer to prepare.

What type of bread is it? Recipe ingredients: CAKE 1 cup white sugar 1/2 cup butter 2 eggs 2 teaspoons vanilla extract 1 1/2 cups all-purpose flour 1 3/4 teaspoons baking powder 1/2 cup milk BAGEL 1 1/4 cups water 4 1/2 cups bread flour 3 tablespoons white sugar 1 teaspoon salt 2 tablespoons vegetable oil 1 tablespoon instant yeast