1. Yeast Bread Techniques

2. 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.

3. 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

4. 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.

5. 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.

6. 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

7. 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

8. 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

9. 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

10. Yeast Bread Methods

11. Traditional
Dissolve yeast in a small amount of water ( degrees F)
Add remaining liquid ( 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

12. 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 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

13. 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 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

14. 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.