1. 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

2. 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

3. 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)

4. 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

5. 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

6. 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)

7. 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

8. 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

9. 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

10. 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