1. Yeast Bread

2. Leavening Agent  Yeast: is the leavening agent

3. How does it work?  1. Microscopic plant, that is activated by heat, moisture, and by using sugar as it’s food.  2. Yeast produces carbon dioxide gas bubbles, which expand causing the bread to rise, stretching the gluten cells

4.  3. This is what gives bread it’s light porous texture.  4. This process is known as fermentation and will continue until the yeast runs out of food (sugar) or the yeast is killed by the heat of baking.

5. Nutrition  A. Bread is the main food of the world  In many countries it is the only provider of half of more of a person’s nutritional intake

6. M  B. Carbohydrates which provide energy are very high in breads  C. Protein & B-Vitamins amounts depend on the type of flour used 1. Bread flour is high in Protein 2. Whole wheat flour adds many minerals and vitamins and fiber. 3. Rye or other grains add a variety of nutrients.

7. Nutrition  D. Other ingredients add various nutrients to the bread. Such as milk, eggs, fruit, and nuts

8. Basic Ingredients A. Flour is the main type used it influences the appearance, taste and texture. 1. The type used must contain enough protein to form the gluten of stretch framework during the kneading process. 2. Do not use cake flour.

9. B. Yeast is the leavening agent: buy it two ways 1. Active dry yeast is the most common, it comes vacuum packed in jars or individual packets. 2. Compressed yeast cakes are fresh and have to be stored in the refrigerator and used up within a few days. Look for the expiration date.

10. C. Liquid Most commonly used are milk, water but may also be fruit juice or syrups. 1. Must be at the correct temperature, in order to activate the yeast. (120 F – 130 F) 2. Needed in order to form gluten. 3. Affects the flavor, consistency, and color of the bread.

11. D. Salt  Needed to control the action of the yeast, it also improves the flavor of the bread.

12. E. Sugar  Can be used as granulated, brown sugar, molasses, honey, or even malt. 1. Provides food for the yeast 2. Adds flavor 3. Adds tenderness 4. Helps to brown the crust 5. Prevents the formation of tunnels.

13. F. Fats  May be butter, oil, crisco, etc. 1. Helps dough to stretch easily. 2. Makes the dough tender. 3. Helps create the texture of the bread 4. Aids in browning 5. Increases breads shelf-life 6. May affect the breads flavor

14. Time Savers with yeast bread  Can use a microwave to heat liquid before adding it the yeast  Make sure temperature isn’t to hot though it could kill yeast

15. Time Savers  You can use a heavy duty mixer with a dough hook to mix dough  Do this instead of kneading dough

16. Yeast bread tips  Make sure ingredients are at room temperature or yeast will not grow correctly  Punch dough after first rising to eliminate excess gas bubbles  Then you can let the dough rise again covered in the refrigerator

17. What is Kneading?  Kneading is when you work the dough with your hands to thoroughly mix ingredients and develop gluten

18. How to knead dough  Use a lightly floured surface  With the heal of your hands press down on the edge of the dough nearest you  Fold the dough half-way towards you and give it a quarter turn  Repeat (following recipe instructions)