Yeast Breads Foods 2 - Anderson County Schools

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YEAST BREADS
FOODS 2
Anderson County High School
What is Yeast?
1. Microscopic Plant
 2. Favorite food is sugar
 3. carbon dioxide forms as yeast ferments


Bakers yeast is a one-celled fungus that
multiplies rapidly at the right temperature
in the presence of a small amount of sugar
and warm moisture.
Ingredients
Flour (structure)
o Liquid (moisture)
o Yeast (Leavener)
o Salt (controls yeast)
o Fat (Tenderizer)
o Eggs (Color, crust tenderizer)
o Sugar (Food)
o
Terms to know:
o
o
Kneading- only add enough flour to keep the
dough from becoming sticky. If you add too
much it will slow fermentation time, leaving the
final product dry and streaked or heavy.
Fermentation (rising)- Placing dough in a
covered bowl (helps to maintain humidity and
prevent drying) in a humid warm place. The
dough will double in size as CO2 is produced
by the yeast.
Terms cont.
o
o
Punching down- The dough is punched
down directly in the bowl with a clenched
fist. Evens out temps, redistributes sugars,
yeast, gluten, breaks large air bubbles.
The bread would have large holes without
this step.
Proofing- The final rising that occurs in
the pan or on the baking sheet.
Terms cont.
o
o
o
Shaping- Bread can take on a wide variety of
shapes: braids, rolls, doughnuts, coffee cake.
Oven spring- Sudden dramatic rise of yeast
dough that takes place during the first few
minutes of baking.
Test for doneness- The bread should be above
195*. Top should be golden brown. Easy to
remove from pan. Tap bottom to hear hollow
sound.
Terms cont.
o
o
Cooling- Take out of pan and put on a
rack. The crust will get soggy if left in the
pan.
Care- Most homemade bread can be
frozen if sealed. Homemade bread spoils
faster than store-bought.
Mixing Methods


1. Standard- Dissolve yeast in water. THEN add
milk, sugar, and fat.
2. Rapid mix- Mix yeast with dry ingredients. THEN
add liquids.
3. Cool-rise- Mix, knead, and shape. THEN refrigerate to
rise.
4. Batter method- No handling or kneading
5. Frozen dough method- Mix and knead, shape into
pan, cover and freeze.
Yeast Temperatures

105*-115*
o When yeast is dissolved directly into liquid
o (standard method)
120*-130*
o When un-dissolved yeast is added to dry
ingredients.
o (Mixer method)
Shaping (See hand-out)
o
Baguette
o Couronne rosace
o
Twist
o Crescents
o
Braided loaf
o Epi
Crust Treatment




Egg wash- Gives the crust a super shine.
Butter- Less shine but deep golden brown color.
Good flavor.
Milk- Slightly soft or tender crust, with a dull shine.
Toppings- brush the unbaked loaves with egg wash
then sprinkle with:
- Poppy seeds
- Caraway seeds
- Oregano
- Garlic flakes
-sesame seeds
-basil
- Onion
Slashing

For a decorative, professional look:
 Glaze and slash the top after the dough
rises, with a sharp knife. Cut ¼ inch into the
dough

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