Yeast Bread IngredientsINGREDIENT FUNCTION A microscopic, single-celled plant used as aYeast leavening agent (gives rise)Flour Givesstructure Moisten & dissolve dry ingredientsLiquids Mix with flour protein to form glutenFat Tenderizing agent Help incorporate air when beatenEggs Add color, flavor, and contribute to structureSugar Gives sweetness &tenderizesSalt Addsflavor
Q: What if you use too much yeast?A: Undesirable flavor, texture, and appearance
Q: What if you use too little yeast?A: Dough may not rise enough and will be small and compact
Q: What if water is too hot?A: Water that is too hot will kill the living yeast.
Q: What if water is not warm enough?A: Water that is not warm enough (110 ) will not activate the yeast.
Mixing Method for Yeast BreadsTraditional Method One-Rise Method• Doughs are allowed to • Mix rise twice ingredients, knead, and let rest for a few minutes• 1st rise takes place after • Shape dough, then allow ingredients are mixed to rise before baking• 2nd rise takes place after dough is shaped
Kneading Yeast Dough• Kneading is done to develop gluten• Gluten: gives dough elasticity,and a chewy texture• To knead dough, press the dough with the heels of the hands, fold it, and turn it. Repeat until dough is smooth and elastic.
Punching Down the Dough• Once dough has risen, punch down to release some of the CO2• Firmly press a fist into the dough, then fold the edges of the dough toward the center, and turn the dough over so the smooth side is down.