This document provides information about yeast breads, including common types of yeast breads such as sandwich bread, dinner rolls, and bagels. It discusses the key ingredients in yeast breads such as yeast, flour, liquids, fat, eggs, sugar, and salt. It describes the functions of these ingredients and gives tips about using the proper amount of yeast and warm liquid temperature for rising. The document also explains the traditional and one-rise mixing methods as well as kneading and punching down dough.

1. Yeast Breads

2. Examples of Yeast Breads
• Sandwich bread
• Dinner rolls
• Cinnamon rolls
• Pizza dough
• Baguettes
• Ciabatta
• Bagels
• Doughnuts

3. Yeast Bread Ingredients
INGREDIENT FUNCTION
A microscopic, single-celled plant used as a
Yeast
leavening agent (gives rise)
Flour Givesstructure
Moisten & dissolve dry ingredients
Liquids
Mix with flour protein to form gluten
Fat Tenderizing agent
Help incorporate air when beaten
Eggs
Add color, flavor, and contribute to structure
Sugar Gives sweetness &tenderizes
Salt Addsflavor

4. Q: What if you use too much yeast?
A: Undesirable flavor, texture,
and appearance

5. Q: What if you use too little yeast?
A: Dough may not rise enough and
will be small and compact

6. Q: What if water is too hot?
A: Water that is too hot will kill the
living yeast.

7. Q: What if water is not warm
enough?
A: Water that is not warm enough
(110 ) will not activate the yeast.

8. Mixing Method for Yeast Breads
Traditional 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

9. 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.

10. 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.