On Baking: Ch. 8: Enriched Yeast Doughs

This type of bread is made from enriched yeast dough.

rum babas

This type of dough requires more kneading than lean yeast dough.

enriched yeast dough

Why do enriched breads contain more yeast than lean dough formulas?

To compensate for their high sugar content, which can actually inhibit yeast activity

This mixing method is used for enriched yeast doughs that contain large quantities of fat and eggs.

Sponge

T/F: To ensure that it rises to its fullest height, brioche dough should be formed and baked as soon as it is mixed.

False

T/F: Enriched yeast doughs benefit from a weaker flour than what is used for lean yeast doughs.

False

T/F: Enriched yeast doughs have a higher percentage of flour, eggs, and milk than lean bread doughs.

True

T/F: Enriched bread formulas bake into breads with a firm crust and a coarse crumb.

False

A small, light yeast cake soaked in rum syrup.

Baba

A rich yeasted cake prepared from baba dough baked into a small, round ring, the center of which may be filled with whipped cream and candied fruit.

Savarin

Deep fried batter coated fruit.

Fritter

A light buttery yeast cake studded with nuts and raisins and baked in a fluted mold.

Kugelhopf

A traditional bread for Jewish Sabbath. It is rich with eggs and flavored with honey and is braided or turban shaped.

Challah

Sweet Italian yeast bread filled with raisin, candied fruits, anise seeds and nuts.

Panettone

Sweet German yeast bread with dried fruit, folded over marzipan, coated with 10x sugar.

Stollen

Rich, tender bread made with a generous amount of eggs and butter. The dough is fermented then retarded overnight before make-up and panning.

Broiche

Proofing enriched dough above _____________ can melt the butter and damage the dough.

85 degrees F

Pasteurized milk contains ___________ which require it to be scalded before using it in yeast bread doughs.

enzymes

Enriched yeast doughs will _________ if over proofed.

collapse

Enriched yeast dough is also known as _________ __________.

sweet dough

Enriched (raw) doughs are usually softer and ___________ than lean yeast bread dough. It is harder to work with.

stickier

__________ before unmolding helps these fragile breads retain their shape and texture after baking.

Cooling

As when baking scratch sweet doughs, toppings and glazes are applied ___________ baking the dough.

after

Brioche is rich, tender bread made with a generous amount of eggs and _________.

butter