Yeast Breads Essentials Quick Review

What is gluten?

  • Gluten is the protein part of flour; when mixed with a liquid, kneaded, and developed sufficiently, it gives the dough its framework and structure. The amount varies by bread type.

Quick breads vs yeast breads

  • Quick breads: leavened with baking powder or baking soda; quick and easy to prepare.

  • Yeast breads: leavened with yeast; longer to prepare.

Nutritional contributions of yeast breads

  • Carbohydrates

  • Fat

  • Thiamin

  • Iron

  • Niacin

  • Calcium

  • Riboflavin

  • Vitamin A

  • Protein

Yeast growth and fermentation

  • Yeast is a living microorganism that needs food, warmth, and moisture to grow.

  • Fermentation is the production of carbon dioxide.

Three things needed for yeast to grow

  • Food (sugar)

  • Warmth

  • Moisture

How water temperature affects yeast growth

  • Hot water kills the yeast, producing unleavened bread.

  • Cold water retards growth, slowing it down.

Why you need to be careful when adding yeast to the dough

  • If other ingredients are too hot when adding yeast, the yeast could be killed, causing the bread not to rise.

How do you know your milk is scalded?

  • Bubbles form around the outer edge.

  • A scum forms on the bottom of the pan when checked with a spoon.

What does scalding the milk do? What can be used in place of scalded milk?

  • Scalding inactivates enzymes, making the dough easier to handle and less sticky.

  • Substitutes: evaporated milk mixed with water.

Three classes of yeast breads

  • Rolls

  • Loaves

  • Donuts

Main ingredients in yeast bread and their functions

  • Flour: main ingredient, provides structure

  • Liquid: provides moisture

  • Salt: flavor; controls rate of yeast growth

  • Yeast: leavening agent

  • Fat: tenderness

  • Sugar: sweetness, food for yeast, browning

The ripe test

  • When the dough has doubled in volume, press the middle with two fingers; if the imprint remains, the dough is ready to shape.

Refrigerator dough vs regular roll dough

  • Refrigerator dough has more sugar and yeast in the recipe, so it stays good in the refrigerator for about 4–5 days.

Basic shapes of dinner rolls (overview)

  • Common shapes include orange/cinnamon roll, jelly roll, cloverleaf, jiffy cloverleaf, butterflake, fantan, bowknots, rosettes, parkerhouse, butterhorn, crescents, and other per-recipe variations.

  • Shape details refer to the cookbook when exact methods are needed.

Placing rolls on a cookie sheet for soft sides

  • Place rolls close together on the cookie sheet.

Roll shaping to remove air bubbles and form loaves

  • Roll dough to a rectangle to remove air bubbles.

  • Roll up (jelly roll) and pinch seam together.

  • Push in the insides; tuck ends; shape as desired (e.g., knot, seam side down in pan).

How do you know when the loaf of bread is ready to bake?

  • The dough has risen to about the top of the bread pan (ripe test also indicates readiness).

Where is the bread placed in the oven?

  • Center of the oven.

How do you tell if the bread is baked thoroughly?

  • Tap lightly; if it sounds hollow, it is done.

What do you do with the bread after it is baked and comes out of the oven?

  • Immediately remove the bread from the pan to prevent sweating and sogginess.