Yeast Bread Preparation Infographic By:Laura Juzenas

Ingredients Used in Yeast Breads

Must Have Ingrediants in All Yeast Breads

1)Flour-The function for flour is structure. Flour also develops gluten to support the carbon dioxide that is produced by the yeast.

The most commonly used flour is Bread and all purpose flour.

2)Liquid-Function is to form gluten from moisture and then it also activates the yeast. Temperature of liquid is very crucial because if the liquid is too hot it will kill the yeast cells and if the liquid is too cold then it will slow or stop the yeast from activating.

Many liquids can be used such as: milk, water, potato water.Milk will help produce a softer crust and for the dough to stay fresh.

3)Salt- The function of salt helps regulate the action of yeast and restricts certain enzymes in the flour. Salt also contributes to the yeast breads flavor and makes the dough less sticky and easier to handle.

4)Yeast- Yeast is a leavening agent and the function of yeast is to make the bread rise by producing carbon dioxide.

Other Ingredients That May Be Used in Yeast Breads

5) Sugar- The function of sugar is that it influences browning, flavor, and texture. Also provided extra food for the yeast so the dough van rise faster.However, using too much sugar may cause the yeast to work more slowly.

Some examples include:brown sugar, sugar, honey, and molasses.

6) Fat- The function of fat is to increase tenderness.

Most call for solid fat, but oil may also be used.

7) Eggs- The function of eggs is to add flavor, richness, color, and improve structure.

The Seven Steps to making Yeast Breads

First Step: First dissolve the yeast in water which is going to activate the yeast. Mix dough and combine all ingredients and beat until smooth.Add extra flour until dough is stiff.

Second Step: Knead dough using the fold-push-turn method by pressing with the heels of your hands. Kneading the dough develops gluten which is what is formed from flour and traps the carbon dioxide which will make the dough expand when heated and also makes the dough elastic.

Third step: Let dough sit and rise in a warm place until "double in bulk" . During this step fermentation takes place and alcohol and carbon dioxide are formed. Pressing two fingers gently into dough and if imprints remain, dough has risen. Carbon dioxide is essential for being produced when baking yeast breads because the carbon dioxide gas becomes trapped in the dough cause the action of the dough to rise.

Fourth step: When dough has risen, punch down into the dough by firmly pushing your fist into the center of the dough because it helps release carbon dioxide.

Fifth step: Shape the dough according to the recipe direction because it allows the dough to develop into the shape you desire.

Sixth step: Let dough rise in a warm, draft free place until it is double in size. This step is referred to as "bench proofing". Proofing is defined as the final rise of shaped dough before baking.

Seventh step: Bake dough in a hot oven and the dough will be an oven spring meaning it will rise significantly during the first few minutes. Baking times will vary depending on the type and shape of dough.

Created By
Laura Juzenas

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