Yeast Breads SImona Pranaitis


  • Flour provides structure and is a must have ingredient
  • Liquid is needed for Yeast breads. It creates moisture to form gluten and to activate the yeast. Temperature is important and that is found by looking at the recipe. Liquid is necessary for all yeast breads.
  • The leavening agent is important for yeast breads. It makes the bread rise by producing CO2. The most common leavening agent is yeast and its needed for all breads.
  • Next, salt is used in yeast breads for flavor and to regulate the action of the yeast. Salt inhibits certain enzymes in flour. Salt is a must.
  • Sugar is used in most but not all yeast breads. The types include brown sugar, granulated sugar, honey and molasses. The sugar acts as food for the yeast.
  • The fat helps with tenderness but is optional for making yeast breads
  • Lastly, eggs are used to add flavor and tenderness. They also improve texture and color and are a binding agent.

7 steps to prepare yeast breads

  1. Mix dough-Dissolve the yeast in the water. The water is always heated which allows for the yeast to activate in the water.
  2. Knead the dough- do this by using the fold push and turn motion which helps to develop gluten. Pressing with the heels of your hand results in the best results. Avoid adding too much flour.
  3. Proofing- This makes the dough double in bulk. Fermentation occurs during this process which is when alcohol and CO2 form. To see if you did a good job proofing gently push two fingers in the dough, if imprints stay then the dough has risen enough.
  4. Punch down- This process helps to release CO2 and during this process push fist in the center of the dough.
  5. Shape- Shape the dough according to what the instructions direct you to do. Its important to follow the instructions always.
  6. Bench proof- This is the step where you let the dough rise until its double in size. Let it rise in a warm and draft free place. A good place is on top of the oven where the heat circulates.
  7. Baking- This is the last step included where oven spring occurs which is when the dough doubles right when placed in the oven. Bake times vary based on shape and type.


Created with images by carabou - "Wild yeast baguette" • grongar - "Flour to be smoked" • Gudlyf - "Eggs" • Robert Brook - "Sugar" • greenmelinda - "Butter" • SoraZG - "Salt_B130604" • bogitw - "drip spray water" • Jarkko Laine - "Yeast Water" • grongar - "Challah - PR - Dough mixed" • contato1034 - "gastronomy love love story" • nakagawaPROOF - "proof (2)" • themissy - "Sourdough Bagels - Punch" • grongar - "Tuscan Bread - Shaped into boules" • David Jackmanson - "Cover the bowl of dough with clingfilm and leave to rise in a warm place for about an hour" • WebSeitz - "Thermador double gas oven"

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