Yeast Bread Abby Bernabei

Functions of Basic Ingredients to Make Yeast Breads

Fat: tenderness
Eggs: structure, flavor, richness and color
Flour: structure
Liquid: moisture to form gluten and activates yeast
Salt: flavor, and regulates yeast
Sugar: flavor, food for yeast, and improves browning and texture
Yeast: produces carbon dioxide
1. Mix Dough: dissolve yeast into water
2. Knead Dough: Develops gluten (Fold-Push-Turn method)
3. Proofing: dough doubles in size, and fermentation takes place (when alcohol and carbon dioxide are formed)
4. Punch Down: releases carbon dioxide
5. Shape: shape dough according to recipe
6. Bench Proofing: let shaped dough rise until doubled in size (let rise in warm, draft free place)
7. Bake: times and temperature may vary, usually a moderately hot oven. Oven spring occurs (dough rises dramatically in the first few minutes).

Credits:

Created with images by pixel1 - "bread rolls white flour yeast"

Report Abuse

If you feel that this video content violates the Adobe Terms of Use, you may report this content by filling out this quick form.

To report a Copyright Violation, please follow Section 17 in the Terms of Use.