Yeast Bread By: Gabriella MArznao

Basic Ingredients

The four main basic ingredients in making a bread are flour, liquid, leavening agent, and salt. Flour is used as structure for the bread.

The liquid is used in the bread for moisture to form gluten and it helps activate the yeast.

The leavening agent makes the bread rise within time.

Lastly, the salt is used in the bread for flavor and it regulates the yeast.

7 Steps for yeast bread preparatio

Step 1: Mix Dough. There are 5 separate methods when it comes to mixing the dough. The traditional method is used and it dissolves the yeast in water. The mixer method is done by having the yeast mixed with the dry ingredients f the recipe. The one rise method is used if one is in a hurry because it is the fastest and quickest way for the bread to rise. The batter method is handy because it requires no kneading in the process of the bread making. The last method of dough mixing is the cool rise in which the rising takes place in the refrigerator.

Step 2: Knead Dough. The process of kneading dough is very simple and effective. The routine of it goes fold, push, and turn. By doing so it helps the bread develop gluten. Something to be aware of is to avoid adding too much flavor. Another recommendation would be to lay some flour on the work space to ensure the dough doesn't get too sticky.

Step 3: Proofing. When proofing the dough it will double in size. During the process it ferments and the alcohol and carbon dioxide forms. The way to know if it is done or not is to push two finger into the dough and if it remains, the dough has risen enough.

Step 4: Punch down. During this step the bread needs to be punched down in order to release carbon dioxide. To do so a fist needs to be firmly pressed down into the center of the dough.

Step 5: Shape. In the shaping process it all depends on the recipe. Depending on the type of bread being made, the dough will need to be shaped accordingly.

Step 6: Bench proof. During the bench proofing step the dough needs to rise until it doubles in size. To ensure a faster, well done job, make sure the dough is put in a warm and draft free place. Yeast tends to better in warmer places.

Step 7: Bake. During the final step it is time to put the bread into the oven! Times will vary depending on the recipe and shape of the bread. Another method would be the "oven spring" which is when it rises fast in the oven.


Proofing (also called proving or more rarely blooming), as the term is used by bakers, is the final rise of shaped bread dough before baking. It refers to a specific rest period within the more generalized process known as fermentation.


Fermentation is the process in which a substance breaks down into a simpler substance. Microorganisms like yeast and bacteria usually play a role in the fermentation process, creating beer, wine, bread, yogurt and other foods.


When mixed with water and sugar, the yeast ferments to produce carbon dioxide, filling the bread dough with tiny air bubbles. Water also combines with the gluten (protein) in the flour to form the elastic structure of the dough that traps the air bubbles and makes the bread rise.

Oven Spring

In bread baking, the final burst of rising just after a loaf is put in the oven and before the crust hardens.

Carbon Dioxide

When you combine baking soda with an acid like vinegar or buttermilk, the mixture fizzes. That's a chemical reaction, producing bubbles of carbon dioxide gas.


. To work dough into a uniform mixture by pressing, folding, and stretching

Created By
Gabriella Marzano


Created with images by Joanna Bourne - "flour" • HealthGauge - "Milk" • Boston Public Library - "Use Patapsco baking powder. For sale everywhere. [front]" • SoraZG - "Salt_B130604" • grongar - "Walnut Bread - Mixing dough" • grongar - "Kaiser Rolls - Dough kneaded" • Penelope Else - "No-knead bread - proven, not baked" • aπ - "Punch" • CeresB - "Penguin bread" • Denna Jones - "No-Knead Bread - Step 1 - Ingredients mixed" • nickjohnson - "Methaphor for our office"

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