Yeast breads have similar ingredients to quick breads • Sugar • Liquid • Fat • Flavorings
Yeast breads differ from quick breads in : • Leavening • Type of flour can vary • Amount of Kneading • Proofing/ Rising time before Baking
Leavening used is Yeast Yeast is a living microorganism that gives off CO2 when it breathes. You can tell if the yeast is working by bubbling. If the water is too hot, you will kill the yeast. If the water is too cold, it will not activate the yeast..
Ingredients affect yeast • Liquid activates yeast. When dissolved in water, it should be 105-115. if combining with other ingredients, heat liquid to 115-125. If the liquid is too cool, the yeast will not activate. • Sugar provides food for the yeast. • Salt controls the growth of the yeast. (it allows the yeast to work slower, giving a better texture.
The type of flour affects the height of yeast breads…. Flour contains gluten a protein that develops into an elastic substance and provides the framework for the bread. Different flours have different levels of gluten. Bread flour has the most gluten and will give the highest bread product. Whole wheat, rye, and other whole grains have very little gluten and need to be combined with half all-purpose or bread flour.
Kneading is done by pushing, folding and turning the dough Kneading : • develops the gluten • distributes the CO2 throughout the bread. Kneading is done for 8-10 minutes or until dough is smooth and satiny
Proofing- or letting dough rise • Allow to rest in a warm place- 80-85 ideal temperature • Fermentation takes place as the yeast acts on the sugars in the bread dough to form alcohol and CO2 • Alcohol evaporates & CO2 causes bread to rise. • Should double in size – Press two finger in dough; if indent stays it has risen enough.
A yeast bread is done ……… When you tap on it and it makes a hollow sound. Allow yeast bread to cool for 20 minutes before cutting.