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Yeast Breads Foods 2

Yeast Breads Foods 2. Anderson County High School . What is Yeast?. 1. Microscopic Plant 2. Favorite food is sugar 3. carbon dioxide forms as yeast ferments

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Yeast Breads Foods 2

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  1. Yeast BreadsFoods 2 Anderson County High School

  2. What is Yeast? • 1. Microscopic Plant • 2. Favorite food is sugar • 3. carbon dioxide forms as yeast ferments • Bakers yeast is a one-celled fungus that multiplies rapidly at the right temperature in the presence of a small amount of sugar and warm moisture.

  3. Ingredients • Flour (structure) • Liquid (moisture) • Yeast (Leavener) • Salt (controls yeast) • Fat (Tenderizer) • Eggs (Color, crust tenderizer) • Sugar (Food)

  4. Terms to know: • Kneading- only add enough flour to keep the dough from becoming sticky. If you add too much it will slow fermentation time, leaving the final product dry and streaked or heavy. • Fermentation (rising)- Placing dough in a covered bowl (helps to maintain humidity and prevent drying) in a humid warm place. The dough will double in size as CO2 is produced by the yeast.

  5. Terms cont. • Punching down- The dough is punched down directly in the bowl with a clenched fist. Evens out temps, redistributes sugars, yeast, gluten, breaks large air bubbles. The bread would have large holes without this step. • Proofing- The final rising that occurs in the pan or on the baking sheet.

  6. Terms cont. • Shaping- Bread can take on a wide variety of shapes: braids, rolls, doughnuts, coffee cake. • Oven spring- Sudden dramatic rise of yeast dough that takes place during the first few minutes of baking. • Test for doneness- The bread should be above 195*. Top should be golden brown. Easy to remove from pan. Tap bottom to hear hollow sound.

  7. Terms cont. • Cooling- Take out of pan and put on a rack. The crust will get soggy if left in the pan. • Care- Most homemade bread can be frozen if sealed. Homemade bread spoils faster than store-bought.

  8. Mixing Methods • 1. Standard- Dissolve yeast in water. THEN add milk, sugar, and fat. • 2. Rapid mix- Mix yeast with dry ingredients. THEN add liquids. 3. Cool-rise- Mix, knead, and shape. THEN refrigerate to rise. 4. Batter method- No handling or kneading 5. Frozen dough method- Mix and knead, shape into pan, cover and freeze.

  9. Yeast Temperatures • 105*-115* • When yeast is dissolved directly into liquid • (standard method) 120*-130* • When un-dissolved yeast is added to dry ingredients. • (Mixer method)

  10. Shaping (See hand-out) • Baguette • Couronnerosace • Twist • Crescents • Braided loaf • Epi

  11. Crust Treatment • Egg wash- Gives the crust a super shine. • Butter- Less shine but deep golden brown color. Good flavor. • Milk- Slightly soft or tender crust, with a dull shine. • Toppings- brush the unbaked loaves with egg wash then sprinkle with: - Poppy seeds -sesame seeds - Caraway seeds -basil - Oregano - Onion - Garlic flakes

  12. Slashing • For a decorative, professional look: • Glaze and slash the top after the dough rises, with a sharp knife. Cut ¼ inch into the dough

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