Title: Yeast Breads
Categories: Hints, Information
Yield: 1 Tip
TYPES OF YEAST BREADS
The wide variety of yeast breads can be classified according to the
flour used to make them such as whole wheat and rye, or according to
their forms or shapes. Yeast products can be conveniently grouped by
their basic shape such as loaf breads, rolls, and doughnuts.
The loaf breads are the most commonly used yeast products and are
baked in an oven. Rolls are small pieces of dough formed into various
shapes and are also usually baked in an oven. Plain rolls are often
used instead of sliced loaf breads. Sweet rolls often have added
ingredients and are frequently frosted or iced. Doughnuts are made of
yeast bread dough which is deep-fat fried.
The basic ingredients for all yeast doughs are yeast, flour, liquid,
and salt, but sugar and shortening are also often used. Hard wheat
flour is best for making yeast breads. Both active dry and compressed
yeast give equally good results and can be substituted for each
other. The liquid ingredient of bread is usually milk or water or a
combination of the two. Salt improves the flavor and controls the
rate of yeast growth. Sugar speeds yeast activity, helps the crust
brown, and can contribute to flavor. Shortening makes the bread more
tender and improves its keeping quality.
HINTS FOR YEAST BREAD SUCCESS
1. FOLLOW THE RECIPE.
Assemble and measure the ingredients. Combine them in the order
listed in the recipe.
2. MAKE SURE THE LIQUID IS THE PROPER TEMPERATURE.
Liquid that is too hot will kill the yeast, but the bread will not
rise properly if the liquid is not warm enough. Dry yeast should be
dissolved in liquid that is about 115°F, compressed yeast should be
dissolved in liquid no warmer than 95°F. If dry yeast is mixed with
other dry ingredients before adding liquid, the liquid may be as warm
as 120° to 130°F.
3. KNEAD THE DOUGH SUFFICIENTLY.
This is necessary to develop gluten, and makes the dough firmer and
more elastic. Also, permit it to ferment properly so that enough
carbon dioxide is produced. This is what makes the bread rise.
4. SHAPE THE DOUGH CORRECTLY.
Follow the directions in your recipe, making sure to bake it in the
right pan (or in hot oil) at the proper temperature.
