MMMMM----- Recipe via Meal-Master (tm) v8.06

     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.

MMMMM