Subj : Info: Yeast Breads
To   : All
From : Ben Collver
Date : Thu Jul 27 2023 10:50:29

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      Title: Yeast Breads
 Categories: Hints, Information
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           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.

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