12.9 Yeast Bread


  • To demonstrate the principles of yeast leavening.
  • To determine the distinctive characteristics of yeast bread in relation to other batter and dough products.

Laboratory Problems

  • Prepare Yeast Bread From the Following Recipe:


  • Straight Dough Method
  • Knead
  • Proof
  • Ferment
  • Saccharomyces cerevisiae

White Bread

1¼ tsp. active dry yeast or fast acting yeast* ½ tsp. salt
2 tsp. shortening 2 tbsp. warm water (46°C, 115°F)
2 tsp. sugar ½ cup scalded milk** (92°C, 198°F for 1 min.)
1½  – 1¾ cups bread flour

Hydrate yeast in 46°C (115°F) water.  If milk is refrigerated, warm to 27°C (81°F).

Blend milk with shortening, sugar, and salt in a medium bowl; cool to lukewarm.  Add yeast and approximately ¾ cup flour to milk mixture.  Beat with spoon until batter falls from spoon in “sheets.”  Stir in enough flour to make a soft, easily handled dough.  Turn out onto floured surface and let rest 5 minutes.  Knead until surface is smooth with small blisters, about 10-15 minutes.  Place dough in greased bowl, turning once to grease top.  Cover with clean moist towel and let rise in warm place (26-32°C, 79-90°F) until double, 45-60 minutes or 30 minutes if using fast acting yeast.  Punch down and shape into loaf on un-floured board, cloth or counter.

  1. With fingers, flatten dough and work out any large bubbles.
  2. Press flattened dough into a rectangle about 5″ X 10″.
  3. Starting at narrow end, roll dough toward you; seal end of dough to roll, pinching seam.

* Some examples of fast acting yeast:

  • RED STAR® Bread Machine Yeast
  • Fleischmann’s RapidRise™ Yeast
  • Fleischmann’s Bread Machine Yeast
  • SAF® Bread Machine Yeast

**Milk for entire class may be scalded, then measured for individual recipe.

  1. Seal ends of roll with edge of hand to form a thin strip about ½ inch wide.
  2. Tuck ends of roll under and place loaf, seamed side down, in greased 6 X 3¼ -inch pan.

Cover and let rise in warm place (85°F or 29°C) until almost doubled, 25-30 minutes or 15 minutes if using fast acting yeast.

Bake loaf at 425°F for 25 minutes.  Remove from pan immediately and cool.


Characteristics of a Standard Loaf of White Bread:

Appearance Texture Flavor

Large volume in relation to weight, symmetrically shaped.

Light golden brown surface, creamy white interior.

Moderately fine, even grain.

Interior springy to touch.

Fairly tender with relatively little resistance to the bite.

Bland, pleasing, and somewhat nutlike flavor.


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Basic Scientific Food Preparation Lab Manual Copyright © 2023 by Iowa State University Department of Food Science and Human Nutrition is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License, except where otherwise noted.