12.9 Yeast Bread
Objectives
- 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:
Terms
- 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.
- With fingers, flatten dough and work out any large bubbles.
- Press flattened dough into a rectangle about 5″ X 10″.
- Starting at narrow end, roll dough toward you; seal end of dough to roll, pinching seam.
* Some examples of fast acting yeast:
- RED STAR® QUICK-RISE™ 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.
- Seal ends of roll with edge of hand to form a thin strip about ½ inch wide.
- 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. |
