CH. 43 Quick & Yeast Breads
What temperature will the yeast dissolve at?
110-115 degrees F
Quick Bread
A bread leavened by agents that allow speedy baking, such as air, steam, baking soda, and baking powder.
Muffin Method
A method of making quick breads in which liquid ingredients are lightly mixed into dry ingredients to create a batter with a slightly coarse yet tender texture.
Quick-mix method
A method of mixing yeast dough in which dry yeast is combined with the dry ingredients and then with a liquid.
Benching
Allowing the dough to rest after the first rise and before shaping.
mise en place (MEEZ ehn plahs)
French for "to put in place;" the preparation and assembly of ingredients, pans, utensils, and equipment or serving pieces needed for a particular dish or service.
What are types of yeast?
Fresh yeast, active dry yeast, and instant yeast
What does fat do in yeast breads?
Increases tenderness; most recipes call for shortening or butter.
What are liquids commonly used in yeast?
Plain water, potato water, or milk
What does salt do in yeast breads?
Regulates the action of yeast and inhibits the action of certain enzymes in the flour. It also makes it not sticky.
Cut in
To cut in means to mix solid fat and flour using a pastry blender or two knives and a cutting motion.
Rolled Biscuit
a biscuit that is lightly kneaded, rolled out to an even thickness, and cut to biscuit size before baking.
Biscuit Method
a flaky layering and is used for making biscuits, scones, and shortcakes
Conventional Method
a method of mixing yeast dough in which the yeast is first dissolved in warm water to activate growth.
Drop Biscuit
biscuit made with more liquid in proportion to flour than a rolled biscuit
Yeast Bread
bread leavened with yeast
Punching down dough releases:
carbon dioxide
Scoring prevents the crust from:
cracking
During the final proofing of dough it should:
double in size
What is the best way to test muffins for doneness?
insert a toothpick or skewer in them
Characteristics of finished bread
large volume, golden brown, smooth rounded top
What ingredient allows a quick bread to rise?
leavening agent
Score
to make slashes about 1/2 in deep across the top of the bread.
Knead
to work dough with the hands to combine ingredients and develop gluten.
Fermentation
yeast, and the enzymes in the yeast, produce alcohol and carbon dioxide gas by breaking down carbohydrates.