Cooking 9- Yeast Bread
What is the ideal temperature of the liquid for the cool-rise method?
110°F - 130°F
Ideal temperature for liquid for the cool Rise method?
110°F to 130°F
What temperature range is the best for the cool rise method?
110°F to 130°F
Dough made up to ____ percent alcohol will kill yeast
14-16%
How long frozen dough last in the freezer? (HINT: keyword- dough)
6 weeks
Ideal temperature for proofing dough?
83°F
What is all-purpose flour?
A combination of hard and soft wheat
The best way to store fresh bread
A tightly covered container
Alcohol is produced by fermentation. Why don't you and just alcohol when you eat bread?
Alcohol has a very low burning point and will quickly burn off in the oven. It will, however, add flavor.
What is the name of the test used to check the temperature of the liquid?
Baby Bottle Method
What is a roll with 3 to 4 parts of dough shaped into ball and place together?
Cloverleaf Roll
Fresh yeast; needs refrigeration; does not last long
Compressed cake
What is a roll with triangular strips and dough rolled from the wide to the narrow end?
Crescent Rolls ( NOT CROISSANT )
What is a roll with 5 to 7 buttered strips of dough statcked together in a muffin pan?
Fan tan roll
What is the process of breaking down sugar into carbon dioxide and alcohol by yeast?
Fermentation
Chief Ingredient in bread; provides structure and gluten.
Flour
Why does frozen bread last longer than fresh bread?
Frozen bread slows down bacterial growth and slows the process of deterioration
Two types of wheat used to make bread and cake flour
Hard wheat Soft wheat
What is a roll that is shaped with a biscuit cutter and folded over once and looks like lips?
Parker house rolls
What is the resting stage permitting carbon dioxide to develop in yeast dough?
Proofing (Reminder: After proof and carbon dioxide focus must be broken by punching down dough.)
How do you identified a good quality bread?
Small uniform holes without tunnel
The food for yeast. Speeds up yeast fermentation; add sweetness and helps to brown the crust
Sugar
What is a roll filled with fruit and meat shaped like a ring and sliced open?
Swedish tea ring
Describe the process of kneading
The dough is put on a floured surface, pressed and stretched with the heel of the hand, folded over and rotate 90° repeatedly (pull-flip-turn)
What's a sign of poorly baked bread?
Tunnel
What is the cool rise method?
When water or milk has to be at a specific temperature to have the best outcome
Does dough with large amounts of shortening, eggs, and sugar take longer to prove and rise?
Yes because the yeast has to travel through more material
How do you know bread is finished baking?
a. Pleasant aroma b. sounds hollow when tapped **depending on the bread type c. brown crust d. pulls away from the sides of the pan
Why can bread not continue to rise and rise and rise?
a. Yeast will run out of sugar to eat, carbon dioxide will stop being produced, and alcohol levels will start rising becoming toxic b. Dough made up of 14% to 16% of alcohol will kill yeast
What are three things yeast needs to grow and ferment?
a. food- SUGAR b. shelter- WARMTH c. liquids- MILK OR WATER
A deep fried bread
doughnut
freeze dried yeast; the type we used in class; lasts a long time
dry granular
Binds the ingredients, adds nutrients, and helps brown the crust
eggs
What two things add nutrients to bread?
eggs and milk
The process done to flour after its bleached to add some nutrients that were lost during the bleaching process
enchrinched
To add nutrients back in
enriching
Makes the bread tender and soft. Bread will stay fresh longer because of these type of ingredients
fats ( oils, shortening, etc)
Flour already contains a little bit of ___?
glucose
What is the protein found in flour?
gluten
Is hard or soft wheat used in bread?
hard wheat
Why is gluten important?
it creates an elastic dough. activated by water
How do you know dough is done proofing?
it doubles in size finger prints remain
The process of manipulating dough to develop gluten
kneading
Does soft wheat have more or less protein?
less to make airy cake
Used to dissolve ingredients, hydrate, and activate yeast
liquids
Three classifications of bread (categories)
loaf rolls deep fried
Does hard wheat have more or less protein?
more protein to build up bread
How do you know bread is done baking?
pleasant aroma brown crust bread pulls away from sides of pan
what do you do after the proofing stage to create a better bread product?
punch it down (but not too hard)
Three convenience breads
ready to serve frozen refrigerated
Controls the rate of yeast growth and fermentations by slowing it down
salt
what are the ingredients needed to make basic bread (hard crusted)
salt flour liquid yeast (REMEMBER: S-anta F-ell L-ast Y-ear ...on a HARD ground)
The process of heating up to just below the boiling point
scald
How long can frozen bread last in the freezer? (HINT: keyword- bread)
several months
Is hard or soft wheat used in cake?
soft wheat
Another word for table sugar?
sucrose
Two ingredients that make bread soft
sugar shortening
A living fungus that acts as a leavening agent in bread
yeast
