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