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.