Dough that uses yeast as a LEAVENING AGENT

Examples: dinner rolls, pizza crust, doughnuts, sweet rolls, soft pretzels, bagels

1-Yeast *gives bread its flavor

*produces CO² (carbon dioxide gas) that makes the bread rise (LEAVENING)

*dissolve in WARM water cold- no CO² formed, dough doesn’t rise hot- kills yeast, dough doesn’t rise

2. FLOUR

Amount given in recipe is a range-amount used depends on the humidity in the air. Start with half the amount, then add a little at a time until dough pulls away from the sides of the bowl.

Flour plus liquid forms GLUTEN (elastic part of the dough).

Gluten stretches the dough to capture the CO² gas, which gives bread its shape and structure.

BRAN-outer layer-fiber-B vitamins-removed during processing

ENDOSPERM-starch, protein-flour made from this layer

GERM-sprouting layer-can buy as “wheat germ”-oil, fat-B vitamins

3. LIQUID (milk/water)• dissolves the yeast

4. SUGAR• food for the yeast• adds sweetness to the dough

5. SALT• gives flavor• controls how fast the yeast grows

6. SHORTENING• develops tenderness in the bread• improves keeping quality of bread

1. KNEADING

mixing the dough with the palms of your hands

develops the gluten mixes all the flour into the dough you have kneaded enough when a finger

dent springs back

2. PROOFING

letting the dough riseWarm rise: dough rises in a warm place

(heater, warm oven, top of refrig.)Cool rise: dough rises in a cool place-in the

refrigerator. Takes longer to rise.

bowl is greased (to keep from drying out) dough is covered with saran and a clean towel

the yeast grows and flavor develops

rises to double in bulk (2x in size)

finger dent remains in dough when done

3. DONENESS TEST

Tap the bread on the surface, it should sound hollow.

Color should be golden brown.