F2 Obj. 6.01-6.02 Yeast Breads Framed Outline PowerPoint No. 6
High ______bread products have an even crust, a uniform crumb and a pleasing texture.
Bread with lumps of dry flour (______) is poor quality.
Bread with a ______or rough crust is poor quality.
Bread with a ______crumb or dry texture is ______quality.
Starches and proteins in flour give bread its ______.
The proper method to measure flour is ______flour into cup and then ______off with a straight edge.
Ovenspring is bread’s last great ______.
If you decide to adjust a recipe by adding an ______, the liquid should be decreased by ______cup.
After the 1st rise of yeast bread (fermentation), it is ______down to release carbon ______gas and to redistribute the yeast and make sure each yeast cell has a new food supply to use.
The 2nd rise (proofing) is needed to break up small clusters or colonies of yeast cells so they can get in contact with more air and food, which is why the 2nd rise is usually ______than the 1st rise.
Fermentation (the first rise) is where gas bubbles develop to raise the bread.
As the yeast grows and multiplies, it uses the sugar, forming byproducts of carbon dioxide and alcohol, which give bread its characteristic flavor.
Extremely ______kneading time (like ______minutes) will cause your bread to be tough.
______flour in a recipe will also cause bread dough to be tough.
You know the fermentation and proofing stages of bread dough are finished when the product has ______in size.
Liquids also turn into ______during baking, contributing to the ______of the product.
Fat coats ______molecules so they can't combine as easily, contributing to the finished product's tenderness. Yeast breads that have a high proportion of fat to flour are much more ______, don't rise as high, and have a very tender mouth-feel. Fat also contributes flavor to the bread, and helps the bread brown while baking.
______are a leavening agent and the yolks add fat for a tender and light texture. The yolks also act as an emulsifier for a smooth and even texture in the finished product. When lots of eggs are used, they contribute to the ______of the finished product.
What temperature can ______go to if the yeast is added to the flour instead of to the liquid?
120°F to ______°F because the flour insulates the yeast against the higher temperatures.
Specific Breads
______rolls – made by cutting dough into triangles and rolling them up.
Cloverleaf Rolls – made with white sandwich bread or steakhouse dinner roll dough.
Roll into balls and place in shallow greased baking pan with sides touching. Cover loosely with cloth. Let rise in warm place until ______in bulk and then bake.
American Dinner Rolls
Roll into balls and place in shallow greased baking pan with sides touching. Cover loosely with cloth. Let rise in warm place until double in bulk and then bake.
French Breadis a long thin loaf that is commonly made from basic lean dough. It is distinguishable by its length, crisp crust, and slits that enable the proper expansion of gases.
Parker House Roll
is a bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.
Brioche is a rich bread from France. It is made in a special ______pan. It can also be made in a muffin tin.
Challah (Jewish egg bread) is made in a braided shape. This shape is very difficult for beginning bread makers.
Cinnamon Rolls, a cousin to Monkey Bread, is made with a sweet rich dough that is coated with cinnamon and sugar and rolled up.