College of Agriculture and Life Sciences Extension Publications

Yeast Bread and Rolls

Item Type text; Book

Authors Morris, Elsie H.; Hughes, Lucinda

Publisher College of Agriculture, University of Arizona (Tucson, AZ)

Download date 25/09/2021 00:20:15

Link to Item http://hdl.handle.net/10150/312168

College of Agriculture and Life Sciences Extension Publications

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Good bread begins with good in- Yeast grows rapidly in a soft bat- gredients. ter in a warm place. As yeast grows, it ferments and changes Flour sugar to carbon dioxide, a gas Bread flour is milled from hard which makes the dough "rise." wheat. All-purpose flour is a mix- Temperature Is Important ture of hard and soft wheats. Yeast grows best in a lukewarm The proteins of hard-wheat flours or tepid temperature, 95° F. Too form gluten (an elastic substance) hot temperatures kill the yeast when mixed with liquid and knead- plant. Too cold temperatures cause ed. The gluten forms the frame- it to grow very slowly or become work of the loaf and entraps the inactive. When bread is baked, gas given off as the yeast ferments. the yeast is killed. The dough is kneaded to develop Temperature is important in dis- the gluten of the flour. solving yeast and in the fermenta- tion of the dough. A dairy ther- Yeast mometer is a useful tool when mak- Yeast is used instead of baking ing bread. (Note picture). powder as a leavening agent. Yeast is a tiny plant. It needs sugar and liquid for food. Kinds of Yeast There are two kinds of yeast com- monly used: (1) compressed fresh A yeast, and (2) active dry granu- lated yeast. Compressed Yeast To dissolve compressed yeast (the yeast cake) measure lukewarm water, about 95° F, into a measur- ing cup. Crumble yeast into the water and stir to dissolve. Here's a good test for "lukewarm." With your spoon place a drop of milk or water on the inside of your wrist. It should be about the same temperature as your body and feel neither hot nor cold. Active Dry Yeast To dissolve active dry yeast, sprinkle yeast into warm, not hot water, about 105° F. Stir and allow to stand for 10 minutes. Amount to Use ture. Too much makes a heavy One cake of compressed yeast or loaf. one package of active dry yeast is enough for the recipes in this circu- lar. By using two packages of Effects of Altitude yeast, the time of rising or proof- Yeast dough rises more rapidly ing is shortened by 30 to 45 min- at high altitudes above 3,000 feet utes. because the air pressure becomes less. It should be watched care- Liquids fully and allowed to rise not quite double in bulk. Milk improves the color of the Less yeast may be used, but most crust and increases the elasticity, bakers prefer to let the dough rise tenderness, keeping qualities, and for a shorter time. If the dough food value of the loaf. Whole milk, rises too much at altitudes above evaporated, or dry skim milk pow- 3,000 feet it becomes overstretched der may be used. and may collapse or fall when Whole Milk baked. Whole milk should be scalded. As you know, it is a good procedure to scald milk in the top of a double Baking Temperatures boiler to keep it from scorching. Bread: Oven Temperature—400° Milk is scalded when a thin film F. forms, just before the milk comes Baking Time—30 to 40 minutes. to a boil, 185° F. Scalding milk At elevations over 3,000 feet, in- destroys bacteria which may give crease baking temperature 25° F. an undesirable flavor to the bread If bread is baked in oven glass- and cause ropiness. ware, reduce baking temperature 25° F. Evaporated Milk If crust brows too rapidly, reduce Evaporated milk does not need heat after the first 15 minutes 25c to be scalded, as it comes from a F. and cover with brown paper. sterilized can. Dilute it one half with water. Dry Skim Milk Powder Enriched White Bread Dry skim milk powder is meas- Yield: 2 loaves ured and sifted with the first cup Pan: 9x5x3 inches of flour which is added to make the Temperature: 375° to 400° F. batter. Dry skim milk powder Baking Time: 50-60 minutes increases the food value of bread Ingredients: and rolls. 2% cups milk (or 2% cups warm water, plus % cup skim milk pow- Water der. Water may be used. It gives 1 package dry active or com- bread and rolls a wheaty flavor pressed yeast. and crisp crust. *4 cup water. 2 tablespoons sugar Salt 2 teaspoons salt Salt slows down the growth of 2 tablespoons fat yeast. It improves flavor, and tex- 6 cups sifted enriched flour 1. Scald fluid milk, or if dry Beat until smooth (V2 minute in skim milk powder is used, use mixer at low speed). lukewarm water, for liquid. 5. Add melted fat and beat. (1 2. Sift and measure flour; add minute in mixer) salt, sugar,, and (dry skim milk 6. Add enough more flour to powder, if using, to one-half the make a smooth dough that is soft flour); sift together. but not sticky. Enough flour has Compressed Yeast Cake been added when the dough cleans 3. When the liquid is lukewarm, the bowl. crumble in the fresh compressed 7. Turn dough out on lightly yeast cake. Be sure that the yeast floured board or canvas and let it liquid is lukewarm. rest for five minutes. While dough To test for lukewarm, place a rests clean and grease bowl. drop on the inside of the wrist. If 8. Flour or grease hands and the liquid feels neither warm nor knead bread lightly until it is cool, it is at the desired tempera- smooth, satiny, and elastic. Knead ture. (95° F.) the remainder of the flour into the dough. Do not knead the dough Active Dry Yeast too much or too hard. Use only water when dissolving Note: To test whether dough has active dry yeast. The water should been kneaded enough, hold the be warm but not hot (105° F.). dough lightly in your hands while Sprinkle yeast on water and stir you count to 30. If the dough does to dissolve. Allow to stand 10 not stick to the hands it has been minutes. kneaded enough. 4. Add the flour and other dry 9. Put the dough into a greased ingredients to the yeast mixture. bowl. Grease the top lightly. This

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Second proofing improves the tex- 100 Percent ture. One rising is sufficient. Whole Wheat Bread 11. Divide the dough in two por- tions. Let it rest on your bread Yield' 2 loaves board for 10 minutes, covered with Pan—9x5x3 inches a towel. You will then find that 2 cups milk the dough is easier to handle. 1 tablespoon salt % cup (or less) molasses or sirup 12. Shape the dough into loaves 1 cake compressed yeast by rolling each portion into an oval. %, cup fat (See photos, page 9). 6 to 6% cups whole wheat flour Fold each side toward the center, (stirred) then fold the top and bottom thirds 1. Scald milk and pour over toward the center. Seal well measured molasses and salt in a This forms a cylindrical shaped large mixing bowl. loaf. Roll over on the board lightly 2 or 3 times. 2. When mixture has cooled to body temperature (98° F.) add the Place loaves m greased pans with crumbled yeast and about 2 cups of seam at the bottom of the pan. Flat- flour. Stir with a spoon until the ten the dought gently so that it is ingredients are combined, or with eased into the corners of the pan. mixer for 1 minute. Brush the loaves lightly on sides and top with melted fat. 3. Add melted fat, mix, then add about 1 cup flour and beat well (75 13. Let loaves rise until they strokes), or with mixer for V2 min- almost double in size. While loaves ute. If desired, add 1 cup raisins. are proofing, pre-heat oven. 14. Bake the loaves at 375° F. from 50 to 60 minutes or at 400° F. from 30 to 40 minutes. Cover with brown paper to prevent crust browning too much 15. The bread is done when it shrinks from the side of the pan and sounds hollow when thumped I. Fiat ten half <>j doutgh lightly. Another test is to touch bottom of the loaf pan with a wet ii Fiifif lengthwise finger; if it sizzles, bread is done. II Stretch ilciiigii #ensb 16. Eemove from pans immedi- ately and place on rack to cool. I. Overlap ends a! < enter Grease tops lightly. Note: The moisture content of 7h Fold lengthwise in thirds. flour in Arizona varies greatly. Therefore, save % to 1 cup flour I). Heal edges, back and use only if required to make dough the proper consistency. 7. Roll This is for both bread and roll making. Hs Put into pan.

4 Add flour to make a stiff Yield: 1 loaf dough; then put on generously Pan—9 x 5 x 3 inches floured board. Scrape bowl clean Temperature: 400° F. of dough and grease well with Baking Time: 35 minutes melted fat. Knead remaining flour Ingredients: into dough until it is stiff. 2% cups enriched flour (un- bleached flour preferred) 5. Place dough in bowl and grease 1 cup water it all over. Cover dough with 1% teaspoons salt towel and let it rise until it's double 2 teaspoons sugar in bulk. (About 3 hours; the time 1 package compressed or active may be shortened to about 1 hour dry yeast by using 2 times as much yeast). 3 tablespoons soy flour (full fat) 6 Fold under and shape into 2 teaspoons shortening loaves. Put into greased pans; 3% tablespoons dry milk powder grease top; let rise in pans until 3 tablespoons wheat germ double in bulk. (About 2 hours). Method: 7 Put into hot oven (400° F.) 1. Dissolve yeast in one cup of and bake 10 minutes. Continue lukewarm water about 95° F. baking at moderate temperature 2. Combine all dry ingredients (350c F.) for 40 minutes more. in mixing bowl. Four in the yeast If crust browns too rapidly cover solution and start mixing. with brown paper. 3. Add shortening and beat until the dough is smooth. Add remain- Note: To increase food value ing flour. of this bread, sift one cup dry skim 4. Place the dough in a well- milk powder with first two cups of whole wheat flour to be used, greased bowl; cover and allow to 3 tablespoons wheat germ, and % rise in a warm place (80° F. to 85° cup soy flour. F.) for 1% hours. 5. Punch dough down by plung- ing the fist in the center of the Triple Rich Bread dough. Fold over edges of dough (Adapted from the Cornell Formula) and turn upside down. Cover and, ((tThe Cornell formula" was developed allow to rise for 15 to 20 minutes by Dr. Clive McKay, Professor of Nu- 6. Shape into a loaf and place in trition at Cornell University, Ithaca, New greased bread pan. Cover and al- York). low to stand about 55 to 60 minutes in a warm place until it fills Triple rich bread is more nour- the pan. ishing than a loaf of ordinary bread 7. Bake in oven for about 35 min- because of the addition of wheat utes at 400° F. germ, soy flour, and powdered skim milk. This recipe contains 8 percent Cracked Wheat non-fat dry milk solids and 6 per- Date Nut Bread cent soy flour (full fat). Both dry Yield: 2 loaves skim milk powder and soy flour Pan—9x5x3 inches increase the protein value of the Temperature: 375° F. bread. Time: 60-70 minutes 3% cups sifted enriched flour Standard for Judging 2 cups fluid milk scalded Enriched White Bread 1 package compressed or active A good loaf of yeast bread is sym- dry yeast metrical in shape, uniformly gold- % cup water en brown in color and light in 2 cups cracked wheat flour weight. It has considerable spring 2% teaspoons salt and when released after being pressed together returns to its for- 2% tablespoons melted fat mer shape. It has a fine even grain 3 tablespoons brown sugar, honey, and a thin crust. or molasses When freshly cut, the crumb is Vz cup chopped nuts silky, creamy white and feels vel- Vz cup chopped dates vety and moist to the touch. Its texture is not compact, coarse, un- even, or soggy. The bread smells Follow procedure for enriched good and has a fresh, nutty, wheat- white bread. like flavor. There is no indication of mustiness, rancid fat, sourness or 1. Use half of white flour in ini- other off flavor. tial batter and beat, Whole Wheat Bread 2. Add cracked wheat and enough One - hundred percent whole of remaining white flour until bat- wheat bread is darker in color, the ter cleans the bowl. crust is slightly thicker, and the 3. Add chopped nuts and dates loaf is not so light in weight as at last of kneading. white bread. The crumb is in- clined to crumble and lacks much To soften: Soak cracked wheat of the velvety quality of the white in hot water. Subtract amount of loaf. It has a rich nutty flavor and water used from fluid milk. aroma.

Yeast rolls usually are made of a Basic Roll Dough richer dough than yeast breads. Yield: 18 to 24 rolls Eggs and sugar are added to im- Temperature: 400° F. prove flavor, texture, and food Time: 12 to 15 minutes value. 1 cup milk 1 package dry yeast or 1 com- Baking Temperatures pressed yeast Yeast rolls, plain % cup water Oven Temperature 350°~40Q° F. % cup sugar Minutes 15 to 25. % cup shortening Yeast rolls, sweet 2 teaspoons salt Oven Temperature 350°-375° F. 1 or 2 eggs Minutes 20 to 30. 4% to 5 cups sifted enriched flour

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Refriaerator Rolls potatoes can be used to supply food Refrigerator dough should have for the yeast more sugar and salt than basic roll Yield: 4 dozen medium rolls dough, to extend the action of the Time: 12-15 minutes yeast over several days. Mashed Temperature: 400° F.

—14— 1% cups milk may be shaped or batter can be 1/3 cup sugar stored in the refrigerator. 1 tablespoon salt Yield: 18 rolls y2 cup shortening Temperature: 425° F. 1 cup mashed potatoes Time: 20 minutes 2 eggs Ingredients 14 cup water 3 cups enriched flour. 1 package dry yeast or com- V2 cup scalded milk pressed yeast Vk cup shortening 5 to 6 cups flour 2 teaspoons salt 1. Scald milk. Pour over sugar, salt, and fat. 1 tablespoon sugar 2. Add mashed potato to the milk V2 cup water before the yeast is added. 1 package compressed or active 3. Follow directions for making dry yeast basic roll dough. 1 egg 4. Add enough flour to make a 1. Add shortening, salt, and sugar very stiff dough. to scalded milk. Cool to lukewarm. 5. Place dough in a large greased 2. Dissolve yeast in % cup luke- bowl. warm water. 6. Brush dough with melted fat, cover with waxed paper and place 3. Combine yeast with milk mix- in refrigerator for at least 12 hours. ture. 7. Remove from refrigerator 3 to 4. Add egg and lVz cups flour. 4 hours before shaping. Shape; let Beat vigorously about 75 strokes or rise; and bake. V2 minute at low speed. 5. Stir in remaining flour to Bake and Brown Rolls make a smooth batter. 1. Bake rolls in 250° F. oven for 6. Chill dough in refrigerator 30 to 35 minutes until the frame- for two hours or until needed. This work is set. Use shiny pans to avoid makes easy handling and no flour browning. is needed for rolling and shaping. 2. Cool. Wrap in moisture vapor 7. Shape rolls as desired. proof wrapper. 8. Let rise in a warm place 80° Store in breadbox: 1 week. F. to 85° F. until double in bulk Store in refrigerator: 2 weeks (about 1 hour). Store in freezer as long as 2 9. Bake in 425° F. oven for 20 min- months utes. Refrigerator storage: 3 to 4 3. To serve, bake rolls in 425° F. days. oven. Room temperature: 7 to 8 minutes Frozen: 15 to 20 minutes. Yeast Batters No Kneading—No Shaping Yeast batters are mixed as yeast Time-Saving doughs. Yeast batters require no No-Knead Rolls kneading. Yeast batters are thin Quick and easy to make, yeast enough to pour into the pans. The batters require no kneading. Rolls batter rises once in the pan.

—15— Batter rolls are light, open 4. Add 1 cup flour. Beat vigor- grained, and have a thin crust. ously, or % minute at low speed. Time to mix and bake: 1 hour 20 5. Stir in remaining flour to make minutes. smooth batter. 6. Pour into two 9-inch pie pans 7. Top with: Yeast Batter % cup margarine or butter Streusel Coffee Cake % cup honey 1 teaspoon cinnamon Yield: 2 coffee cakes 8. Let rise m a warm place—80° Baking temperature: 425° F. F. until double m bulk or about 35 Time: 20 minutes minutes. 2—9-inch pie pans 9. Bake in 350° F. oven about 30 3% cups enriched flour minutes. If top browns too quickly, 1% cups milk cover with brown paper. The batter Vk cup shortening continues to rise while baking. 3 tablespoons sugar IVz teaspoons salt Standards for Judging 2 packages compressed or active Good rolls are uniform xn shape dry yeast and size with golden brown, tender % cup lukewarm water crust, and light in weight. The 1. Scald milk. Add sugar, salt, crumb is creamy white in color, and shortening, and cool to luke- soft, tender, and fine-grained. warm. Rolls should have a pleasant fla- 2. Dissolve yeast. Allow granu- vor and odor and taste good. There lar yeast to stand 10 minutes. should be no off flavors such as 3. Add yeast to milk mixture. yeasty or rancid fat.

In Home Freezer Store in bread box at ordinary Cool thoroughly. Wrap loaves in room temperature. moisture - vapor - proof wrapping. Freeze and store at zero or below. On Refrigerator Shelf Frozen bread will keep for six This is the least desirable method months. because bread stales more rapidly In Bread Box than when stored in the bread box. Wrap bread in waxed paper. However, it is less subject to mold.