Making Yeast Bread 4-H Bread Project Advanced Unit Project Requirements Complete the following activities: 1. Yeast bread recipes • Make at least six of the yeast bread recipes using each of the three methods outlined in this guide. • Score each of the six breads and record the score on the record form provided in the back of this guide. 2. Experiments • Conduct the three experiments as out- lined in this guide and record your results on the record sheet. 3. Prepare cost analysis of homemade yeast bread versus comparable yeast bread when purchased at a grocery store. 4. Exhibits and demonstrations Throughout the years, energetic home bakers have • Prepare and exhibit a sample of bread at learned many ways to create delightful and fancy master- a local or county event or demonstrate pieces using yeast dough. The aroma and flavor of freshly your yeast bread skills before a group. baked bread remains as appealing today as it was in days gone by. Awards Ask your 4-H leader or Extension agent Things to Learn about the bread awards program in your • The contribution of each ingredient to the final yeast county. It is possible for members to earn bread product. medals, cash, trips, and scholarships in the • The skills needed in combining and manipulating the 4-H Bread Awards Program. dough. • How to make a variety of yeast breads and rolls. Purpose of Ingredients • Knowledge in the scientific principles of yeast bread Flour—Flour, the main ingredient for bread- making. making, helps to determine quality of the fin- • The nutritional value of breads and cereals as one of the ished product. Flour made from hard wheat four food groups. is higher in protein and better for making • How to purchase yeast breads. bread than flour from soft wheat. • How to purchase ingredients for home preparation of All-purpose flours are usually blends of yeast breads. hard and soft wheat in proportions to give • How to compare costs of purchased and prepared yeast satisfactory results for most home baking breads. needs. These flours differ in percentages of soft and hard wheat they contain. In areas where hard The Nutritive Value of Bread wheat is grown, all-purpose flour may have a higher Bread is an inexpensive source of energy since it percentage of hard wheat, while in areas where soft is high in carbohydrates, but it is also a good source wheat is grown, all-purpose flour generally contains of protein, B vitamins, and minerals. Whole wheat or more soft wheat. enriched bread has more vitamins and minerals than Since the kinds of flour used in making all-purpose unenriched white bread. Always look for the term flour vary, the content and quality of the protein also “enriched” on the wrapper of white bread. vary. Flour with a high-protein content absorbs more Products sold as enriched in interstate commerce liquid than one containing a smaller amount. For this must meet the standard of identity established by reason, and because the moisture content of flours var- the US Food and Drug Administration. This means ies, most yeast bread recipes call for an approximate specified amounts of thiamin, riboflavin, niacin, and measure of flour rather than an exact amount. iron are added to the flour during the milling process An important step in making yeast bread is com- to compensate for partial loss of these nutrients when bining the flour and liquid in just the correct propor- bran is removed. Enrichment raises the levels of iron, tion to yield a good dough. Too much liquid in propor- niacin, and thiamin approximately to that of whole tion to flour weakens the gluten, and too little makes wheat flour. Riboflavin is raised until it exceeds the the gluten strong so that it does not stretch sufficiently. amount found in whole wheat flour. Calcium and vita- Gluten is formed by combining liquid with flour. Pro- min D are optional nutrients but also may be added if teins in flour react with liquid to form gluten. Beating desired. and kneading dough helps to develop gluten, which is important for increasing volume in bread. Mixing Methods In making yeast bread, there are several ways Liquid—Liquid used in making yeast bread may be ingredients may be combined to achieve the desired milk, water, a combination of milk and water, or potato product. Usually it is better to add flour to liquid since water. Bread made with water has a crusty top, while most recipes call for a measured amount of liquid and bread made with milk has a softer and browner crust. an approximate amount of flour. Flour is added to Potato water produces a coarser bread and a slightly liquid until the right consistency is reached. larger loaf. Each of the ways for mixing includes steps for preserving the action of yeast. When added directly Fat—Fat may be butter, margarine, lard, or vegetable to liquids higher in temperature than lukewarm shortening. Fat helps to give bread a soft, tender (105–115 °F), yeast plants may be killed. Yeast must be crumb. Generally, solid fats make a better crumb than alive to grow and produce the carbon dioxide gas nec- do oils. essary for bread dough to rise. Therefore, compressed yeast cakes are generally dissolved in lukewarm Yeast—Yeast is a living plant that feeds on sugar and liquids, while yeast granules may either be dissolved produces carbon dioxide, causing the bread to rise. in liquid or distributed through dry ingredients before Yeast is available in dry form (which needs no refrig- adding hot liquid. The distribution among dry ingredi- eration) or in compressed yeast cakes (which must be ents prevents the yeast from getting too hot. refrigerated). The most common methods of mixing are conven- tional, batter, and sponge. Sugar—Sugar furnishes food for the yeast. If sugar is not added, the yeast can obtain food by breaking down conventional—All ingredients are added before the the carbohydrate in the flour to provide sugar, but this dough is kneaded and allowed to rise. Basic yeast takes longer. The addition of sugar speeds up the rising bread is an example of this method. action since it is an easily available food for the yeast. Sugar also adds flavor and tenderness, and helps to batter—Ingredients are beaten as they are added. Beat- brown the crust of the bread. ing helps to develop gluten and eliminates the need for kneading. Bran rolls are an example of batter bread. Salt—Salt adds flavor and helps to control the action of the yeast. sponge—Dissolved yeast, part of the flour, liquid, and sometimes sugar are combined to form a soft batter Eggs—Eggs are not a basic ingredient of bread but (sponge). The sponge is allowed to rise until it is full of often are used to add color, flavor, and food value. bubbles (3–12 hours), then remaining ingredients are added to form the dough. Usually dough is kneaded and allowed to rise as in the conventional method. Sourdough bread illustrates the sponge method. 2 Terms Bread-Baking Hints Batter—A pourable mixture of flour and liquid; other Dough, Kneading ingredients may be added. Begin with a small amount of flour on a board or kneading surface and add flour in small amounts as Carbon dioxide—A gas (leavening substance) that necessary to prevent sticking. Too much flour kneaded causes bread to rise. into the dough produces a dry, heavy loaf of bread. Conventional—In this publication, conventional refers Dough, Shaping Loaf to the most common method used in making yeast For easy shaping, roll dough into an oblong, bread. almost rectangular shape about ¼ to ½ inch thick. Begin at one end and roll tightly as for a jelly roll. Cool—Let stand at room temperature until cool (no Place lengthwise in a greased loaf pan, pushing dough longer warm). against side and bottom of pan. Tuck ends under. Brush top lightly with butter, margarine, or oil. Cover Gluten—Gluten develops when batter or dough is and allow to rise. beaten or kneaded. Gluten is capable of retaining gas and by so doing, makes a light product. Gluten forms Dough, Surface Drying the framework of the finished loaf of bread. To prevent the dough surface from drying, place the dough in a greased bowl, turn once, cover, and let Knead—Manipulating dough to form gluten. To rise. Usually surface drying is not a problem if the con- knead, shape dough into a ball. Curve fingers over the tainer is covered tightly with a damp towel or plastic dough. Pull dough up and over, then press down and wrap. forward with heel of hand. Give dough a quarter turn and repeat, give dough another quarter of turn and Milk, Dry or Liquid repeat. Continue in this way (kneading) until dough is Either dry or liquid milk may be used in most reci- light, elastic, and nonsticky. pes. To use liquid milk when the recipe specifies dry milk, omit the dry milk and use liquid milk in place of Lukewarm—Temperature between 105 and 115 °F; the water or other liquid in the recipe. To use dry milk 41–64 °C. when the recipe specifies liquid milk, replace liquid milk with an equal amount of water and add 1/3 cup Dough—A mixture of flour and liquid thick enough dry milk for each cup of liquid. to knead, roll, or drop in chunks from a spoon. Other ingredients may be added. Oven Rising Bread dough rises best in a warm, humid area. Leavening—An ingredient in baked products to make Such an area is easily devised by placing a pan of very them light.