Objective 1
-
Review yeast bread basics.
Yeast breads are unmatched for aroma and
flavor. They may seem intimidating to make at first,
but you will find that the only difficult part about
making yeast breads is the planning. Yeast breads do
take time to rise, as yeast is the leavening agent.
However, if you plan enough time into your schedule,
you can enjoy fresh, hot, homemade yeast bread
products.
Here are a few tips for your yeast
breads:
- for a shiny crust, brush top of bread with
egg white beaten with a little water.
- for a soft crust, brush with milk, butter,
or margarine.
- For a crisp crust, spray lightly with
water.
- always pre-heat your oven for baking yeast
breads.
- adjust oven racks if necessary. The top of
your loaf should be in the center of the oven.
- remove bread from pans immediately so crust
doesn't get soggy.
- when slicing warm bread, place the loaf on
its side to avoid crushing the top of the loaf.
- store your homemade bread in airtight
containers in a cool, dry place for up to five days.
Your bread will get stale if stored in the refrigerator,
so, only refrigerate if it contains meat or cheese as an
ingredient.
- you can freeze tightly wrapped bread for up
to three months.
Reading Assignment
Betty Crocker’s Cookbook:
- Read information in yeast bread section of
cookbook, including preparation tips and cures.
- Look up information on types of flour in
the Index. Read information on page(s) cited.
- Look up "yeast" in the Index and read
information on page(s) cited.