Yeast Bread

Pertemuan 24 September 2018

Marleen Sunyoto
1. What are the three classes of yeast
breads?
a. Rolls (roti yang biasanya memiliki variasi bentuk)
b. Loafs (Roti tawar dengan variasi bentuk)
c. Doughnuts (Roti beragi yang digoreng)
Types of
bread
 Bread types
• White bread is made from flour that
contains only the endosperm of the wheat
grain (about 75% of the whole grain).
• Wholemeal bread is made from the
whole of the wheat grain with nothing taken
away (100% whole grain ). Wholewheat is
another name for wholemeal.
• Brown bread is made from flour from
which some bran and wheatgerm is
removed (it uses about 85% of the whole
grain).

Activity/lesson Age group/level

 Bread types
• Soft grain bread is made from
white flour with extra grains of
softened rye and wheat to increase
the fibre content by 30% compared
with standard white bread.
• Sandwich loaves can be white or
brown bread. They are baked in tins
and have a flat top, giving even and
rectangular slices.
• A cottage loaf has two round
sections, one on top of the other. It is
believed to date back to Roman times
when it was invented to make the
most of the height of the oven.

Activity/lesson Age group/level

 Bread types
There are a huge range of speciality breads
available, originating from different cultures, e.g. pitta,
naan, chapatti, ciabatta, bagels, baguettes, soda bread

Activity/lesson Age group/level

 Name the bread type

Baguettes Split tin

Wholemeal tin Plain soda bread

 Name the bread type

Fruit soda bread Sourdough

Campaillou White bloomer

 Name the bread type

Sliced bread Brioche

Chollah Focaccia, sundried tomatoes

 Name the bread type

Pitta bread Seed bread

Batch loaf Bread rolls

Name the bread type

Bagels Crumpets

Coburg Rye
 Types of bread

Ciabatta Rosemary stick

Focaccia Naan bread

Tugas Kelompok: Mencari definisi
(untuk tgl 1 Oktober 2018) masing2 tipe roti
(diatas)
2. What are the main ingredients in yeast bread
and their functions. Uraikan sesuai tugas kelompok minggu lalu)
3. (Setiap kelompok akan menjelaskan pilihan ingridient sesuai tugas
yang dikerjakannya)

a. flour – main ingredient, structure

b. liquid – provides moisture
c. salt – flavor, controls rate of yeast growth
d. yeast – leavening agent
e. fat - tenderness
f. sugar – sweetness, food for yeast,
browning
3. What is gluten?
Protein part of flour, when mixed with
a liquid, kneaded and developed
sufficiently, gives the dough its
framework and structure. The amount
is different in each type of bread.
4. What is the difference between quick and
yeast breads?
Quick breads – quick and easy to
prepare, use baking powder or soda
as leavening agent.
Yeast breads – uses yeast, longer to
prepare.
5. What are the nutritional contributions of
yeast breads?
Carbohydrates, fat, thiamin, iron
Niacin, calcium, riboflavin,
vitamin A, protein
(tugas individu: jelaskan kontribusinya)
6. What is yeast?
Living microorganism – needs food,
warmth and moisture in order to grow
Fermentation is the production of Carbon
Dioxide.(diuraikan sesuai tugas)
7. What three things are needed for yeast to
grow?
a.food (sugar)
b.warmth
c.moisture
8. How does the temperature of water affect the
growth of yeast?
Hot – kills the yeast, unleavened bread
Cold – retards the growth, slows it down
9. Why do you need to be careful when adding the
yeast to the dough?
If other ingredients are too hot when adding
yeast, the yeast could be killed causing the
bread to not rise.
10. How do you know your milk is scalded?
Bubbles form around the outer edge. Feel a
scum on the bottom of a pan with a spoon.
11. What does scalding the milk do? What can
you use in place of scalded milk in a recipe?
It inactivates the enzymes so the dough is
easier to handle and not as sticky. Use
evaporated milk and water.
(scalding diperlukan karena sering susu yang dipakai adalah susu yang sdh
pasteurisasi)
12. What is the ripe test?
When the dough has doubled in volume, put
your two fingers in the middle of the dough;
if your imprint remains, the dough is ready to
shape
13. How are refrigerator dough and regular roll
dough different?
Refrigerator dough has more sugar and
yeast in recipe so it will stay good in the
refrigerator 4 – 5 days
14. How do you prepare the basic shapes of dinner rolls?
 orange/cinnamon roll out, put on filling, roll in jelly roll, cut
 cloverleaf 3 little balls in muffin tin
 jiffy cloverleaf 1 ball of dough, cut in 1/4 with scissors
 butterflake cut in strips, butter, cut, place 5 – 6 in
muffin tin side by side
 fantan oblong roll, cut 3/4 down 5 – 6 times
 bowknots roll dough in strips, tie knot
 rosettes same as bowknots, tuck ends under
 parkerhouse circles, indent with knife, fold in half
 butterhorn cut in triangle, roll up, ends straight
 crescent cut in triangle, roll up, turn ends in
 (Refer to cookbook )
15. How do you place your rolls on a cookie
sheet if you want soft sides?
Place them close together on cookie
sheet
Crusty sides?
Place them far apart on cookie sheet
16. How do you know when your rolls are
done?
By their color, light golden brown
17. How do you shape a loaf of bread?
Roll out in a rectangle to remove air
bubbles. Roll up in jelly roll. Pinch
seam together. Push in insides
Karate chop and, tuck underneath
Place in bread pan seam side down.
Buatlah bulatan bulatan adonan ; Tujuannya adalah untuk
mendapatkan tekstur permukaan yang halus dan membentuk kembali
struktur gluten
18. How do you know when the loaf of
bread is ready to bake?
The dough has risen ½-inch over top of
bread pan. Ripe test on end
19. Where is the bread placed in the oven?
Center of oven
20. How do you tell if the bread is baked
thoroughly?
Tap it lightly with hand. If it sounds
hollow, it is done
21. What do you do with the bread after it is
baked and it comes out of the oven?
Immediately, remove the bread from
the pan so it doesn’t sweat and
become soggy
22. What bread products can be made from
yeast dough?
Scones, doughnuts, bread sticks,
pizza, rolls, fry bread, bread, etc.
23. Why is wheat and grain products known
as the “Staff of Life”?
It should be our base for diet. Breads
have been around forever. Eating
grains is a healthier diet – contributes
nutrients to meet daily needs.
24. How do you store yeast breads?
Covered container or bread box to
prevent drying and loss of freshness.
Refrigeration – retards spoilage by
mold. Freeze.
25. What are the differences between the straight-
dough method, the sponge-dough method, or
the batter, or “no-knead,” method in mixing
yeast dough?
 Straight dough – all ingredients are
combined and the dough is kneaded and
set aside to rise.
 Sponge dough – yeast is combined with
part of the liquid, flour and sugar to make a
batter. Let rise until light and bubbly, then
add remaining ingredients to make a stiff
dough.
 Batter or no-knead – all the ingredients are
combined, but the dough is not kneaded.
26. What is proofing?
The process by which carbon dioxide
is produced in a yeast dough and the
dough rises to double its original size.
Other Important Information…
27. Flour that contains thiamin, riboflavin, niacin
and iron is called: Enriched
28. Cake flour is not appropriate for making bread.
29. Purpose of butter on bread out of the oven is to
have a tender, shiny crust, and add to flavor.
30. Different ingredients.
Regular rolls- you need more yeast
Refrigerator rolls – more sugar to keep the
yeast active.
Tugas: dikumpulkan tanggal 1 Oktober 2018

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