Yeast Breads

a yeast dough uses yeast and a quick bread uses baking powder or baking soda.

1. turn the dough out on a very lightly floured surface.

2. with the heel of your hands, push down on the edge of the dough nearest you.

3. fold the dough in half toward you and give it a quarter turn.

4. continue pushing, folding, and turning for the time directed in the recipe.

It is true that yeast bread can be baked in a microwave oven. However, the results are not always good.

There are many different types of bread and therefore many different ingredients and recipes. Flour and water would be two ingredients in almost any type of bread, and salt and yeast would also be in the majority of bread recipes.

Not too much. The sugar, however does. If you use to little, the yeast will not activate enough and your dough will not rise; use to much, and your yeast will be over active and your dough will be chewy, flat and too dense.

is makes it brown

nothing except turns it bubbly and kinda purple

it gives you severely bad craps!! Because of the acid involved.

The sugar (maltose and dextrin to be exact) in the bread makes it brown... not the salt. It does however strengthen the gluten bonds in the dough and regulate the yeast so that the dough does not rise to quickly

In yeast breads, salt limits the action of yeast by killing it. If you have too much salt, you might kill the yeast too quickly. The bread might also taste salty.

In quick breads (those that rise with baking soda and/or baking powder), salt is used to add flavor, so too much salt will just make the bread taste more salty.

It allows the yeast to work longer after shaping the bread and results in a better, more even texture in the final product.

I'm any oil known to be used in salad dressing. Olive, canola, sunflower, safflower, vegetable, peanut, or corn oil.

okay well im pretty sure that yeast is pretty nutritional

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JESUS!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Chinese cuisine

Chinese cuisine is known for thick wheat yeast bread seasoned with coriander, ginger, honey, orange peel, and cinnamon.

After you make the dough, you cover it with a towel and let it rise until double in size, then you punch it down and recover it and let it rise a second time and then you bake it

spread

yes, and drank beer

They put flower,eggs,and salt in the yeast bread.

Yes, if yeast dough is left to rise too long, the yeast will consume all of the available sugars. Then the dough will not be able to rise when baking, resulting in a heavy, tough product.

Quick bread is any bread leavened with leavening agents other than yeast or eggs. ... Quick breads include many cakes, brownies and cookies—as well as banana bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.

Bench rest allows the yeast dough to relax so that it becomes less elastic. This allows it to be shaped more easily. When using a whole grain flour, bench rest also allows that flour to absorb more moisture resulting in a softer, better rising bread.

The increase in acidity during the fermentation of yeast breads results in enhanced flavor and improved dough stability. The production of organic acids, such as lactic and acetic acid, contributes to a tangy taste and helps strengthen gluten structure, which can lead to better texture and volume in the final product. Additionally, this acidity can inhibit the growth of undesirable bacteria, promoting a healthier fermentation process.

Difficult question, you need to kneed it until it is smooth, springy, elastic and stretchy. This will normally take a minimum of 10-15 mins by hand depending on how much effort you put in.

There is also a school of thought that says that you do not need to kneed it at all if you let it rise slowly over 24 hours.

In a very hot oven with steam injectors

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