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221 A BAKER146S DOZEN wwwhomebakingorg 222 OverproofedEnvironmentproox00660069ngdetermineproofed enoughready to bakepress the tips of 2 ngers lightly and remains it has raised enoughsee. Yeast Breads in General. They have a distinctively appealing sweet smell and delicious taste that cannot be matched to commercially prepared sandwich breads.. Many meal managers rely on the ease of bread machines to make homemade bread an option to their menu plans.. Objective. Explain how dough for yeast-raised products is prepared.. Dough Preparation. Preparing dough for a yeast-raised bakery product is not as easy as preparing . doughs. and batters for quick breads. Quick Breads. Breads prepared in a short amount of time. . -biscuits, muffins, popovers, cream puffs, griddle cakes, coffee cakes, and waffles. Selecting & Purchasing Bread. Freshly baked items: sold in bakeries or in supermarkets.. What kind of bread is eaten in your country?. What kind of bread do you eat?. When do you eat bread?. In many countries bread is made by a baker in his bakery. . Bread is made from flour, salt, yeast and water. . Homemade Yeast Bread. It has a distinctively appealing sweet smell and delicious taste.. Bread machine – measure the ingredients, and the machine does the rest. Yeast Bread Ingredients. Flour. All-purpose flour. of . Unleavened Bread . Also Known As. Hag . HaMatzot. . Observed. 15-21 . Nisan. March/April. Scriptures. Leviticus . 23:6-8. . Exodus . 12:15-20. Hebrew. Feast . of . Unleavened Bread . Passover Week. 1. Basic method. 2. Jewish Story Bread. 3. East African Chapati . 4. Ethiopian Honey Bread. 5. Polish Easter Bread. 6. Irish Soda Bread. Making Bread. It is simple to create a light airy loaf of bread. . Group E:. Hunza. Hayat. Asad Abdullah Shahid. Kandeel. . Shafique. Ayesha . Kaleem. Fariha. . Munir. Sehar. . Yousaf. Maarej. Khan. Introduction & Overview. History. One of humanity's oldest foods.. 1876. 1877. 1878. Yeast Breads. Yeast Bread Ingredients . Yeast -Types. Compressed cake. Active dry. Rapid rise. finer particle size. less resistant to temperature fluctuations. lower shelf-life. used in bread machines. GLUTEN – provides dough with . elasticity. and . strength. .. YEAST – makes dough . rise. and gives it it’s porous . texture. Under developed gluten. Developed gluten. Define. HYDRATION. To Add water. “Sandwich” Bread. and…. Dinner Rolls. Cinnamon Rolls. Pizza Crust. Bagels. Croissants. Soft Pretzels. Yeast Breads vs. Quick Breads. YEAST BREADS are . NOT. quick to make . like QUICK BREADS. because they do NOT use. What is Yeast?. 1. Microscopic Plant. 2. Favorite food is sugar. 3. carbon dioxide forms as yeast ferments. Bakers yeast is a one-celled fungus that multiplies rapidly at the right temperature in the presence of a small amount of sugar and warm moisture. . THE ONLY BREAD “I am the bread of life. Whoever comes to me will never be hungry again.” Jesus in John 6:35 The Christian Food Problem Jesus had serious food issues Peter Early Church 2 nd century Christians Flour, yeast, salt, water. What flour is most suitable to make bread with?. Strong breadmaking flour. Name one of the different forms we can buy yeast in?. Block yeast, instant yeast, dried yeast. What makes bread rise?.