Yeast Breads and Rolls 21-3

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Yeast Breads and Rolls 21-3. 5-Steps for Making Bread and Rolls. Mixing the dough Kneading Letting the dough rise Shaping Baking. Mixing the Dough. Ingredients: Flour-bread or all-purpose flour Yeast-produces carbon dioxide gas Sugar-food for yeast
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Yeast Breads and Rolls21-35-Steps for MakingBread and Rolls
  • Mixing the dough
  • Kneading
  • Letting the dough rise
  • Shaping
  • Baking
  • Mixing the DoughIngredients:
  • Flour-bread or all-purpose flour
  • Yeast-produces carbon dioxide gas
  • Sugar-food for yeast
  • Liquid-120-130 degrees F makes yeast grow
  • Fat-flavor,richness and tenderness
  • Salt-controls the yeast
  • Kneading the DoughFacts and Tips
  • Work dough with hands (or dough hook) to mix ingredients and develop gluten
  • Knead until smooth and shiny
  • 8-10 minutes by hand
  • 6 minutes with dough hook or food processorLetting the Dough Rise
  • Shape into a ball
  • Coat with oil in a bowl and cover
  • Rise 1-1 ½ hrs. in warm place until double
  • “Punch” down and pull dough to center
  • Let rise 2nd time until double
  • Tip: Dough is ready to shape when 2 finger
  • indentations remain.Shaping the Dough
  • Shape into loaves or rolls
  • Place in greased pan or
  • baking sheet and cover
  • Let rise again until double
  • Baking
  • Baking time varies
  • Crust nicely browned
  • Sounds hollow when
  • tapped with finger
  • Cooling on rack prevents soggy crust
  • Cut after 20 minutes
  • ENJOY!!!
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