Yeast Breads by Christa Hayden https://padlet.com/chayden/psdoplfvhd5e Foods II collaboration en-us 2016-11-22 00:23:41 UTC 2023-03-02 00:29:02 UTC hello@padlet.com https://padlet-assets.s3.amazonaws.com/icons/Lovecoffee.png chayden https://padlet.com/chayden/psdoplfvhd5e/wish/139238191 2016-11-22 00:28:48 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139238191 Kneading with a dough Hook chayden https://padlet.com/chayden/psdoplfvhd5e/wish/139239478 2016-11-22 00:46:57 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139239478 How to video: Mixing and Kneading https://padlet.com/chayden/psdoplfvhd5e/wish/139399154 Flor Hernandez-Chula
How to knead dough with your hands ! ]]> 2016-11-22 16:11:59 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139399154 Rounding dough: Is used to produce a ball-shaped piece with a smooth outer skin by stretching the gluten on the outside of the dough https://padlet.com/chayden/psdoplfvhd5e/wish/139400336 Tyleshia Thompson]]> 2016-11-22 16:15:22 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139400336 Bread Flour https://padlet.com/chayden/psdoplfvhd5e/wish/139400565 Hiba- Usually used for bread making; high gluten count; gives bread a chewier, firmer texture; requires a second rising in yeast breads; is best for yeast breads]]> 2016-11-22 16:16:06 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139400565 Punching https://padlet.com/chayden/psdoplfvhd5e/wish/139400797 Cerrington
How to punch dough properly]]> 2016-11-22 16:16:50 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139400797 Types of leavening agents https://padlet.com/chayden/psdoplfvhd5e/wish/139400908 Sonoma Knecht
Types of leavening agents include air, steam, baking soda, baking powder, and yeast.

]]> 2016-11-22 16:17:10 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139400908 baking yeast breads how to https://padlet.com/chayden/psdoplfvhd5e/wish/139400983 James Marshall]]> 2016-11-22 16:17:25 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139400983 Kneading dough https://padlet.com/chayden/psdoplfvhd5e/wish/139400985 Sara Harmon
Making pizza dough and showing how to knead it.

]]> 2016-11-22 16:17:26 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139400985 Braiding https://padlet.com/chayden/psdoplfvhd5e/wish/139400993 Dakaria Jones
1) Separated into 3 pieces
2) Rolled into long tube like shape
3) Difficult bread to make for beginners  ]]> 2016-11-22 16:17:27 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139400993 Eggs https://padlet.com/chayden/psdoplfvhd5e/wish/139401052 Ryan Ong
How to put eggs in yeast breads: This video shows which step you mix eggs with your dough, it gives structure and flavor to the bread.]]> 2016-11-22 16:17:38 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139401052 Cultural Bread: Conchas (Mexico) https://padlet.com/chayden/psdoplfvhd5e/wish/139401057 Flor Hernandez-Chula
 A sweet bread roll covered in a cookie crust, it's traditionally flavored with either vanilla or chocolate — though conchas are found in every color of the rainbow, and are Mexico's most popular sweet bread. The name refers to a seashell, which is what the best versions look like. The concha and its cousins are sometimes split along their equator and filled with cream or custard.]]> 2016-11-22 16:17:38 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139401057 Cultural Bread: Barmbrack https://padlet.com/chayden/psdoplfvhd5e/wish/139401074 Bella: Barmbrack is a traditional Irish yeast bread that is sweeter than bread but not as sweet as cake. Barmbrack is often called Bairín Breac, meaning speckled loaf in Irish. ]]> 2016-11-22 16:17:41 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139401074 temperatures- https://padlet.com/chayden/psdoplfvhd5e/wish/139401740 mirah: liquid temperature to dissolve yeast=105f- 115f 
cultural bread: Kifli bread 
European yeast roll made into a crescent shape.]]> 2016-11-22 16:19:53 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139401740 japanese yeast bread-milk bread roll https://padlet.com/chayden/psdoplfvhd5e/wish/139402046 James Marshall]]> 2016-11-22 16:20:47 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139402046 Salt https://padlet.com/chayden/psdoplfvhd5e/wish/139402097 Brandon: gives flavor and brings out flavors of other ingredients, can slow down fermentation in yeast.]]> 2016-11-22 16:20:57 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139402097 Cultural Bread : Obi Non https://padlet.com/chayden/psdoplfvhd5e/wish/139403213 Cerrington

This Uzbek Cuisine bread is also called "Tandur" is a flatbread that is baked in clay ovens . it is also shaped into a disk shape. ]]> 2016-11-22 16:24:10 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139403213 Italian Panettone Bread https://padlet.com/chayden/psdoplfvhd5e/wish/139403232 Sara Harmon
This is an Italian bread that is very fluffy; which takes many days to get that way. It is similar to a sourdough bread. ]]> 2016-11-22 16:24:12 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139403232 Shaping Dough https://padlet.com/chayden/psdoplfvhd5e/wish/139403537 Bella: Shaping dough forms distinctive shapes that are often associated with yeast breads. Shaping dough should be done quickly, using as little flour as possible. Be sure to place all seams on the bottom.]]> 2016-11-22 16:24:54 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139403537 Fermentation https://padlet.com/chayden/psdoplfvhd5e/wish/139403734 Syd: Process of yeast breaking down sugars into gas and alcohol, causing the dough to rise. ]]> 2016-11-22 16:25:28 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139403734 https://padlet.com/chayden/psdoplfvhd5e/wish/139403752 Zion]]> 2016-11-22 16:25:31 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139403752 Fats https://padlet.com/chayden/psdoplfvhd5e/wish/139404167 Nasia: Fats makes bread soft and tender. It also adds flavor and helps with browning.
How to Video: https://www.youtube.com/watch?v=d7RdCT3SMGM
Cultural Bread:]]> 2016-11-22 16:26:36 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139404167 Shaping dough https://padlet.com/chayden/psdoplfvhd5e/wish/139404302 Tyzrionna: Shaping forms the dough into distinctive shapes, when shaping you must work quickly , shape pieces in order of which they were rounded, use as little flour as possible and place all seams on the bottom.]]> 2016-11-22 16:26:58 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139404302 JAPANESE MILK BREAD ROLLS https://padlet.com/chayden/psdoplfvhd5e/wish/139404429 James Marshall 

  • 3 tablespoons water
  • 3 tablespoons whole milk
  • 2 tablespoons King Arthur Unbleached Bread Flour or Organic Bread Flour
DOUGH
Instructions
  1. To make the tangzhong: Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
  2. Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
  3. Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
  4. To make the dough: Combine the tangzhong with the remaining dough ingredients, then mix and knead — by hand, mixer, or bread machine — until a smooth, elastic dough forms.
  5. Shape the dough into a ball, and let it rest in a lightly greased covered bowl for 60 to 90 minutes, until puffy but not necessarily doubled in bulk.
  6. Gently deflate the dough, divide it into 8 equal pieces, and shape each piece into a ball.
  7. Place the rolls into a lightly greased round bun pan. Cover the pan, and let the rolls rest for 40 to 50 minutes, until puffy. To use another pan, see "tips," below.
  8. Preheat the oven to 350°F. Brush the rolls with milk or egg wash (1 large egg beaten with 1 tablespoon cold water), and bake for 28 to 32 minutes, until golden brown on top; a digital thermometer inserted into the center of the middle roll should read at least 190°F.
  9. Remove the rolls from the oven. Allow them to cool in the pan for 10 minutes, then transfer them to a rack to cool completely.
  10. Yield: 8 rolls.
]]> 2016-11-22 16:27:22 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139404429 Crescent https://padlet.com/chayden/psdoplfvhd5e/wish/139404684 Stephann

Flattened and cut into triangles then roll up starting from the longest side.]]> 2016-11-22 16:28:02 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139404684 Fermentation https://padlet.com/chayden/psdoplfvhd5e/wish/139404998 Zion:the chemical breakdown of a substance by bacteria, yeasts, or other microorganisms, typically involving effervescence and the giving off of heat.]]> 2016-11-22 16:29:03 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139404998 (Cultural Bread: French) Bread Flour https://padlet.com/chayden/psdoplfvhd5e/wish/139405325 Hiba- A baguette is a long, narrow loaf of French bread. This recipe requires a pinch of instant yeast and 1 1/2 cups of bread flour. ]]> 2016-11-22 16:30:01 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139405325 tips for baking yeast bread https://padlet.com/chayden/psdoplfvhd5e/wish/139405473 James Marshall                  To substitute fast-acting yeast for regular yeast, reduce the rise time in the recipe by about half. Test the yeast before beginning. If you're concerned that your yeast may not be active, dissolve 1 teaspoon of sugar in a 1/2 cup of warm water (110 to 115°F). Slowly sprinkle one packet of yeast into the water.]]> 2016-11-22 16:30:28 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139405473 Focaccia https://padlet.com/chayden/psdoplfvhd5e/wish/139405650 Syd: Focaccia is a flat oven-baked Italian bread made of strong (high-gluten) flour, oil, water, salt and yeast. It can be used as a side to many meals, as a base for pizza or as sandwich bread.]]> 2016-11-22 16:31:00 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139405650 Cultural bread- Pandesal bread recipe https://padlet.com/chayden/psdoplfvhd5e/wish/139406176 Brandon- pandesal is a Filipino bread recipe. 
http://www.food.com/recipe/filipino-pandesal-bread-bread-machine-105357]]> 2016-11-22 16:32:37 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139406176 How To Make Your Own Bread Flour https://padlet.com/chayden/psdoplfvhd5e/wish/139406869 Hiba- All one needs to make their own bread flour is to mix gluten flour and all-purpose flour. ]]> 2016-11-22 16:34:38 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139406869 Yeast bread recipe: Rosca de Reyes https://padlet.com/chayden/psdoplfvhd5e/wish/139407032 Flor Hernandez-Chula]]> 2016-11-22 16:35:06 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139407032 Cultural bread: Naan is a leavened, oven-baked flatbread found in the cuisines of West, Central and South Asia. A typical naan recipe involves enough yogurt to make a smooth, elastic dough, and is cooked on the sides of a tandoor oven. Naan breads are usually brushed with butter or ghee just before serving https://padlet.com/chayden/psdoplfvhd5e/wish/139407173 Tyleshia ]]> 2016-11-22 16:35:36 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139407173 How to properly active yeast https://padlet.com/chayden/psdoplfvhd5e/wish/139408042 Bella: Yeast needs to be properly activate in warm water( Between 105 or 115 Degrees Fahrenheit). ]]> 2016-11-22 16:38:02 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139408042 Recipe for bread https://padlet.com/chayden/psdoplfvhd5e/wish/139408545 Sara Harmon
Making monkey bread from scratch:)]]> 2016-11-22 16:39:48 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139408545 How to measure flour https://padlet.com/chayden/psdoplfvhd5e/wish/139408733 Cerrington ]]> 2016-11-22 16:40:22 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139408733 Cultural Portuguese muffins https://padlet.com/chayden/psdoplfvhd5e/wish/139409372 Dakaria Jones



]]> 2016-11-22 16:42:24 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139409372 Cultural bread: Chinese bread bun https://padlet.com/chayden/psdoplfvhd5e/wish/139410214 how to make chinese bread buns with yeast
Ryan Ong]]> 2016-11-22 16:44:56 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139410214 German Pretzels https://padlet.com/chayden/psdoplfvhd5e/wish/139410644 Sonoma 
How to make classic german pretzels. ]]> 2016-11-22 16:46:22 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139410644 Cultural Bread: Fry bread https://padlet.com/chayden/psdoplfvhd5e/wish/139410930 Tyzrionna:1 tablespoon yeast
1½ tablespoon granulated sugar
½ teaspoon salt
1⅔ cup milk (I used whole milk.), scalded. Then cooled to the touch.
1½ tablespoons butter flavored shortening
1 egg, beaten
4 to 4½ cups bread flour (you may use all-purpose flour, but the measuring and texture will be slightly different.)
1½ cups of vegetable oil (or oil of your choice.)
]]> 2016-11-22 16:47:24 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139410930 Cultural Bread: Agege Bread https://padlet.com/chayden/psdoplfvhd5e/wish/139411466 Zion , Agege Bread is one the most popular Nigerian bread.Known For its soft and chewy texture ]]> 2016-11-22 16:48:55 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139411466 Haitian Bread https://padlet.com/chayden/psdoplfvhd5e/wish/139411483 Stephann

 Traditional Haitian Bread is the most common bread you will find through out Haiti. The bread comes in many shapes and sizes and is often served with delicious Haitian coffee. ]]> 2016-11-22 16:49:00 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139411483 Tips to make Pandesal https://padlet.com/chayden/psdoplfvhd5e/wish/139412048 Brandon: roll bread crumbs in an oval shape, make the dough somewhat sticky, make sure it stays out until it is doubled its siz]]> 2016-11-22 16:51:01 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139412048 Funfacts about bread https://padlet.com/chayden/psdoplfvhd5e/wish/139412211 Sonoma 

]]> 2016-11-22 16:51:37 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139412211 How to make Buttertop Bread https://padlet.com/chayden/psdoplfvhd5e/wish/139412760 contains yeast and eggs

Ryan Ong

BREAD
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1 1/2 teaspoons salt
  • 3 tablespoons potato flour or 1/3 cup dry potato flakes
  • 1/4 cup sugar
  • 2 1/2 teaspoons instant yeast, SAF Gold instant yeast preferred
  • 1 large egg
  • 2 tablespoons soft or melted butter
  • 3/4 cup to 7/8 cup lukewarm milk*
  • *Use the greater amount in the summer, the lesser amount in the winter, and somewhere in between in the spring and fall. Your goal is a soft, elastic dough.
TOPPING
  • 1 tablespoon butter, melted
Instructions
  1. Mix and knead all of the dough ingredients together until you've made a smooth, though somewhat sticky dough. If you're uncertain about the amount of milk to use, start with the lesser amount; you can always add more as you go along.
  2. Place the dough in a lightly greased bowl, or an 8-cup measure, which allows you to track the dough's progress as it rises. Cover, and allow the dough to rise for about 90 minutes; it should become quite puffy, though it may not double in bulk.
  3. Gently deflate the dough, and shape it into a 9" log. Place it in a lightly greased 9" x 5" loaf pan.
  4. Using a sharp knife, cut the loaf vertically down the middle from one end of the pan to the other, almost but not quite to the bottom of the pan.
  5. Cover the loaf with lightly greased plastic wrap (or a shower cap), and allow it to rise until its top has crowned about 1" over the rim of the pan, about 45 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.
  6. Bake the bread for 35 to 40 minutes, until it's golden brown. Tent it lightly with aluminum foil after about 15 minutes of baking; because of its somewhat higher sugar content, this bread tends to over-brown if not covered.
  7. Remove the bread from the oven, and brush it with melted butter. Cool completely before slicing.
  8. Store bread, tightly wrapped, for several days at room temperature; freeze for longer storage.
  9. Yield: 1 loaf, about 18 servings.
]]> 2016-11-22 16:53:37 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139412760 Recipe https://padlet.com/chayden/psdoplfvhd5e/wish/139412949 Dakaria Jones ]]> 2016-11-22 16:54:24 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139412949 Tips on shaping dough for a loaf of bread https://padlet.com/chayden/psdoplfvhd5e/wish/139413322 Tyzrionna
1)Shape the Dough into a Round Start by shaping your risen dough into a round. Let it rest for a few minutes after you do this to give the gluten a chance to relax. This will make shaping the loaf a lot easier. 
3. Flatten into a Rectangle - Use the heels of your hands to gently flatten the round into a rough rectangle. If the dough is sticking to the counter, sprinkle a little flour underneath. Try not to use too much flour, though, or else you'll have trouble getting the dough to stick to itself once you shape it. 

4. Fold the Bottom Third Up - This part is like folding a letter! Fold the bottom third of the dough over on itself. 

5. Fold the Top Third Down - Then fold the top of the dough down so that it overlaps the other layers. 

6. Pinch Closed - Use your fingers to pinch the dough closed where the top layer meets the bottom layers. Don't forget the sides! 

7. Fold the Dough Again - Our goal is to get the surface of the loaf as taut as possible. This will help the loaf rise evenly and keep its shape. If your loaf still seems a little loose after the initial folding, just fold it in half again and pinch it closed. We do this by pressing the middle down and drawing up the sides. 

8. Invert the Loaf into the Pan - Roll the loaf over until the seam is facing down and then gently lift the loaf into your pan. The seams should be on the bottom with the tight surface facing up. 

9. Let the Loaf Rise - The loaf is ready to bake when it starts to peak over the rim of the pan. Slash the top with a serrated knife or a razor blade so that it rises evenly in the oven, and bake! 

]]> 2016-11-22 16:55:53 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/139413322 Good Things to know about yeast breads / Recipe https://padlet.com/chayden/psdoplfvhd5e/wish/141780679 Jah'Siah]]> 2016-12-05 15:51:22 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/141780679 Chocolate Babka / Recipe https://padlet.com/chayden/psdoplfvhd5e/wish/141781820 Jah'Siah]]> 2016-12-05 15:54:15 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/141781820 Tyleshia https://padlet.com/chayden/psdoplfvhd5e/wish/142605876 Yeast is a small plant which, when activated by water or milk, comes to life and begins to grow and reproduce

]]> 2016-12-08 16:45:08 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/142605876 Syd https://padlet.com/chayden/psdoplfvhd5e/wish/142606141 Pizza Bianca
This type of bread is typical all over Italy, it is only called pizza bianca in Rome and of course the way that it is made and the way that it tastes is different in every region. Bakers will often offer small pieces to children while their parents are buying bread. It is wonderful on its own and can also be filled or farcita and made into a sandwich.
]]> 2016-12-08 16:45:51 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/142606141 binta https://padlet.com/chayden/psdoplfvhd5e/wish/142607347  yeast bread sweeteners]]> 2016-12-08 16:48:51 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/142607347 How To Make French Bread https://padlet.com/chayden/psdoplfvhd5e/wish/142607806 Stephann]]> 2016-12-08 16:50:03 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/142607806 binta https://padlet.com/chayden/psdoplfvhd5e/wish/142609223 cultural yeast breads
Sourdough is two organisms: wild yeast and bacteria, which makes the grain healthier, easier to digest, and resistant to getting moldy or stale]]> 2016-12-08 16:53:02 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/142609223 Binta https://padlet.com/chayden/psdoplfvhd5e/wish/142610054
  • In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
  •  Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
  •  Punch down dough and repeat folding process. Return dough to bowl; refrigerate, covered, overnight.
  •  Dust bottom of a disposable foil roasting pan with cornmeal. Turn dough onto a floured surface. Knead gently 6-8 times; shape into a 6-in. round loaf. Place in prepared pan; dust top with remaining 1 tablespoon flour. Cover pan with plastic wrap; let rise at room temperature until dough expands to a 7-1/2-in. loaf, about 1-1/4 hours. 
  •  Preheat oven to 500°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
  •  Reduce oven setting to 450°. Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool. Yield: 1 loaf (16 slices). 

    • ]]>     2016-12-08 16:55:23 UTC https://padlet.com/chayden/psdoplfvhd5e/wish/142610054