Ingredients
The four basic ingredients in bread dough
Flour, water, salt, yeast
Versatile pantry flour—mix of hard and soft wheat
All-Purpose
Leavening type when air is introduced by mixing or creaming
Physical
Mixing method often used for muffins where you alternate dry and liquid
Blending method
This fat has low melting point and melts in your mouth—preferred for flavor.
Butter
This ingredient enhances flavor and controls yeast action
Salt
Flour best for high-rise bread (higher protein)
Bread Flour
Chemical leavener that contains both acid and base and reacts with moisture/heat
Baking Powder
The method used for scones and biscuits where fat is rubbed into flour
Rubbing
Purified hydrogenated oils used in baking that trap more air and keep shape
Shortening
This ingredient gives sweetness, retains moisture, and feeds yeast
Sugar
Very low-protein flour ideal for light, soft cake
Cake Flour
This chemical leavener needs an acid present to react
Baking Soda
List three consecutive steps in making yeast bread (mix → ___ → ___)
Knead → rise or cleanup/accelerate mixer between mix and knead
Sugar type that contains molasses and adds chewiness and darker color
Brown sugar/ molasses
Name one liquid used in bread that increases tenderness and flavor
Milk
Denser flour made from whole grain with more fiber
Whole wheat
The biological leavener in yeast breads
Yeast
Why is kneading important?
Warms and stretches dough; develops gluten/structure
Name two roles of fats in baked goods
Add flavor, tenderize, help creaming, hold liquids
Two functions of eggs in baking
Leavening, trapping air, structure, binding, thickening, improve shelf-life
Very finely ground Italian flour used for pizza/pasta
00' Flour
Name one older or natural leavening method mentioned in slides
Yogurt, Potatoes, Sourdough
What is done after shaping but before baking to allow expansion one last time?
Final rise/proof; cover to prevent crust
When substituting molasses for sugar, a common ratio
Use 1/3 to 1 cup molasses in place of 1 cup sugar