Yeast (хлебопекарные дрожжи) is considered to be an essential driving force behind the fermentation process. This is a magical process allowing dense dough mass to be well-risen especially when baking bread. This perfectly works by consuming an amount of sugar at the same time excreting alcohol and carbon dioxide as it’s by product.
In baking bread, yeast performs three different roles. Well, you can be a bit familiar with the leavening ability of the yeast. But, you can’t be aware of the fact that during the fermentation process it helps in developing and strengthening the gluten found in the dough. Apart from that, it also helps to contribute in the breads incredible flavors.
Yeast Makes Bread Dough Rise
The important ingredients of bread dough include flour, water and most importantly the yeast. As these ingredients are completely stirred together, all the enzymes which are found on the yeast as well as in the flour may cause large molecules of starch to break down to simple sugar. Yeast will then be metabolizing each sugar at the same time exudes a certain type of liquid that releases ethyl alcohol and carbon dioxide into the existing bubbles in the air into the dough.
If the bread dough has elastic and strong network of gluten, its carbon dioxide would be held within bubbles and will start to inflate. This is as is someone is blowing a bubblegum. As tiny cells of air continuously filled with the carbon dioxide, the bread dough will rise towards leavening the bread.
This is only one of the reasons why baking bread is commonly associated with yeast as the main ingredient. Well, you can always observe it since the bread that you usually eat really puts emphasis to a risen dough that you would surely love to eat.
There are huge numbers of food recipes that makes use of yeast as an ingredient. If you want to know one bread recipe where yeast is used in baking the bread, then take into consideration the recipe below.
Basic White Bread Recipe with Bread Pan Maker
2/3 cups of low fat milk
1 ½ tablespoon of sugar
2 cups of bread flour
1 teaspoon of butter
½ teaspoon of salt
1 teaspoon of active dry yeast
Pour the milk into the pan.
After pouring the milk, you need to then add the bread flour.
Add the sugar.
Add the salt.
Add the melted butter.
Sprinkle yeast into the bread mixture.
Set the used pan into your bread maker machine.
Make use of the regular bread pan maker setting and wait until the bread is cooked.
After three hours, remove the pan into the bread maker machine.
This is only one of the huge numbers of food recipe that makes use of yeast. You may eventually see that the yeast ingredient in this recipe really performs an essential role to the bread as it makes the dough rise. So, try baking this recipe today! Continue reading “Important Role of Yeast in Baking Bread”
Yeast is known as microscopic and living fungus which rapidly multiplies in proper settings or suitable conditions. This is also widely recognized as one of the most essential ingredients in pastry and bread making and even in brewing. When combined with sugar, flour and warm water, the yeast tends to produce carbon dioxide that triggers the dough to rise.
There are actually three types of yeast being used in bread making; the fresh yeast which is also known as the compressed or cake yeast. This is the type that is moist, firm and cream-colored stored in the fridge. Another type is the dried yeast, also known as active dry yeast that includes smaller granules that are initially reconstituted with sugar and warm water. There’s also the powdered or fast action, easy blend dried yeast that is usually sold in sachets. This is easy to use because you will just need to sprinkle this straight to the bowl of flour.
Pumping Up Your Meals with Healthy Foods that Use Yeast
It is now highly possible to pump up your meals with healthy food recipes that use yeast. This ingredient found in most bread and pasty products and recipes has many uses and benefits. This can also be a good cheese substitute or salt replacement or can also be great gravy for meals which need gravy. Yeasts are also loaded with nutrients.
Yeast is a vital ingredient that is also used in the preparation of the following recipe:
Traditional Layered Croissants
The buttery and crisp outer layer as well as the delicate and soft interior makes these great and delectable croissants melt deliciously in your mouth.
1 and ½ cups of unsaturated butter
2 tbsp. all-purpose flour
3 tbsp. sugar
1/2 tsp. salt
2 packs of active dry yeast (.25 ounce per package)
1 cup milk
¼ cup lukewarm water
1 tbsp. water
Sprinkle 2 tbsp. of flour on the butter and then combine together with hands and mix on a work surface or bowl. Transfer butter to the foil or the parchment paper and then pat it to a 6-inch square. Fold the foil and make sachet, refrigerate until frozen for about two hours.
Combine 2 cups of flour with the sugar and salt in the mixing bowl. You will then dissolve yeast on lukewarm water about 100 degrees F. Set aside for 10 minutes until frothy. Warm milk and heavy cream into lukewarm and add yeast, milk and cream in the flour mixture. Stir well.
Stir the remaining cups of flour to form soft dough. Make sure that the dough would end up sticky. Put this in the mixing bowl and wrap using plastic wrap. Refrigerate for an hour.
Work on with the folding and rolling process.
If dough is still cool, try to continue with one more fold. Wrap in plastic and refrigerate for 45 minutes or an hour. Remove this from the fridge and allow it to warm for 10 minutes prior to rolling it again.
Position your dough in a manner that open ends are 12-6 o’clock. Roll the dough to a rectangle and do this by working from the dough’s center and press outwards. You need to have rectangle and long book folds. Wrap you dough well and put in the fridge for one to two hours.
Remove dough from fridge; allow it to rest at room temp. for 20 minutes. Roll dough in rectangular and fold this to thirds. Wrap using plastic and refrigerate for 4 to 6 hours or probably overnight.
There are also set instructions that you need to follow in shaping the croissants.