Yeast Bread- Baking

Front

Success of yeast breads depends on: Careful measuring, Sufficient kneading, Controlled temperatures

Back

All of the above

Front

Yeast...

Back

will not grow if water is too cool

Front

This process is used to develop a strong gluten structure that holds up when the dough rises

Back

Kneading 

Front

When letting the dough rise, do all of the following EXCEPT: Lightly grease the bowl, Choose a warm place to let it double in bulk, Cover the bowl with a towel

Back

Place it in the freezer

Front

Punching down the dough is necessary:

Back

To allow gas to escape, To make the dough easier to shape, Gives the bread a fine texture.

Front

Yeast breads use yeast as their leavening agent

Back

True

Front

The yeast is first dissolved in cold water to activate growth

Back

False

Front

Do all yeast dough recipes require only one rise?

Back

False

Front

Yeast dough is pliable and accepts many different shapes

Back

True

Front

A nicely browned crust indicates the bread is nearly done baking

Back

True