Yeast Breads are leavened with

• baking soda
• yeast
• baking powder

How are yeast breads different from quick breads?

• Quick breads do not have to rise
• Yeast breads do not have to rise
• Yeast breads use baking powder as a leavening agent

What is the function of eggs in yeast breads?

• a leavening agent that grows and multiplies causing bread to rise
• a leavening agent and a fat for a tender, light texture
• provides structure for the product

What is the first step for making yeast breads?

• Shape the dough and bake it
• Allow the dough to rise
• Dissolve yeast in hot water/milk

Before you shape the dough and bake it, you should

• Mix in the fat and dry ingredients
• Add dissolved yeast
• Punch down the dough to remove air pockets

What is the function of flour in yeast breads?

• It provides structure for the product
• It coats the gluten molecules contributing to tenderness, flavor, and browning
• It is a leavening agent

What is the function of fat in yeast breads?

• Strengthens gluten and adds flavor
• It is a leavening agent
• Coats the gluten, contributing to tenderness, flavor and browning

What is the function of liquid in yeast breads?

• helps carry flavorings throughout the bread and contributes to tenderness
• provides structure for the product
• contributes to tenderness, flavor and browning

What is the function of salt in yeast breads?

• provides structure for the product
• Strengthens gluten and adds flavor
• a leavening agent that grows and multiplies causing the bread to rise

What is the last step when preparing yeast breads?

• shape the dough and bake it
• dissolve yeast in hot water/milk
• knead the dough