Yeast Bread

Success of yeast breads depends on:

• Careful measuring
• Sufficient kneading
• Controlled temperatures
• All of the above

Yeast...

• will grow if water is too cool
• will not grow if water is too cool
• does not need warmth
• does not need moisture

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

• Fermentation
• Kneading 
• Pliable
• Proofing

When letting the dough rise, do all of the following EXCEPT:

• Lightly grease the bowl

• Place it in the freezer

• Choose a warm place to let it double in bulk

• Cover the bowl with a towel

Punching down the dough is necessary:

• To allow gas to escape
• To make the dough easier to shape
• Gives the bread a fine texture
• All of the above

Yeast breads use yeast as their leavening agent

• True
• False

The yeast is first dissolved in cold water to activate growth

• True
• False

All yeast dough recipes require only one rise.

• True
• False

Yeast dough is pliable and accepts many different shapes

• True
• False

A nicely browned crust indicates the bread is nearly done baking

• True
• False