Yeast Breads

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 first step for making yeast breads?

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

Yeast breads must be ___________ in order to develop the gluten

• mixed
• scaled
• kneaded
• none of the above

A main difference in the preparation of quick breads and yeast breads is...

• Cooking time
• leavening agent used
• flour used
• liquids used

What is the main function of sugar when combined with yeast?

• develops flavor

• develops gluten

• feeds yeast

• adds structure

Which is not a yeast bread?

• doughnuts

• drop biscuits

• cinnamon rolls

• soft pretzels

Which of the following temperatures would not be recommended for yeast? select all that apply

• cold

• boiling

• warm

Which of the following does yeast not need to expand?

• warmth

• light

• moisture

• food: such as sugar

During the final proofing of yeast dough, the dough should be placed in a warm, draft-free area to allow it to:

• starting baking

• rise slightly

• double in size

• triple in size