Yeast Breads

What type of attachment is added to the stand mixer to make dough?

• Whisk

• Dough Hook

• Captain Hook

• Cookie Blad\e

Yeast feeds on

• sugar

• salt

• liquid

• bacteria

Dough should be______________before shaping

• cooled

• baked

• punched down

• all of the above

To press the dough with the heel of the hands, fold it, turn it (same direction) and repeat until the dough is smooth and elastic.

• pushing

• kneading

• mixing

Success of yeast breads depends on:

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

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

Yeast breads use yeast as their leavening agent

• True
• False

The yeast is first dissolved in cold water to activate growth

• True
• False

A nicely browned crust indicates the bread is nearly done baking

• True
• False