8.2 Yeast Breads

Made with flour, yeast, water and salt

Have little or no fat

Have a cake-like texture

Have a crisp crust

Have a chewy texture

Made with butter, sugar and eggs

Made with flour, yeast, water and salt

Have a cake-like texture

Sponge method

Straight-dough method

Lean-dough method

Rich-dough method

Straight-dough method

Sponge method

Lean-dough method

Rich-dough method

measuring correctly.

mixing correctly.

using whole grains.

kneading.

yeast.

a chemical leavener.

a starter.

oxygen.

check to ensure the dough was made correctly.

allow the dough to rise a final time before baking.

allow the dough to ferment.

7

8

9

10

remove scales from an ingredient.

measure ingredients in any manner.

measure ingredients on a scale.

it is divided into portions of equal weight.

work as quickly as possible so dough doesn't dry out.

divide into 12 ounce portions.