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Name: A Guide To Flour And Yeast Used In Bread Baking
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: flour; yeast

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INGREDIENTS

flour
yeast

Servings

INSTRUCTIONS

A Guide to Flour and Yeast used in bread baking

Flour

Flours react differently in their ability to absorb moisture. Depending on humidity and temperature, the

amount of flour needed in a recipe may vary by as much as a cup or two. Therefore, the amount of flour

called for in a recipe is always approximate. It is best to start with a smaller amount of flour and slowly add

more while kneading to achieve a smooth, satiny textured dough. There are several types of flours used for

bread making. The primary difference between flours is their protein content. When mixed with liquid,

certain proteins form gluten which gives an elastic quality to dough. Gluten provides the framework for

dough to rise by stretching and trapping the gas bubbles given off by yeast as it grows. The type of wheat,

where it is grown, and the milling process all influence the amount of gluten. The higher the gluten content,

the more volume the bread will have. Secondary differences are taste and texture. The most commonly used

flours for bread baking include:

All-Purpose Flour, a blend of hard and soft wheat flours, is suitable for yeast breads as well as quick

breads and most cakes.

Bread Flour, with its high gluten content, results in bread with good volume. Dough made with bread

flour should be kneaded longer than dough made from all-purpose flour to fully develop the gluten.

Whole Wheat Flour, which contains the entire wheat kernel, adds a distinctive "nutty" taste to doughs.

Some all-purpose flour is often added to it to lighten the dough and yield a larger volume. Whole wheat

flour should always be stored in the refrigerator to prevent rancidity.

Rye Flour, limited in gluten, is usually combined with all-purpose, whole wheat or bread flours to

improve volume and texture.

Yeast

Yeast is the leavening agent which makes the dough rise. A living plant which breathes and grows, yeast

thrives on the sugar added to dough, producing a gas which stretches the dough and causes it to rise. It is

available in active dry or compressed forms and can be used interchangeably. Compressed yeast usually

comes in .06-ounce cakes and active dry yeast comes in 1/4-ounce packages. (One .06-ounce cake is

equivalent to one 1/4-ounce package.) Recently, quick rising yeasts have been developed. These finely

ground yeast granules allow the dough to rise in half the time.

Proofing the yeast: Yeast should be "proofed" before it's added to the flour mixture to be sure it is active. To

proof, dissolve the yeast in a small amount of warm water- approximately 105 degrees F to 115 degrees F for

dry yeast; approximately 80 degrees F for cake yeast-for 10 to 15 minutes until the yeast is foamy. A small

amount of sugar may be added to quicken the process. Note: If you are using the Rapid Mix Method where

the yeast is added with the other dry ingredients, the water temperature must be 120 degrees F to 130 degrees

F to activate the yeast. Quick rising yeast may be dissolved in water or added directly to the flour.

NOTES

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A Guide To Flour And Yeast Used In Bread Baking

flour
 yeast

A Guide to Flour and Yeast used in bread baking

Flour 
Flours react differently in their ability to absorb moisture. Depending on humidity and temperature, the 
amount of flour needed in a recipe may vary by as much as a cup or two. Therefore, the amount of flour 
called for in a recipe is always approximate. It is best to start with a smaller amount of flour and slowly add 
more while kneading to achieve a smooth, satiny textured dough. There are several types of flours used for 
bread making. The primary difference between flours is their protein content. When mixed with liquid, 
certain proteins form gluten which gives an elastic quality to dough. Gluten provides the framework for 
dough to rise by stretching and trapping the gas bubbles given off by yeast as it grows. The type of wheat, 
where it is grown, and the milling process all influence the amount of gluten. The higher the gluten content, 
the more volume the bread will have. Secondary differences are taste and texture. The most commonly used 
flours for bread baking include: 
All-Purpose Flour, a blend of hard and soft wheat flours, is suitable for yeast breads as well as quick 
breads and most cakes. 
Bread Flour, with its high gluten content, results in bread with good volume. Dough made with bread 
flour should be kneaded longer than dough made from all-purpose flour to fully develop the gluten. 
Whole Wheat Flour, which contains the entire wheat kernel, adds a distinctive "nutty" taste to doughs. 
Some all-purpose flour is often added to it to lighten the dough and yield a larger volume. Whole wheat 
flour should always be stored in the refrigerator to prevent rancidity. 
Rye Flour, limited in gluten, is usually combined with all-purpose, whole wheat or bread flours to 
improve volume and texture.

Yeast 
Yeast is the leavening agent which makes the dough rise. A living plant which breathes and grows, yeast 
thrives on the sugar added to dough, producing a gas which stretches the dough and causes it to rise. It is 
available in active dry or compressed forms and can be used interchangeably. Compressed yeast usually 
comes in .06-ounce cakes and active dry yeast comes in 1/4-ounce packages. (One .06-ounce cake is 
equivalent to one 1/4-ounce package.) Recently, quick rising yeasts have been developed. These finely 
ground yeast granules allow the dough to rise in half the time. 
Proofing the yeast: Yeast should be "proofed" before it's added to the flour mixture to be sure it is active. To 
proof, dissolve the yeast in a small amount of warm water- approximately 105 degrees F to 115 degrees F for 
dry yeast; approximately 80 degrees F for cake yeast-for 10 to 15 minutes until the yeast is foamy. A small 
amount of sugar may be added to quicken the process. Note: If you are using the Rapid Mix Method where 
the yeast is added with the other dry ingredients, the water temperature must be 120 degrees F to 130 degrees 
F to activate the yeast. Quick rising yeast may be dissolved in water or added directly to the flour.

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (75g)
Recipe Makes: 1 Servings

Calories: 290
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.5mg		0 %
Total Carbohydrate 75g		22 %
	Dietary Fiber 0g	0 %
	Sugars, other 75g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 290

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