Bread, Quick Breads and Pastries

BASIC YEAST-LEAVENED BREAD

These are breads leavened with a biological leavening agent like yeast in any form (dried or compressed). It is a staple
food made from flour, shortening, leavening agent and other ingredients.

Types of Mixing Dough

1. Straight Dough Method

this method combines all the ingredients together at one time to make the dough. The dough is kneaded and set
aside to rise.

2. Sponge Dough Method

this method mixes parts of the liquid, flour and all of the yeast to make a soft mixture which is set aside to rise until
bubbly. Then the remaining ingredients are added and the mixture is treated as straight dough.

3. No Knead Method
this method uses batter instead of dough. This makes bread making faster because one does not have to knead and
shape a dough. However, the texture of the finished product is not as fine as that of kneaded dough.

STEPS IN MAKING BREAD

STEP 1: ASSEMBLE BREAD INGREDIENTS

You'll need warm water, granulated sugar, instant or active dry yeast, salt, vegetable or canola oil and flour. That's it!

STEP 2: DISSOLVE THE YEAST AND ACTIVATE IT BY PROOFING

This is a simple process that takes about 5 minutes. You can see a picture what yeast looks like when it's proofed. It's
possible to kill yeast if you use too hot of water, so aim for slightly warmer than lukewarm, or about 105°F. Combine
warm water, yeast and 1 TBSP of the granulated sugar in your mixing bowl. Give it a quick stir and then let it sit for 5
minutes. You'll begin to see the yeast puff up until it covers the entire surface of the water.

STEP 3: ADD REMAINING INGREDIENTS AND MIX

Add the rest of the sugar, the oil, salt and flour (You can use all-purpose flour or bread flour!), then mix using an electric
mixer until it's well combined, about 2 minutes. You can mix by hand but it will take longer.

STEP 4: KNEAD THE BREAD

You might be thinking, "Wait! It's already mixed!" Going through the process of kneading bread dough is crucial for
bread with great texture. Kneading dough allows gluten to form which enables dough to rise better, be lighter and
fluffier. you can knead by hand or with a mixer. If you knead by hand, you'll want to knead for 10-11 minutes, depending
on how consistent you are.

STEP 5: FIRST RISE

Place your lovely smooth, elastic bread dough in an oiled bowl and cover it with plastic wrap or a clean towel. I think
plastic wrap works better because it traps hot air inside and thus, dough requires a shorter first rise. Be sure to spray the
side of the plastic wrap that will touch the dough with oil!

STEP 6: PUNCH DOUGH AND SHAPE IT

Punching the dough down quickly releases any air pockets that have developed and helps your bread have a more
consistent rise and texture. Shape your dough by rolling it gently into a ball and rolling it 2 or 3 times on the countertop
so that the ball is more oblong. Punch down and shape the dough quickly, then place in a greased bread pan.

STEP 7: SECOND RISE

The second rise will help shape your loaf of bread and takes about 30 minutes.
STEP 8: BAKE THE BREAD

Bread bakes for about 30-40 minutes. Fully cooked bread will be 190-200 degrees F. Bread recipes that include milk will
need to cook until 200 degrees, but since this one doesn't, It takes out once it reaches 190 degrees. The top will be
golden brown.

STEP 9: COOL THE BREAD

Cool baked bread in the pan for 10-15 minutes, then overturn pan and turn loaf out onto a cooling rack or folded towel
to finish cooling. If you leave the bread in the pan for much longer than that, you'll steam it, which may cause some
parts of your loaf to go soggy.

BASIC QUICK BREADS

Quick breads are breads leavened with the help of chemical leaveners (baking powder and baking soda) and similarly
with mechanical leavening involving the incorporating of more air into the dough and batter by creaming and mixing
action.

Muffin - Small, cake-like sweet or savory leavened breads.

Cupcake - small cakes, and are made by one of the traditional cake methods such as the creaming method, the reverse
creaming method, the chiffon method, and so on. They tend to have a finer crumb than muffins.

Contrast

While no single criterion distinguishes a muffin from a cupcake if you do not adopt the technical definition above, the
following trends exist:

 Cupcakes tend to be sweeter than muffins; there are savory muffins

 Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping
 Cupcakes usually have a head or top no larger than the body of the cupcake; muffins are often encouraged to
overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape
 Cupcakes are almost always, well, cupcake shaped; muffins can be made as just muffin tops
 Cupcakes are almost never crispy or crunchy; muffins are often encouraged to brown and develop texture, especially
on the tops

Characteristics of Good Quick Breads

 Light texture
 Coarse but even grain
 Evenly sized air cells that are equally distributed
 Golden-brown crust

Faults and Remedies of Basic Quick Breads:

Problem Characteristics Faults Remedies

Follow directions for mixing speed and
1 Flat, soggy (heavy with water) Over mixing
time.

Follow directions for proper baking

Under baking temperatures. Have oven temperatures
checked for accuracy.

Follow directions for mixing speed and

2 Tunneling Over mixing
time.

Follow directions for proper baking

Oven temperature too hot temperatures. Have oven temperatures
checked for accuracy.
 Do not mix batter until ready to bake or
Batter at room temperature
3 Flat, tough refrigerate batter until baking time.
for too long period of time

Follow directions for proper temperature.

4 Flat top Oven temperature too low
Higher temperatures produce peaking.

COOKIES
Cookies are small, flat, sweet cakes baked in a variety of shapes and flavor. There are hard cookies and there are tender
ones. People, especially children, love to it cookies. Cookies are a welcome gift during occasions like birthday and
Christmas. Therefore, it is worthwhile to learn how to make cookies. There are different types of cookies. Each type has
its distinct features and method of preparation. The different types of cookies include the following:

1. Drop Cookies are irregular and uneven in shaped and are prepared by dropping the dough or cookie mix from a
teaspoon into the baking sheet to produce design.

2. Rolled Cookies are made by rolling out the dough and cutting this using a cookie cutter to form fancy shapes for
special occasions such as Christmas and Easter Sunday.

3. Pressed Cookies are also called the most festive type cookies are prepared by passing the dough through a cookie
press or pastry bag into the baking sheets to form the desired shapes. The dough contains most shortening for easily
pressing.

4. Bar Type Cookies are similar to cakes. They usually bake in the square pans and cut into square or bars. For variety,
some are prepared with fudge or fondant icing and cut into slices. This cookies look and taste better when they are
made small. Example: Brownies

5. Molded Cookies are usually round in shape. The formed round shape cookies are prepared by rolling the dough
with the hands and baking the cookies on a cookie sheet.

6. Refrigerated Cookies are prepared by molding and forming the cookies dough into long rolls, wrapped and chilled.
The chill dough is then sliced and baked.

To store cookies, bake or unbaked, wrap them in plastic bags or wrapping sheet and freeze. Cool baked cookies well
before freezing. Do not wrap together cookies of different flavor, as flavoring transfer during storage. Frozen cookies
keep as long as 6 months and thaw very quickly when needed.

Problem Characteristics Faults Remedies

1 Cookies lack spread
2 Cookies have too much spread
3 Cookies stick to the pan
Dough over mixed
Oven temperature too hot
Oven temperature too cold
Pans greased too heavily
Dirty pans
Follow directions for proper
mixing time.
Follow directions for proper oven
temperature. Have oven temperature
checked for accuracy.
Follow directions for proper oven
temperature. Have oven temperature
checked for accuracy.
Grease lightly pans that will be used
for baking cookies.
Use pan that are clean and free of
baked-on crumbs. Parchment paper is
ideal.

Pans not properly greased Grease entire surface of pans.

Follow directions for proper oven

Cookies under baked temperature. Have oven temperature
checked for accuracy.
PREPARE AND PRODUCE PASTRY PRODUCTS

Pastry is dough made with flour and shortening and used for the crust of pies, tarts and the like. Includes a variety of
products made from dough containing medium to large amounts of fat.

OTHER FORMS OF PASTRIES

1. TART
the same method is used as in one crust pie except that tarts are small and served individually. Boat tarts such as
ube, macapuno and cheese tarts are examples of tarts.

2. TURNOVERS
These are pies that are large for individual servings. Uncooked filling is placed on half of the dough while the other
half of the dough is folded over it. Edges are fluted carefully together to seal the turnover before baking.

3. PIE
Is a pastry consisting of a sweet filling in a pastry crust baked in a slope-sided pan, it may have a bottom crust only or
a top and bottom crust. Pate (pah-TAY) French for PIE.

4. PHYLLO
Layered dough.

5. PATE A CHOUX
Like the pastry dough in cream puffs and éclairs.

KINDS OF PIE

1. One-Crust Pie (Single)

The pie is lined with a thin layer of dough which is baked first if the filling added to pie shell is cooked. The pie can be
baked without any topping. If desired the filling can be topped with soft or hard meringue or whipped cream.

2. Two-Crust Pie (Double)

The recipe for single crust is doubled and divided into two dough. The first dough is used to line the bottom of the
pan and the other is rolled to cover the filling which are baked together at the same time.

Pizza is an Italian dish consisting of a flat pie or tart made from bread dough topped with any of a variety of foods
but principally tomato sauce and cheese (often mozzarella) and baked.

Pizza Dough is a yeast dough used as the crust for pizzas, it may be thick and bready or thin and crisp.