BREADS

P R E PA R E D B Y:

M S . E M M E R Y P. B A L B A S

T S U - C B A _ H M 1 ST S E M 2 0 2 1 - 2 0 2 2
 Bread
- Is a food made from grains that have been ground into
flour or meal, moistened and kneaded into dough and
then baked.
- a food made of flour, water and yeast or another
leavening agent, mixed and baked.

FLAT BREADS- the earliest form of bread, are still

eaten, especially in much of the Middle East, Asia,
and Africa.
 Kinds of Breads

1. YEAST BREADS- made from flour,

water, salt and other ingredients and leavened
by yeast. They need a long fermentation time
before shaped or baked.

2. QUICK BREADS- is made with quick

acting leavening agents and is mixed, shaped
and baked in one interrupted process.
 Kinds of Dough
1. LEAN DOUGH – is made up of basic ingredients for bread
flour, yeast, salt, sugar and shortening.. This dough is made
into good pan de sal, loaf bread, French bread and other
crispy varieties.

2. RICH DOUGH- contains milk, butter, egg and other

condiments- rolls, coffee cake, ensymada.
- creaming methods is suited for richer type of
dough. Increase the sugar, shortening, non-fat dry milk,
and eggs.
 Three (3) Ways of Mixing Dough
1. STRAIGHT DOUGH METHOD- mixed all the ingredients together at one time
to make the
dough.
PROCESS:
1. Dissolve yeast in part of water. (luke warm not too cold)
2. Combine dry ingredients and the rest of the water in the mixing bowl. Add
the dissolve yeast and mix at low speed until soft dough is form.
3. Add shortening or butter.
4. Shift to medium speed and mix to a smooth, developed dough.
5. Knead dough to a smooth surface by hand.
 Three (3) Ways of Mixing Dough
2. SPONGE-DOUGH METHOD - involves mixing part of the liquid, flour and all of the yeast to
make a soft mixture. This is set aside until bubbly. The rest of the ingredients are added, and the
mixture is treated like straight dough.
PROCESS:
1. Combine 1 /2 to 1/3 of the ingredients, mix into a soft dough and ferment
until double in volume, about 1 ½ to 2 hours.
2. Combine the rest of the dough ingredients in a mixing bowl and mix at a low speed until a soft
dough is formed.
3. Add sponge mixture, shift to medium speed and mix to smooth dough. Rest dough to rise.
 Three (3) Ways of Mixing Dough
3. THE NO KNEAD method or no time dough method- is faster because knead is made form a
batter nested of dough. Kneading and shaping is eliminated. The products, however, are not fine
in shape as the kneaded dough
Points to Remember …
1. Flour- the primary ingredient in bread.
Bread flour needs longer periods of mixing, less yeast and more fermentation time than cake
flour. Bread flour contains plenty of proteins so that more time is needed to condition it during
mixing and fermentation.
Dough that is not properly conditioned is hard to roll and mold because the gluten has not been
properly developed to be elastic for the process.

2. Leavening agent- is used to leavened bread because of its remarkable ability to convert sugar
into alcohol to carbon dioxide in the process of fermentation.

3. Salt- gives the desirable flavor in bread and also controls fermentation. The more salt in the
dough, the longer the fermentation time becomes. The absence of salt causes quick rising but
poor flavor. Salt and shortening should not be added directly to the yeast.
Points to Remember …
4. Liquid- is generally used in baking yeast-leavened bread is water. Milk is sometimes used
usually for rich dough, because it contributes to good texture, flavor and nutritive component of
bread. Liquids act as advents for the other ingredients in the dough hydrating flour, causing it to
swell so that other ingredients can penetrate it.

5. Sugar- is added to the dough purposely to provide food for the yeast. This way yeast grows
fast and leavened the dough faster in the process. It is best to add sugar to yeast and water and
let it stand for five (5) minutes before adding it to the dough.
 Stages in Baking Process
Measuring Mixing Fermentation Punching

Proofing Rounding or
Panning Scaling
Time Shaping

Cooling and
Baking Storing
Packaging
BASIC QUICK BREADS
 Quick Breads
- these are breads leavened with the help of chemical leaveners and
similarly with mechanical leavening involving the incorporating of
more air into the dough and batter by creaming and mixing action.
- Besides the main ingredient's spices, nuts, and fruit are added to
alter flavors.
- Quick breads can be Savory or sweet. Served warm or cold.
 Three Types Of Quick Breads That Produce
Different Textures In The End Product.
Quick Amount of Amount of Consistency
Breads Flour Liquid

Biscuits (soft 3 parts 1 part Sticky, pliable

dough's)
Pancakes 1 part 1part Thin, pours
(Pour
Dough's)
Muffins & 2parts 1part Thick, forms
Fritters (drop in drops
batters)
 Pour Batters
Pour batters are can range in
consistency.
Poured from mixing bowl to a frying
pan, loaf pan, or muffin pan.
Ex. Pancakes, Muffins, etc…
Very thin and runny , Thick, pours
slowly
 Drop Batter
Thick
Needs to scraped from bowl portioned with
and ice cream scoop.
Drop batter is used in quick breads and the production
of some muffins, cupcakes
Soft Dough
Thick consistency
Rolled out
Mix Ingredients only
until they are blended.
STOP!
DO NOT DO NOT over
mix
 Ingredients In Quick Breads
Flour-hard and soft wheat flours
Eggs-large whole eggs
Fat- usually shortening or oil
Sugar- granulated
Salt- iodized salt
Leavening Agents (Double acting baking
Powder, baking soda)
Liquid- Milk
 Flour

Provides structure and a foundation.

A combination of hard and soft wheat flours is best.
Can provide flavor and texture

Hard (bread) flour + Soft (cake) flour = All Purpose

Eggs
❑ Adds volume
❑ Adds structure.
❑ Provides natural leavening.
❑ Provide texture
❑Color,
❑Richness, and
❑flavor
Keeps product moist and tender.
It adds in creaming or mixing
Most of the
formulas call for
Granulated.
Other sugars
include molasses
and brown sugar.
Strengthens gluten
Created by mixing
flour and a liquid
Adds flavor

SA LT
 Liquid
Usually milk
Adds Moisture
Allows dry ingredients
to dissolve into liquid.
Creating a well
blended batter or
dough.
Helps create gluten
when mixed with flour.
Leaving Agents
Help leaven or give rise to the
quick bread. Creates Carbon
Dioxide.
Leavening agents will not work
it to much gluten is developed.
Overmixing.
Do not use old leavening
agents.
 Mixing Quick Breads

•Undermixing-
❖ Lumpy batter
❖ Dry Pockets of flour

Overmixing-
• Overdevelops gluten
• Makes batter stringy and elastic
• End product is tough
• End product has large irregular holes
• Tunneling occurs when overmixing
 Mixing Methods (1 of 3): Biscuit
Cut fat into dry ingredients.
Then add liquid
ingredients.
Knead until dry ingredients
are absorbed.
When mixed just enough
end product is flaky.
Blending

Combine all the liquid, sugar, liquid fat,

and eggs at once.
Add dry.
Blending until the dry ingredients are
moist
Used in Muffins, loaf breads, fruit
bread, pancakes, and waffles
Creaming
❖ Using a paddle on low speed cream together
pre-softened shortening and sugar. Light and
fluffy.
❖ Add eggs on at a time.
❖ Alternate adding dry andliquid ingredients.
❖ Makes a cake-liketexture.
Muffins
Muffins are served at breakfast lunch and
sometimes dinner.
Quality muffins are uniform in shape and size.
Maintain an even crumb. Golden crust.
Flavor is altered with the addition fruits or
nuts.
Muffin should be sweet with no after taste
Production: Scale/ Mixing
Muffins

Scale
Mixing methods used in muffin production are
either blending or creaming.
From mixing bowl to muffin pan
Scrape downward from outer
edge. Prevents overmixing.
Make sure portions are even.
Greased muffin pans half full.
The use of paper cups provides a moist, tender
exterior. Crust forms without them.
Muffin batter can be refrigerated for 3 days.
Frozen for 2 weeks in pan.
Batter will lose volume as time goes on.
Muffins are typically baked at 385 degrees Fahrenheit to 400 degrees Fahrenheit.

Before baking muffins can be topped with…

Bake muffins for proper time. To test for doneness by pressing muffin, it should spring
back. Golden brown.
What To Look For In a Quality
Muffin
Appearance
Uniform, round, dome top
Color
Golden brown
Texture
Even crumb, tender, moist, NO tunnels
Flavor
Sweet, no bitter after taste