Make Yeast Bread!
Did you know that yeast is alive? It is a one-celled
fungus that can form spores. The spores float in the air all around us. They
are so tiny that we can only see them with a microscope. They multiply by
budding. There are many different kinds of yeast.
Some of them are harmful causing infections in humans and some contaminate
fruits and vegetables. Others are helpful such as the yeast that we use for
making bread. It is called "baker's yeast" or Saccharomyces
Recipe For Two Loaves Of Yeast Bread
|| 2 cups warm water
||2 large mixing bowls
||1 tablespoon active dry yeast
||2-3 tablespoons sugar
|| Measuring cups & spoons
||1/4 cup canola oil (optional)
||2 oiled baking pans
|| 4-5 cups unbleached flour
|| towel to cover bowl
||oil to coat one bowl and the baking pans
- Add water to un-greased bowl. Gently sprinkle yeast on top. Add sugar
and let stand for about 10 minutes or until the surface becomes foamy. Add
salt, mix, and then add oil.
- Slowly add flour in small amounts, mixing in each time, until it becomes
difficult to move the spoon. Using your hands, continue to add flour until it
no longer sticks to your hands. The dough should still be squeezable and form
into a ball.
- Set the ball in oiled bowl. Cover with a towel. Let rise in a warm place
for 2 hours or until doubled in size.
- Move the dough from the bowl to a working surface, and punch it down.
Divide the dough into two balls with a knife. Knead each dough ball counting
100 times. You do this by pressing the dough with the palm of one hand while
folding part of it with the other hand. It's fun!
- Shape each loaf to fit your oiled pans. Allow them to stand in a warm
place for 45 minutes. In the meantime, preheat oven at 400 degrees for 15
minutes. Bake the loaves for 25 to 30 minutes, until brown.
Always protect your hands when handling hot pans !
Ask an adult to carefully turn the loaf out on to a folded dishtowl or other
cloth and lightly tap the bottom. The bottom part of the crust will be lighter
than the top of the loaf, but it should be dry, and the loaf should sound
hollow when tapped. If the loaf does not seem done, use the towel to carefully
put the loaf back into the pan, bake for 5 more minutes, and test again. When
the loaf is done, keep it out of the pan and cool it on a rack or towel. Do not
wrap the loaf until it is completely cool, to delay the formation of mold. Warm
bread has a lot of steam (moisture) in it. If you wrap your bread before all
the steam has escaped, you will be creating a mold
growth chamber. However, DO wrap your bread as soon as it is completely
cool, because it has no preservatives in it, and it will go stale if left out
in the air.
Once you learn how to make yeast bread, you can bake breads with
different types of flour; use seeds and nuts in the batter; even make sweet
breads. You will find many wonderful recipes in cook books.
- Budding: A reproduced
swelling or projection on the body of some lower animals, as sponges, that
develops into a new individual.
Last update: 30 Mar 99. Preparation of this page by Erika Quinn and Robert Fogel was supported in part by the University of Michigan Undergraduate Research Opportunities Program.