Yeast Bread Basics

What are the main ingredients needed to make yeast bread?

• flour, water, yeast, sugar, salt, fat

• flour, yeast, sugar, salt, fat

• flour, water, sugar, salt, fat

• yeast, water, sugar, salt, fat

Why is yeast important in bread making?

• Yeast helps in preserving the bread

• Yeast makes the bread taste sweeter

• Yeast ferments sugars in the dough, producing carbon dioxide gas which causes the bread to rise.

• Yeast adds color to the bread

How does kneading help in the bread-making process?

• Kneading helps develop gluten in the dough.

• Kneading adds extra sugar to the dough.

• Kneading helps cool down the dough.

• Kneading reduces the shelf life of the bread.

What is the purpose of adding sugar to yeast bread dough?

• To increase the dough's density

• To add color to the bread

• To provide food for the yeast to ferment and help the dough rise

• To make the dough sweeter

What role does salt play in yeast bread?

• Salt causes yeast bread to rise too quickly and collapse.

• Salt has no effect on yeast bread.

• Salt controls yeast fermentation, strengthens gluten, and enhances flavor.

• Salt inhibits yeast fermentation, weakens gluten, and dulls flavor.

How long should you typically knead yeast bread dough for?

• 30-35 minutes

• 15-20 minutes

• 2-4 minutes

• 8-10 minutes

What is the ideal temperature for proofing yeast bread dough?

• 75-85°F (24-29°C)

• 120-130°F (49-54°C)

• 90-100°F (32-38°C)

• 50-60°F (10-16°C)

What happens if you over-knead yeast bread dough?

• The bread will rise too much

• The crust will be too hard

• The dough will become tough and the bread will be dense.

• The dough will become too sticky

Can you substitute instant yeast for active dry yeast in a recipe?

• Yes

• Sometimes

• Maybe

• No

Why is it important to let yeast bread dough rise twice?

• To reduce the shelf life of the bread

• To speed up the baking process

• To develop flavor, improve texture, and create a lighter, more airy final product.

• To make the bread denser