All About Yeast Breads

All About Yeast Breads

These breads all have something in common—the leavening agent is yeast. Yeast is a microorganism that is activated with “food” (sugar and flour), “water” (liquid ingredients) and warmth. As the yeast grows and multiplies, it creates gas bubbles that cause bread dough to rise. Yeast breads can be divided into two main categories.

Kinds of Yeast Breads

Batter

Batter breads could be called shortcut breads because they don’t require kneading. The dough contains less flour and is stickier. Instead of kneading, the dough is beaten with an electric mixer after the first addition of flour, placed in the pan rather than shaped, and rises only once, not twice. Batter breads have a coarse texture and pebbly surface.

Kneaded

Kneading dough distributes ingredients evenly and develops the gluten in flour, which provides strength, elasticity and structure to the bread. Kneading gives bread an even texture and a smooth rounded top. Kneading can be done by hand, by using a heavy-duty mixer with bread hook or with a heavy-duty food processor. Kneaded breads are usually shaped and usually require two risings.