Yeast: A single-celled living microorganism used in bread making. As yeast ferments carbohydrates, carbon dioxide gas bubbles form within dough causing it to expand and "rise."

Flour: Finely ground grain. In kneading, wheat’s gluten protein becomes elastic and enables dough to stretch; for this reason it is the grain of choice in bread.

Liquid: Binds ingredients together to make dough workable and provides a moist environment for yeast to grow and multiply. Water or milk is used used most frequently.

Sugar: In moderate amounts, sugar (white and brown, honey and molasses) increases yeast fermentation, adds flavor and aids in crust browning.

Salt: Controls fermentation, strengthens dough structure and accents flavor of other ingredients.

Fat: Imparts richness, tenderness, contributes flavor and gives bread a fine grain. Fat lubricates gluten strands, allowing dough to stretch easier. Liquid fats as vegetable oils and solid fats as shortening, butter or margarine are used.


Using the same technique present in this lesson, you can make Burger Buns, English Muffin Bread, Fat Free Yogurt Bread, Good Old American White Rolls, Grandma’s Cinnamon Rolls, and Miniature Orange Coconut Rolls found on the RED STAR® Yeast Web site or Apple Cinnamon Walnut Bread, Chocolate Bread and Perfectly Easy White Bread found on the SAF® Web site