Timesaving yeast bread techniques

Cool RisePrepared from recipes designed to rise slowly in the refrigerator.

Dough is shaped and refrigerated.

After 2-24 hours the dough will rise and is ready to be baked.

RefrigeratedDesigned to rise in the refrigerator

The batter method is often used to prepare this dough

The batter is panned/shaped after refrigeration and then baked

May be refrigerated between 2-24 hours

Freezer DoughFormulated specially for freezing

Dough is mixed and kneadedDough is frozen after shaping

May be stored for 1 month in freezer

Thaw, shape is necessary, rise and bake

Bread MachineVery fastVery convenientNot foolproof! Follow manufactures

directionsSome machines allow you to check the

dough during kneading cycleMoist dough requires an additional 1

tbsp flourWeather conditions may affect the dough

Microwave and yeast bread

Proofing in a microwave1. Place the dough in a

greased bowl.2. Place the bowl with the

dough in a pan of warm water

3. Microwave on low for 1 minute.

4. Leave in the microwave for 10 minutes.

5. Repeat the process until fermentation is complete

QUESTION

How will you know when fermentation is complete?

Baking in a microwave1. Place the dough in a

greased round dish. Never a square dish.

2. Microwave on medium until almost done.

3. Complete the last few minutes on high.

4. Complete baking in conventional oven if brown crust is required

5. Lack crisp brown color6. Batters are best done in

microwave7. Add toppings to hide

paleness

QUESTION

Why not a square pan?

Thawing/Defrosting in a microwave1. Microwave 1 cup of

water for 3-5 minutes on high power until boiling

2. Place frozen dough in greased dish

3. Microwave on defrost setting for 3 minutes

4. Repeat once until dough is soft to the touch

5. Allow to stand for 5 minutes to become pliable.

QUESTION:How does the boiling

water affect the dough?