CHAPTER 5

BREAD
“Learning is the only thing the mind never exhausts, never fears, and never regrets.”

– Leonardo da Vinci

1. Identify the different ingredients in bread making;

Let’s Begin!
Activity I.
Direction: Answer the following question.
1. In your own understanding, what is bread?
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We’re on our Way!

Bread is a baked staple food, basically made from flour, liquid and other ingredients.

Kinds of Breads

Bread may be classified according to the type of leavener it contains.

a. Yeast bread or bread that uses yeast as leavener; and

b. Quick bread or bread that uses a chemical agent as leavener .

Ingredients in Bread Making

a. Flour. Bread flour, all-purpose flour or a combination of both may be used in making bread. Flour
with more gluten has an advantage m the stretching of the dough. This type of flour can withstand extensive
kneading, rolling and molding, processes that are used im handling the bread dough.

b. Leavener. Yeast is the leavener that gives volume to the bread. Dried or compressed yeast is used
in bread making. Each one is first activated by combining water with sugar. Through chemical reactions, the
sugar ia converted by the yeast into alcohol and carbon dioxide gas. This gas gives volume to the bread
when it is baked. This chemical reaction is called fermentation.

Chemical leaveners (baking powder and baking Soda) are used to raised quick breads or biscuits.
Like in yeast bread, carbon dioxide gas, release from these chemical leaveners, gives volume to the
breads.

Liquid

Water is generally used:

to activate the yeast;

to help develop the gluten in the dough; and

to dissolve other ingredients

Milk is also used alone or in combination with water:

it increases the nutritive value of the bread;

it contributes good texture and flavor;

it helps dissolves other ingredients, and

it serves as food for the yeast during the fermentation process.

Other ingredients

Sugar

acts as foods for the yeast during fermentation;

improves flavor of the bread; and

gives color to the crust.

Salt

gives desirable flavor to the bread;

controls period of fermentation: the more salt added, the longer the fermentation time, or the “rising”
of the dough. The absence of salt causes poor flavor and quick rising.

Shortening may be butter, margarine or vegetable shortening

serves as food to the yeast; makes the dough easy to handle during kneading; contributes to the elas-
ticity of the dough and; improves the bread texture and flavor.

Fillings or toppings may be placed in the bread. Choose one that will improve the general characteris-
tics of the bread. They must not make the bread compact, soggy or unattractive
 Let's Dig Deeper!
Types of Yeast

a. Active dry yeast. This is dried and dormant yeast that has to be reactivat-
ed. It contains just enough water within its cells to, keep it alive. “If you
use this type of yeast, soften it first in the required amount of water at
105°F, or lukewarm water. If you do not have a thermometer, experience
will show you that water hotter than lukewarm. water will kill the yeast,
and cooler water will retard the fermentation process.

b. Compressed yeast. This type of yeast contains more water than active
dry yeast, Less amount of lukewarm water (80°F) is needed to activate it.

Methods of Mixing Bread Dough

There are two common methods of mixing dough:

a. Straight dough method. In this method, all the ingredients are mixed together at one time. After
kneading, the dough is set aside for a single fermentation. Products made from the straight dough method
are not fine in texture and cannot be kept for long.

b. Sponge dough method. In this method, there are two mixing and two fermentation periods. In the
first mixing, parts of the ingredients are mixed and allowed to “bubble” (first fermentation). This dough is
called “sponge”. The remaining portions of ingredients are then added to the sponge and mixed into a sifter
dough. The dough then undergoes the process of kneading, rolling and molding. When the dough is elastic,
second fermentation is allowed to take place.

Advantage of the Sponge Dough Method Over the Straight Dough Method

Sponge dough method is preferred because of the following:

a. Baked products produced are softer than those that were done using the straight dough method;

b. Sponge dough has more tolerance; i.e., in case of delay, the sponge can wait longer than the
straight dough without considerable lost of bread quality;

c. Bake products have finer texture; and

d. Baked products retain their shapes better.

Preparation of bread may be done by hand, machine, or combination of hand and machine.

a. Assemble all utensils and measure all ingredients accurate. Scald milk if necessary, and cool to
required temperature. Hot milk when added to yeast mixture, will kill the yeast.

b. Prepare the yeast mixture by following accurately the specified amounts in the recipe. Be sure to
have the correct water temperature.

c. Mix the ingredients following the straight dough or sponge method. Proper mixing will slowly
develop the gluten. I

d. Kneading, folding and pulling of the dough will make it elastic an ty Smooth to touch.

e. Place the dough in a large bowl and cover it with a clean towel. Let the dough rise in a place free
from draft. Observe proper temperature and time as these will affect the dough. Rising gives us a
“young” or an “old” dough.

f. When the dough has doubled n size, “punch” it down. This is done by pressing your clenched fist
into the center of the dough.

g. Prepare the dough for baking by dividing the dough into the required pieces, shaping or molding
the , and placing the shaped dough into the pan.

h. In some cases, like in ensaymada, the rolled dough is brushed with melted butter, then rolled like a
cigar and placed in molds.

i. Let the dough rise and rest in the pans. Bake in a pre-heated oven. Cool bread completely before
packing and storing.

Mixing Process in Bread Making

It is important because of the following reasons:

a. Mixing distributes the yeast cells uniformly in the dough;

b. It distributes the sugar which is food for the yeast; it makes the
dough smooth and free from lumps; and

c. It develops the gluten properly.

Rising of Dough

The period of rising in the dough starts when the yeast is mixed with
the other ingredients until the yeast is killed during baking. When the yeast
reacts chemically with sugar, carbon dioxide gas is released. This gas is
trapped in the gluten in the youth, thus making the dough expand or “rise”.
Punching of Dough

The dough is punched down to release some of the carbon dioxide

Resting of Dough

The dough is made to stand for a while before baking to:

allow the dough to regain the lost carbon dioxide released during
punching;

attain proper volume;

allow the gluten in the dough to mellow; and

improve the grain and texture of the bread.

Guidelines in Bread Making

When baking breads, remember:

a. The ability of flour to absorb liquid varies. Even if the recipe calls for a specific measure of flour,
you must be able to determine when to add “enough flour to make a dough”. Too much flour will
result in a tough.

b. Make sure that the temperature of the liquid is in accordance with the specified temperature in the
recipe. Liquid at a room temperature higher than is required in the recipe can kill the yeast, while
liquid at a lower temperature will delay the yeast growth.

c. Let the dough rise in a warm (80°F to 85°F) place, free from draft.

d. The dough has doubled in bulk or size when an indentation remains after fingers are pressed
lightly and quickly into dough.

e. Fermentation or the rising period can produce “young” or “old” dough. A young dough is not
sufficiently fermented and conditioned; while an & old dough is allowed to ferment longer than the
required time. These dough’s are not desirable because they will produce poor quality bread,
Experience will tell you when dough is properly fermented.

f. Bake dough in a per-heated oven. Arrange the pan so that there is room for air circulations all over
the pans.

g. A loaf is done when it sound shallow when trapped on the bottom or sides. It should look well-risen
and nicely browned
 CAUSES OF POOR QUALITY BREADS

A. OUTSIDE APPERANCE

Defect Causes

Irregular Too much liquid, not rolled into uniform thickness, Improper cutting of
dough, uneven oven heat

Too small Too much shortening, over mixing or over handling, oven too hot

Too pale Too stiff dough, too low oven temperature

Too dark Too hot oven, baked too long

Uneven color Uneven shape, incorrect placement in Oven, uneven oven heat

Bottom crust too dark Not baked in shiny pan

Yellow or brown spots Ingredients not mixed properly

Tough Too much flour, over mixing or over handling, incorrect oven temperature

Rough Too much liquid, incorrect kneading or rolling

Excess flour on crust Not enough liquid, too much flour on pastry cloth or table.

B. INSIDE APPERANCE
Defects Causes
Poor color Too much shortening, poor quality ingredients

Yellow or brown spot Ingredients not mixed properly

Not flaky Not enough shortening, too much or little mixing of shortening with flour mix-
ture, under kneading

Coarse uneven cells Over mixing

Too moist Under baking

Crumbly Too much shortening

Tough Not enough shortening, over mixing

Heavy Too much shortening, over mixing, under baking

Poor flavor Wrong proportion or improper mixing

Banana Muffins

Ingredients:

3/4 cup overripe bananas, mashed 3 bananas

¾ cup granulated sugar

½ cup salted butter melted

2 tsp vanilla extract 2 eggs

2 cups all-purpose flour 1 tsp baking soda

1 tsp ground cinnamon 1 tsp nutmeg

½ tsp salt 1 cup walnuts chopped

Instructions:

1. Preheat oven to 350 degrees F.

2. In a medium sized mixing bowl, whisk together mashed bananas, sugar, melted butter, vanilla
extract, and eggs.

3. Over the wet ingredients, sprinkle on flour, baking soda, cinnamon, nutmeg, salt, and walnuts. stir
until incorporated. Do not over mix.

4. Fill well-greased or lined muffin tins until 2/3 full.

5. Bake in oven for 25-30 minutes or until toothpick comes out clean and the muffins spring back
when pressed.

6. Allow to cool in muffin tins for five minutes before transferring muffins to a cooling rack.

Cheese Cupcake Recipe

Ingredients:

1 cup butter or margarine 4 cups all-purpose flour cup

3/4 cup evaporated rated milk 1 1/2 cup sugar

2 tbsps. baking powder 2 pcs eggs

grated cheese for toppings

Instructions:

1. Sift flour and baking powder and then set aside.

2. Cream margarine and add sugar gradually.

3. Add eggs one at a time and continue mixing.

4. Add flour alternately with milk.

6. Line muffin pans with baking cups.

7. Pour 3/4 of every cup.

8. Bake until done.

9. Put grated cheese on top of the mixture.

Cheese Cupcake Recipe

Ingredients:

1 cup butter or margarine 4 cups all-purpose flour cup

3/4 cup evaporated rated milk 1 1/2 cup sugar

2 tbsps. baking powder 2 pcs eggs

1/2 cup cocoa/chocolate powder chopped peanuts for toppings

Instructions:

1. Sift flour and baking powder and then set aside.

2. Cream margarine and add sugar gradually.

3. Add eggs one at a time and continue mixing.

4. Add flour alternately with milk.

5. Blend well until smooth in texture.

6. Line muffin pans with baking cups.

7. Pour 3/4 of every cup.

8. Bake until done.

9. Put chop nuts on top of the mixture.

Black Forest Stuffed Cupcake

Ingredients:

1 (18.25 ounce) package chocolate cake mix

1 (250 g) brick cream cheese, softened

2 tablespoons sugar 1 egg

1 1/2 cups thawed COOL WHIP whipped topping 1 (19 ounce) cherry pie filling

Instructions:

1. Heat oven to 350 degrees F. Prepare cake batter as directed on package for the light or low-fat
version; set aside. Mix cream cheese, egg and sugar until well blended.
 2. Remove 3/4 cup of the cherry pie filling for garnish; set aside. Spoon 2 tablespoons cake batter
into each of 24 paper-lined medium muffin cups. Top each with 1 tablespoon each of the cream
cheese mixture and the remaining cherry pie filling. Cover evenly with remaining cake batter.

3. Bake 20 to 25 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; re
move from pan to wire racks. Cool completely. Top with whipped topping and reserved cherry pie
filling just before serving.

YEAST BREAD

Homemade Pan De Sal

Ingredients:

1 cup lukewarm milk (diluted 1:1)

1/4 cup refined sugar

1 tsp salt 1 1/2 tsp active dry yeast

2 pcs eggs 3 1/2 to 4 cups bread flour (or all-purpose flour)

Instructions:

1. Mix together milk, sugar and salt until dissolved.

2. Sprinkle yeast in milk mixture and stir until well mixed.

3. Stir in eggs, then margarine.

4. Add flour and stir, then handle the dough with your hands.

5. When the dough starts to leave the sides of the bowl, transfer it onto a lightly floured surface.

6. Knead until the dough is smooth, elastic and non-sticking (about 15 minutes).

7. Shape the dough into two equal cylinders or “baston”. Roll in breadcrumbs.

8. With a knife, cut each baston into 12 equal portions, Roll each portion in breadcrumbs.

9. Place on greased baking sheet and let rise till double (20 to 30 minutes).

10. Bake in pre-heated 400°F oven for 12 minutes or until bread is slightly brown.

Raisin Loaf

Ingredients:

1 tbsp. active dry yeast 1/4 cup water 1 cup raisins

1/4 soft butter or margarine 1/4 cup sugar 2 tsps. salt

1/2 cup milk 3 3/4 cup all-purpose flour 2 beaten eggs

Soften yeast in1/2 cup water. Combine raisins, soft butter or margarine, sugar, salt and milk.
Add 1 1/2 cup flour; beat well. Add soften yeast and eggs, blend well. Add enough flour to make a
soft dough. Turn our on a lightly floured board and knead till smooth and elastic. Place dough in
lightly grease bowl, turning once to grease surface. Cover and let rise to double in warm place (1 1/2
hours). Punch down. Round in ball, cover and let rest for 10 minutes. Shape in loaf and place in a
greased loaf pan. Let rise again until loaf pan is almost full (45-60 minutes). Bake in a moderately hot
oven 375°F for about 30 minutes or until done.

Spanish Bread

Ingredients:

Dough

1 tbsp. yeast 1/4 cup warm water

1/2 cup milk 1/2 cup melted butter

1/3 cup sugar 2 eggs

1 teaspoon salt 3-3 1/2 cups all-purpose flour

Melted butter for brushing

Filling

3/4 cup bread crumbs 1/2 cup brown sugar

1 tbsp. All purpose flour 1 tsp baking powder

1 teaspoon vanilla

Instructions:

1. Dissolve yeast in warm water. In a bowl, combine milk, butter, sugar, eggs and salt. Blend well t
hen add the yeast mixture and enough flour to make a moderately stiff dough. Transfer dough to a
floured surface and knead until smooth and elastic. Place dough on a greased bowl, cover and let
rise until double in bulk.

2. Punch down dough then divide into 16 equal portions. Combine all the ingredients for the filling.
Roll out each dough into a rectangle. Brush with butter then spread with some of the filling. Roll up as
in jelly roll. Place on greased baking sheets seam side down. Do the same for all the dough. Sprinkle
the top of the rolled dough with more of the filling. Let it rise for about an hour then bake in preheated
375°F oven for 20 minutes or until lightly browned.
 Ensaymada

Ingredients:

Sponge Dough

1 tbsp. active dry yeast 1/4 cup butter

2 tbsp. lukewarm water 1/4 cup refined sugar

5 tbsp. lukewarm milk 4 pieces egg yolks

1 tbsp. refined sugar 1 1/2 -2 cups bread flour

1/2 cup sifted flour all-purpose flour for dusting

Filling and Topping:

Melted and cooled butter (about 1/2cup)

Grated cheddar cheese (about 1 cup)

Refined sugar

Procedure:

Sponge

Mix water and milk

Add sugar and stir until dissolved.

Cover with clean dry cloth and let rise until bubbly

Dough

Cream together butter and sugar.

Add egg yolks and beat well.

Combine sponge dough and creamed mixture. Mix well.

Add flour and mix. Transfer to lightly flour surface and knead until flour is well-mixed.

Punch down dough.

Knead on a lightly floured surface until dough is smooth, velvety and elastic.

Divide dough into 8 portions.

With a rolling pin, roll out each portion thinly.

Brush with melted butter and sprinkle with grated cheese.

Roll up dough like a cigar and coil it into the greased ensaymada mold.

Let dough rest and let rise until double in size.

Remove from mold.

Brush top with melted butter. Dip top into refined sugar. Sprinkle grated cheese on top.

Make 8 medium pieces.

Cheese Loaf

Ingredients:

1/2 cup milk 1 tbsp. yeast

1/4 cup sugar 1/2 teaspoon salt

2 eggs 1/4 cup butter, softened

3 1/2 cups all-purpose flour 1/4 cup butter, softened

1/2 cup grated cheddar cheese egg wash

Instructions:

Scald milk in a saucepan. Transfer to a bowl then add yeast and half of the sugar. Stir until well-
dissolved. Add in the remaining sugar, salt, eggs, butter, and enough flour to form dough that can
easily be handled. Knead until smooth and elastic. Place on a greased bowl Cover and let rise until
double in bulk.

Punch down dough. Roll out into a rectangle. Brush with softened butter then sprinkle with
cheese. Roll tightly then pinch edges to seal.

Grease a 9x5-inch loaf pan. Place dough seam side down on pan. Let rise until double in bulk.
Brush with egg wash. Bake in a pre-heated 300°F oven for 30 minutes or until done.

Cinnamon Rolls

Ingredients:

Dough

1 tablespoon instant yeast

1/4 cup lukewarm water ) cups all purpose flour 2 eggs

1 tsp. salt 1/2 cup sugar

1/2 cup milk 2 cup melted butter or shortening

FILLING: SYRUP:

1/2 cup melted butter 1/4 cup sugar 1/2 Cup water

4 cup cashew nuts 1/3 cup raisins 1/2 Cup melted butter

2 tsps. cinnamon 14 Cup Sugar

Dissolve yeast in water then set aside.

In a bowl, combine salt, sugar, milk, melted butter and eggs. Blend well then add the dissolve yeast
and half of the flour. Mix thoroughly. Add enough flour to form soft dough.

Transfer dough to a floured surface and knead until smooth and elastic.

Place in a lightly greased owl, cover with a damp cloth and let rise for an hour or until double in
bulk.

Punch down the dough.

Divide into two portions. Roll out one portion into a rectangle. 12"x9". Brush with the melted butter.

Combine the sugar, cinnamon, cashew nuts and raisins. Sprinkle half of this mixture over the
dough.

Roll as in jelly roll and pinch the edges to seal. Do the same for the remaining dough.

Prepare two 12-hole muffin pans.

On each muffin hole, put a teaspoon of water, butter and sugar.

Slice each roll of dough into 12 and put each slice into the prepared pan.

Let rise for about 30 minutes or until double in bulk.

Preheat oven to 375°F. Bake the cinnamon rolls for25-30 minutes or until golden brown. Remove
from pans and cool.

Monay

Ingredients:

SPONGE:

2 tbsps. yeast 1 cup lukewarm water

1 cup sugar 1 1/2 cup bread flour

1/3 c powdered milk

DOUGH:

6 1/2 bread flour 1 pc. egg 1 tbsp. salt

3/4 Cup sugar 1/2 Cup shortening milk for brushing

Procedures:

In a bowl, dissolved yeast in lukewarm water.

Blend in sugar and flour. Mix thoroughly then let it rise until doubled

Combine all ingredients for the dough in mixing bow] then add to the sponge.
 Placed in a greased bow] and let it rise until doubled.

Punch down dough then cut and shaped into a desired sized

Let it rise for 45 minutes.

Before baking make slits at the center of dough and brush with milk.

Bake in a preheated oven 325°F for 40-45 minutes. rush with milk.

Raisin Bread

Ingredients:

2 tbsps. yeast 1 1/4 cup water

1/3 cup + 2 tbsps. brown sugar 1/4 cup molasses

5 cups all-purpose flour 1/4 cup powdered milk

1/3 cup+ 1 tbsp. shortening

1 cup raisins, soaked in water and drained

Procedures:

Dissolve yeast in a part of water. Set aside.

In a bowl, dissolve salt and sugar in remaining water, and then add the rest of the ingredients
including the dissolved yeast.

Transfer dough to a floured surface and knead until smooth and elastic.

Punch the dough and divide into two.

Shaped into loaves, and then put in two greased “9 x 5” loaf pans.

Let rise until double in bulk.

Dinner Roll

Ingredients:

6 cups bread flour 1/3 cup milk

3/4 cup +2tbsps sugar 4 tsps. yeast

2 tsps. salt 2 1/4 cup water

1 pc. egg 1/4 cup + 2 tbsps. lard

Procedures:

In a bowl, combine the sifted flour and milk.

Make a “well” add sugar and yeast.

Sprinkle salt at the side of the bowl

Directions: Answer the following questions.

1. What are the methods of mixing bread dough’s?

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2. What are the ingredients in bread making?

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Walk the Extra Mile !

Directions: Answer the following questions.

1. What are the types of yeast available in the market?

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2. Give the steps in bread making.

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 Add lard, mix again.

Transfer to a floured surface and knead until smooth and elastic.

Place in a greased bowl. Cover and let rise until double.

Punch the dough and make baston.

Cut dough into pieces.

Place in the baking sheet. Let rise until double.

Bake to a preheated oven (350°F) for 20 minutes.

Quick Croissants

Ingredients:

1 tablespoon yeast 1 cup water

3/4 cup evaporated milk 1 1/2 teaspoons salt

1/3 cup sugar 1 egg

5-5 1/2 cups all purpose flour, sifted 4 cup melted butter

1/2 cup butter 1 egg beaten with

1 tablespoon water

Procedures:

In a bowl, dissolve yeast in water. Add milk, salt, sugar, egg and 1 cup flour. Beat until smooth then
add the melted butter. Blend well then set aside.

In another bowl, put 4 cups of the flour. Cut in butter until mixture resembles coarse crumbs. Pour
yeast mixture over it and fold gently until flour is moistened. Cover with clear plastic and refrigerate
for at least 4 hours to 1 day.

Transfer dough to floured surface. Knead briefly to expel air. Divide dough into 4 portions. Shape
one portion at a time. Keep the remaining portions in the refrigerator. Roll out dough into the circle 17-
inches in diameter. With a sharp knife, cut the circle into 8 equal wedges. Loosely roll each wedge
starting from the broad end towards the point. Bend the 2 ends toward each other to form a crescent.
Place on baking sheets. Cover lightly and let rise until doubled. Brush with egg wash. Bake in pre
heated 325°F oven for 35 minutes or until lightly browned.

Another way to prepare crescents is by rolling the dough into rectangle ten cutting it into triangles,
Roll up each wedge as directed above.
References:
Offline:
Carino, Cecelia E., Lazaro, Amor S., Experience Baking

Online:
[Link]
[Link]
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