OBJECTIVES:

1. Define and enumerate the terminologies, history and safety practices in baking breads;
2. Identify the different types of breads and their ingredients especially different types of yeast;
3. Demonstrates the procedures that should be follow in baking breads;

II. OVERVIEW
In this module you will see and know the terminologies that you’ll going to encounter in
baking breads, the origin and the history of breads, the different types of breads, the ingredients in
making breads and also the different safety practices and the characteristics of a good baked products.
Moreover, in this module you’ll going to see the different types of chemical leaveners and their uses,
next you will know what are the steps in making and baking breads. Lastly you will learn how the
proper packing and storing of breads is and know some of the bread recipes.

III. LEARNING CONTENT

LESSON 1: CULINARY TERMS USED IN BAKING BREAD

1. Bake – Cook with dry, radiant heat in an oven.
2. Batter – A mixture of flour, eggs, dairy, or other ingredients that is liquid enough to pour.
3. Beat – Stir together very rapidly in order to incorporate air. This can be achieved with a spoon, whisk, electric
mixer, or food processor.
4. Blend – Stir ingredients together until well mixed.
5. Caramelize – Heat a sugar substance until it begins to turn brown.
6. Combine – Stir ingredients together just until mixed.
7. Cream – Beat together sugar and butter until a light, creamy texture and color have been achieved. This
method adds air to the batter, which helps the leavening process. Sometimes eggs are also added during the
creaming step.
8. Cut In – Incorporating butter (or another solid fat) into flour just until the fat is in small, granular pieces
resembling coarse sand. This is achieved by using two knives in a cross-cutting motion, forks, or a special
pastry cutter.
9. Drizzle – Pour a thin stream of a liquid on top of something.
10. Dust – Coat the surface of something with a light sprinkling of a dry substance (flour, sugar, cocoa powder,
etc.).
11. Fold – Gently combine two substances in an effort to not deflate a delicate, lofty texture. Using a spatula,
fold the bottom of the bowl up and over the top, turn the bowl 90 degrees, fold again, and repeat the process
until combined.
12. Boil - To cook until liquid is so hot it forms bubbles
13. Broil - To cook directly under a heating element
14. Chill - To place in the refrigerator to lower a food's temperature
15. Chop - To cut into pieces with a sharp knife or chopper.
16. Combine - To mix ingredients together.
17. Cream - To beat until smooth, soft and fluffy.
18. Cube - To cut into 1/4-inch cubes.
19. Cut - To mix a solid fat into a flour mixture with a pastry blender, a fork or two knives.
20. Dice - To cut food into 1/8-inch cubes.
21. Dot - Drop bits of butter or cheese here and there over food.
22. Drain - To pour off liquid.
23. Flour - To coat greased pans or dishes with a fine coat of flour. Shake out extra flour.
24. Fold - To mix gently by bringing rubber scraper down through mixture, across the bottom, up and over top
until blended.
25. Fry - To cook in hot fat.
26. Garnish - To decorate a finished dish with colorful food to make it look pretty.
27. Grate - Rub against a grater to cut into small shreds.
28. Grease - To spread the bottom and/or sides of a pan with shortening to prevent sticking.
29. Grill - To cook directly over a heating element or hot coals.
30. Knead - To fold, turn, and press dough with heel of your hand in order to develop the gluten and make dough
more elastic.
31. Ladle - To dip and serve liquid with a ladle.
32. Melt - To heat until it liquefies.
33. Mince -To chop or cut into tiny pieces.
34. Mix - To stir foods together.
35. Panfry - To cook in fat in a skillet.
36. Pare - To cut off the outside skin, as from an apple or potato.
37. Peel-To pull off the outer skin, as from a banana or an orange.
38. Pit - To take out the seeds.
39. Roll - Flatten and spread with a rolling pin.
40. Saute - To cook in small amount of fat in a skillet.
41. Scald - To heat milk just below a boiling point. Tiny bubbles will form around the edge.
42. Shred - To cut into very thin strips
43. Sift - To put dry ingredients like flour through a sifter or sieve.
44. Simmer - To cook in liquid over low heat so bubbles form slowly.
45. Stir - To mix round and round with a spoon.
46. Toss - To mix lightly.
47. Well - A hole made in dry ingredients in which you pour liquid.
48. Whip-To beat with a rotary egg beater or electric mixer to add air.

LESSON 2: HISTORY OF BREAD

According to history, the earliest bread was made in or around 8000 BC in

the Middle East, specifically Egypt. The quern was the first known grinding tool.
Grain was crushed and the bakers produced what we now commonly recognize in
its closest form as chapatis (India) or tortillas (Mexico).

Did you know that the Egyptians were skilled beer brewers? It’s thought that
their brewing expertise combined with the warm climate, produced the world’s first sourdough…through their
adding wild yeast to the bread mixture. Booze and bread, people.

Throughout the world, in the following centuries, countries developed their own versions of bread. Some
leavened, others not. Romans invented water-milling around 450 BC and as such, they took bread to what was
subsequently regarded as an art form. Interestingly, the richer Romans considered whiter bread as higher quality
and more suited to the educated and wealthy.

By 600 BC the Persians had invented a windmill system for milling grains, and Mexicans made the first
stone-ground corn tortillas around 100 BC.

It wasn’t until 1834 that the steel roller mill was invented, in Switzerland. This was revolutionary in the
world of bread baking. Instead of crushing the grain, the roller system broke it open instead, thereby making it
easier to separate the endosperm, germ and bran. The gluten-intolerant among us are very thankful for this
invention – danke, grazia, grazie, merci.

The addition of chemicals came into play in the 20th century. Bread became whiter, softer and lasted much
longer. The flour was heavily processed but the government enforced the adding back of minerals and vitamins
– the enrichment of the flour. However, in the 1970s US consumption fell. In the US it rose again in the1980s,
partly in thanks to bakers going ―back to their roots‖ and producing artisan, rustic, healthier breads without
chemicals or additives.
 LESSON 3: KINDS OF BREADS

Bread is a staple food prepared from a dough of flour and water, usually by baking. Throughout recorded
history it has been a prominent food in large parts of the world. It is one of the oldest man-made foods, having
been of significant importance since the dawn of agriculture, and plays an essential role in both religious rituals
and secular culture.

Bread may be leavened by naturally occurring microbes, chemicals, industrially produced yeast, or high-
pressure aeration. In many countries, commercial bread often contains additives to improve flavor, texture, color,
shelf life, nutrition, and ease of production.

There are different types of bread, this includes:

1. White Bread

Normally APF or bread flour is used to make it. Known for its fine texture and compact
grain.

2. Wheat Bread
A type of bread made using flour that is partly or entire milled from whole or almost-whole
grains. It is one king of brown bread

3. Whole-Grain Bread
Also called a wholegrain, is an grain of any cereal and pseudo cereal that contain the
endosperm, germ, and bran, in contrast to refined grains, while retain only the endosperm.

4. French Bread
A crusty white bread baked usually in long thin loaves.

5. Hamburger Bun Bread

A a round, risen bread designed specifically to hold a hamburger patty and
the accompanying toppings.
6. Bread Rolls
It is a small often round loaf of bread serve as a meal accompaniment.

7. Swiss roll
The base of a chocolate version, called ―Dromrulltarta‖, is made mostly of potato flour,
instead of the typical wheat flour, and it is filled with butter. A Swiss roll, jelly roll, roll
cake, or cream roll, or Swiss log, is filled with whipped cream, jam, or icing.

8. Donut Bread
A type of fined dough confection or dessert food.

9. Bagel Bread
A bread product originated in the Jewish communities of Poland. It is traditionally shaped
by hand into the form of ring from yeasted wheat dough, roughly handsized, that is first
boiled for a short time in water and then baked.

10. Pita Bread

A flat rounded slightly leavened bread, originally from the middle east, with a hollow
inside like a pocket, which can be filled with food.

11. Rye Bread

A type of bread made with various proportions of flour form rye grain. It can be light or
dark in color, depending on the type of flour used.

12. Challah Bread

It usually brained or twisted before baking and is traditionally eaten by Jews on the
Sabbath and Holidays.
 13. Hot Dog Bun
A type of soft bun shaped specially to contain a hotdog or another sausage.

14. Croissant Bread

A layered with butter, rolled and folded several times in succession.

15. Pretzel Bread

Most commonly shape into a twisted knot.

16. Bread Stick

Are generally pencil-sized sticks of crisp, dry baked bread that originated in Italy.

LESSON 4: PROPER STORING AND PURCHASING OF INGREDIENTS IN BREAD MAKING

PROPER STORING OF INGREDIENTS IN BREAD MAKING

1. Flour
✓ Can be stored in its original pack.
✓ Never mix old flour with new flour.
2. Yeast
✓ Stored in the freezer, it will keep for months past that expiration date.
✓ Keep them in an airtight container.
3. Sweetener
✓ You need to protect it from moisture.
✓ Use airtight
4. Salt
✓ Salt is indefinite. As long as you do not let it get contaminated with dirt or whatever, it will never
go bad.
 5. Egg
✓ It should not be stored on the ref. door but in the main body of the ref to ensure that they keep a
consistent and cool temperature.
6. Fats
✓ Avoid exposure to heat, light and oxygen.
✓ Buy them in darkened and airtight container.

PROPER PURCHASING OF INGREDIENTS IN BREAD MAKING

1. Flour
✓ Always use the type of flour that the recipe calls for.
2. Yeast
✓ It is crucial that yeast is fresh or it will not work.
3. Sweetener
✓ Like flour, use the sugar for that is called for.
4. Salt
✓ Always look at the packaging.
5. Egg
✓ Always buy fresh eggs.
✓ Look at the appearance.
✓ Smell first.
6. Fats
✓ Be sure and check expiration dates.

LESSON 5: FOOD HYGIENE AND SAFETY PRINCIPLES INVOLVES BREAD MAKING

Basic Hygiene Requirements in a Bakery

Whether it is a bakery, restaurant or any other place where food is prepared, there are certain hygiene
requirements that need to be maintained. The hygiene standards here are checked at regular intervals starting
from the source of ingredients, delivery of ingredients, storage of ingredients, mixing, baking, packing and
finally till the storage of the baked products.
Danger of contamination

• The ingredients or the raw materials in a bakery are the ones which are prone to contamination. Pastry
shops have to be extra careful as most of the products are high in protein such as dairy products (milk,
heavy cream, cream cheese), eggs, etc...
• Due to the danger of salmonella, eggs should be kept refrigerated at the correct temperature at all times
(4° C or less).
• Foods with high moisture content or containing a lot of water, promote bacterial growth.
• Temperatures of mixtures that range between 40 deg. F and 135 deg. F also promote bacterial growth.
To prevent bacterial growth, mixtures that are between that range of temperatures, must be quickly
brought to a temperature below 4deg.C and immediately stored in the refrigerator. An example of this,
would be pastry cream, custards, etc.
• Bakeries need to ensure that they receive these products from reputed suppliers. Since these ingredients
travel a long distance before they reach the bakery, there is a good chance of them getting deteriorated,
so they must be checked carefully. The equipment used for baking should also be inspected regularly
and if there are any damaged parts, they must be replaced immediately. The staff at the bakery must also
be made aware of the basic hygiene procedures.
Precautions to be taken for maintaining hygiene

• Cleaning and sanitizing worktables after every use.

• Avoid handling foods with your hands as much as possible.
• Properly cover all the food items - The food both cooked and raw is prone to get spoiled if it is left uncovered.
At no point should it be left uncovered.
• Use the raw materials on a first-in-first-out basis - Whenever the raw materials are taken out, they must be
on a first-in-first-out basis as by doing so you make sure that the ones that come in earlier are not left to rot. This
practice is more convenient and also saves you a lot of money.
• Make sure that the package is free of any debris - There is a fairly good chance that while moving the raw
materials from one point to another, some debris may come in contact with the food.
• Soak wiping cloths in a sanitized solution when not in use.
• Use only clean baskets or trays - The baskets and trays used to carry the food must be kept clean each time
they are used. These are some measures that need to be taken in any case to ensure that the food stays clean,
fresh and free from contamination.
• Refrigerator and freezer temperatures should be closely monitored and should be kept between 2-4° C, at all
times, especially for eggs and dairy products.
• Make sure that the dishwasher's water temperature is greater than 77 deg. C in order to kill all harmful
bacteria.
• Always sanitize worktables, at the very least, at the end of the day
Personal hygiene tips that one needs to maintain:

• Properly wash your hands with soap and water numerous times during the work day.
• Make sure you wash your hands with soap and water after coming in contact with raw eggs.
• Keep your hands clean by washing them with soap and water.
• Keep your fingernails short and clean.
• Avoid touching your any part of your head or hair when handling food.
• Don't wear any jewellery while working in a pastry shop or bakery.
• If you have any injury do not expose it and keep it covered with proper dressing.

Detailed daily hygiene procedure followed in a pastry shop:

Entering the workshop

• Wash hands with soap and water. Rinse well.

• Wash a bucket with soap and water (43 deg. C / 109 deg. F) and then rinse well.
• Fill bucket with sanitizing solution mixture (premix of sanitation liquid and water: from dispenser), and set
aside for now.
• Wash a wiping cloth with soap and water (43 deg. C / 109 deg. F) and then rinse well.
• Wash table with clean wiping cloth (from step 4 above).
• Using a spray bottle, spray sanitizing solution onto the worktable and let dry.
• Wash wiping cloth again with soap and water and rinse with clean water (43 deg. C / 109 deg. F).
• Place clean wiping cloth in bucket of sanitizing mixture until next use (from step 3 above). Clothe is now
clean and sanitized.
• One sink should be fill up with sanitation solution and clean water.
• Clean the sinks at the beginning of each day and as needed. Wash both sinks using soap and water (43 deg.
C / 109 deg. F). Rinse well.

Leaving the workshop

• Wash a wiping cloth using soap and water, and rinse.

• Wash sinks using the clean wiping cloth.
• Rinse sinks well.
• Spray some sanitizing solution on sinks but do NOT wipe.
• Clean and sanitize all tables before emptying sinks.
• Place all wiping cloth(s), spread apart (not on top of each other) over the sink to dry overnight.
 LESSON 6: CHARACTERISTICS OF GOOD BAKED PRODUCTS

5 Key Characteristics You Should Look for in Great Bread

Whether you’re a bread fiend or someone who just enjoys a good sandwich, there’s no reason you
shouldn’t be able to tell the difference between a loaf of bread and a truly great loaf of bread. You might be
wondering how one loaf of bread differs from any other loaf of bread, but any quality bakery will be able to tell
you that there certainly is a difference.

While you might not be employed at a quality bakery, it’s absolutely possible for you to be able to quality-check
bread like the best of them. Below, we’ve crafted a guide that describes five of the most important qualities you
should be looking for in a great loaf of bread.

1. Crust
A bread without a nice, crispy crust isn’t a
bread that’s worth your time. Artisan bread should have a variety of hues in its
crust, ranging from golden brown to a light golden color. This ensures you’ll have
the best tasting experience.

2. Air Pockets
Wheat flour is commonly used to make bread because it holds two gluten-forming
proteins, but some bakers over-work their dough and end up with a bread that’s far
too dense. What you should be looking for in fresh bread is a variety of bubble sizes.

3. Glossy Interior
Not every bread should look wet on the inside, but a quality bread will have a
slightly glossy finish on the inside. In addition, it will spring back when you press
your finger into it.

4. Flavor
If a bread bakery claims to make a good flavored bread, you should be able to smell
that flavor before you even bite into a piece. Any decent bread should have a good
flavor; it shouldn’t taste like eating air!

5. Finish
While a loaf of bread doesn’t have to look gorgeous to be tasty, a pretty bread certainly
makes eating all the more enticing. A good finish or glaze, especially on sweet breads,
should be an indicator of quality.
 LESSON 7: CHEMICAL LEAVENING AGENTS USED IN BREAD MAKING

Natural Leavening Agents

Breads can also be made with natural leavening agents. It is thought that since the early days, leavening
mixtures for bread making were formed by natural contaminants in flour such as wild yeast and lactobacilli,
organisms also present in milk.2 Breads made with natural leavens such as a Sourdough Starter have a
different flavor and texture from breads made with commercial (fresh or dry) yeast.

1. Yeast
Yeast is an essential ingredient that makes the dough rise and gives home-
baked yeast bread its wonderful taste and aroma. Other ingredients are added
to complete the reactions that result in a perfectly baked loaf of hot, crusty
homemade bread. When activated by warm liquid, and fed by sugar or starch,
the yeast releases tiny bubbles of carbon dioxide gas. This gas is what makes
the dough rise and achieve its light texture after baking. Yeast is available in
four different forms: active dry yeast, quick-rise yeast, bread machine yeast
and compressed fresh cake yeast. All types of yeast are interchangeable.
 2. Active dry yeast
The original dry yeast was introduced in 1943. It works best when
dissolved in water prior to mixing. It is manufactured by Fleischmann’s,
Red Star and SAF and sold in dated 1/4-ounce flat packets, in three-packet
strips, 4-ounce jars, or in bulk at natural food stores. One scant tablespoon
of dry yeast is equal to a 1/4-ounce pre measured package or a 6-once cube
of fresh cake yeast. Keep dry yeast stored in the refrigerator in a tightly
covered container. If it is unopened, it will remain active for up to a year. If it has been opened, it should be used
within 3 months for optimum use.
3. Quick-rise yeast
This type of yeast was developed in 1984 and is manufactured by Red
Star and Fleischmann’s (RapidRise). You do not need to dissolve it first,
you can combine it with other ingredients when you use the quick, one rise
method. Since only one rise is required, the time it takes for dough to rise is
significantly shortened…by as much as 50%. Follow the manufacturer’s
instructions, as dough temperature and rising times are different than for general bread making. This
yeast is available in 1/4-ounce packages and sold in a three-package strip.

4. Bread machine yeast

Bread machine yeast is the latest member of the yeast family and
was developed to meet the demands of electronically oriented home
bakers. It is fast-acting and reduces rising time by as much as 50% by
eliminating the first rise. It is designed for mixing directly with other dry
ingredients before use and can be used interchangeably with active dry
yeast, fast-acting, and quick-rise yeasts.

5. Compressed fresh cake yeast

This type of yeast comes in a cake form. To use, simply crumble into dry
ingredients or soften in warm water first. This type of yeast is known for its
dependability and excellent rising ability. It is favored by artisan bakers.
Fresh yeast is highly perishable and must be refrigerated; it will keep for
about 2 weeks. Fresh yeast should be dissolved in tepid liquids before being
added to the dry ingredients. A 6-ounce cake of fresh yeast is equal to a 1/4-
ounce package of active dry yeast. It is manufactured by Fleischmann’s and Red Star and is sold in 6ounce
and 2-ounce cakes and 1-pound blocks.
Chemical Leavening Agents

You can use leavening agents other than yeast to make breads. These chemical leavens – baking soda, baking
powder and cream of tartar – are most commonly used for tea breads or quick breads that are mixed in a bowl,
then baked in a bread pan.

1. Baking Soda

Alias sodium bicarbonate, is a naturally occurring substance that is

found in all living things, where it helps regulate their pH balance. It is an
alkaline raising agent that is often used for quick breads. When you moisten
baking soda with liquid, it gives off carbon dioxide which makes the quick
bread rise.

2. Baking Powder

Is a ready-made mixture of acid and alkaline chemicals, usually baking

soda and cream of tartar. You can make your own baking powder if you have
baking soda and cream of tartar. Simply mix two parts cream of tartar with
one-part baking soda.

3. Cream of Tartar
Is a by-product of the wine industry. It is an acid which is often
combined with baking soda to boost
the baking soda’s leavening ability. It also helps to neutralize the slightly
soapy taste of the baking soda.
 LESSON 8: STEPS INVOLVED IN YEAST BREAD PRODUCTION

Step 1: Choose a Yeast Bread Recipe

- The first step in learning how to make bread is to choose your bread type. Are you a fan of soft-textured
white breads, hearty artisanal breads, mixed-grain loaves, or slices of sourdough? Perhaps you're looking
for a sweet bread recipe or even one with chocolate. You can also start with a specialty bread like a
French bread recipe or a recipe for yeast bread rolls. Each style of bread has a slightly different method,
but all of them start with the same key ingredients—flour and yeast. And many follow the same bread
recipe steps outlined below. Count on kneading and rising to create texture.

Step 2: Choose a Bread Yeast

- It might seem like a basic question, but what is yeast? It's important to know about this ingredient for
successful yeast breads. Yeast is a microscopic fungus (don't let that turn you off) that feeds on sugar in
the dough to make little carbon dioxide bubbles that get trapped in the dough and make it rise. It works
slowly and helps develop flavorful dough. Yeast for bread recipes comes in a variety of forms; be sure
to use the yeast specified in your bread recipe.

Step 3: How to Proof Yeast

- To make sure your bread rises, you need to activate (proof) the yeast. Follow these tips on how to proof
yeast:
- Use the yeast before the expiration date on the package and keep any opened yeast in the refrigerator.
- For any bread recipes with yeast that call for mixing the yeast with a warm liquid, be sure to check the
temperature of the liquid yeast-water mixture with an instant read thermometer before you add the yeast.
The acceptable range is 105°F to 115°F. If it's too hot the yeast will die and your bread won't rise. If it's
too cold the yeast won't activate, also causing the bread not to rise.
- mixing bread dough with wooden spoon

Step 4: Prepare Your Bread Dough

- To get your bread dough ready for kneading, follow the instructions in your bread recipe, keeping these
tips in mind.
- Use an electric mixer to beat a portion of the flour and the remaining ingredients together, making sure
all of the flour and yeast are moistened.
- Use a wooden spoon to stir in as much of the remaining flour as you can (avoid an electric mixer at this
stage because it can strain the motor). Stir the batter until the dough looks ropey and pulls away from the
sides of the bowl.
 ✓ Bread-Making Tip: Always add the minimum amount of flour in the range given in your bread
recipe. If you add too much flour during mixing and kneading, the bread can become heavy and dry.
✓ Bread Flour Tip: What about using bread flour? Substituting bread flour for all-purpose flour in
bread recipes can be tricky. Bread flour contains more gluten and protein than allpurpose flour, making
it ideal for baking breads. However, when using bread flour instead of all-purpose flour, you usually
need less bread flour. For the best results, use the type of flour specified in your recipe rather than
substituting one for the other.

Step 5: Knead the Bread Dough

- For many bakers, one of the best things about yeast bread recipes is kneading the dough—it can be a
soothing and satisfying process. Here's how to knead dough for your yeast bread recipes:
- To knead the dough, fold it and push down with the heel of your hand.
- Flip over dough, fold it, and push down again. Repeat the process over and over, adding enough of the
remaining flour as needed, until the dough reaches the stiffness specified and is smooth and elastic.

Wondering how long to knead dough? Follow these guidelines:

✓ Moderately soft dough is slightly sticky and used for rich, sweet breads. It requires 3 to 5 minutes of
kneading.
✓ Moderately stiff dough is used for most no sweet breads. It is slightly firm to the touch and requires 6 to
8 minutes of kneading.
✓ Lightly flour your hands before kneading to keep the dough from sticking to them.
✓ You're finished kneading when the dough is soft and smooth but not dry, and holds together nicely in a
ball.
✓ Covering dough with plastic wrap

Step 6: Shape the Dough

- Shape the dough into a ball and place it in a greased bowl that is twice as large as the ball of dough. Turn
the dough over to grease the surface, which will keep it from drying out. The greased bowl keeps the
dough from sticking. Cover dough with plastic wrap that's been sprayed with nonstick cooking spray so
it won't stick to the wrap. Now your dough is ready to rise.

✓ Tip: For best results, round dough into a smooth ball with your hands before you put it into a bowl to
rise. A rough surface can allow gases to escape, which will prevent the bread from rising.

Step 7: Let the Dough Rise

- A lot is happening as your bread rises. The yeast is multiplying and creating carbon dioxide bubbles, and
the gluten is reinforcing the bread's structure as it balloons in size. The dough is also developing flavor.
 - Place your yeast bread dough to rise in a warm (80°F to 85°F), draft-free place. An unheated oven with
a bowl of warm water on the rack below works well. For the first rise, the dough should double in size.
It is ready when indentations stay aftr two fingers are pressed 1/2 inch into the center.

✓ Tip: Rising times for yeast bread recipes are only an estimate. It's important to continually check the
bread dough. The temperature and humidity outside, the temperature of the rising spot and of the
ingredients, and the ingredients in the dough can all affect the rise time.

- Once the dough doubles in size, deflate it by punching your fist into the center of the dough, pulling the
edges in. (Deflating the dough after it rises releases the carbon dioxide built up in the dough and further
relaxes gluten, making it easier to shape.) At this point in the process, most yeast bread recipes require
that you let the dough rest about 10 minutes. Letting the dough rest also relaxes the gluten, making the
dough easier to shape.

Step 8: Bread Dough's Second Rise

- Once your loaf is shaped and, in a pan, (if you're using one), cover the dough and let it rise again in a
warm place. This time, let it rise just until nearly double in size. If the dough doesn't double in size for
this second rise, your bread will rise higher when baking (this is called "oven spring").

✓ Tip: If you're making yeast bread rolls, shape as directed in your recipe.

Step 9: Bake and Cool Bread

- Place the loaf of unbaked bread in a preheated oven and bake until the bread sounds hollow when lightly
tapped with your finger. If the loaf is browning too fast but doesn't sound hollow, use foil to create a
loose tent, loosely cover the loaf, and continue baking (yeast breads containing butter and/or sugar, such
as a sweet bread recipe, often need this step). Immediately remove the bread from the pan and cool it
completely on a wire rack. This allows air to circulate around the bread, keeping the crust crisp as the
bread cools. Once your bread has cooled, sample a slice and follow your recipe's instructions for storing
the leftover loaf.
 LESSON 9: MIXING METHODS USED IN MAKING BREADS

Types of Dough

1. Lean Dough - A lean dough is a dough low in fat and sugar. Breads made from lean dough tend
to have a chewier texture, more bite, and a crisp crust.
Examples: Hard rolls, French and Italian-style breads, Bagels
2. Rich Dough - there is no exact dividing line between rich and lean dough, but generally rich
doughs are those that contain higher levels of fat, sugar and eggs. Rich dough produces a bread
that is soft with a tender cake-like texture.
3. Straight Dough Method - is methods that mixing all ingredients together in one operation.
4. No time Dough Method - dough is fermented in the usual manner. It is just allowed a brief
period (about 30 minutes) for it to recover from the strains of mixing
5. Sponge and Dough Method - strong flour take too long for conditioning and should not be used
for making bread by straight dough method. For such flours sponge and dough methods is more
suitable where the problem of controlling the dough temperature time is not so acute.

Mixing methods and steps used in bread making:

Straight Dough Method

All ingredients are mixed together, and the dough is fermented for a predetermined time.
No Time Dough Method
Dough is fermented in usual manner. It is just allowed a brief period (30 mins) for it to recover
from te strains of mixing
Salt Delayed Method
This a slight variation of straight dough method, where all the ingredients are mixed except salt
and fat.
Sponge And Dough Method
Strong flour take too long for conditioning and should not be used for making bread by straight
dough method.
Increased flavor, developed by the long fermentation of the sponge.
Ferment and Dough Method
This is a variation of sponge and dough method
Very often a bread formula may contain milk, eggs, substantial quality of fat and sugar.
 LESSON 10: GUIDELINES FOR GAUGING BREAD DONENESS

14 STEPS OF BREAD MAKING

1. Selecting Ingredients 8. Intermediate Proof

2. Weighing Ingredients 9. Final Shaping
3. Mixing 10. Proofing
4. Bulk Fermentation 11. Scoring
5. Fold 12. Baking
6. Divide 13. Cooling
7. Pre-Shaping 14. Storing

1. Selecting Ingredients - Ingredients chance flavor, texture, and other attributes of the dough.
2. Weighing Ingredients - Weighing help keeps results consistent. Weighing ingredients, instead of
volume measurements, is the best way to prepare for baking.
3. Mixing - Mixing is most technical aspect of bread baking. There are 2 mixing methods:
a) Hand Mixing
b) Machine Mixing
4. Bulk Fermentation - This is the first fermentation period after mixing. This is where most flavour in
the breads come from. The dough sits, covered, usually until it doubles in size.
5. Fold - Usually written as ―punching‖. Folding is a way of strengthening the dough, redistributing food
for the yeast and evening the temperature throughout the day.
6. Divide After the bulk fermentation we must divide the dough into the right size for baking. Use a scale
to accurately.
7. Pre-Shaping - Pre-shape is the beginning of the hardest technical parts in bread baking. Pre-shaping
and shaping can take your homemade loaves from meagre to magical.
8. Bench Rest/ Intermediate Proof - After pre-shaping, the dough must go through an ―intermediate
resting period‖. This lets the gluten in the dough relax. It’s also adds slightly more favor to the dough.
9. Final Shape - The main objective in the final shape is to develop a tight skin on the outside of the loaf.
This helps control the rise of the dough while baking and makes it easier to score loaves.
10. Proofing - After shaping and working the dough, most of CO2 from the yeast has been expelled from
the dough. Proofing it’s the dough come back to life, develop more flavour and gain more textures.
Some recipe call for 10 minutes proof. The main requirement in proofing is the presence of moisture in
the air.
11. Scoring - Scoring creates weak spots in the gluten structure which encourage the dough to spring in
certain directions when in the oven. ―Over Spring‖ is the term used described how the dough jumps in
the volume when put into a warm environment.
 12. Baking - Baking bread has two general temperature ranges, 300F-400F and 425F-500F plus Enriched
dough usually baked in lower range. Another rule of them is that the interior temperature of the bread
should end up between 200F-210F
13. Cooling - When bread comes out of the oven it isn’t close to being done. Breads need to fully cool
before being cut into
14. Storing - Storage is another important part of enjoying bread property. There are three great ways to
store:
a) Plastic
b) Paper bags and;
c) Bread-box

How to test bread if already done?

1. Visually
The more you bake, the more you’ll be able to gauge how a loaf of bread should look when it’s
nearing doneness. For the most part, the crust should be dry, very firm, and a deep golden brown color
with darker spots here and there. If the crust is very pale, give it a few more minutes. Recipes usually
describe how the bread should look at the end of cooking (the good recipes, anyway!), so you can use
that as a guide until you’re more familiar with the loaf.

2. Tap the Bottom

Take the loaf out of the oven and turn it upside down, taking it out of the pan if you’re making a sandwich
loaf. Give the bottom of the loaf a firm thump! with your thumb, like striking a drum. The bread will
sound hollow when it’s done. If you’re new to this technique, try doing this every five minutes toward the
end of baking and you’ll hear how the sound changes.

3. Take the Internal Temperature

Insert an instant read thermometer into center of the loaf. (If you go at an angle and through the side or
bottom, you can minimize the visual evidence!) Most breads are finished baking at about 190°. Breads
enriched with butter, eggs, or milk are finished when the internal temperature is closer to 200°.
 LESSON 11: PACKING AND STORING OF BREADS

Packing

Preparation of product or commodity for proper storage and/or transportation. Packing is used to hold or

protect things so that they can be moved or sent somewhere.

Four (4) Types of Packing Materials in Bread

1. Foil - provides a complete barrier to light, oxygen, moisture

and bacteria. For this reason, foil is used extensively in food and
pharmaceutical packaging. It is also used to make aseptic
packaging that enables storage of perishable goods without
refrigeration.

2. Parchment paper - to cover countertops during messy tasks to make

cleanup easy. Re cellulose-based papers that have been treated or coated to
make them non-stick.

3. Cloth napkin - more environmentally-friendly option, secure it with

string or ribbon

4. Resealable Plastic Bag - is specifically designed and manufactured for

multiple reuse and is either made of cloth or other machine washable fabric,
and/or made of durable plastic that is at least 2.25 mils thick.
Storing

To supply or stock with something, as for future use. to accumulate or put away, for future use
(usually followed by up or away).

Five ways to store the Bread:

1) Wrap bread in plastic or aluminum foil. These types of wrappings will trap in the bread's natural moisture to
keep it from drying out and getting hard. If your bread came in a paper wrapping, toss it out and wrap it in plastic
or aluminum for storage

2) Keep bread at room temperature for no more than two days. Room temperature should be around 20ºC /
68ºF. Keep it away from direct sunlight in a cool and dry place, such as in your pantry or in a bread box

3) Freeze extra bread. If you have more bread than you can consume before it goes stale within a few days, the
best way to store it is by freezing. Freezing bread drops the temperature enough to stop the starch in the bread
from recrystallizing and getting stale

4) Don't put bread in the refrigerator. Scientific studies have shown that this draws out the moisture and the
bread becomes stale three times faster than it would at room temperature. This happens from a process known
as "retrogradation", which simply means that the starch molecules crystallize and the bread gets tough

5) Thaw frozen bread. If you have frozen your bread, allow it to thaw at room temperature. Remove the freezer
wrapping and let it stand. If you'd like, crisp in the oven or toaster for a few minutes (no more than 5 minutes)
to restore crustiness. Be aware that bread is only good for reheating once to return crustiness, after which you
are simply reheating stale bread .
 LESSON 12: RECIPES OF BREAD

“Soft Rolls”
- Yeast-raised roll with a soft crust. bun, roll - small rounded bread either
plain or sweet.

Ingredients

✓ 1 cup (240ml) whole milk, warmed to about 110°F

✓ 2 and 1/4 teaspoons Red Star Platinum yeast (1 standard packet)
✓ 2 Tablespoons granulated sugar, divided
✓ 1 large egg
✓ 1/4 cup (60g) unsalted butter, softened to room temperature and cut into 4 pieces
✓ 1 teaspoon salt
✓ 3 cups (375g) all-purpose flour or bread flour (spoon & leveled)*
✓ optional topping: 2 Tablespoons melted unsalted butter mixed with 1 Tablespoon honey

Instructions

1. Prepare the dough: Whisk the warm milk, yeast, and 1 Tablespoon of sugar together in the bowl of
your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to sit for 5 minutes.
2. Add the remaining sugar, egg, butter, salt, and 1 cup flour. Beat on low speed for 30 seconds, scrape
down the sides of the bowl with a rubber spatula, then add the remaining flour. Beat on medium speed
until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. *If you do
not own a mixer, you can mix this dough with a large wooden spoon or rubber spatula. It will take a
bit of arm muscle!*
3. Knead the dough: Keep the dough in the mixer and beat for an additional 2 minutes or knead by hand
on a lightly floured surface for 2 minutes. (See video tutorial above if you need a visual of kneading
dough by hand.)
4. 1st Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning
it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel.
Allow the dough to rise in a relatively warm environment for 1-2 hours or until double in size. (I always
let it rise on the counter. Takes about 2 hours. For a tiny reduction in rise time, see my answer to Where
Should Dough Rise? in my Baking with Yeast Guide.)
5. Grease a 9×13 inch baking pan or two 9-inch square or round baking pans. You can also bake the rolls
in a cast iron skillet or on a lined baking sheet.*
 6. Shape the rolls: When the dough is ready, punch it down to release the air.
Divide the dough into 14-16 equal pieces. (Just eyeball it– doesn’t need to be perfect!) Shape each
piece into a smooth ball. I do this entirely in my hands and you can watch in the video tutorial above.
Arrange in prepared baking pan.
7. 2nd Rise: Cover shaped rolls with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise
until puffy, about 1 hour.
8. Adjust oven rack to a lower position and preheat oven to 350°F (177°C). (It’s best to bake the rolls
towards the bottom of the oven so the tops don’t burn.)
9. Bake the rolls: Bake for 20-25 minutes or until golden brown on top, rotating the pan halfway through.
If you notice the tops browning too quickly, loosely tent the pan with aluminum foil. Remove from the
oven, brush with optional honey butter topping, and allow rolls to cool for a few minutes before serving.
10. Cover leftover rolls tightly and store at room temperature for 2-3 days or in the refrigerator for up to 1
week.

Notes:

Freezing Instructions: Prepare recipe through step 6. Place shaped rolls in a greased baking pan, cover tightly,
and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place
them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan,
cover tightly, then let them thaw and rise for about 4-5 hours. Bake as directed. You can also freeze the baked
dinner rolls. Allow them to cool completely, then freeze for up to 3 months. Thaw in the refrigerator or at room
temperature, then reheat as desired.
Overnight Instructions: Prepare the recipe through step 6. Cover the shaped rolls tightly and refrigerate for
up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator,
keep covered, and allow to rise on the counter for about 1-2 hours before baking. Alternatively, you can let the
dough have its 1st rise in the refrigerator overnight. Cover the dough tightly and place in the refrigerator for up
to 12 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step
5.
Baking Pan: I prefer baking the rolls in a glass 9×13 inch baking pan because I find they brown a little too
quickly in metal. As long as you bake the rolls on a lower oven rack and keep your eye on them, any pan is great.
Yeast: Red Star Platinum yeast is an instant yeast. You can use Red Star Yeast active dry yeast instead. Rise
times will be slightly longer using active dry yeast.
Flour: You can use all-purpose flour or bread flour. All-purpose flour is convenient for most, but bread flour
produces chewier dinner rolls. The rolls are still soft and fluffy no matter which you use. Either flour is fine and
there are no other changes to the recipe if you use one or the other.
 “Banana Bread”
- with its super-moist texture, buttery banana and brown sugar
flavors, and incredibly soft crumb,this is the best ever banana bread
recipe.

Ingredients
✓ 2 cups (250g) all-purpose flour (spoon & leveled)
✓ 1 teaspoon baking soda
✓ 1/4 teaspoon salt
✓ 1/2 teaspoon ground cinnamon
✓ 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
✓ 3/4 cup (150g) packed light or dark brown sugar
✓ 2 large eggs, at room temperature
✓ 1/3 cup (80g) plain yogurt or sour cream (I use Greek yogurt)
✓ 2 cups mashed bananas (about 4 large ripe bananas) ✓ 1 teaspoon pure vanilla extract
✓ optional: 3/4 cup (100g) chopped pecans or walnuts

Instructions
1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C). Grease
a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
2. Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and
brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium
speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed
bananas, and vanilla extract on medium speed until combined. With the mixer running on low
speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do
not overmix. Fold in the nuts, if using.
4. Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the
bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too
brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done.
Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
5. Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1
week. Banana bread tastes best on day 2 after the flavors have settled together. See post above
for freezing instructions.
Notes:

Butter: If needed, you can use salted butter in this recipe instead. Keep all the other ingredients the same.
Cream Cheese Frosting: This banana bread also tastes fantastic with cream cheese frosting on top! To make
it, beat 4 ounces (112g) of softened cream cheese and 1/4 cup (60g) of softened unsalted butter together on
medium speed until smooth. Beat in 1 cup (120g) of confectioners sugar, 1/2 teaspoon of pure vanilla extract,
and a pinch of salt until combined. Spread on cooled loaf.
Banana Bread Muffins: Use this banana bread recipe to make 2 dozen banana bread muffins. Pour the batter
into a lined or greased muffin pan and bake for 5 minutes at 425°F (218°C) then, keeping the muffins in the
oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick
inserted in the center comes out clean. The total bake time for the banana bread muffins is about 22-23 minutes.
The initial burst of hot air helps those muffins rise nice and tall! Or try my quick & easy banana muffins.
 “Loaf Bread”

- a shaped mass of baked bread that is usually sliced

before eating. Loaf. Bread, breadstuff, staff of life - food
made from dough of flour or meal and usually raisedwith
yeast or baking powder and then baked.

Ingredients:
✓ 4½teaspoons ✓ salt
✓ instant yeast ✓ 3tablespoons
✓ (two 0.25-ounce packets) ✓ unsalted butter, cubed, at room
✓ ¾cup temperature
✓ + 2⅔ cups warm water
✓ (divided) ✓ 9 to 10cups
✓ ¼cup ✓ all-purpose flour
✓ granulated sugar ✓ 3tablespoons
✓ 1tablespoon ✓ unsalted butter
✓ (melted, for brushing)

Instructions

1. In the bowl of a mixer, stir to dissolve the yeast in ¾ cup of the warm water, and let sit for 5 minutes. Add
the remaining 2⅔ cups water, sugar, salt, room temperature butter, and 5 cups of the flour and stir to
combine.
2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and
tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough
forms and clears the sides of the bowl, about 7 to 10 minutes.
3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic
wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets.
Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle.
Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the
ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves
loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway
through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees
F).
7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10
minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an
airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be
frozen for up to 1 month.
 “Brazo de Mercedes”
- is a traditional Filipino meringue roll with a custard filling typically
dusted with powdered sugar.

Ingredients
For the Custard Filling For the Meringue

✓ 10 egg yolks, beaten • 10 egg whites

✓ 1 (14 ounces) can condensed milk • 1 teaspoon cream of tartar
✓ 1 teaspoon vanilla extract • 1 cup superfine sugar
✓ zest of 1 lemon • ¼ cup powdered sugar

Instructions

1. In a double broiler over low heat, combine egg yolks, milk, vanilla extract and lemon zest. Cook,
stirring regularly, for about 30 to 40 minutes or until mixture thickens into a spreadable paste.
Transfer custard into a bowl and cover with wax paper until ready to use.
2. In a bowl, combine egg whites and cream of tartar. Using an electric mixer, beat at low speed. As the
egg whites start to turn opaque and begin to fluff into a thick foam, gradually add the sugar in small
amounts and continue to beat while gradually increasing speed of mixer until stiff peaks form. The
whipped whites will be smooth and glossy, with no sugar grains.
3. Line a 14 x 16 baking sheet with wax paper and lightly grease surface of paper. Transfer meringue
onto prepared baking sheet and using a spatula, spread evenly across into about ¼-inch thick. Bake
in a 350 F oven for about 20 minutes or until meringue is set and top has turned to light brown.
Remove from oven and allow to cool.
4. Using a fine mesh sieve, light dust top with powdered sugar. Place another layer of greased wax
paper and another baking sheet over meringue. Gently invert meringue onto the new baking sheet
and peel the wax paper on top.
5. Spoon custard on top and spread evenly on cooked meringue, leaving about ¼ without filling. Starting
on the filled side, carefully roll meringue into a log.

Cover both ends of the brazo de mercedes with wax paper and chill in the refrigerator for about 1
hour. To serve, cut into desired thickness.
 “Ensaymada”
- is a type of Filipino soft, sweet dough pastry covered with butter and
sugar then topped with lots of grated cheese.

Ingredients
✓ 1 cup milk
✓ 1/2 cup + 2 tablespoons sugar
✓ 1/2 cup shortening - -softened to room temperature
✓ 1 envelope active dry yeast - (about 7-9 grams (1/4 oz) or 1 tablespoon) - proofed in 1/4 cup warm
water ( See Note 1 for alternative)
✓ 3 1/2 cup flour
✓ 3 egg yolks
✓ 1/4 tablespoon salt
✓ 1/4 cup butter - - softened to room temperature- for brushing
Toppings
✓ 1/2 cup butter - - softened to room temperature
✓ 1/2 cup powdered sugar
✓ 1 cup Kraft cheese - or other grated cheese

Instructions
1. In a mixing bowl, mix together milk, shortening, sugar and salt.
2. Add half of the flour and the bloomed yeast and mix for 3-5 minutes at medium speed until a paste-
like consistency is achieved.
3. Add the egg yolks and the rest of flour and mix for another 3 minutes. Add more flour if the mixture
is too liquid or too sticky but not too much.The dough is supposed to be sticky.
4. Scrape the sides while folding the dough in the middle of the bowl and then cover with kitchen towel.
Let it rest and rise in a warm place for 2-3 hours or until it doubled its size.
5. Scrape the sides of the bowl while tipping the sticky dough over to the thinly floured working surface.
6. Roll the dough into a log and cut into 2. Roll each log again and cut into 2. Repeat this process until
you end up with 16 slices.
7. Using a rolling pin, roll a slice into a rectangle (about 8x4 inch) and brush the surface with softened
butter. Roll it from one end of the long side to the other end, creating a long, thin log then shape it
into a coil (spiral) with the end tucked under.
8. Place each coiled dough in a greased mold and let it rest in a warm place for about 30 minutes to 1
hour until it has risen to almost double its size.
9. Bake them in a preheated oven at 300°F /150°C for 20-25 minutes. Once baked let them cool down
for a few minutes before removing from molds.Then let them cool completely.
10. Meanwhile, prepare the buttercream by creaming ½ cup of softened butter and ½ cup powdered
sugar.
11. Using a knife or spoon, cover the top of the ensaymadas with buttercream and lastly with a generous
amount of grated cheese.
 “Raisin Bread”
- is a type of bread made with raisins and flavored with cinnamon.

Ingredients

✓ 2 packages (1/4 ounce each) active dry yeast

✓ 2 cups warm water (110° to 115°)
✓ 1 cup sugar, divided
✓ 1/4 cup canola oil
✓ 2 teaspoons salt
✓ 2 eggs
✓ 6 to 6-1/2 cups all-purpose flour
✓ 1 cup raisins
✓ Additional canola oil
✓ 3 teaspoons ground cinnamon

Instructions

1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat
until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl,
turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each;
roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining
sugar; sprinkle to within 1/2 in.
of edges.
4. Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in
two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown.
Remove from pans to wire racks to cool.

REFERENCES :
https://en.wikipedia.org/wiki/Bread https://en.wikipedia.org/wiki/List_of_breads
https://hartfordbaking.com/5-key-characteristics-look-great-bread/ https://www.breadworld.com/education/baking-ingredients/