Yeast, Baker's, Active Dry
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Yeast, baker's, active dry

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List of Ingredients

Yeast, baker's, active dry

 

Yeast is the driving force behind the magical process that makes bread rise.   It has 3 roles in bread making; to make bread rise, to strengthen and develop the gluten, and to contribute to the flavors in the bread.
      
Yeast reacts with the sugar in the dough and excretes carbon dioxide and alcohol making the bread rise.  When mixed with flour and water, the yeast breads down the starches into simple sugars and releases the carbon dioxide and ethyl alcohol into the existing air bubbles in the dough.  If the dough has a strong gluten content, the carbon dioxide is held within the dough and begins inflating it.
      
This gluten becomes more elastic the more it is worked.  The kneading of the dough along with the yeast helps develop the gluten (elasticity).  As the bread is worked, the yeast helps develop the gluten and as it develops more gluten it produces more bubbles to hold the gas and increase the rise.   When you punch down the dough you will notice how smooth & strong the gluten has become.
      
The fermentation of the dough adds flavor to the bread.  The yeast breaks down the starch into more flavorful sugars.   It uses these sugars to not only make carbon dioxide and alcohol but also to produce a host of organic acids and amino acids.  These develop the flavor difference between bread and just flour and water.  

RECIPE:

CINNAMON ROLLS

1 c warm water
1 egg
3 c unbleached bread flour
1/4 c fructose
3 T instant powdered milk
1 1/2 t. sea salt
5 T butter, softened
1 t. Saf-Instant yeast
1/3 c butter
1/2 c vanilla ice cream
1/2 c brown sugar
1/2 c butter, softened for spreading
1 T ground cinnamon
1/2 c brown sugar

Place water, egg, bread flour, fructose, powdered milk, sea salt, 5 T butter and yeast in bread machine in order suggested by manufacturer.  Select dough setting and turn on machine.

In a small pan, melt 1/3 c butter and add 1/2 c brown sugar and ice cream bring to a boil, and cook for 2 min.  Pour caramel into bottom of lightly greased 9x13" pan.

When machine is finished cycling, remove dough from pan and turn out onto lightly floured surface.  Pat into rectangle.  Spread with softened butter and sprinkle lightly with cinnamon. Crumble 1/2 c brown sugar over top of cinnamon.  Roll up and seal edge.

Cut into 12 rolls and place in prepared pan of caramel.  Allow to rise til double about 45 minutes. Preheat oven to 350F about 10 minutes before dough is risen.  

Bake 20-25 minutes til golden.  Invert onto plate larger than pan as caramel will flow over rolls and onto plate.

NutritionFacts
Serving size: 1 tsp
Amount per serving
Calories14
Calories from fat2
% Daily Value *
Total Fat 0.2g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 2mg0%
Total
Carbohydrate 1.5g
0%
Dietary Fiber 0.8g3%
Protein 1.5g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
14.3% of calories from Fat
42.9% from Carbohydrates
42.9% from Protein