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 350°F 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.
