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Lesson 6: Yeast Breads

Mastery Check

Answer the following questions and then check your answers in the Answer Key at the back of this course manual. Do not submit your answers to Independent Study.

It is often necessary to decrease the oven temperature by degrees when baking bread in pans with a dark nonstick coating.
Most recipes for bread give a range for since protein and moisture content in this ingredient can have an effect on the final product.
For a crisp crust, brush or spray your bread with .
If the liquid in your dough is too hot, it will kill the .
The growth of the yeast is controlled by , which also adds flavor to your bread.
The growth of the yeast is helped by , which also enhances the flavor of your bread.
The best type of flour to use in yeast breads is flour.
Protein in flour produces , which provides structure to your bread products.
For best browning and baking, the top of each loaf pan should be level with, or slightly above, the of the oven.
If cooked bread is not removed quickly from the pans, the sides will not remain .
Homemade yeast breads can be stored in a cool, dry place for up to days.
If dough isn’t , it will not develop gluten and will be coarse and crumbly.
Bread gets dry and goes stale quickly if stored in the .
Kneading dough by hand produces volume in the final product.
If you allow your dough to rise too long, it will develop a flavor.
It is not recommended that you use instead of sugar in yeast bread recipes because it does not properly feed the yeast.

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