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Preparing Yeast Breads National Food Service Management Institute The University of Mississippi Culinary Techniques for Healthy School Meals 2nd Edition ET80-09 2009 This project has been funded at

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How to fill out yeast breads - nfsmi:

1. Start by gathering all the necessary ingredients for making yeast breads, such as flour, yeast, sugar, salt, and water.
2. In a large mixing bowl, combine the dry ingredients including flour, sugar, and salt. Mix them together well.
3. In a separate small bowl, activate the yeast by adding warm water and a pinch of sugar. Allow the yeast to bloom for about 5-10 minutes until it becomes frothy.
4. Once the yeast is activated, pour it into the dry ingredients mixture. Mix everything together until a rough dough forms.
5. Transfer the dough onto a clean, floured surface and start kneading it. Add more flour if needed to prevent the dough from sticking to your hands or the surface.
6. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. This step helps develop the gluten in the dough, which gives the bread its structure.
7. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and let it rise in a warm, draft-free area for about 1-2 hours or until the dough doubles in size.
8. After the dough has risen, gently punch it down to release any trapped air. This step is called deflating the dough.
9. Divide the dough into equal portions or shape it according to your desired bread recipe. You can make loaves, rolls, or any other shape you prefer.
10. Transfer the shaped dough onto a baking sheet or into loaf pans. Cover them again with the kitchen towel and let them rise for another 30-45 minutes.
11. Preheat the oven to the recommended temperature for baking yeast breads. Usually, it is around 375-425 degrees Fahrenheit.
12. Once the dough has risen again, you can optionally brush the tops with an egg wash or milk for a shiny crust.
13. Bake the yeast breads in the preheated oven for the specified time according to your recipe or until they turn golden brown and sound hollow when tapped on the bottom.
14. Remove the breads from the oven and let them cool on a wire rack before slicing or serving.

Who needs yeast breads - nfsmi:

1. Professional bakers who want to learn more about advanced breadmaking techniques and recipes.
2. Culinary students who are studying bakery or pastry arts and need to develop their skills in making yeast breads.
3. Home cooks or baking enthusiasts who enjoy experimenting with different types of bread recipes and want to improve their knowledge and techniques in making yeast breads.
4. Individuals or establishments involved in food service or food management, such as restaurants, bakeries, or cafeterias, who want to ensure food safety and quality by following the guidelines and standards set by the National Food Service Management Institute (NFSMI).

Remember, always refer to specific recipes or guidelines provided by the NFSMI or other reliable sources for precise instructions and recommendations when making yeast breads.

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