Sweet Yeast Bread

Introduction

Sweet yeast breads are arguably one of the most enjoyable bakery treats — they truly treat us with their enticing sweet flavors, chewy yet soft texture, and amazing aroma. Sweet yeast breads are made with a combination of wheat flour, yeast, sugar and fat, among other less common ingredients. The combination of these ingredients leads us to a variety of sweet yeast breads — everything from the classic cinnamon rolls and honey buns to the unique combinations like chocolate chip banana bread and nutella-stuffed crunchy brioche.

Although sweet yeast breads may be enjoyed for simple pleasure, there are numerous scientific reasons for why and how these scrumptious treats arrive on our dinner plate. To thoroughly understand the journey a sweet yeast bread undertakes from creation to consumption, we must examine the entire baking process from flour to finished product.

Wheat grains and their journey to flour

Wheat is the foundation of most sweet yeast breads, without it, these tasty pastries would simply not be possible. While the world’s wheat consumption has skyrocketed over the past few decades, its production has increased along with it. Wheat is produced all around the world, however the majority of global wheat production Concentrates largely in four countries: India, China, Russia, and the United States.

Wheat grains, commonly referred to as kernels, are composed mainly of starch, protein, and fat. To create a flour which is ideal for sweet yeast breads, these kernels must be milled. In a milling process, wheat kernels are passed through a series of rollers until the desired particle size is obtained. What we are left with is a floury substance, which is then further refined to create fine, medium and coarse grades of wheat flours. Once milled, the flour can be used to create an array of different types of baked goods, such as sweet yeast breads.

Dehydration of flour and adding of other ingredients

Once milled, the flour has undergone a dehydration process to give it a distinct texture ideal for baking. During this process, much of the moisture is removed from the grain, which helps the proteins, starches, and fats bind together. This dehydration process is key in allowing the proteins, such as gluten, to become activated. Gluten is one of the most essential ingredients in sweet yeast breads, without it, they would not have the desired texture, structure or taste. Gluten is a type of protein found in wheat and other grains that, when combined with water, forms an extensible and elastic web of proteins. This web-like structure allows dough to stretch, rather than break, under the pressure of kneading and shaping.

The next step in crafting the perfect sweet yeast bread is to combine the flour with other ingredients, such as sugar and fat. The type of sugar used depends on the recipe, but many sweet yeast bread recipes use a combination of granulated sugar, brown sugar, and/or honey. Fat also plays an important role in sweet yeast breads. The fat content adds moisture, tenderness, and flavor. Common types of fat used in sweet yeast breads include butter, margarine, and shortening.

The addition of liquid ingredients

In addition to the flour, sugar and fat, liquid ingredients such as milk, water, and eggs are also added to the mixture. These liquids help the yeast to activate and dissolve the sugar, giving the dough a sweeter taste while also helping to retain moisture in the final product.

The purpose of these liquids is often misunderstood, however they are absolutely necessary in the process of making sweet yeast breads. Not only do they add flavor, they also provide the necessary hydration for the dough and act as a lubricant in the baking process. Milk and water form a thin film on the gluten strands, allowing them to stretch without breaking, while also providing a source of moisture for the dough. Eggs are used to help bind the ingredients together and strengthen the structure of the gluten network. Without the addition of liquid ingredients, sweet yeast breads would not have the desired texture, flavor, or aroma — so the role of these ingredients should not be overlooked.

The Yeast and Its Role

Yeast is the leavening agent responsible for increasing the volume of sweet yeast breads, namely due to the production of carbon dioxide. Yeast is a type of fungi which, when combined with water and sugar, generates carbon dioxide to give the dough its rising power.

The most commonly used type of yeast in sweet yeast bread recipes is active dry yeast, a type of dry yeast with a strong shelf-life. In order to begin the fermentation process, the dry yeast is rehydrated with the other wet ingredients in the recipe.

Kneading the dough and its role in the baking process

Once all of the necessary ingredients have been added, it is time to knead the dough. Kneading is the process of stretching and folding the dough repeatedly, working the gluten strands and creating a strong, elastic structure. Kneading incorporates air into the dough, encouraging the production of carbon dioxide from the yeast and resulting in a light, fluffy, and airy texture. Kneading also helps to distribute the fat evenly throughout the dough, contributing to a softer, more delectable final product.

Proofing and fermentation

Proofing is the period of time in which the dough rises and ferments. When placed in a warm, moist environment, the yeast multiplies and the dough swells. The length of time depends on the recipe, but typically it takes between 30 minutes to 1 hour. During this process, the gluten network forms and the dough gains character and flavor.

Shaping and Baking

Once the dough is proofed and fermented, it is ready to be shaped. Depending on the recipe, the dough can be cut and rolled into various shapes, such as cinnamon rolls, honey buns, focaccia — whatever the heart desires! This is a key step in the baking process, as the final shape of the sweet yeast bread is crucial in ensuring that it bakes evenly and looks appealing.

After the dough is shaped, it is placed in a preheated oven and baked until it reaches a golden brown shade. While baking, the sugars caramelize and the fat melts, giving the sweet yeast breads a rich flavor and inviting aroma. After baking, the sweet yeast breads are set to cool on a wire rack before they can be enjoyed.

Conclusion

Sweet yeast breads are a delicious treat, and an essential part of many people’s diets. From wheat grains to the dinner plate, it is a complex journey involving many scientific processes, such as dehydration, kneading and proofing. Though the complexity of this process may be intimidating, the reward is that much sweeter — the smell of freshly baked sweet yeast breads in the oven is simply heavenly. Despite its intricacies, sweet yeast breads have been crafted for centuries, a testament to humankind’s unwavering devotion to this delectable treat.