Yeast Breads

For the yeast bread unit, we made no knead bread, cappuccino knots, grilled pizza, and soft pretzels.

The first bread was baked right away without letting the yeast rise. This bread barely tasted yeasty, and ours was undercooked.

The second bread we made contained yeast that had risen for two days. This bread had a much stronger flavor, and we kept it in the oven for longer so that the inside was warm and the outside was a crunchy golden brown.

Our grilled pizza also contained yeast that was given a few days to rise. We used too much oil and that made it hard to flip them on the grill, but the overall flavor was good.

Our soft pretzels were made by rolling the dough into knots and nibs and frying them in a mixture of hot water and baking powder. We used a skimmer in order to fish the pretzels out after they fried.

Our cappuccino roll took two days to make. For the first day we made the sweet dough, allowing the yeast to bloom in milk and water.After growing for a day, we cut the dough into rope, rolled it in instant espresso and sugar, baked them, and put a glaze on top. Even though we didn't constantly knead the dough while we made it, the texture was still light and fluffy.

Lilly F