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Cereals and bread from worldwide
Flour, water, salt and baker's yeast are kneaded into a dough, which rises as the yeast ferments sugars into carbon dioxide. The dough is shaped, proofed again and baked, which sets the crumb and browns the crust. This family entry covers breads leavened mainly by commercial yeast rather than a sourdough.
| Active dry yeast1 package (2 1/4 tsp) | [ksu2020] |
| Lukewarm water (110–115 °F)1/2 cup | With 1/2 tsp sugar, to dissolve the yeast[ksu2020] |
| Vegetable shortening or butter1/2 cup | [ksu2020] |
| Sugar1/2 cup | [ksu2020] |
| Egg, beaten1 large | [ksu2020] |
| Salt1 1/2 tsp | [ksu2020] |
| Milk, scalded and cooled to lukewarm2 cups | [ksu2020] |
| All-purpose or bread flour7 1/2 to 7 3/4 cups | Or 4 cups whole wheat flour plus 3 1/4 to 3 1/2 cups all-purpose or bread flour[ksu2020] |
| Starter | commercial baker's yeast |
Total time across the recorded steps: 9.4 h – 18 h
What changes: Dry yeast dissolves in warm water and starts to work
Output: dissolved, active yeast.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Flour, water, salt and baker's yeast are kneaded into a dough, which rises as the yeast ferments sugars into carbon dioxide. The dough is shaped, proofed again and baked, which sets the crumb and browns the crust. This family entry covers breads leavened mainly by commercial yeast rather than a sourdough. Made in 7 steps over 9.4 h – 18 h. The longest step, pre-ferment (optional), takes 8–16 h (King Arthur Baking) and runs at 18–24 °C (King Arthur Baking). Baker's yeast (Saccharomyces cerevisiae), which makes carbon dioxide and other metabolites that raise the dough and shape its texture and taste does most of the fermenting.
| Main step | 8–16 hReported[kab-preferment] | Pre-ferment (optional) |
|---|---|---|
| Temperature | 18–24 °CReported[kab-preferment] | Pre-ferment (optional) |
Leavened by commercial baker's yeast added in a known amount, not by a sourdough of wild yeasts and lactic bacteria, so the bread is not sour unless a sourdough is added.
Milk is scalded and cooled to lukewarm before it goes in. Yeast breads are done at 195° to 210° F (about 91–99 °C) inside and yeast rolls at 190° to 195° F; covered dough can be kept in the refrigerator for several days.
Every number is labelled with how it is known. How this atlas is made
Before commercial baker's yeast, breads were leavened with sourdough or with barm from brewing.
