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    Bread Making: Prepared By: Ginalyn Galingan Baňez Teacher

    Uploaded by

    Regina Palisoc
    This document provides information about bread making including the different types of bread, dough, glazes, and toppings. It defines baking and discusses quick breads that can be made quickly versus yeast breads that require more time for rising and shaping. It describes lean doughs made from basic ingredients that make crusty breads versus rich doughs containing added ingredients like sugar, butter, and eggs for rolls and sweet breads. Finally, it lists several types of common bread glazes like egg glazes, milk glazes, and butter toppings that provide different textures and flavors.

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    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd

    Bread Making: Prepared By: Ginalyn Galingan Baňez Teacher

    Uploaded by

    Regina Palisoc
    30 views10 pages
    This document provides information about bread making including the different types of bread, dough, glazes, and toppings. It defines baking and discusses quick breads that can be made quickly versus yeast breads that require more time for rising and shaping. It describes lean doughs made from basic ingredients that make crusty breads versus rich doughs containing added ingredients like sugar, butter, and eggs for rolls and sweet breads. Finally, it lists several types of common bread glazes like egg glazes, milk glazes, and butter toppings that provide different textures and flavors.

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    GRADE 7

    Original Title

    Bread Making

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    This document provides information about bread making including the different types of bread, dough, glazes, and toppings. It defines baking and discusses quick breads that can be made quickly versus yeast breads that require more time for rising and shaping. It describes lean doughs made from basic ingredients that make crusty breads versus rich doughs containing added ingredients like sugar, butter, and eggs for rolls and sweet breads. Finally, it lists several types of common bread glazes like egg glazes, milk glazes, and butter toppings that provide different textures and flavors.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    30 views10 pages

    Bread Making: Prepared By: Ginalyn Galingan Baňez Teacher

    Uploaded by

    Regina Palisoc
    This document provides information about bread making including the different types of bread, dough, glazes, and toppings. It defines baking and discusses quick breads that can be made quickly versus yeast breads that require more time for rising and shaping. It describes lean doughs made from basic ingredients that make crusty breads versus rich doughs containing added ingredients like sugar, butter, and eggs for rolls and sweet breads. Finally, it lists several types of common bread glazes like egg glazes, milk glazes, and butter toppings that provide different textures and flavors.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 10

    BREAD MAKING

    Prepared by:
    GINALYN GALINGAN BAŇEZ
    Teacher
    BAKING

    is the method of prolonged cooking food


    by dry heat acting by convection, and not
    by radiation, normally in an oven, but
    also in hot ashes, or on hot stones.
    BAKER

    A person who prepares baked goods


    as a profession.
    BREAD
    is a staple food prepared by cooking
    dough of flour and water and often
    additional ingredients.
    KINDS OF BREAD

    1. Quick breads= it can be made on the


    spur of the moment.
    2. Yeast bread= require time for rising
    and more time for shaping.
    KINDS OF DOUGH
    1. Lean Dough= are made of just the basic ingredients
    for bread, flour, yeast, salt a little sugar and shortening.
    This makes good pandesal, pan Americano, French
    breads, and the crusty bread varieties.
    2. Rich Dough= contains added ingredients such as
    more sugar, butter, nuts, fruits, eggs and condiments.
    Milk is often used too. This dough gives rise to rolls,
    coffee cakes and the sweet varieties.
    Glazing or Toppings
    Glazes – often consist of liquid ingredients, such as oil,
    milk, water, honey, egg, among others, that are
    brushed onto the dough to provide an attractive finish.

    Toppings- often consist of dry ingredients, such as


    seeds, grains, nuts, cheese, herbs, sugar, or salt that are
    sprinkled on the dough , providing added flavour and
    creating a decorative quality.
    TYPES OF GLAZES FOR BREAD
    1. Egg Glaze- it creates a shiny crust when brush on before baking. Mix
    one egg white with 1 tablespoon of water, brush on dough before
    baking.
    2. Rich Egg Glaze- creates a shiny golden crust. Mix one egg yolk with a
    tablespoon of water, milk or cream. Brush on dough.
    3. Milk – it is a a type of glaze that produce a crisp, brown but don’t
    really hold seeds or other additions in place.
    4. Salted Water Glaze- creates a crisp. Best for French bread. Mix ¼ cup
    of water with 1 teaspoon of salt. Apply several times during the baking
    process. Use either a pastry brush or a water spritzer.
    5. Butter Topped – this creates a tender buttery
    flavoured crust. Brush on melted butter before, during
    or after the baking process.
    6. Onion Topping – in skillet, brown finelydiced yellow
    onion in butter and top dough, let rise and baked.
    7. Herb Topping – brush dough with butter and top
    with herbs. Let rise and bake.
    THANK YOU AND GOD BLESS !!!

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