MIXING METHODS- YEAST

TRADITIONAL METHOD

• Dissolve yeast in small amount of warm water
• And warm liquid,sugar,salt,fat,and some flour
• May add eggs before adding remaining flour
• Dough rises twice

ONE-RISE METHOD

• Fast-rising yeast mixed with flour and dry ingredients
• Heat liquid and fat to 120-130 degrees before adding
• Add eggs before rest of flour
• Rises one time

MIXER METHOD

• Same as one-rise
• Uses mixer to blend in liquids
• Add eggs if needed
• Stir in remaining flour with a spoon

BATTER METHOD

• Uses less flour and is thinner
• Stirred rather than kneaded
• One or two risings