Yeast Breads {3 types}

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Foods 2 rip roared through three types of yeast breads today. We are studying five different types: croissants, brioche, parkerhouse, cloverleaf and braid. Because we have three different cooking groups, I had them each focus on one.

We also studied mixer and batter method. We used the Artisan Bread dough in five to make a yeast bread batter and speed up the process of yeast breads. The students were not quite fond of the plain taste of this dough. I know that they are not used to homemade bread without the sugar and preservatives of commercial bread. I suppose you have to have a taste for homemade bread. I can’t wait to showcase how this dough is versatile with a pizza braid in an upcoming demonstration. We’ll see how they like the braid and a cheese brioche that I plan to make.

As the teacher, I was pleased with the before and after pictures. Let us know what you think…

The triangles being prepared for croissants

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Croissants before baking

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We ended up with some nice looking croissants

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Parkerhouse Rolls being prepped by Hannah

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IMG_8503Randesha is doing a good job butterin’ those rolls while Cheyenne approves.

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And check out the fantastic end product.

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The last group worked on the cloverleaf technique in the muffin pan.

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I think they have this process down.

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More than enough rolls for the class

IMG_8509Gorgeous finished product.

Way to go Foods 2, practicing your three types of yeast breads. More to come, stay tuned.

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