Back to Basics: Yeast Breads

The following Family & Consumer Science article printed in the October 8, 2015 edition of the Oldham Era.

yeast breads class

Oldham County FCS Agent Chris Duncan taught this Yeast Breads class. View more pictures on the Oldham County Extension Facebook page. Photo by Lauren State.

Bakers Rise to Learn in Yeast Bread Class

On September 24, Oldham County Family and Consumer Sciences Agent Chris Duncan taught a class on Yeast Breads at the Oldham County Cooperative Extension Office. Oldham Countians from age six to sixty attended this fun and informative class.

After demonstrating a thirty-minute pizza recipe, Chris discussed gluten-free bread and making bread in a bread machine. Samples of all three yeast breads were offered to attendees. Below is another recipe shared at the Yeast Breads class:


This homemade pretzel recipe makes 24 servings. A three-ounce serving contains 175 calories, 33 g carbohydrates, 3 g protein, 4 g fat (21% DV).


¾ cup hot water (110°F)
1 package active dry yeast
1 tablespoon brown sugar
4½ – 5 cups all-purpose flour
1½ teaspoon salt
1½ cups warm milk (105°F)
1 egg white
kosher salt, as needed


  1. In a large mixing bowl, combine hot water, yeast, and brown sugar and stir until dissolved. Let stand for 5 to 10 minutes, until foamy. (This is the traditional method of making yeast bread. If you use fast-acting yeast, this step is unnecessary. Simply add the yeast to the flour and increase the water and milk temperature to 120°F).
  2. Combine flour and salt. Add to yeast mixture, one cup at a time, alternating with the warm milk and beating until smooth each time. Stir in enough flour to make a soft dough. Turn onto a lightly floured board and knead until smooth and elastic, but slightly sticky, about 1 minute. Cover and wait 5 minutes.
  3. Divide dough into three large balls and roll into long ropes. Braid the dough and form the desired shape, such as a wreath or braid. Brush top with egg white and sprinkle with salt.
  4. Bake at 350°F for 20 to 25 minutes or until golden brown.

For more information on yeast breads, email Chris Duncan at or call 222-9453.

Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.

Written by Lauren State, Oldham County Extension Staff Assistant. Recipe by Food and Nutrition Extension Specialist Sandra Bastin. Reviewed by Chris Duncan, Family & Consumer Science Agent.

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