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
- 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).
- 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.
- 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.
- Bake at 350°F for 20 to 25 minutes or until golden brown.
For more information on yeast breads, email Chris Duncan at firstname.lastname@example.org or call 222-9453.
Educational programs of Kentucky Cooperative Extension serve all people regardless of race, color, age, sex, religion, disability, or national origin.