yeast bread
Any bread that uses
YEAST as the
LEAVENING agent. As the
YEAST ferments, it converts the flour's starchy nutrients into alcohol and carbon dioxide gas. The gas bubbles trapped in the elastic
GLUTEN mesh of the dough are what make it rise. Oven heat kills the
YEAST and evaporates the alcohol. The gas expands in a final burst of energy and causes the bread to rise. Among the more well-known
YEAST breads are
BRIOCHE,
CROISSANTS,
FRENCH BREAD and
SOURDOUGH BREAD.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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