Types of dough
Getting started – Types of dough
There are various methods of using yeast:
This method is used for Anchor Instant Dry Yeast, where the yeast is added directly to the mixture.
Basic Bread Dough contains flour, salt, a small quantity of sugar, shortening and yeast. This mixture is mixed to a soft dough with lukewarm water. The dough must be kneaded until the surface is smooth and the dough is elastic. A basic dough will take only 20-30 with the Instant Yeast Mix. The texture of the final baked product should be fine and even, without large holes.
A sweet dough has a larger quantity of sugar and often the mixture contains milk, eggs, increased shortening, dried fruit and spices. A small quantity of sugar activates the yeast, but the richer and sweeter the dough, the slower the rising. The dough must be kneaded until the surface is shiny and the dough becomes elastic. The texture of the final baked product should be finer than that of the basic dough.
This mixture contains a large quantity of liquid in the form of water, milk or eggs. The batter mixture is a thin, dropping consistency and is not as firm as a dough mixture. Batters with yeast, must be mixed until the batter comes together and no batter threads are visible. The product will then hold its shape when baked. After mixing, the batter is usually placed directly into the pan for the rising process. As batters are soft and runny, these mixtures rise very quickly. The texture of the final baked product is different from that of kneaded dough as it is more open and a little rougher.