Deck 8: Enriched Yeast Breads

Question 1

Which of the following is made from an enriched yeast dough?

A) Hamburger buns
B) Kaiser rolls
C) Rum babas
D) Multigrain rye bread

Answer 1

C

Question 2

are sweet, shell-shaped rolls coated with colored sugar, popular in Mexico.

Answer 2

Conchas

Question 3

All enriched bread formulas contain a high percentage of both sugar and fat.

Answer 3

False

Question 4

Enriched breads may contain more yeast than lean dough formulas

A) to speed fermentation.
B) to compensate for their high sugar content, which can actually inhibit yeast activity.
C) because these breads are often made with bread flour.
D) because of the milk in the dough.

Question 5

To keep dough soft so that it expands during proofing, egg wash brioche dough before proofing and baking.

Question 6

A number of enriched yeast dough formulas such as brioche and sweet bun dough can be used to make pecan sticky buns or similar breakfast pastries.

Question 7

Kugelhopf is

A) a rich yeast bread that is filled with candied fruit and nuts, wrapped around an almond filling.
B) a yeast bun decorated with a cross made from dough.
C) a light, buttery yeast bread studded with fruits, a specialty of Germany.
D) cinnamon- and butter-filled sweet dough formed into spiral-shaped pastries.

Question 8

Enriched bread formulas bake into breads with a soft crust and coarse crumb.

Question 9

is a Russian dish in which a savory mixture of salmon and rice is wrapped in dough, then baked.

Question 10

A long fermentation at room temperature helps enriched bread dough develop its flavor.

Question 11

Which of the following is NOT true?

A) Sweet dough or bun dough contains fewer eggs than challah.
B) Bun dough has less fat than brioche.
C) Sweet dough or bun dough is sweeter and richer than dinner rolls.
D) Sweet bun dough takes its name from the thick sugar glaze brushed over these breads after baking.

Question 12

Barley malt and honey contain beneficial , which aid fermentation without overly feeding the yeast.

Question 13

Enriched yeast dough is often to maintain the shape of the loaf during baking.

Question 14

Which of the following statements correctly describes the difference between brioche dough and challah?

A) A larger percentage of eggs are used in brioche.
B) Brioche is baked in a pan.
C) The fat is added to brioche dough after it has been kneaded
D) All of the above.

Question 15

Proofing enriched dough above can melt the butter and damage the dough.

Question 16

It is not necessary to use the windowpane test to determine when enriched yeast dough is properly kneaded.

Question 17

To ensure that it rises to its fullest height, brioche dough should be formed and baked as soon as it is mixed.

Question 18

To develop the gluten when mixing brioche

A) fat is added after the dough is fully kneaded.
B) eggs and fat are added after the dough is fully kneaded.
C) all the ingredients are at room temperature and the dough is mixed to a higher dough temperature.
D) the dough is fermented in the refrigerator.

Question 19

Brioche dough is mixed using a(n) mixing method.

Question 20

Enriched yeast dough

A) requires longer kneading than lean yeast dough.
B) is kneaded for a shorter period of time than lean yeast dough.
C) requires low-protein flour.
D) benefits from a short fermentation in a warm environment.

Question 21

A specially formulated yeast for enriched dough called yeast is often used in commercial bakeries for making sweet, enriched dough.