Enriched Yeast Breads
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See Enriched Yeast Breads Recipes Below
When eggs and butter are used as enrichments, a yeast-leavened loaf takes on cake-like qualities. Eggs make the bread taste richer and supply structure-building protein, producing a loaf that rises higher and keeps better than basic yeast bread. But egg whites tend to dry out a dough as they coagulate during baking. Butter compensates for this drying - and it also softens the gluten. This softened gluten offers less resistance as the gas produced by the yeast inflates the dough. Thus the bread doubles in volume faster than one containing no butter.
Depending on the quantities of eggs and butter used - and also on how they are incorporated - the transformations in the finished bread can range from subtle to dramatic. Even a small amount of egg and butter will endow bread with a soft crust and a moist, yellow interior. As the amounts of egg and butter increase, these characteristics become more pronounced. The peerless brioche, one of the crowning triumphs of French cooking, has a silken texture and an incomparable golden hue.
Because the fat in eggs and butter can inhibit the initial formation of the gluten by creating a barrier between the flour and liquid in a dough, enriched doughs are generally make in 2 stages. First the yeast, liquid and some of the flour are mixed and set in a warm, draft-free place to rise, then the rest of the flour and eggs and butter are added. In the case of an enriched-dough variant called "yeast puff dough", however, barriers of fat play a vital role. To make yeast puff, risen dough is rolled out, then spread with butter and folded to form layers. In the oven, while the yeast inflates the dough, the butter melts to keep the layers separate, creating a light, flaky effect. Yeast Puff Dough is used for a host of delicate breads, including croissants and Danish Pastries.
Except for Yeast Puff Dough, most enriched doughs can be baked in pans or shaped into simple loaves. More often, however, they receive further culinary elaboration. They can be curved into rings, or filled with preserves for jelly doughnuts. And they can be rolled around nuts or cooked fruits for that cherished American breakfast treat, coffeecake, which actually is not a cake at all, but an enriched, sweetened yeast bread.
Brentford Rolls
Butter Horns
Cold Harbour Rolls
Coolrise Brioche
Cuban Bread
Dutch Brown Bread
Egg Bread Susanne
English Muffins
Flannel Crumpets
French Sally Lunn Bread
Honey Oatmeal Bread
Jewish Bagels
Milk Rolls
Monkey Bread
Old Maids
Riom Brioche
Rusks (Zwieback)
Russian Easter Bread
Sally Lunn Bread
Sally Lunn Bread 2
Sally Lunn Bread 3
Swiss Braided Loaf