Basic Steps in Breadmaking

1. Dissolveyeast in warm water with a little sugar. l1P~f IM~ ~

a. For yeast to be activated, it needs moisture, warmth and a little sugar to feed on.
2. Add the remaining ingredients and mix to form a dough.
a. Mixingcan be done in 2 ways; the straight-dough method and the sponge method. On
the straight-dough method, all the ingredients are mixed together and there is no initial
fermentation. In the sponge method, there is a preliminary fermentation on the yeast,
water and part of the flour, after which the remaining Ingredients are added.
3. Knead the dough until it is smooth and elastic.
a. Using your hand or the mixer, manipulate the dough with rhythmic pressure until the
gluten has developed and the dough has become elastic with blisters forming at the
surface. Over kneading is not likely to happen if kneading is done by hand, but it is
possible in machine mixing.
b. Dough that is over kneaded with produce bread of small volume and weak crumb while a
dough that lacks kneading will produce bread that is heavy, in small volume and
compact.
4. Cover the dough and let rise until double in bulk~
a. This is called fermentation and it is when yeast produces carbon dioxide gas to make the
dough light and porous. Keep the dough in a greased bowl covered with a damp cloth to
prevent drying out. To test if dough has fermented, press 2 fingers into the dough. If the
indentation remains then it has risen enough.
5. Punch down the risen dough.
a. Push your fist into the center of the dough, bring the edges towards the center and then
turn over. This is done to expel extra carbon dioxide gas and to break up large air
spaces. This way there is also redistribution of the yeast and other ingredients.
6. Shape dough into desired sizes and forms.
a. After punching down and before shaping, the dough can first be rested so it willbe easier
to handle. For uniformity and accuracy, dough can be weighed according to desired size.
When putting the dough into the pans, make sure there is enough space for the second
rising.
7. Proof the shaped dough.
a. The shaped dough are again covered and allowed to rise until double in volume. At this
stage, the dough regains the gases lost insuring a light product.
8. Bake the bread until done.
a. The bread is baked in a preheated oven until its inside is dry and the top is golden
brown. To test if bread is done, remove it from the pan. If it slips out easily then it is
baked. It is also done when you hear hollow sound when you tap the bottom of the
bread. Alsotry pressing the bread down, if its springs back to the original shape then it is
ready.

1
 INGREDIENTS IN BREAD MAKING

1 - FLOUR
WHEAT FLOUR - in defined as a food made from the grinding and sifting of cleaned wheat.

There are 3 kindsof Wheat Flour: ~ N J-Afl ~ ~

j-J- ~ 1. Bread Flour - is also called Hard Flour.
2. All-Purpose Flour - is also called Family Flour, General Flour or Party Flour, it is used
to substitute for either bread or cake, leaveningagent like yeast is used to produce
the necessary gas to develop unto dough.
J~ dti<fJ 3. Cake flour - is also called Soft Flour.A chemical-leaveningagent like baking powder
and bakingsodachangedto take products.

2 - LIQUID- water or milk

1. It is the cheapest ingredients in baked products. It is important in making of dough

because of it role in converting the flour protein into gluten.
2. It controls consistency and temperature (warm or cool) of dough.
3. It dissolves salt suspends and distributes non-flour ingredients evenly in order for
complex every matics activation and chemicals changed to take place.

3 - SHORTENING- is a fat which when added to flourmixture increase tenderness. Make

bread products improve flour, better volume of baked products.

4 - SUGAR

Is a sweet soluble,crystallineorganiccompoundthat belongsto the carbohydrategroup of

foods.They are the simplestof the digestiblecarbohydrates.

Effects of sugar on baked products and on dough properties

1. Increased dough development
2. Makesthe color of the crust riches
3. Improves nutritive value, and aroma of the product
4. Makesthe bread more tender
5. Increases the volume of the loaf

5 - EGGS

Are essential and costly ingredients bakery products specially in cakes rich sweet dough.

2
Usesof eggs in baking
1. Thickening agent in foods
2. Binding agent

Eggs have a high nutritional value and contribute a lot to the value of products as in foods.

6 - LEAVENINGAGENT

Is a gas addedor producedduring the mixing and/or heatingof a batter or do allowingthe

mixtureto rise makingthe productlight and porous.

Yeast - A single celled plant that reproduces through budding which is capable of
transformingsugarto alcoholand carbondioxidein a processknownas fermentation.

Two main roles of yeast in bread making

1. To lighten or raise the dough thereby improving greatly its ultimate palatability.
2. To contribute to the aroma and flour of the bread.

Chemical Leavening Agent

1. Baking~a - Liberatescarbondioxide but in the processa residueof washingsoda

is left in the cakeimpartingdark colorand unpleasanttaste to the cake.
2. Bakingpowder

7 - SALT - is used should be clean and refined.

1. It makes the flavor of other ingredients.

2. Removesthe flatnessor lack of flavor in other food materials.
3. Helps controls yeast action and controls the rate of fermentation.
4. Increase gluten strength on a dough.
5. Helps in preventing the formation and growth of undesirable bacteria in yeast-raised
doughs.

8 - FLAVORINGS- (Optional) Flavoringand coloring are oftenly used as supplement.

Avoidusingtoo muchflavor. Mayresultto undesirablecharacteristicsof bakedproducts.

Three methods in mixing dough

1. Straight dough methods - mixture of dry yeast and lukewarm water & let it rise for 10
min.
2. Spongedoughmethod- A part of the flour is includedin yeast mixture.

3
Two kinds of yeast dough

1. Lean dough - Are made of just basic ingredients flour, sugar, liquid, shortening yeast
and salt.

Bread for Sweet dough or Rich dough

1. Ensay mada soft as a feather

2. Ensay mada supreme
3. Potato Roll
4. Cheese Roll
5. Hot dog Roll
6. Cinnamon Roll
7. Swedish Tea Ring

Two kinds of Dough

1. Quick dough - Leavening agent used is baking powder & baking soda.

Example
1. Polka Dot Bread
2. Quick Cheese Bread
3. Standard Biscuit
4. Cheese Cup Cake
5. Torta Cebuano
6. Banana Bread
7. Pork Hopia
8. Doughnut

4
PAN DE SIOSA

INGREDIENTS:

4 cups AllPurpose Flour ~ eggs

1 cup white sugar Y2cup shortening
¥l cup evaporated milk y,>~ cup water / lukewarm water
1 tsp salt 4 tsp dry yeast
Butter for brushing

PROCEDURE: ...

Soften yeast in lukewarm water combine sugar, shortening, salt, milk and
flour. Stir in flour to make soft dough. Turned on floured board and knead until
smooth. Forminto 8 smallballsin a loafpan. Letit risefor one hour. Brush
with milk before baking. Bake for 30 minutes or until done. Brush with butter
and sprinkle it with sugar.

5
CHEESE BISCUITS

INGREDIENTS:

4 cups AllPurpose Flour 1 Tbsp baking powder

10 Tbsp butter or margarine V2cup grated cheese
V2cup evaporated milk 2 eggs slightly beaten
V2cup white sugar

PROCEDU~E:

Sift flour and baking powder. Cut in butter until mixture resembles cornmeal.
Add cheese and milkto form a soft dough. Turn dough on a floured board and
knead for 30 seconds. Rollthe dough and cut 1/4thick and with a biscuit cutter
cut out rounds.

Put half if the rounds on baking sheet and top each with 1 tsp. greated
Cheese. Brush edges of the rounds and press down to them. Brush biscuits
with lightly beaten egg. Bake in hot oven, 400 degrees for 20 minutes or until
they are brown.

6
STAR BREAD / MONAY BREAD

INGREDIENTS:

1 Y2kilo First Class Flour 2 Tbsp dry yeast

1 1/2cups evaporated milk 1 cup lukewarm water
1 Y2cups white sugar 1 cup lard or margarine
1 Tbsp salt Y2cup powder milk
2 pes eggs

PROCEOURE:

1. Soften dry yeast in 1 cup lukewarm water. Let it rise for 10 minutes.
2. Dissolvesugar and salt in evaporated milk. ~
3. Add soften yeast to milkand sugar mixture.
4. Make a well at center of flour then add yeast, sugar mixture and lard.
Mixand knead until smooth for 20 minutes. Let it rise for 1 Y2hours or
double in bulks.
5. Punch down. Divideinto six balls.
6. Turn dough into lightlyfloured board and flatten dough and roll or form
a baston. Cut into 1 3f4inch square and mold each piece into smooth
balls.
7. Put in a greased baking sheets and let it rise for 30 minutes. Slice 3
times in crosswise for star bread. For monay, slice at the center of the
balls. Brush milk before baking. For cream bread, greased loaf pan bake
for 30 minutes or until done.

7
QUICK CHEESE BREAD

I NGREDIENTSI

6 cups All Purpose Flour 4 tsp baking powder

1 tsp salt 1 cup margarine
1 box cheese, shredded 2 cups evaporated milk
4 eggs 2 cups white sugar

PROCEDURE:

Heat oven to 375 degrees. Combineflour, baking powder and salt. Cut in
margarine until mixture resembles coarse meal. Stir in shredded cheese.
Combinemilk,sugar and eggs and add to cheese mixture mixingenough to
moisten. Pour into grease and flouredloaf pan. Bakefor 1 hour. Removefrom
pan immediatelyand cool.

8
STANDARD DISCUIT RECIPE

INGREDIE8TS:

4 cups AllPurpose Flour 3 eggs

1 cup white sugar V2cup shortening
V2cup evaporated milk 1 cup water / lukewarm water
1 tsp salt 4 tsp dry yeast
Butter for brushing

PROCEDURE:

Measure and sift all dry ingredients (salt, sugar, baking powder and flour)
together. Cut in shortening to the flour. Blend until the mixture becomes
crumblyresemblingcoarse corn meal. A pastry blender is convenient tool to
use. Pour in V2cup milkand mixquicklybut lightly.Mixonly untilthe dough is
soft but not stickyand leaven the sides of the bowlto form a ball. Moremilk
may be added when necessary. Turn dough out into a lightlyfloured board.
Kneaddough gently about 1 minute. Use fingertipsto press the dough. Roll
out dough to about half the thicknessdesired in you finishedbiscuit.Cut into
rounds with a floured cutter. A doughnut cutter or any biscuitcutter can be
used in cutting the dough. Bake biscuits at 450 degrees F for 12 to 15
minutes.

9
PANDESAL

INGREDIEN"I"$:

~ tsps yeast
1 1/2cups warm water
2 tbsps sugar
1 tsp salt
2 tbsps shortening
1 V2 cups sifted bread flour
Breadcrumbs 1/1--
t."

PROCEDURE:

Dissolveyeast in V4cup of the warm water. In a bowl, combine the remaining

water, sugar, salt and shortening. Add 4 cups of the flour and the yeast
mixture. Mix well then transfer to a floured surface and knead until smooth
and elastic. Use the remaining flour for dusting the table and your hands if the
dough gets sticky. Place dough on a greased bowl, cover and let it rise until
double in bulk.

Place risen dough on a floured surface. Flatten with your hands to form a
rectangle about 16x3 inches. Starting at one end, roll up the dough with the
right hand whilesealingwith the left hand to form a cylindricalstrip of dough.
Sprinklewith breadcrumbs. Let it rest for 15 to 20 minutes. Cut dOUQhinto
~eces about 1 V2 - inchth!9s..Placein bakingsheetscut sideup.~i~
until light. Bake in a preheated 350 F oven for 15 minutes or until golden
brown.

10
CINNAMON ROLL
- -

INGREDIENTS:

1 kilo All Purpose Flour 1 cup lard

4 tsp dry yeast 2 V2cups water
1 V2 cups white sugar
1 tsp salt
Procedure:
Filling:
Cinnamon - sugar - 2 Tbsp cinnamon to every cup of brown sugar.
Sugar Glaze:
Confectioner sugar and little water.

PROCEDURE:

1. Soften yeast in 1 cup lukewarm water. In a remaining water dissolve

sugar. ~ 5'a}{-
2. Add softened yeast to the water-sugar mixture and lard{IMixwell.
3. Knead until smooth. Let it rise till double in bulk. Punch down. Knead a
little. Divideinto 6 pes.
4. Rollout dough into a rectangular. Spread cinnamon-sugar mixture. Fold
dough in third sealing at each turn with finger tips or edge of the hands.
S. Let stand in a warm place for 1 hour. Brush with milkbefore baking.
6. Top with sugar glaze after baking.

11
SPANISH BREAD

INGREDIEN'TS:

1 kiloAllPurpose Flour 1 cup lard

4 tsp dry yeast 2 Y2cups water
1 Y2cups white sugar 1 tsp salt

~\l0 : C<-~ {
PROCEDURE~

1. Soften yeast in 1 cup lukewarm water. In remaining water dissolve

sugar.

2. Ad~ftened yeast to the water-sugar mixture. Make a mixture and

lard.A~~~II. ~4~!( ~~',~tL'tS~-&t[ Jj;Ja(&rt:.-~(~. ~~
DflM'tU--!~~g~( f\~ce.J-~k((vr-~.f-.(tf[;;;r CA"h..i\.QAA._.JSI
3. - I. . I .e

l~ I,."ds.-' -kt- l-t ~ W ti.-Gt.-

ufM-"W-
feu .r l ~r

12
POTATO ROLL

INGREDIENTS:

5 tsp dry yeast 1 V2cups evaporated milk

1 cup lukewarm water 1 tsp salt
1 cup mashed potato 1 kilo All Purpose Flour
V2cup shortening lard 2 pes eggs
1 V2cup white sugar

PROCEDURE:

1. Dissolveyeast in lukewarm water.

2. Combine mashed potato, sugar, shortening, salt and milk.
3. Add eggs to softened yeast and add to the milk mixture.
4. Stir in 2 cups flour and beat well, stir in remaining flour.
5. Knead for 10 minutes. Place in a grease bowl. Cover and let it rise until
double bulky, Punch down. Dividedough into two.
6. Flatten each and brush with butter and sprinkle grated cheese.
7. Roll the dough, jelly roll style and cut 12-14 pieces each roll. Put in
greased molders or muffin pans and let it rise till double bulk. Brush
with milkand bake in moderate oven. Bake 350 degrees for 30 minutes.

13
CLOVERLEA~PAN DE LECHE
INGREDI~NTS:

10 cups All Purpose Flour

3 Tbsp dry yeast
-2cups milk dilute with Y2.cup or wdle,
1 cup water
1 1/2cup oil or 1 Y2cup lard
Melted butter for brushinfj
~t ~~11c
PROCEDURE:

1. Followdirections 1 to 5 of Pan de Sat.

2. Turn dough into lightlyfloured board and roll into 1/4inch thick. Cut 1 314
inch squared and mold each piece into small balls.
3. For cloverleaf - 3 balls should half-filla greased muffin cup. Brush with
melted butter, cover and let double for 20-30 minutes.
4. For Pan de Leche - fill a square pan with 4 rows bigger smooth balls.
Brush with milkbefore baking.

14
BANANA TEA BREAD

INGREDIENTS:

4 cups All Purpose Flour V2cup margarine

1 tsp baking soda 1 Tbsp baking powder
4 pes whole eggs 1 tsp vanilla
V2 chopped peanuts 1 V2cups white sugar

PROCEDURE:

Pre-heat oven. Grease bottom of muffin molder include sides. Cream butter or
margarine and add sugar. Add eggs one at a time beating well after each
addition. Add mashed banana alternately with flour. Add V4 cup of chopped
peanuts. Pour into prepared pans and sprinkle the remaining peanuts and bake
350 degrees for 30 minutes or until done.

15
TORTA CEBUANO

INGREDIENTS~

1 cup white sugar Y2cup water

4 cups AllPurpose Flour 1 cup evaporated milk
1 cup melted butter 1 tsp Anise
2 Tbsp baking powder Y2cup oil or pork fat
1 can condensed milk
8eggyolks ~ C~ ~
y;.f#csp~
PROCEDUR.I::

Boilwater and sugar for 15 minutes. Set aside to cool. Combine flour, baking
powder and anise powder in a mixing bowl. Pour in melted butter, prepared
syrup, oil, condensed milk and egg yolks. Stir until smooth. Pour into wax
paper lined ensaimada molders. Bake for 35 minutes or until inserted toothpick
comes out clean.

16
SIOPAO

INGREDIENTS~

M~~L,...I, 3 cups lukewarm water

1 kiloAllPurpose Flour 5 tsps dry yeast
2 Tbsp baking powder Y2cup white sugar
1 tsp iodized salt
5 Tbsp cooking oil

PROCEDURE~

Soften yeast for about 10 minutes in lukewarm water and sugar. Mixtogether
flour, baking powder and salt. Add soften yeast, stir well and add oil. Knead
until dough is smooth for about 15 minutes. Form balls then let it rise for
about 1 Y2hours. Punch down and knead again. Dividedough into 20-24 pes.
Round into balls. Set aside to rise for 30 minutes. Flatten dough balls; apply
filling and seal by gathering all corners together. Let it rise for another 30

minutes. Steam for 20~30minutes, M ()J~ ~~\s af~ fooi.ll~

. .'
s{~
.
~'7V
.'
IOtv l(f"~
. .".
~
FILLING: .. . . ..

Y2kilo pork cubes Y4cup soy sauce

Y2tsp salt, pepper, vetsin 3/4cup water
3 pes pepper corn, crush:e liso Y4cup white sugar
3 Tbsp Vin~ ~ ~ 3 pes hard-boiledeggs
Mixall ingredients except hard-boiled eggs and simmer till done and tender.
Let it cool. Fillsiopao dough with slices of hard-boiled eggs.

17
SOFT AS A FEATHER ENSAYMADA

.1NGREDIENtS:

Sponge:

1 Tbsp yeast Y2cup lukewarm water

Y2cup evaporated milk 1 cup AllPurpose Flour
1 Tbsp sugar
Procedure:
Dissolveyeast in lukewarmwater.Addmilk,sugar and flour.Mixwelland let it risetilldouble
in bulkabout 1 V2hours.

Dough:

Y2cup fresh butter Y2cup sugar

3 cups AllPurpose Flour Y2cup water
8 pes egg yolks 1 cup grated cheese for filing

. . . -

PROCEDURE: .

Cream butter and sugar. Addegg yolksone at a time and continuecreaming.

Add sponge to the mixture then the flour graduallywith water. Knead until
smooth and elastic. Let it rise until double in bulk. Punch down. Dividethe
dough into 25 pes. And roll each paper-thin. Apply butter and add grated
cheese. Rolleach and coiland put on a greased pan or moldersand proof for
1 hour. Brushwith milkand bake in hot oven for 20 minutes or until done.
Whendone, brush with butter and dip in sugar. Sprinklewith grated cheese.

18
QUICK POLKA DOT BREAD

INGREDIENTS:

1 '/2 cups raisins 3 cups All Purpose Flour

1 V2cups water 3 tsp baking powder
2 pcs eggs 1 tsp baking soda
1 cup brown sugar 1 tsp salt
3 Tbsp oil 1 Tbsp orange or lemon
1 tsp vanilla

PROCEDURE:

1. Combine raisins and water, bring to boil to room temperature.

2. Mixeggs, brown sugar, oil and lemonsito peel or rind.
3. Sift flour, baking soda and baking powder. Add to egg mixture beating
well.
4. Pour into greased loaf pans. Bake for 30 minutes.

19
SAUSAGE ROLL/ CHEESEROLL/
HOTDOG ROLL / BUTTER ROLL

INGREDIENTS:

1 kilo All Purpose Flour

1 V2cups white sugar
A pinch of salt
3/4cups shortening or butter
2 Tbsp dry yeast dissolves in
V2cups lukewarm water
2 pes Eggs
1 V2cups evap milk diluted with water

PROCEDURE:

Straight dough method. (Mix all ingredients in one time). Can be used in
sausagerolls, cheeseroll and butter rolls. Form into small balls and use a
rolling pin to flatter. Rolllike Spanishbreadstyle. Bakefor 30 minutes.

20
HOPIA (PORK)

INGREDIENTS:
\
1 st Dough 2nd Dough
1 cup shortening V2cup shortening
4 cups 1st class flour 1 1/2cups 3rdclass flour
V4 cup oil V2 tsp. Salt V4cup oil
1 1/8 cup water V2cup water

Mix the 2nddough and spread to 1stdough. Rest for 20 minutes.

PROCEDURE~

Mixall together and set aside the above ingredients. Flatten dough with rolling
pin. Fold and flatten again. Cut into two. Put half on top of the other. Flatten.
Cut put filling.Seal and brush with egg yolk. Bake until done.

INGREDIENTS:

Pork FilUng Four mixture (2nd Mixture)

V4 cup port fat 1 V4 cup white sugar
2 Tbsp Pork fat 1 1/2 cUJ) 3rdClass flour
2 Tbsp Green onions
2 Tbsp Onion balls

PROCEDURE:

Heat oil or pork fat. Add onion balls and cook until brown. Set aside. In a
separate bowl,blend 2ndmixtureto 1stmixture.Chillwithin5 minutes.

21
DOUGHNUT

INGREDIENTS:

6 cups AllPurpose Flour Y2cup lukewarm water

4 tsp baking powder Y2cup margarine or shortening oil for frying
1 Tbsp dry yeast 1 tsp vanilla
1 cup white sugar 2 eggs
1 cup evaporated milk 1/2tsp salt

PROCEDURE:

Soften yeast I lukewarm water. Let rise for 10 mil1tltes.In a mixing bowl,
measure 6 cups of flour, baking powder, salt, milk., and sugar. Beateggsand
put it in flour mixture with softened yeast and shortening.

Knead until soft. Roll in a floured board and shape with doughnut mokfer. let
it rise for 30 minutes. Fry in hot on.

22
Emerald Jonah O. Perez " C3

Chiffon Cake

Ingredients:
2 cups sifted cake flour
1 1/2 cups white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
7 egg yolks
3/4 cup cold water
2 teaspoons vanilla extract
1 teaspoon lemon extract
7egg whites
1/2 teaspoon cream of tartar

Directions:

1. Preheat oven to 325 degrees F (165 degrees C). Wash a 10 inch angel food tube
pan in hot soapy water to ensure it is totally grease free.
2. Measure flour, sugar, baking powder, and salt into sifter. Sift into bowl. Make a
well; add oil, egg yolks, water, vanilla, and lemon flavoring to the well in the
order that is given. Set aside. Don't beat.
3. In a large mixing bowl, beat egg whites and cream of tartar until very stiff. Set
aside.
4. Using same beaters, beat egg yolk batter until smooth and light. Pour gradually
over egg whites, folding in with rubber spatula. Do not stir. Pour batter into angel
food tube pan.
5. Bake for 55 minutes. Increase heat to 350 degrees F (175 degrees C), and bake 10
"

to 15 minutes until done. Invert pan until cool.