Types of Yeast Breads

There are four types of yeast bread, which are described below.

Batter bread The dough for batter bread is not kneaded. Batter bread is coarser in shape and texture than bread prepared with kneaded dough. It has a higher ratio of liquid to the flour and other dry ingredients; beat the batter a few minutes develops the gluten, though not as much as a kneaded bread. The dough rises only once, in the bread pan. Batter bread generally does not rise as high as kneaded bread.

Kneaded bread A smoother-textured bread results from kneading yeast dough by hand, with an electric mixer or food processor. The dough is allowed to rise before shaping, then it is shaped and allowed to rise again. Finally, the bread is baked. Breads prepared in electric bread machines are also kneaded bread. Kneaded bread offers many options for bakers, especially in regards to shaping. Examples of kneaded bread include loaf bread, baguettes, pan rolls, and crescent rolls.

LEAN / SIMPLE YEASTED BREAD: Bread dough containing less sugar, egg, and fats is lean yeast bread: Example – French bread, white milk bread, Irish soda bread.

RICH YEASTED BREAD: bread dough, rich in sugar, yeast, eggs, and fats is rich yeasted bread. Example – challah, baba, savarin, panettone, brioche, etc.