I'd like to make half this recipe--English Muffin bread--any yeast advice?

M

monj

Well-known member
originally posted by Dawn MO. I like to use instant yeast.

The last time I used the instant I used too much and it tasted a bit yeasty.

Carole’s English Muffin Bread

5 1/2 cups warm water

3 packages RAPID RISE yeast

(Update: You can use regular yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)

2 Tablespoons salt

3 Tablespoons sugar

11 cups flour (I used bread flour….but my Mom always used All Purpose)

Mix altogether, then spoon into (4) well greased loaf pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=190108

 
Just halve it MoNJ- 1-1/2 T. I pkg is 1 T. Either kind of yeast. I use rapid rise yeast all the time

 
I've made this many times. Here's the recipe in half.

Note: I use Active Dry yeast and do the double rise.

For two loaves, it's awkward to write the yeast measurement in teaspoons. One package of Red Star or Fleischmann brand yeast = 2 1/4 teaspoons. For this recipe (one and a half packages of yeast), I measure out 3 teaspoons + 1/4 teaspoon + 1/8 teaspoon.

Carole’s English Muffin Bread

2 3/4 cups warm water
1 1/2 packages yeast
(Update: You can use regular Active Dry yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
1 Tablespoons salt
1 1/2 Tablespoons sugar
5 1/2 cups all purpose flour

Mix altogether, then spoon into 2 well-greased pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown.

10 minutes before done, brush with melted butter. Makes 2 loaves. Bread will be moist at first. Remove from pans, and allow to COOL COMPLETELY before cutting. Makes terrific toast.

Original source:
http://www.onegoodthingbyjillee.com/2012/02/moms-english-muffin-bread.html

 
That's where I was havinag trouble--several sources had differering amts for a pkg. Some were 1 T,

some were 1 1/2 tsp. ok, will go with 1 T instant. smileys/smile.gif
Some said like for like, (active dry and instant,) and some said use less instant than active dry.

Thanks Cathy!

 
Mo, one package is 1T. 1-1/2 T is what you need- and see Traca's post- she lays it all out for half

 
I get it, but active dry is different than instant yeast,Traca's instructions are for active,not

instant. Not to belabor it, but using the "half" recipe for active and subbing instant did not yield the same results (yeasty flavor)

 
There's a reason for that. The second rise helps add more yeasty flavor, which is

why I use the active dry yeast. Give this yeast/method a whirl.

 
cake of yeast--harder to find than that spider. used to be in the dairy cooler section. can't find

any there now. yeast cakes that is.

 
That is a lot of yeast. I did a recipe similar to this once...

that had an extraordinary amount of yeast, against my better judgement I followed the yeast proportions, and I agree with you, it ended up tasting yeasty and I did not care for it. I don't use packets of yeast, I buy in bulk, but for that much flour I would use about 1 packets worth. But I always proof the yeast before adding to the recipe (bowl of yeast, hot water, sugar, and flour--create a big bubbling poofy sponge and then you go). I am also less than enamored of quick rising yeast and use the traditional. I think it gives much better results in the end. But then, I make bread in the traditional two-rise method and am not looking for shortcuts when I bake bread.

 
I've made English muffin bread dozens of times- I never cut back on the yeast but I will try

next time to do that. I have only used rapid rise yeast for the last few years and because this type of bread is best (just in my opinion) toasted and slathered with butter and other good things, I don't pay a lot of attention to what kind of yeast is better- but I like the density of EM bread and do not want a light foofy and airy bread so I use lots of yeast. Richard, Try it with less and your big bubbly poofy sponge and see how it turns out. I am curious. Well, no, I am Cathy Z but a curious Cathy Z smileys/smile.gif

 
LOL. Are you throwing yet ANOTHER kind of yeast into the mix? smileys/smile.gif

In this thread alone, with all of the recipe versions, I've seen, granulated, active, rapid rise, and instant. How crazy is that? And confusing.....

My Mom had a recipe for zeppole that called for a yeast cake and I'm still trying to figure out THAT substitution!

 
Cathy, I haven't made this recipe...

but it sounds really easy and quick and I have a lot of baking coming up for a brunch we're hosting in mid-November. I can give it a go then. Is this the recipe you use?

 
It is similar but this is what you should try REC English Muffins

Just make the real deal for your upcoming brunch- these are fun to make and people cannot believe how good homemade is:

ENGLISH MUFFINS

1 pkg dry yeast dissolved in ¼ c warm water
½ c lukewarm milk
½ c lukewarm water
3T melted shortening
1-1/2 tsp salt
1 T sugar
1 egg, beaten
4 c sifted flour (approx.)
½ c cornmeal

Add dissolved yeast to lukewarm milk and rest of water then add all other ingredients except cornmeal, forming a medium dough. Turn out onto a well-floured pastry board and knead several minutes until smooth. Place in a greased bowl, cover and let stand until doubled. Roll about ½” thick, let rest about two minutes then cut with a 4” round cutter. Place on a cornmeal-sprinkled cookie sheet and let rise about 30 min. Bake on ungreased griddle about seven minutes on each side. Makes about 1 doz.

 
Thank you, I totally get that....

just spent the day baking muffins, breads, cookies, gugelhupfs, pound cakes ( what fraction of the planet has actually tasted a REAL honest to god pound cake? (And no... recipes with milk, cream, baking powder/soda, cream cheese, chocolate, sour cream...are not a pound cakes and never will be...))

Thankfully my dear neighbor doesn't cook, I'm socking them into her empty freezer, well wrapped, with lots of goodies for her...

 
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