ISO: ISO: breadmaking for kids/teens
- Thread starter Paul
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Start with pizza. It's a simple dough, only one rise, and of course kids love it.
I think it's the best introduction to yeast dough. I taught a breadmaking class several times which started wth pizza, then focaccia, and finished with French Bread.
By the end of the afternoon the participants seemed to be more comfortable with yeast dough and with forming it by hand.
I think it's the best introduction to yeast dough. I taught a breadmaking class several times which started wth pizza, then focaccia, and finished with French Bread.
By the end of the afternoon the participants seemed to be more comfortable with yeast dough and with forming it by hand.
I agree with Joe about the pizza dough. Here is a great bread recipe for when
you are ready to move to more complicated/time consuming projects.
I made this several times with my teen-aged nephew when he wanted to learn about bread. It's a nice way to work with starter that doesn't take forever to develop.
Posted by our beloved (((Randi))) xocolor =red>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24341
you are ready to move to more complicated/time consuming projects.
I made this several times with my teen-aged nephew when he wanted to learn about bread. It's a nice way to work with starter that doesn't take forever to develop.
Posted by our beloved (((Randi))) xocolor =red>
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=24341
we've done pizza dough but...
I think these guys will not be motivated because my brother in law makes it regularly and gives it to us and then they make pizza from the dough. So I think they will just see it as another "chore"
Bread will be something new and they go through a ridiculous amount through the week so I want them to learn what goes into it. Do you have your french bread recipe handy?
I think these guys will not be motivated because my brother in law makes it regularly and gives it to us and then they make pizza from the dough. So I think they will just see it as another "chore"
Bread will be something new and they go through a ridiculous amount through the week so I want them to learn what goes into it. Do you have your french bread recipe handy?
Here is my version of Julia Child's French Bread. If you attempt it you really should refer
to the visuals in either "The Way to Cook" or "Mastering II." about forming the loaves. It's a very long description for an action that takes less than 30 seconds, but it is the key to success. The illustrations help.
FRENCH BREAD
from The Way to Cook by Julia Child
makes 2 18-inch batards.
⅓ cup warm (not over 115° F.) water, in a 2-cup measure
1 rounded tsp. (1 packet) dry yeast
⅛ tsp. sugar
1 cup cold water
1 lb. (3½ level cups) unbleached bread flour or unbleached all purpose flour
1 rounded Tbs. rye flour
1½ tsp. salt (or more to taste)
A food processor, preferably fitted with the plastic blade
THE DOUGH:
Add the yeast and sugar to the warm water and stir until dissolved. Let stand until foamy, 5-10 minutes.
Meanwhile, add the bread flour, rye flour and salt to the bowl of a food processor.
Add the cold water to the yeast mixture and, with the machine running, pour it into the flour mixture. Keep the machine running until the dough forms a rapidly rotating ball. This may require a dribble more water. Turn off the machine and let the dough rest for 4 minutes.
Process again, letting the dough rotate around the bowl about 30 times. Remove the dough from the processor and turn it out onto a floured surface. Let rest again for 2 minutes, and then knead 50 strokes by hand.
(The rest periods allow the flour to absorb the liquid so gluten will be formed. The short hand kneading is necessary to connect gluten strands that may have been torn by the machine.)
THE FIRST TWO RISES:
Place the dough in an unoiled bowl, cover with plastic wrap, and let rise at room temperature until 1½ times its original size, 45 minutes to an hour. Turn it out onto a floured surface again and pat out into a rectangle. Fold the rectangle in thirds, like a business letter. Pat out and fold again in thirds, then return the dough to the bowl and cover.
Let rise again, this time to 2½ times it’s original volume (about 10 cups if your bowl has measurements).
FORMING THE LOAVES:
Set a floured towel on a wooden board or an upside–down tray. Have a second floured towel ready.
Turn the dough out onto a floured surface, pat it out to deflate, and cut the dough in half. Fold each half over.
Pat one dough half into a rectangle. Fold the rectangle in half lengthwise, and seal the seam with the heel of your hand. Rotate the dough forward a quarter turn so the seam is on top and flatten again into a rectangle. With the side of your hand, press a trench, following the seam, then fold the dough in half again and press to seal. It will be somewhat resistant this time. These foldings form a gluten cloak on the outside of the loaf that will help the bread stand tall in the oven.
Rotate the dough so the seam is underneath, and then roll rapidly back and forth under your palms, going off the ends so they will be pointed. Repeat several times, extending the loaf as evenly as possible to the length you wish. Finish seam side up, and pinch the dough along the seam, to be sure it doesn’t burst open while rising.
Make a pleat in the towel to separate the two loaves, then lift the loaf , still seam side up, onto one side. Form the second loaf, lift it onto the towel, and cover with the second towel. Let rise again to 2½ times its volume, 1 to 1½ hours.
BAKING:
To create a hot baking surface, line a rack with quarry tiles, or use a large pizza stone. Place an iron skillet on the floor of the oven (or on a lower shelf if you oven is electric.) Have a ½ cup of water ready for steam.
Preheat the oven to 450° F for at least 20 minutes before you plan to bake.
Dust a baker’s peel or breadboard with cornmeal. Using the towels as an aid, carefully invert the loaves, one at a time, onto the peal, seam sides down. With a single-edge razor held almost parallel to the surface, made 3 quick, sure slashes about ½ inch deep in each loaf. These open up the gluten cloak and allow the bread to swell in the oven.
Quickly, open the oven and slide the loaves onto the hot baking surface, toss the water into the hot pan, close the oven door and set the timer for 20 minutes.
Open the oven after 20 minutes. The loaves should be brown and crusty. Insert an instant read thermometer into a central slash to take the bread’s interior temperature. It is done at 200°F In the bread is not up to temperature, turn the oven down to 400°F and bake for another 10 minutes to cook through. (If the loaves have not browned well after 20 minutes, do not reduce the temperature).
Let the bread cool on a rack. Resist the temptation to eat it while hot—the texture will be better once it has cooled. If not to be eaten soon, the bread can be refrigerated in a sealed plastic bag for several days, or frozen for several months. To freshen, place on a baking sheet in a 400°F oven for 5-10 minutes, until crust is crisp.
to the visuals in either "The Way to Cook" or "Mastering II." about forming the loaves. It's a very long description for an action that takes less than 30 seconds, but it is the key to success. The illustrations help.
FRENCH BREAD
from The Way to Cook by Julia Child
makes 2 18-inch batards.
⅓ cup warm (not over 115° F.) water, in a 2-cup measure
1 rounded tsp. (1 packet) dry yeast
⅛ tsp. sugar
1 cup cold water
1 lb. (3½ level cups) unbleached bread flour or unbleached all purpose flour
1 rounded Tbs. rye flour
1½ tsp. salt (or more to taste)
A food processor, preferably fitted with the plastic blade
THE DOUGH:
Add the yeast and sugar to the warm water and stir until dissolved. Let stand until foamy, 5-10 minutes.
Meanwhile, add the bread flour, rye flour and salt to the bowl of a food processor.
Add the cold water to the yeast mixture and, with the machine running, pour it into the flour mixture. Keep the machine running until the dough forms a rapidly rotating ball. This may require a dribble more water. Turn off the machine and let the dough rest for 4 minutes.
Process again, letting the dough rotate around the bowl about 30 times. Remove the dough from the processor and turn it out onto a floured surface. Let rest again for 2 minutes, and then knead 50 strokes by hand.
(The rest periods allow the flour to absorb the liquid so gluten will be formed. The short hand kneading is necessary to connect gluten strands that may have been torn by the machine.)
THE FIRST TWO RISES:
Place the dough in an unoiled bowl, cover with plastic wrap, and let rise at room temperature until 1½ times its original size, 45 minutes to an hour. Turn it out onto a floured surface again and pat out into a rectangle. Fold the rectangle in thirds, like a business letter. Pat out and fold again in thirds, then return the dough to the bowl and cover.
Let rise again, this time to 2½ times it’s original volume (about 10 cups if your bowl has measurements).
FORMING THE LOAVES:
Set a floured towel on a wooden board or an upside–down tray. Have a second floured towel ready.
Turn the dough out onto a floured surface, pat it out to deflate, and cut the dough in half. Fold each half over.
Pat one dough half into a rectangle. Fold the rectangle in half lengthwise, and seal the seam with the heel of your hand. Rotate the dough forward a quarter turn so the seam is on top and flatten again into a rectangle. With the side of your hand, press a trench, following the seam, then fold the dough in half again and press to seal. It will be somewhat resistant this time. These foldings form a gluten cloak on the outside of the loaf that will help the bread stand tall in the oven.
Rotate the dough so the seam is underneath, and then roll rapidly back and forth under your palms, going off the ends so they will be pointed. Repeat several times, extending the loaf as evenly as possible to the length you wish. Finish seam side up, and pinch the dough along the seam, to be sure it doesn’t burst open while rising.
Make a pleat in the towel to separate the two loaves, then lift the loaf , still seam side up, onto one side. Form the second loaf, lift it onto the towel, and cover with the second towel. Let rise again to 2½ times its volume, 1 to 1½ hours.
BAKING:
To create a hot baking surface, line a rack with quarry tiles, or use a large pizza stone. Place an iron skillet on the floor of the oven (or on a lower shelf if you oven is electric.) Have a ½ cup of water ready for steam.
Preheat the oven to 450° F for at least 20 minutes before you plan to bake.
Dust a baker’s peel or breadboard with cornmeal. Using the towels as an aid, carefully invert the loaves, one at a time, onto the peal, seam sides down. With a single-edge razor held almost parallel to the surface, made 3 quick, sure slashes about ½ inch deep in each loaf. These open up the gluten cloak and allow the bread to swell in the oven.
Quickly, open the oven and slide the loaves onto the hot baking surface, toss the water into the hot pan, close the oven door and set the timer for 20 minutes.
Open the oven after 20 minutes. The loaves should be brown and crusty. Insert an instant read thermometer into a central slash to take the bread’s interior temperature. It is done at 200°F In the bread is not up to temperature, turn the oven down to 400°F and bake for another 10 minutes to cook through. (If the loaves have not browned well after 20 minutes, do not reduce the temperature).
Let the bread cool on a rack. Resist the temptation to eat it while hot—the texture will be better once it has cooled. If not to be eaten soon, the bread can be refrigerated in a sealed plastic bag for several days, or frozen for several months. To freshen, place on a baking sheet in a 400°F oven for 5-10 minutes, until crust is crisp.
And while I'm at it here is my sage focaccia recipe
FRESH SAGE FOCACCIA
Adapted from Moosewood Collective. (Original recipe calls for rosemary, which is also good.)
3 tablespoons chopped fresh sage
1 cup boiling water
1 packet (2 tsp). dry yeast
1 tsp. sugar
1¼ cup whole wheat flour
1¼ cup unbleached white flour
1 tsp. salt
3 tablespoon olive oil, divided
3-4 sage sprigs
1 tsp. coarse sea salt
Place the chopped sage in the bowl of an electric mixer and pour the boiling water over it. Let steep until tepid. Add the yeast and sugar and let sit until foamy.
Stir in the whole-wheat flour and enough of the white flour to make a soft dough. Add 1 tsp. salt and 1 Tbs. olive oil. Knead in the mixer, using a dough hook, until dough is smooth and elastic, about 5 minutes.
Place dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise to over double its original volume, about 1½ hours.
Turn out onto floured surface and roll or stretch, like a pizza, into a 12” round. Transfer to oiled baking sheet or pizza pan. Cover with plastic and let rise until puffed up, about 45 minutes to 1 hour. Meanwhile, preheat oven to 375° F.
Spread two tablespoons olive oil over dough. With two fingers, poke depressions all aver the surface about 2” apart. Swipe the sage sprigs across the surface to coat the leaves with oil, and then arrange them decoratively on top. Sprinkle the surface with the coarse sea salt
Bake until golden, about 25 minutes.
Serve with olive oil and balsamic vinegar.
FRESH SAGE FOCACCIA
Adapted from Moosewood Collective. (Original recipe calls for rosemary, which is also good.)
3 tablespoons chopped fresh sage
1 cup boiling water
1 packet (2 tsp). dry yeast
1 tsp. sugar
1¼ cup whole wheat flour
1¼ cup unbleached white flour
1 tsp. salt
3 tablespoon olive oil, divided
3-4 sage sprigs
1 tsp. coarse sea salt
Place the chopped sage in the bowl of an electric mixer and pour the boiling water over it. Let steep until tepid. Add the yeast and sugar and let sit until foamy.
Stir in the whole-wheat flour and enough of the white flour to make a soft dough. Add 1 tsp. salt and 1 Tbs. olive oil. Knead in the mixer, using a dough hook, until dough is smooth and elastic, about 5 minutes.
Place dough in an oiled bowl, turning to coat, and cover with plastic wrap. Let rise to over double its original volume, about 1½ hours.
Turn out onto floured surface and roll or stretch, like a pizza, into a 12” round. Transfer to oiled baking sheet or pizza pan. Cover with plastic and let rise until puffed up, about 45 minutes to 1 hour. Meanwhile, preheat oven to 375° F.
Spread two tablespoons olive oil over dough. With two fingers, poke depressions all aver the surface about 2” apart. Swipe the sage sprigs across the surface to coat the leaves with oil, and then arrange them decoratively on top. Sprinkle the surface with the coarse sea salt
Bake until golden, about 25 minutes.
Serve with olive oil and balsamic vinegar.
Paul, this is one of my favorite breads and it will make them see how much work it takes
Make sure you let the yeast dissolve completely before adding the milk mixture and also make sure the milk mixture is just warm not still hot or you will kill the yeast. This bread is so delicious and smells so good they will go nuts over it. It is a lot of work to make by hand because it is two loaves and uses 10 c of flour so lots of kneading but that is one of the points I imagine- to show how much work a loaf of bread takes.
PARMESAN YEAST BREAD (makes 2 loaves)
2 C milk
2 T sugar
2 tsp salt
2 packages dry yeast
2 C very warm water (105°)
10 C all-purpose flour
1 C Parmesan cheese (plus extra to sprinkle on top)
2 T melted butter
2 cloves garlic, crushed
Scald milk, sugar and salt. Cool to lukewarm. Sprinkle yeast into very warm water in a large bowl until yeast dissolves, then add the milk mixture.
Beat in 5 C flour and 1 C Parmesan until completely blended, then beat in remaining flour gradually to make a soft dough. Knead until elastic and put back into bowl. Cover with a towel and let rise until doubled. Mix butter and garlic together and brush insides of two bread pans.
Punch down dough and shape into 2 loaves. Put in pans, cover and let rise again. Brush tops with water and sprinkle with Parmesan. Bake at 400° for 40-45 min.
Make sure you let the yeast dissolve completely before adding the milk mixture and also make sure the milk mixture is just warm not still hot or you will kill the yeast. This bread is so delicious and smells so good they will go nuts over it. It is a lot of work to make by hand because it is two loaves and uses 10 c of flour so lots of kneading but that is one of the points I imagine- to show how much work a loaf of bread takes.
PARMESAN YEAST BREAD (makes 2 loaves)
2 C milk
2 T sugar
2 tsp salt
2 packages dry yeast
2 C very warm water (105°)
10 C all-purpose flour
1 C Parmesan cheese (plus extra to sprinkle on top)
2 T melted butter
2 cloves garlic, crushed
Scald milk, sugar and salt. Cool to lukewarm. Sprinkle yeast into very warm water in a large bowl until yeast dissolves, then add the milk mixture.
Beat in 5 C flour and 1 C Parmesan until completely blended, then beat in remaining flour gradually to make a soft dough. Knead until elastic and put back into bowl. Cover with a towel and let rise until doubled. Mix butter and garlic together and brush insides of two bread pans.
Punch down dough and shape into 2 loaves. Put in pans, cover and let rise again. Brush tops with water and sprinkle with Parmesan. Bake at 400° for 40-45 min.
melissa-dallas
Well-known member
I'd start with just plain white loaf bread or rolls. Refrigerator rolls are fun
because you van learn to do plain round, cloverleaf or parkerhouse in muffin tins, etc. and make them look different each time. Plus, the chilled dough is firmer and essier to handle.
because you van learn to do plain round, cloverleaf or parkerhouse in muffin tins, etc. and make them look different each time. Plus, the chilled dough is firmer and essier to handle.
REC: CI Foccacia--best I've tried
and it's pretty labor intensive, so if you're trying to teach "religion" this is a good one! smileys/smile.gif
I use the olives, and festive strips of red and yellow peppers--creating a "spoke" effect. Too salty with both olives and anchovies. I'd be shocked if your kids ate anchovies anyway!
Focacia with Olives and Anchovies
If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack.
Ingredients
Biga
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
1/4 teaspoon instant or rapid-rise yeast
Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
1 1/4 cups (10 ounces) warm water (100-110 degrees F)
1 teaspoon instant or rapid-rise yeast
Kosher salt
4 tablespoons extra-virgin olive oil
1/2 cup pitted kalamata olives , coarsely chopped
4 minced anchovy fillets
1 teaspoon red pepper flakes
1/4 cup Pecorino Romano cheese , finely grated
Instructions
1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours.) Use immediately or store in refrigerator for up to 3 days (allow to stand at room temperature 30 minutes before proceeding with recipe.)
2. FOR THE DOUGH: Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature for 15 minutes.
3. Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
4. Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5-inch round by gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repeat with second piece of dough. Cover pans with plastic wrap and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. (If dough resists stretching, let it relax for 5 to 10 minutes before trying again.) Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle olives, anchovy fillets, and red pepper flakes evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
6. Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and sprinkle each focaccia with Pecorino Romano as soon as it is removed from oven. Let cool 5 minutes. Remove loaves from pan and return to wire rack. Brush tops with any oil remaining in pan. Let cool 30 minutes before serving.
The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.
CI recipe
and it's pretty labor intensive, so if you're trying to teach "religion" this is a good one! smileys/smile.gif
I use the olives, and festive strips of red and yellow peppers--creating a "spoke" effect. Too salty with both olives and anchovies. I'd be shocked if your kids ate anchovies anyway!
Focacia with Olives and Anchovies
If you don’t have a baking stone, bake the bread on an overturned, preheated rimmed baking sheet set on the upper-middle oven rack.
Ingredients
Biga
1/2 cup (2 1/2 ounces) unbleached all-purpose flour
1/3 cup (2 2/3 ounces) warm water (100-110 degrees F)
1/4 teaspoon instant or rapid-rise yeast
Dough
2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour , plus extra for shaping
1 1/4 cups (10 ounces) warm water (100-110 degrees F)
1 teaspoon instant or rapid-rise yeast
Kosher salt
4 tablespoons extra-virgin olive oil
1/2 cup pitted kalamata olives , coarsely chopped
4 minced anchovy fillets
1 teaspoon red pepper flakes
1/4 cup Pecorino Romano cheese , finely grated
Instructions
1. FOR THE BIGA: Combine flour, water, and yeast in large bowl and stir with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover bowl tightly with plastic wrap and let stand at room temperature (about 70 degrees) overnight (at least 8 hours and up to 24 hours.) Use immediately or store in refrigerator for up to 3 days (allow to stand at room temperature 30 minutes before proceeding with recipe.)
2. FOR THE DOUGH: Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms and no dry flour remains, about 1 minute. Cover with plastic wrap and let rise at room temperature for 15 minutes.
3. Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly incorporated, about 1 minute. Cover with plastic wrap and let rise at room temperature 30 minutes. Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turns). Cover with plastic wrap and let rise for 30 minutes. Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises. Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack, and heat oven to 500 degrees at least 30 minutes before baking.
4. Gently transfer dough to lightly floured counter. Lightly dust top of dough with flour and divide in half. Shape each piece of dough into 5-inch round by gently tucking under edges. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Place round of dough in pan, top side down; slide dough around pan to coat bottom and sides, then flip over. Repeat with second piece of dough. Cover pans with plastic wrap and let rest for 5 minutes.
5. Using fingertips, press dough out toward edges of pan. (If dough resists stretching, let it relax for 5 to 10 minutes before trying again.) Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles. Sprinkle olives, anchovy fillets, and red pepper flakes evenly over top of dough. Let dough rest until slightly bubbly, 5 to 10 minutes.
6. Place pans on baking stone and reduce oven temperature to 450 degrees. Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans halfway through baking. Transfer pans to wire rack and sprinkle each focaccia with Pecorino Romano as soon as it is removed from oven. Let cool 5 minutes. Remove loaves from pan and return to wire rack. Brush tops with any oil remaining in pan. Let cool 30 minutes before serving.
The bread can be kept for up to 2 days well wrapped at room temperature or frozen for 2 months wrapped in foil and placed in a zipper-lock bag.
CI recipe
Paul, another idea is to use "Platinum" yeast...an instant yeast that doesn't have to be proofed.
You know...in warm water with a bit of sugar. You just sprinkle it in with the flour and continue with the recipe. It also has dough enhancers added.
One site said this Red Star yeast was four times the cost of a regular strip of their other yeast packages I haven't tried it...saw a video with Gisene (spokesperson?) last night.
http://www.youtube.com/watch?v=H43j1gR62is
You know...in warm water with a bit of sugar. You just sprinkle it in with the flour and continue with the recipe. It also has dough enhancers added.
One site said this Red Star yeast was four times the cost of a regular strip of their other yeast packages I haven't tried it...saw a video with Gisene (spokesperson?) last night.
http://www.youtube.com/watch?v=H43j1gR62is
Here's a PDF from redstar showing the stores by state. FL doesn't have any. Figures.
http://www.redstaryeast.com/sites/default/files/images/Platinum%20Store%20List%20by%20State%2011202012.pdf
http://www.redstaryeast.com/sites/default/files/images/Platinum%20Store%20List%20by%20State%2011202012.pdf
Round 1 has begun
The English Muffin Bread looked very simple with limited ingredients so we started with that. Didn't use the mixer just in a very large ss bowl.
It is now rising. Also have plans for:
1) Italian Crusty Bread
2) Parmesean Yeast Bread
3) Joe's after Julia, French
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=190108
The English Muffin Bread looked very simple with limited ingredients so we started with that. Didn't use the mixer just in a very large ss bowl.
It is now rising. Also have plans for:
1) Italian Crusty Bread
2) Parmesean Yeast Bread
3) Joe's after Julia, French
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=190108
steve2-in-la
Well-known member
Instant yeast doesn't need to be proofed (that's why it's called "instant.") Any brand will work.
steve2-in-la
Well-known member
It's not rocket science, not to worry. Regular yeast needs to be "proofed" ie, made active by warm-
ing it in a warm liquid and "feeding" it with some sugar. Instant yeast does NOT need proofing, it can be processed, as is, with the dry ingredients, so long as some liquid is added along the way. Often, the two can be used interchangeably although purists will sometimes be of the opinion, the flavor is better with regular yeast. Personally, I find it's only an issue if I'm working with sourdough but that's a completely different beast.
Good luck.
ing it in a warm liquid and "feeding" it with some sugar. Instant yeast does NOT need proofing, it can be processed, as is, with the dry ingredients, so long as some liquid is added along the way. Often, the two can be used interchangeably although purists will sometimes be of the opinion, the flavor is better with regular yeast. Personally, I find it's only an issue if I'm working with sourdough but that's a completely different beast.
Good luck.