Posts Tagged ‘yeast’

2 ½ t (teaspoon) Yeast – Instant
1 t Salt
3 C Flour
1 T Butter
3 T Dried Buttermilk
3 T Maple Syrup / Honey / Molasses (optional?)
1 C Room temperature water

· She used her hand to butter the pan.
· Once shaped, can rise overnight in the refrgerator in the pan, covered with a cloth.
· Takes about 20 minutes to 1 hour to rise in kitchen (I found it took much longer)
· When frozen, place in oven while cold and bake for 25? Minutes at 375F?
· When putting loaf in pan, butter pan with hands and then rub formed dough with butter from hands and then cover with cloth.
· Once formed, freeze in pan.
· Egg glaze: 1 egg missed with ½ C heavy Cream. Top rolls with egg glaze and sprinkle with herbs. If glaze is used, then bread rolls do not need to be covered with cloth. Rise for 20 minutes (much longer) until double.
· Use 1 inch width and 10 inch length dough and tie into knots and freeze on baking sheets and use glaze with poppy seeds (left off). (This worked great!)
· Make bread sticks by twisting and place on pan – glaze and sprinkle with sesame seeds and let rise 20 minutes until double (rise takes longer and I didn’t find benefit of glaze).



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Makes 2 loaves

In Kitchen Aid bowl add:
1 1/2 cups all purpose flour, unbleached with no addiditives
1 1/2 cups whole wheat flour
3 T Sugar
2 t Salt
4 ½ t Yeast (to make it rise faster 5 1/2 t Yeast)

In separate bowl add:
3 C All Purpose Flour (put this flour into another bowl, not the kitchen aid bowl above) 

In a small pot add:
½ C Milk (substitute water)
3 T Oil (I use Canola Oil)
1 ½ C Water

1. Combine milk, oil, water in saucepan. Heat over low heat until desired temperature for yeast.
2. Combine muesli, cracked wheat, gluten, whole wheat flour, multigrain flour, sugar, salt, and yeast into KA bowl. Attach bowl and dough hook. Turn to Speed 2 and mix 1 minute. Continue on Speed 2, and add remaining all purpose flour. ½ cup at a time, until dough clings to hook and cleans sides of bowl. Knead on Speed 2 for 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
3. Take KA bowl off mixer. Cover bowl with plate. Let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
4. Punch dough down and divide in half. Shape each half into 12 rolls or 1 loaf of bread and place on a greased cake pan. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
5. Bake at 400F for 15 minutes for Rolls, 19 minutes for Bread. Remove from pans immediately and cool on wire racks.

24 rolls
2 bread loaves

Liquid Temperature for Yeasts:
Bakipan, Fast Rising, Instant Yeast – Warm to 77F, or from 72 – 80F

Multigrain variation:
1/2 cup muesli
1/4 cup cracked wheat, toasted
2 tablespoons gluten
1 cup whole wheat flour
2 cups multigrain flour

Substitute the above multigrain variation ingredients for the 1 1/2 cup each of all purpose flour and whole wheat flour in the above recipe.

Herb variation 1 – our family favourite:
2 teaspoons celery seeds, ground
2 teaspoons caraway seeds, ground
2 teaspoons dill, ground

Herb variation 2:
1/2 teaspoon ginger
2 teaspoons thyme
2 teaspoons savory
2 teaspoons rosemary

Add herbs to dry ingredients in kitchen aid bowl.

Websites that can help identify solutions for making bread:
Troubleshooting or, What the H*** Happened?

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