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Pastimes : Got A Great Recipe To Share???? -- Ignore unavailable to you. Want to Upgrade?

To: sandintoes who wrote (24040)	1/14/2013 12:56:14 PM
From: maceng2	Read Replies (3) \| Respond to of 25073

Modern fastbake yeast is a lot easier to handle and very active compared to the old stuff. You get the water warm enough to get it going yet you can still pour it comfortably over the back of your hand without it feeling too hot. Mix in some form of sugar, put in 3 to 8 grams of fastbake yeast and you are onto a winner. The dough needs to be in a fairly warm place to keep rising, it can take up to an hour for each rise. I dont use a machine these days. Quite honestly I find it less trouble. Its important to add the sugar and yeast together first as wet ingredients and ensure they are "started". i.e the yeast is feeding on the sugar. You will see the mixture bubbling away in a few minutes. You can put the salt in with the dry ingredients, but ensure its mixed well in. On adding all the ingredients you knead the dough for at least five minutes, some knead longer but I dont bother. I then let it rise in the mixing bowl, (I score in a cross for reference on how much its risen) After its risen at least 50% I repeat the kneading and rising twice. The final (3rd) rise is in the tins and thats when you put in the finishing touches. I usually bake bread while I am completing two or three other tasks, and being a male I dont multitask very well at all. Some sort of timer alarm is handy. You can over run the rises usually, but not by more then about 30 minutes. A dough that has risen will slump eventually, but with fastbake that is usually an additional hour or so.