Breadmaking - recipes, hints, tips, questions

Raksha

Has anyone else tried the different settings on their BM and how pleased were they with the results? I have a Goodmans Cuisine, which has a 'french' setting that takes 3 1/2 hours or so. It makes the closest thing to shop brought crust loaves that I've found yet (although the crust does come out pale no matter how long you cook it for, so I just bung it in my combi m/w at 250 degrees for 10 mins)

So what other settings have you used?

Aarons_mummy

Ok so after reading lots of threads about bread and pizzas, pittas and tortillas I'm determined to make my own bread and fancy having a go today.

However I keep seeing fast acting dry yeast mentioned. I bought a tub in Asda a while ago (still in date) Allinson dried active yeast are these different?

How can I use this tub that I have, does anyone have a foolproof (needed where I'm concerned ) recipe for this type of yeast anything at all I can make would be useful, I have bread flour, plain, self raising and lots of it! lots of herbs and spices, margarine, sesame seeds and all sorts that I could add to spice things up

Any help is most appreciated :beer:

rosie383

Is it the powdery yeast or the wee balls? You need to treat them both differently. The powdered one you can just put straight in with your bread mix, but the wee balls of yeast you need to put in a little warm water and sugar and leave to get active and bubbling away before you add to your dough.
I loooove the ball one. I ate so much of that when I was pregnant! It's so yummy!!!!!

Aarons_mummy

rosie383 wrote: »

Is it the powdery yeast or the wee balls? You need to treat them both differently. The powdered one you can just put straight in with your bread mix, but the wee balls of yeast you need to put in a little warm water and sugar and leave to get active and bubbling away before you add to your dough.
I loooove the ball one. I ate so much of that when I was pregnant! It's so yummy!!!!!

Yes it's like little balls, last time I used it I remember adding it to warm water and leaving it to froth perhaps?

So am I able to just prepare the yeast as necessary and use any bread recipe then?

Eurgh raw yeast?! It stinks

Penelope_Penguin

rosie383 wrote: »

Is it the powdery yeast or the wee balls? You need to treat them both differently. The powdered one you can just put straight in with your bread mix, but the wee balls of yeast you need to put in a little warm water and sugar and leave to get active and bubbling away before you add to your dough.

By experience, you can just add either type to your flour, add the wet ingredients, and proceed

I use the "balls" type yeast, and never do the frothing thing, unless I'm having one of my Masterchef moments :rotfl::rotfl:

Aarons_mummy

o0o0o0o think I might have a go at just chucking it all in then my kind of cooking!!

If it's a disaster I'll be back asking how to repair my bad bread because of Penelope

Penelope_Penguin

Aarons_mummy wrote: »

If it's a disaster I'll be back asking how to repair my bad bread because of Penelope

It won;t be a disaster, but you may be about to make naan bread or pitta :rotfl:

Have you found a recipe yet? I started with Delia - simple and she explians really well.

My top tip for bread making is to start early in the day and don;t be impatient for it to rise. Leave the first rise for at least 2 hours (3 if you can). The second rise will happen more quickly.

Let us know how you get on :T

angeltreats

I use that type of yeast (tiny balls in the little tub, mine is Allinson too). If I have time I'll dissolve it in water and let it foam up. If I don't have time, or can't be bothered, I'll just chuck it all in like PenPen said Richard Bertinet (baker extraordinaire who wrote Crust and Dough) agrees and says to just throw it in.

Aarons_mummy

Will have a look at Delia and have a go, all day today to do it so no hurry

Thanks everyone I'll update and tell you all how good it is :P

rosie383

Good luck. I may try chucking it in the next time too now.