Bread/yeast question.

whatatwit

Yesterday, I made some dough using my bread machine. First time i have used that setting.
When it bleeped, I shaped the dough into barm/tea cakes (or whatever your local name for them is)
I left the things to rise...as instructed in my bread book....and then popped them into the oven....
Well, I have made them into lunch for Mr Twit, although they looked awful

They were flat and looked (and felt) very heavy.

Today, I have decided to try again.....(poor Mr Twit), only this time I am going to make the dough by hand.

Now....after all that drivel...here's my question.....I only have the quick/breadmaker yeast....I have some Allinsons....comes in a little sachet, about 8 to a pack...or some Doves Farm quick yeast...comes in a little orange brick.

So, how do I use this when my very ancient bread by hand recipe is obviously calling for fresh yeast.
I am unable to pop to the shops, as I am waiting for a roofer chap...although I did collar him in the bookies last week, so whether or not he turns up remains to be seen.

If anyone has a foolproof..or should that be Twitproof recipe, please post it.

Thanks....The Twit.

two_sheds_2

Recipes should specify you how many grams of fresh yeast to use, but it is usually around 14-15g/½oz for one large loaf.
When you want to substitute dried or easy-blend yeast for fresh, use half the quantity specified for fresh.
Mmm. Now I want to make some bread!

Penelope_Penguin

whatatwit wrote: »

Now....after all that drivel...here's my question.....I only have the quick/breadmaker yeast....I have some Allinsons....comes in a little sachet, about 8 to a pack...or some Doves Farm quick yeast...comes in a little orange brick.

So, how do I use this when my very ancient bread by hand recipe is obviously calling for fresh yeast.
I am unable to pop to the shops, as I am waiting for a roofer chap...although I did collar him in the bookies last week, so whether or not he turns up remains to be seen.

If anyone has a foolproof..or should that be Twitproof recipe, please post it.

Thanks....The Twit.

Hi, there :beer: I used to have this trouble, too. I now take all day to make bread, as I think the key is long rising times. I start the dough in the morning, allow a first proving of about 3 hours, by which time the dough really feels as though it's risen. The second rise is about 1 hour.

I use the Dove's farm *brick* yeast - 1 tsp to 500g flour.

HTH, Penny. x

Zed42

I use the Dove's quick yeast (orange packet)...

For a 2 x 2lbs white loaves ... I use

2lbs flour
1tbsp yeast
1pt tepid water
1 lge tsp honey (I think the recipe calls for 2tsps sugar)
2tsp salt

In this cold weather I find the rising time a lot longer.

If in airing cupboard, about 2hrs for the 1st rise(until double in size), and an hour for the 2nd rise.

If I want a softer crust, I put a bowl of water in the over before I heat it, the steam helps

whatatwit

Thanks guys...I now have a batch proving....I've sat my bowl on a chair next to a radiator...no airing cupboard here.
If it behaves, I'll let it watch Diagnosis Murder with me later on.