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Bread will rise in a fridge, it doesn't need a warm room at all. All that does is speeds up the rise which whilst handy, makes tasteless bread
You can also get by without kneading. Stretching it will get the bread going. I have no feeling in my hands and if I CBA to get the Kenwood out, I just sit at the table and stretch away at the bread.
Originally posted by suki1964
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Now she tells me!
Well I've made it. The bread.
I suppose it's bread.
Trouble was, it didn't rise much at all. I did what the recipe on the flour packet said and everything.
It rose a bit the first time, but the second time, it didn't seem to have risen at all.
Then afterwards, I checked with a very ancient cookbook, and I'm wondering if the instructions about the yeast were right. It said to add the yeast (dried yeast) straight to the flour, but the cookbook said to get it going by mixing it in warm water with a flat tsp of sugar.
Anyway, I did what I was told to do by the packet and left it for twice the amount of time to rise (not) and then baked it anyway, even though it hadn't risen much.
Unless I was using the wrong size tins.
Anyway, I have had some of one of the two loaves, which really look like giant scones!
It sliced all right, even though the slices are very narrow! and tasted like wholemeal bread, and I suppose wholemeal bread isn't meant to be very light, is it?
It was a bit uninspiring, though.
I mght try doing some more another time but using white flour, and letting the crust hi-bake, and seeing if that's nicer.