To keep your yeast fresh and longer lasting, unopened yeast packages or jars should be stored in a cool or dry place such as your cupboard.Always make sure you check this date, even when you purchase the yeast, who knows it could have been on the shelf past its expiry date. Always check the expiration date on your yeast and make sure it hasn’t expired. All your yeast products whether it’s in a jar or a package should be stamped with a “Best if Used by” date.Little yeast, long rise, sticky dough are keys to a good, light loaf. Other factors that come into play are humidity and age of flour. Keep in mind this dough will be sticky and shaggy, do not add any more flour than specified. Usually bread will be dense when there is too much flour. Tap the bottom! Turn the bread upside down and give the bottom a firm thump with your thumb, or a knock and if it sounds hollow it’s done. How Do I Know When My Bread Is Done Baking? The water will allow for the bread to form a nice crusty top. Score the top of your bread with a very sharp knife, to allow gases to escape. Before placing the bread in the oven, add a pan with a cup of water and place it in the bottom rack. Let the loaves rest for another 30 minutes so that they can rise a bit. Sprinkle some more flour on top of the loaves. Shape the dough into the desired shape for your bread and place it seam down on the baking sheet. Add more flour to your hands as necessary. Add flour to your hands, and divide the dough in two pieces. Cover the baking sheet, or stone with parchment paper. It is recommended to bake this bread on a stone, however a regular baking sheet will work just fine. Alternatively, you can use a large bowl, covered well with plastic wrap and poke a couple small holes in the top using toothpicks.
Place the dough in a large plastic container, it needs room to rise, and put the lid on it, but do not close completely, there needs to be one corner left open to let the gases escape. The dough will be very sticky and elastic. The dough will seem shaggy at first but keep mixing until you don’t see anymore dry flour. If you do not have a mixer, simply add all the ingredients to a large bowl and using a rubber spatula or wooden spoon mix everything together until all the flour is incorporated. I usually do this for about 5 to 7 minutes. In the bowl of your mixer add all the flour, then pour the yeast mixture over the flour and mix using the dough hook of your mixer, until it’s all well incorporated and the dough comes clean from the sides of the bowl. If you are using instant yeast, you do not need to wait for 10 minutes for the yeast to activate. Let the mixture sit for 5-10 minutes until the yeast bubbles up. In a medium bowl add the warm water, salt, yeast and stir together.
Thank you all for the incredibly nice comments and those of you who left a bad review - learn to sift sift SIFT! You will be amazed at the results you get.The final result should be a thick, hearty and very tasteful bread, NOT A BRICK! ).That is fine to do but I highly recommend adding a packet of Dry Active Yeast or 2 teaspoons of Bread (Machine) Yeast so that you get a proper rise. I have had many email from you kind folks about using non-alcoholic beverages instead of beer.Try it once the "correct" way and you will see an amazing difference in the end product. That's because they aren't sifting their flour! If you do not have a sifter, use a spoon to spoon the flour into the 1 cup measure. That compacts the flour and will turn your bread into a "hard biscuit" as some have described. Most people just scoop the 1 cup measure in the flour canister and level it off. Sifting flour for bread recipes is a must-do.If you prefer a softer crust (like a traditional bread) mix the butter into the batter instead of pouring it over the top. UPDATED NOTES: This recipe makes a very hearty bread with a crunchy, buttery crust.Bake 1 hour, remove from pan and cool for at least 15 minutes.
0 kommentar(er)
