LIFE IS A JOURNEY, ARE YOU READY?

DAMN YOU DEAD YEAST


We are so crazy about baking bread. It is almost magical. Friends are baking cookies, cupcakes and cakes but no one is really interested in bread. It is something they buy at the store. Why would you make a cake and then buy bread at the shops? It is easily a 100% more expensive at the shops.

We have been having a lot of grief from bread-making recently. We think that the yeast is gone already. It is not proofing itself. It is either we have lost the magic touch to proof yeast or the yeast is dead. We would rather the latter.

Apparently a lot of people store their yeast in the fridge and perhaps we should do the same. Our bread has not been rising recently and it is time to go get another batch of yeast today. T's friends make bread with their fancy bread machine but there is no way we are going to do that. The simpler it is, the better. We even cook rice without the rice cooker. This is the way to a more efficient life.

We got this recipe from allrecipe.com and adapted it. This is our usual bread recipe :

2 3/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1 tablespoon active dry yeast or 1 packet
1 tablespoon mixed herbs
1 pinch ground black pepper
2 tablespoon vegetable oil
1 cup water
Olive oil to brush

DIRECTIONS :
  1. Proof the yeast with the sugar in warm water of 100F. Let sit and froth.
  2. In a large bowl, stir together the flour, salt, herbs and black pepper. Mix in the vegetable oil and proved yeast.
  3. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth, and let rise in a warm place for 20 minutes.
  4. Preheat oven to 450 degrees F (230 degrees C). Punch dough down; place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with salt.
  5. Bake in preheated oven for 15 minutes, or until golden brown. Serve warm.

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