First attempts at bread

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are
universal sizes? The packets I purchased are 8 grams. It was also not
enough liquid to properly turn into a dough, so I had to add another 1/3
cup or so. Also, I made whole wheat (using 2 cups white, 2 cups whole
wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min.
I'm not sure the place I put it was warm enough? It's not terribly warm
in my home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven on
for 20 seconds or so to get it warm inside and then let the bread rise in
there. It was about 26C inside the oven. It rose up just fine. I
punched it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit
on the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making? a
tastier yet easy recipe you suggest?

I would suggest that you start with a very plain white bread to begin with.
When you get the feel of what the dough should be like, you'll have no
difficulty adjusting the fluids and flours.

Whole wheat bread is much more difficult to make, because whole wheat flour
doesn't rise as well.

There are several reasons why your bread might not have risen well. You
proofed the yeast, which eliminates one. Did you use unbleached flour?
Bleached white flour doesn't have enough gluten for bread. Reading the
instructions you followed, I doubt that you beat it enough to develop the
gluten. When making bread, I prefer to beat the liquid and yeast with about
2 cups of unbleached white flour mixed with a heaping tablespoon of vital
wheat gluten for a few minutes to develop the gluten, then add an egg and a
few tablespoons of vegetable oil (not butter, although you can add melted
butter if you wish), then gradually beat in the remaining flour until the
dough is of the right consistency. I generally prefer to use my KitchenAid
stand mixer, since I almost killed my Cuisinart making bread.. ((The dough
got into the shaft area because pieces replaced over the years didn't fit
perfectly, and formed something like superglue.)

How long did you wait before you decided it wasn't going to rise? Ideally,
you want a fairly warm environment, perhaps 68F or warmer. Too hot, and you
kill the yeast.

In article <[email hidden]>,

Peter said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are universal
sizes? The packets I purchased are 8 grams. It was also not enough liquid
to properly turn into a dough, so I had to add another 1/3 cup or so. Also,
I made whole wheat (using 2 cups white, 2 cups whole wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min. I'm
not sure the place I put it was warm enough? It's not terribly warm in my
home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven on
for 20 seconds or so to get it warm inside and then let the bread rise in
there. It was about 26C inside the oven. It rose up just fine. I punched
it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit on
the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making? a
tastier yet easy recipe you suggest?

How long did you leave it to rise before you wrote it off as dead?

Miche

--
Electricians do it in three phases

"Miche" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Peter said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are
universal
sizes? The packets I purchased are 8 grams. It was also not enough
liquid
to properly turn into a dough, so I had to add another 1/3 cup or so.
Also,
I made whole wheat (using 2 cups white, 2 cups whole wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min.
I'm
not sure the place I put it was warm enough? It's not terribly warm in
my
home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven on
for 20 seconds or so to get it warm inside and then let the bread rise in
there. It was about 26C inside the oven. It rose up just fine. I
punched
it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit
on
the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making?
a
tastier yet easy recipe you suggest?

How long did you leave it to rise before you wrote it off as dead?

Miche

90 minutes with no rise at all.

"Janet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are
universal sizes? The packets I purchased are 8 grams. It was also not
enough liquid to properly turn into a dough, so I had to add another 1/3
cup or so. Also, I made whole wheat (using 2 cups white, 2 cups whole
wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min.
I'm not sure the place I put it was warm enough? It's not terribly warm
in my home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven on
for 20 seconds or so to get it warm inside and then let the bread rise in
there. It was about 26C inside the oven. It rose up just fine. I
punched it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit
on the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making?
a tastier yet easy recipe you suggest?

I would suggest that you start with a very plain white bread to begin
with. When you get the feel of what the dough should be like, you'll have
no difficulty adjusting the fluids and flours.

Whole wheat bread is much more difficult to make, because whole wheat
flour doesn't rise as well.

Good to know

Quoted message said:

There are several reasons why your bread might not have risen well. You
proofed the yeast, which eliminates one. Did you use unbleached flour?
Bleached white flour doesn't have enough gluten for bread. Reading the
instructions you followed, I doubt that you beat it enough to develop the
gluten. When making bread, I prefer to beat the liquid and yeast with
about 2 cups of unbleached white flour mixed with a heaping tablespoon of
vital wheat gluten for a few minutes to develop the gluten, then add an
egg and a few tablespoons of vegetable oil (not butter, although you can
add melted butter if you wish), then gradually beat in the remaining flour
until the dough is of the right consistency. I generally prefer to use my
KitchenAid stand mixer, since I almost killed my Cuisinart making bread..
((The dough got into the shaft area because pieces replaced over the years
didn't fit perfectly, and formed something like superglue.)

All good info, thankyou. I'm not sure if it unbleached or not. I certainly
beat it enough, though I did not add any gluten. I did not add any eggs,
but I did use melted butter.

Quoted message said:

How long did you wait before you decided it wasn't going to rise? Ideally,
you want a fairly warm environment, perhaps 68F or warmer. Too hot, and
you kill the yeast.

I let the first batch sit for 90 minutes and it did not change in shape at
all. The second batch doubled in size after 45 minutes. I punched it down
then and let it sit for another hour.

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are
universal sizes? The packets I purchased are 8 grams. It was also not
enough liquid to properly turn into a dough, so I had to add another 1/3
cup or so. Also, I made whole wheat (using 2 cups white, 2 cups whole
wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min.
I'm not sure the place I put it was warm enough? It's not terribly warm
in my home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven on
for 20 seconds or so to get it warm inside and then let the bread rise in
there. It was about 26C inside the oven. It rose up just fine. I
punched it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit
on the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making? a
tastier yet easy recipe you suggest?

How did you determine a cup measure? Did you dip the cup into the flour bag
and scoop it out, give it a shake to settle it and call it a cup? If so,
you probably overmeasured flour by 50 percent per cup. You need to fluff
the flour in the container, spoon the flour gently into the measure and then
level with a straight edge. I'm guessing this is your problem since you
said there wasn't enough liquid to make a proper dough. Too much flour and
not enough water to go around. Are you in the US? Here we have 2 types of
white flour that can be made into bread. One is called all purpose flour
and the other is bread flour. Both will make fine bread. However, the
bread flour will absorb a lot more liquid than the all purpose flour. By
the way, whole wheat flour will absorb even more liquid than bread flour.
You also need to be sure that the whole wheat flour you used was for bread
and not a soft wheat for pastry. Did the recipe you used specify a
particular type of flour and did you use it?
Janet

"Peter" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

a tastier yet easy recipe you suggest?

This is the New York Times no knead bread recipe. The bread is very good
and the recipe is quite simple.

---------- Recipe via Meal-Master (tm) v8.06

Title: No-Knead Bread
Categories: Breads, Cmq
Yield: 1 1/2 pound

3 c All-purpose or bread flour;
-more for dusting
1 5/8 c Water
1/4 ts Instant yeast
1 1/4 ts Salt
Cornmeal or wheat bran as
-needed.

1. In lg bowl combine flour, yeast and salt. Add 1 5/8 c water, and
stir
until blended; dough will be shaggy and sticky. Cover bowl with plastic
wrap. Let dough rest at least 12 hrs, preferably about 18, at warm room
temp, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly
flour
work surface and place dough on it; sprinkle it with a little more
flour
and fold it over on itself once or twice. Cover loosely with plastic
wrap
and let rest about 15 mins.

3. Using just enough flour to keep dough from sticking to work surface
or
to your fingers, gently and quickly shape dough into a ball. Generously
coat a cotton towel (not terry cloth) with flour, wheat bran or
cornmeal;
put dough seam side down on towel and dust with more flour, bran or
cornmeal. Cover with another cotton towel and let rise for about 2
hours.
When it is ready, dough will be more than double in size and will not
readily spring back when poked with a finger.

4. At least a 1/2 hr before dough is ready, heat oven to 450. Put a 6-8
qt
heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it
heats. When dough is ready, carefully remove pot from oven. Slide your
hand
under towel and turn dough over into pot, seam side up; it may look
like a
mess, but that is O.K. Shake pan once or twice if dough is unevenly
distributed; it will straighten out as it bakes. Cover with lid and
bake 30
mins, then remove lid and bake another 15-30 mins, until loaf is
beautifully browned. Cool on rack.

-----

--

Charles
The significant problems we face cannot be solved
at the same level of thinking we were at when we
created them. Albert Einstein

Peter said:

90 minutes with no rise at all.

In a cool kitchen, 90 minutes isn't long enough. My house is as cool
as yours - so if I want fast action I warm up my oven to about 100°,
put in my bowl of dough with a mist of water and turn off the heat.

You might like to give this recipe a try sometime. It's very easy.
http://www.breadworld.com/recipe.aspx?id=325&IsPrivateID=true

--
See return address to reply by email
remove the smiley face first

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are
universal sizes? The packets I purchased are 8 grams. It was also not
enough liquid to properly turn into a dough, so I had to add another 1/3
cup or so. Also, I made whole wheat (using 2 cups white, 2 cups whole
wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min.
I'm not sure the place I put it was warm enough? It's not terribly warm
in my home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven on
for 20 seconds or so to get it warm inside and then let the bread rise in
there. It was about 26C inside the oven. It rose up just fine. I
punched it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit
on the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making? a
tastier yet easy recipe you suggest?

Are you sure the yeast isn't past the expiration date on the package, and
that it hasn't been stored in some odd way, exposed to extreme heat or
something?

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are
universal sizes? The packets I purchased are 8 grams. It was also not
enough liquid to properly turn into a dough, so I had to add another 1/3
cup or so. Also, I made whole wheat (using 2 cups white, 2 cups whole
wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min.
I'm not sure the place I put it was warm enough? It's not terribly warm
in my home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven on
for 20 seconds or so to get it warm inside and then let the bread rise in
there. It was about 26C inside the oven. It rose up just fine. I
punched it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit
on the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making?
a tastier yet easy recipe you suggest?

Are you sure the yeast isn't past the expiration date on the package, and
that it hasn't been stored in some odd way, exposed to extreme heat or
something?

Isn't that what the proofing is for in the warm water?

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I tried it twice and the first time it did not rise

I used the recipe in my cuisinart manual, the same as from their website

http://cuisinart.com/recipes/recipe.php?recipe_id=337

When it says "1 packet active dry yeast", I assume the packets are
universal sizes? The packets I purchased are 8 grams. It was also not
enough liquid to properly turn into a dough, so I had to add another 1/3
cup or so. Also, I made whole wheat (using 2 cups white, 2 cups whole
wheat flower)

The first batch did not rise at all. I let the yeast soak in the warm
water with the sugar until it foamed up per directions, about 5-10 min.
I'm not sure the place I put it was warm enough? It's not terribly warm
in my home, maybe 19C in my kitchen.

So I chucked the dough and tried again

I was annoyed so I used 2 packets of yeast :-) Also I turned my oven
on for 20 seconds or so to get it warm inside and then let the bread
rise in there. It was about 26C inside the oven. It rose up just fine.
I punched it down and it rose again but not a whole lot.

My bread came out OK, edible and tastes ok with some butter, maybe a bit
on the dense side compared to the cheap store bought whole wheat breads.

So, what went wrong the first time? temp? tips for future bread making?
a tastier yet easy recipe you suggest?

Are you sure the yeast isn't past the expiration date on the package, and
that it hasn't been stored in some odd way, exposed to extreme heat or
something?

Isn't that what the proofing is for in the warm water?

Please: Was your yeast past its expiration date?

Thank you.

JoeSpareBedroom said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...
>I tried it twice and the first time it did not rise
>
> I used the recipe in my cuisinart manual, the same as from their website
>
> http://cuisinart.com/recipes/recipe.php?recipe_id=337
>
> When it says "1 packet active dry yeast", I assume the packets are
> universal sizes? The packets I purchased are 8 grams. It was also not
> enough liquid to properly turn into a dough, so I had to add another 1/3
> cup or so. Also, I made whole wheat (using 2 cups white, 2 cups whole
> wheat flower)
>
> The first batch did not rise at all. I let the yeast soak in the warm
> water with the sugar until it foamed up per directions, about 5-10 min.
> I'm not sure the place I put it was warm enough? It's not terribly warm
> in my home, maybe 19C in my kitchen.
>
> So I chucked the dough and tried again
>
> I was annoyed so I used 2 packets of yeast :-) Also I turned my oven
> on for 20 seconds or so to get it warm inside and then let the bread
> rise in there. It was about 26C inside the oven. It rose up just fine.
> I punched it down and it rose again but not a whole lot.
>
> My bread came out OK, edible and tastes ok with some butter, maybe a bit
> on the dense side compared to the cheap store bought whole wheat breads.
>
> So, what went wrong the first time? temp? tips for future bread making?
> a tastier yet easy recipe you suggest?

Are you sure the yeast isn't past the expiration date on the package, and
that it hasn't been stored in some odd way, exposed to extreme heat or
something?

Isn't that what the proofing is for in the warm water?

Please: Was your yeast past its expiration date?

Thank you.

And how hot was the warm water? Anything much over 115°F will kill
the yeast.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

JoeSpareBedroom said:

Peter said:

JoeSpareBedroom said:

"Peter" wrote:

:> >>>I tried it twice and the first time it did not rise

Quoted message said:

Quoted message said:

Quoted message said:

> I used the recipe in my cuisinart manual, the same as from their website

Quoted message said:

Quoted message said:

>http://cuisinart.com/recipes/recipe.php?recipe_id=337

Quoted message said:

Quoted message said:

> When it says "1 packet active dry yeast", I assume the packets are
> universal sizes? �The packets I purchased are 8 grams. �It was also not
> enough liquid to properly turn into a dough, so I had to add another 1/3
> cup or so. �Also, I made whole wheat (using 2 cups white, 2 cups whole
> wheat flower)

Quoted message said:

Quoted message said:

> The first batch did not rise at all. � I let the yeast soak inthe warm
> water with the sugar until it foamed up per directions, about 5-10 min..
> I'm not sure the place I put it was warm enough? �It's not terribly warm
> in my home, maybe 19C in my kitchen.

Quoted message said:

Quoted message said:

> So I chucked the dough and tried again

Quoted message said:

Quoted message said:

> I was annoyed so I used 2 packets of yeast :-) � Also I turnedmy oven
> on for 20 seconds or so to get it warm inside and then let the bread
> rise in there. �It was about 26C inside the oven. �It rose up just fine.
> I punched it down and it rose again but not a whole lot.

Quoted message said:

Quoted message said:

> My bread came out OK, edible and tastes ok with some butter, maybe a bit
> on the dense side compared to the cheap store bought whole wheat breads.

Quoted message said:

Quoted message said:

> So, what went wrong the first time? temp? tips for future bread making?
> a tastier yet easy recipe you suggest?

Quoted message said:

Quoted message said:

Are you sure the yeast isn't past the expiration date on the package, and
that it hasn't been stored in some odd way, exposed to extreme heat or
something?

Quoted message said:

Isn't that what the proofing is for in the warm water?

Please: �Was your yeast past its expiration date?

The expiration date is for the seller/buyer at time of purchase only,
it's not a use-by date. When yeast is refrigerated and air is
excluded it will remain viable for years past that printed date (some
stores do keep yeast packets refrigerated, but when frozen at 0F or
lower and stored in an air tight container yeast will remain viable
forever. Asking the expiration date is inane (yeast can be killed
from mishandling long before that printed date). Ask how stored
instead, but most importantly ask if the yeast was proofed... so long
as yeast responds well to proofing nothing else matters. I have what
remains of a 4 pound package of "Red Star active dried yeast for food
service" in my freezer, still proofs as well as it did the first time
I used it more than ten years ago. I just checked, there is no
expiration date printed on the package, but there is a code impressed
into the crimped portion at the bottom of the foil package (probably a
lot number). I don't even keep it in an air tight container, just
have the top carefully rolled down and held with two fat rubberbands.
The price sticker is still there, $4.80. I have about a pound left.
It was purchased from Mennella's Cash & Carry, Bay Shore, Lung
Guyland, a large food service and restaurant supply warehouse that
also sold to the public for cash only, I used to buy a lot of items
there. They are no longer in business, the owners retired about seven
years ago and the business was taken over by new owners who I think
ruined it... I haven't been back in more than five years, I don't know
what's become of it.

Anyway, yeast is a living thing, the Expiration Date printed on the
package is virtually meaningless... thast daste is no more guarantee
that yeast will proof when you go to use it than there is that the
guppy purchased from a pet shop will arrive home alive.

Yeast should *always* be proofed, no exceptions, none... even when
used in an ABM, especially when used in an ABM, even with delayed
start.

Sheldon

"Janet B." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

How did you determine a cup measure? Did you dip the cup into the flour
bag and scoop it out, give it a shake to settle it and call it a cup? If
so, you probably overmeasured flour by 50 percent per cup. You need to
fluff the flour in the container, spoon the flour gently into the measure
and then level with a straight edge. I'm guessing this is your problem
since you said there wasn't enough liquid to make a proper dough. Too
much flour and not enough water to go around. Are you in the US? Here we
have 2 types of white flour that can be made into bread. One is called
all purpose flour and the other is bread flour. Both will make fine
bread. However, the bread flour will absorb a lot more liquid than the
all purpose flour. By the way, whole wheat flour will absorb even more
liquid than bread flour. You also need to be sure that the whole wheat
flour you used was for bread and not a soft wheat for pastry. Did the
recipe you used specify a particular type of flour and did you use it?
Janet

I slowly shook it out of the bag into the measuring cup. I imagine it
fluffed up a bit during that process, maybe not quite the same as properly
sifting however. I used 2 cups all purpose white flower, not sure what
type of whole wheat it was, I'll check before my next attempt.

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in message

Quoted message said:

Are you sure the yeast isn't past the expiration date on the package,
and that it hasn't been stored in some odd way, exposed to extreme heat
or something?

Isn't that what the proofing is for in the warm water?

Please: Was your yeast past its expiration date?

Thank you.

I don't know what the date was as I throw the packages out, but it was
nowhere near expired and it proofed just fine.

"The Cook" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

And how hot was the warm water? Anything much over 115°F will kill
the yeast.
--
Susan N.

It was warm, not hot, I didn't check it with a thermometer but it foamed up
just fine in the cup.

<sf> wrote in message news:[email hidden]...

Quoted message said:

Peter said:

90 minutes with no rise at all.

In a cool kitchen, 90 minutes isn't long enough. My house is as cool
as yours - so if I want fast action I warm up my oven to about 100°,
put in my bowl of dough with a mist of water and turn off the heat.

You might like to give this recipe a try sometime. It's very easy.
http://www.breadworld.com/recipe.aspx?id=325&IsPrivateID=true

Perhaps I didn't let it sit long enough then, but the warm oven method
seemed to work. Thanks for the recipe.

The Kook said:

On Sun, 18 Nov 2007 13:25:51 GMT, "JoeSpareBedroom"

Quoted message said:

"Peter" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Quoted message said:

"JoeSpareBedroom" <[email hidden]> wrote in message
news:[email hidden]...
> "Peter" <[email hidden]> wrote in message
>news:[email hidden]...
>>I tried it twice and the first time it did not rise

Quoted message said:

Quoted message said:

>> I used the recipe in my cuisinart manual, the same as from their website

Quoted message said:

Quoted message said:

>>http://cuisinart.com/recipes/recipe.php?recipe_id=337

Quoted message said:

Quoted message said:

>> When it says "1 packet active dry yeast", I assume the packets are
>> universal sizes? �The packets I purchased are 8 grams. �It was also not
>> enough liquid to properly turn into a dough, so I had to add another 1/3
>> cup or so. �Also, I made whole wheat (using 2 cups white, 2 cups whole
>> wheat flower)

Quoted message said:

Quoted message said:

>> The first batch did not rise at all. � I let the yeast soak in the warm
>> water with the sugar until it foamed up per directions, about 5-10 min.
>> I'm not sure the place I put it was warm enough? �It's not terribly warm
>> in my home, maybe 19C in my kitchen.

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>> So I chucked the dough and tried again

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>> I was annoyed so I used 2 packets of yeast :-) � Also I turned my oven
>> on for 20 seconds or so to get it warm inside and then let the bread
>> rise in there. �It was about 26C inside the oven. �Itrose up just fine.
>> I punched it down and it rose again but not a whole lot.

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>> My bread came out OK, edible and tastes ok with some butter, maybe a bit
>> on the dense side compared to the cheap store bought whole wheat breads.

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>> So, what went wrong the first time? temp? tips for future bread making?
>> a tastier yet easy recipe you suggest?

Quoted message said:

Quoted message said:

> Are you sure the yeast isn't past the expiration date on the package, and
> that it hasn't been stored in some odd way, exposed to extreme heat or
> something?

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Isn't that what the proofing is for in the warm water?

Quoted message said:

Please: �Was your yeast past its expiration date?

Quoted message said:

Thank you.

And how hot was the warm water? �Anything much over 115�F will kill
the yeast.

I know you're making a valiant attempt at displaying your
smartipantsness, but instead you displayed that you're ignorant... the
OP's description of the yeast foaming up indicates that the yeast was
properly proofed. If you had even a modicum of bread baking
intelligence (which you don't) you'd have asked to see the recipe...
the entire recipe... there are a number of ways by which perfectly
good yeast can be serverely damaged or throughly killed by an
incorrect recipe regardless it passed the proofing test. Without
seeing the entire recipe (including procedure) no one can offer any
more than wild speculation... odds are the bread failed for some
reason totally unrelated to yeast quality because the yeast indeed
proofed.

And when will you ever learn how to trim posts and neaten the
attributions... I bet you never change your undies, smelly slob!

Sheldon

"Cshenk" <[email hidden]> wrote in message
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Quoted message said:

"Peter"

Quoted message said:

Quoted message said:

> When it says "1 packet active dry yeast", I assume the packets are
> universal sizes? The packets I purchased are 8 grams. It was also not

Yes.

Quoted message said:

Quoted message said:

> enough liquid to properly turn into a dough, so I had to add another
> 1/3 cup or so. Also, I made whole wheat (using 2 cups white, 2 cups
> whole wheat flower)

Smile, mistake 1 and 2.

Bread recipes are pretty specific. While you can and should vary the
liquid amounts to match conditions, it's not by that much. Mistake 2 was
trying wheat bread before getting a feeling with a simpler white.
Wheat is harder to get a good rise from. You can fix this though by
adding 'gluten' sold where the yeast is in small boxes.

Quoted message said:

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> I was annoyed so I used 2 packets of yeast :-) Also I turned my oven
> on

(grin). Won't fix it. The yeast has to be in proportion to the salt and
sugar.

I agree with your other comments, but how do you explain recipes that use no
salt or sugar, and work beautifully?

"Peter" <[email hidden]> wrote in message
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Quoted message said:

"The Cook" <[email hidden]> wrote in message
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Quoted message said:

And how hot was the warm water? Anything much over 115°F will kill
the yeast.
--
Susan N.

It was warm, not hot, I didn't check it with a thermometer but it foamed
up just fine in the cup.

It could be a confluence of evil factors, all ganged up on you at once.
Rising at low rooms temps is recommended for some recipes. It supposedly
produces a better texture or flavor or something, and if you are able to
wait longer, you'll eventually end up with bread.

But, if you want to make the process quick and dependable, there's one
variable that's random and hard to pin down: How much the flour has settled
during shipping and storage. Janet pointed this out earlier in this
discussion. Transfer the bag of flour to a canister like this:

http://www.rubbermaid.com/rubbermaid/product/product.jhtml?prodId=HPProd160001#

Gently invert the canister to fluff up the flour before measuring. Better
yet, find a recipe which provides measurements by weight instead of volume.
Problem solved, assuming you have a kitchen scale.