I made this recipe with half the amount of yeast called for in the original, keeping everything else the same. I don't like a discernible yeasty taste in bread so this turned out purrrrrrr-fect. No yeasty taste or smell. Moist, soft and delicious.
I would be happy to give you the recipe. But I can't post it here, since its from a recipe book. I am not really sure about the copyright issues so, I can email it to you.
Its actually from the KA recipe book thats included with all KA mixers. If you have it, the recipe is the very first one with cinnamon sugar swirled in and half the yeast content.
Thanks for the comment. Yes , I was very happy with the texture, the oven spring, everything, even the crust the was soft like store bought white bread and I used bleached AP flour!! I did not expect such integriy from this flour.
Rosalie,
Yes, unfortunately thats the downside of using less yeast - longer rise times. But my schedule and long rise times work great. I mix the dough in the morning before I go to work. By the time I get back from work in the evening the dough is doubled and beautifully risen. The dough doesn't even need any proofing place, it can rise even in a cool place because its got all day to do so. I just leave it on my dining table with shrink wrap and a towel on top to cover.
For the second rise after shaping, I place the loaf in the oven with the pilot light on and a saucepan full of really hot tap water. Just the pilot light will do just fine. This reduces the rise time the second time around to just an hour. And I have a fresh loaf of delicious bread for breakfast next day.
The warm proofing oven can be used for the first rise as well to reduce the proofing time. I don't time the first rise so I don't exactly know how long it takes to rise. But in a warm cozy place it probably will take 1.5 - 2 hrs.
The recipe calls for 1 packet of ADY. I used a scant teaspoon of ADY (maybe 6/8).
I am not sure if my deduction is right, but bread with lesser yeast has a beautiful white colored crumb like the commercial kind (you cant really tell from my bad pic, but its definitely creamy white). A higher yeast content always gave me dingy looking translucent crumb.
Also this bread is surprisingly filling, two thick slices of this bread for breakfast and I sail through to lunch with no munchie attacks!
Comments
Could someone poit me in the direction of the recipe for this bread please.
Cheers
Dave W
ps happy Easter to all on TFL
Hi Dave,
I would be happy to give you the recipe. But I can't post it here, since its from a recipe book. I am not really sure about the copyright issues so, I can email it to you.
Its actually from the KA recipe book thats included with all KA mixers. If you have it, the recipe is the very first one with cinnamon sugar swirled in and half the yeast content.
BNB.
Bnb,
Good looking bread with nice interior. Even with half the yeast you got very nice rise, nice holes and very nice loaves.
Howard - St. Augustine, FL
I always expect that if I use less yeast that I'll have to let it rise longer. Is that what happened with you? How much yeast did the recipe call for?
Rosalie
h99,
Thanks for the comment. Yes , I was very happy with the texture, the oven spring, everything, even the crust the was soft like store bought white bread and I used bleached AP flour!! I did not expect such integriy from this flour.
Rosalie,
Yes, unfortunately thats the downside of using less yeast - longer rise times. But my schedule and long rise times work great. I mix the dough in the morning before I go to work. By the time I get back from work in the evening the dough is doubled and beautifully risen. The dough doesn't even need any proofing place, it can rise even in a cool place because its got all day to do so. I just leave it on my dining table with shrink wrap and a towel on top to cover.
For the second rise after shaping, I place the loaf in the oven with the pilot light on and a saucepan full of really hot tap water. Just the pilot light will do just fine. This reduces the rise time the second time around to just an hour. And I have a fresh loaf of delicious bread for breakfast next day.
The warm proofing oven can be used for the first rise as well to reduce the proofing time. I don't time the first rise so I don't exactly know how long it takes to rise. But in a warm cozy place it probably will take 1.5 - 2 hrs.
The recipe calls for 1 packet of ADY. I used a scant teaspoon of ADY (maybe 6/8).
I am not sure if my deduction is right, but bread with lesser yeast has a beautiful white colored crumb like the commercial kind (you cant really tell from my bad pic, but its definitely creamy white). A higher yeast content always gave me dingy looking translucent crumb.
Also this bread is surprisingly filling, two thick slices of this bread for breakfast and I sail through to lunch with no munchie attacks!
BNB.