Gently kneading the dough two or three times will help release remaining air bubbles. If your dough is fighting you, cover and let it rest for 10 to 15 minutes.
This relaxes the gluten and makes the dough easier to roll out and shape. Use the recipe as a guideline. Many factors- including the dough strength, temperature and humidity will determine how long it takes for a dough to rise. Bake according to recipe directions. Keep in mind that bake times vary. Always bake on center rack unless otherwise specified in recipe.
Use an oven thermometer to check the accuracy of your oven. Yeast begins producing carbon dioxide gas leavening as soon as it is activated and continues until the dough is baked in the oven. In the first few minutes of baking, in a hot oven, the yeast gives its all to produce a surge of leavening. When a dough is par-baked, the yeast activity is stopped, the dough has risen to its final volume and there is no risk of damage to the yeast or dough structure during frozen storage.
We recommend par-baking for smaller dough pieces — such as dinner rolls and sweet rolls. For most breads, remove from pan immediately after baking and cool on a rack to prevent the bottom crust from becoming moist and soggy. For some richer breads and sweet baked goods, cool in pan for 10 minutes before removing from pan. For crusty breads: Store unwrapped on the counter. Once sliced, place breads in closed paper bags.
For soft-crust breads: Store in airtight plastic bags or wrap tightly in plastic wrap or foil and store at room temperature. Frozen storage: This is the best way to preserve the freshness of the loaf. Wrap first in plastic wrap or foil, then place in a self-sealing bag.
Let bread thaw at room temperature, partially unwrapped to allow moisture to escape. Slicing bread before freezing will make it possible to take out a partial loaf at a time and will shorten the thawing time, as the slices can easily be separated. However, it may not stay as fresh for an extended period of freezing. Find A Store. Prepare Yeast. There are two ways to incorporate yeast into dough: 1: Dry Blend Method: Yeast can be blended directly with dry ingredients 2: Rehydration Method: Yeast can be dissolved in liquids before mixing with the dry ingredients.
First Rise. Gently stick two fingers in risen dough up to the second knuckle, and then take them out. If not, cover and let dough rise longer.
Repeat test until you get desired results. Punching Down. Follow your recipe for shaping the dough. Final Rise.
Lightly touch side of dough with your fingertip. If the indentation remains, the loaf is done rising and ready for the oven. What is Oven Spring? Par-baking Rolls When a dough is par-baked, the yeast activity is stopped, the dough has risen to its final volume and there is no risk of damage to the yeast or dough structure during frozen storage. Replace the first rise with a minute rest the dough will not rise during this time.
Then, shape dough into a loaf or rolls, or whatever the recipe directs. Now you are ready for the dough to rise. Once risen, bake according to recipe directions. Yes, but with limitations. The Active Dry has larger granules and it is necessary to dissolve it completely for the yeast to work.
It is also traditionally known as compressed or cake yeast. It has not undergone the drying process, so it does not need to be dissolved before use: soften the cake in warm water first OR simply crumble the yeast into dry ingredients if directed by recipe. Fresh yeast requires two rises. Yeast is available in two different sizes: 0. One 0. One 2-ounce cake is equivalent to three packets of dry yeast. Follow the directions on the package recommended for the type of yeast you substitute.
Bread Machine Yeast is specially formulated for bread machines and recommended by most bread-machine manufacturers. It is finely granulated to hydrate easily when combined with the flour.
Ascorbic acid vitamin C is added to promote good loaf volume and structure. Active Dry Yeast may be used but may not yield optimal results. Any dough can be refrigerated for a few hours to inhibit rising if the leavening process is interrupted.
Long refrigeration is not recommended unless specified in the recipe. For best results, choose recipes specifically formulated for the refrigerator. Refrigerator doughs have more sugar and less salt than regular dough to keep the dough viable in the refrigerator.
Refrigerator doughs are particularly good for rich, sweet doughs, as less flour is used. Refrigerator doughs are typically not kneaded. They become stiffer and easier to shape after refrigeration. For best results, use only specially developed freezer dough recipes. Freezer dough recipes are higher in yeast and low in salt, fat and sugar. Bread flour is recommended. Other flours do not hold up well. Lean dough, such as pizza, freezes better than rich dough. After kneading, flatten dough into a disk and wrap airtight in a freezer-proof plastic bag for up to four weeks.
When ready to use, thaw at room temperature or in the refrigerator. Not just the activating, but the rising, kneading and baking that usually comes with it. You made hockey pucks. What went wrong? It was something with your yeast which works as the leavening agent the thing that makes bread rise. There are only two things you can do to yeast: 1 not wake it up or 2 kill it. Both of which will make your bread flatter than a flitter.
Because we all have absolutely no idea what a flitter is, but it sounds good. Simply cut one or two packets from the strip to use as your recipe states. I just use regular. Before you properly activate your yeast with my method, do me a favor and check the expiration date on the package. Even if it expires that month, you should be fine. Yeast needs warm water to activate. How warm? Not hot. Just warm. Not so hot I want to wash dishes in it or anything, but hot enough.
Fill your cup with the amount of water called for in the recipe usually a cup and sprinkle your packet of yeast over the top of the water. Once you get the yeast on the water, add about a teaspoon of granulated sugar. Yeast is fed by sugar and this will help it multiply and activate with a little snack in its belly.
Basically it speeds up the process. Drop in the sugar and give it a stir with a spoon. After a couple of minutes it will start to look cloudy and have a little bit of foam on top. Be patient. The time is not yet! It looks like this:. Depending on how warm your house is and how warm your water is, this step may take longer for some people.
Sometimes I just stand there and watch my yeast like a nut case waiting to see something bubble to the top and it will. When I see that, I just go ahead and throw it in my dough.
But if you want to be totally sure, wait for this kind of foam or activity in the cup:. If you made your water hot, try reducing that heat a bit and give it another try.
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