Sentences with phrase «yeast dough does»

Not exact matches

Too much flour will always make yeast dough tough and dense, so when my dough has just enough flour that it doesn't stick to my hands, but is still soft, that's when it's ready.

I definitely had a mess on my counter top as I did want to keep these tacky (lots of yeast doughs end up tastier that way).

I used a whisk to lightly mix it up and dissolve the yeast a little and my wife told me I just ruined the dough because your recipe doesn't specify to mix it.

A quick check on the date of my two packets of yeast revealed they were both expired by respectively 1 and 3 years: no wonder my dough didn't rise as it should!

I used the dough cycle on the bread machine — did the warm liquids and yeast first to sit a few minutes, cut the butter into small chunks and threw everything else in.

Mixing flour, water, salt and yeast is the first pleasure of making bread — I like my hands in the dough and always finish the kneading by hand (I'm not a fan of the no - knead bread — it diminishes both fun and flavor; but then again, I have a mixer to do most of the labor).

One thing most people don't understand about phytic acid, however, is that once phytic acid is neutralized by a long soak in an acid medium (like naturally yeasted bread dough) it actually becomes a powerful anti-oxidant.

I don't always have bread dough around (I fear yeast), so I was thinking I could improvise that way!

Yeast do alcoholic fermentation and the carbon dioxide they release is the gas that allows the bread dough to rise.

on yeast — Here I use active dry (I've never tried this dough with instant yeast, if I do someday I'll update with the results), which needs to be proofed in warm water before adding the other ingredients.

Mari - I like using fast rise yeast in most of my GF yeast breads because you don't want to do the punch - down and second rise with gluten - free yeast doughs, so it works well to use the accelerated rise yeasts that don't need that extra rise time.

my yeast foamed up, but for some reason my dough did not rise at all, and it was kept in a warm place.

I did make the bread, changing the recipe slightly by making simple sponge to get the yeast going and adding a little dough enhancer so it was easier to stretch.

So here is what I did This is the master recipe... (for two 1 l lb loaves) 1.5 C lukewarm water (I used the water I had boiled the potato in) 2 1/4 tsp salt 2 1/4 tsp instant yeast 3 1/4 C all purpose flour and I added this to make it potato roasted garlic 1/2 roasted garlic 1/2 of a boiled potato mashed (I throw the other half of each in a ziploc bag and froze it and ended up making more dough later that week)

Sometimes it's the yeast quality that doesn't let the dough rise.

You do use yeast, but you don't have to wait hours to let the dough rise — so that is why these come together so quickly.

I promise, yeast is not scary and does not mean you will be throwing three hour dough down the drain because it didn't rise properly.

Would this have to do with the yeast / rising of the dough?

Maybe this had something to do with my dough now being wetter than Deb's, but the first hour of the first rise had me worried that I had killed the yeast with my chocolate mix (even though I let it cool)-- barely any growth.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms.

I suspect you can use it for the mixing / kneading / dough prep part (though you'll still need to proof the yeast outside the machine because it's active dry and not instant or bread machine yeast, which does not need pre-proofing, hm, yes, I believe this is why I never use bread machines: by the time you've done all that, you could have had two doughs made and kneaded!).

I don't remember ever adding 1 1/2 c of water... i made this last night and it turned out like a pancake (used boiling water instead of warm water for the yeast - my mistake) and so I'm remaking it now but the dough is very soupy - not at all like i remember it being like.

Unlike yeast breads containing gluten, gluten - free dough doesn't require the laborious kneading, punch - down and double - rise cycles.

I do not have a gluten - free option at this time (yeast dough can be tricky!)

Sounds like you had a primary yeast failure — and I assume the raw dough didn't actually rise.

Some bakers have found that the dough doesn't rise, because the yeast is not first activated in warm water.

I didn't spend years studying the difference between cake flour and all purpose flour or pastry dough and yeast dough.

What makes this recipe easy is the dough does not call for yeast.

First off, for people who don't know... Makowiec is the Polish take on a common European poppy seed roll bread made with a sweet enriched yeast dough wrapped around a delicious citrus - y filling (made with an obscene amount of poppy seeds.

It's also tricky because the dough for this bread doesn't contain any added yeast (just the yeast in the starter) which means the rising process isn't a speedy, beautiful one.

If it doesn't the yeast is not good and the dough won't rise.

Made them yesterday also, and the dough didn't rise... Sometimes, I feel some precision is missing in your step - to - step recipes... What kind of yeast exactly was it?

I really didn't expect anything as the yeast really looked a dud, but this morning I shaped the dough, waited patiently for it to rise again before baking and, Lordy Lordy, they were fantastic!

Just take these simple rules to heart: Always use really fresh yeast, don't let it get in direct contact with salt or fat and keep the covered bowl with the dough rising in a warm and draft free spot.

If the dough didn't rise a bit within 1.5 hours, it looks like your yeast wasn't «alive» anymore.

I have a quick question though, when preparing the pre dough, I did all the steps that you advised, adding the yeast to the well filed with milk.

I do not recommend freezing yeast bread dough, unbaked.

Below freezing, the yeast may be dormant and may actually die (which is why you don't want to freeze raw yeasted dough).

The dough is way too wet and doesn't rise much at all so I figured it must be the tangzhong / yeast.

WELL i am till trying, ordered in a good stand mixer, use the paddle beater use 9 × 5 pan got a new oven thermometer to make sure oven calibrated right, thermometer to test doneness of bread proofed the dough no more then 20 minutes left bread in oven turned off for awhileafter testing over 200 before getting out bread still didnot raise as high as yours did but it was above pan tested water heat for yeast etc and bread still fell, i have tried this several times and am abt at my rids end what i could be doing wrong

When baking yeast breads, carefully watch that the dough does not rise more than double its bulk.

If it doesn't it may be that the dough has risen too much or too fast during the first rise, depleting the food for the yeast, basically stopping the fermentation process.

It's hard to find a nice warm place to stow my dough to allow that yeast to do its job.

You know, making bread requires plenty of patience and leaving the dough to rise and letting the yeast do its job.

These are made with yeasted, whole wheat dough similar to that used in my spinach fatayer recipe — it doesn't use traditional samosa maida flour or empanada lard, but becomes wonderfully fluffy while remaining sturdy enough to hold in all those fillings.

Sift the flour into large bowl, add eggs, salt, yeast and milk, butter mixture and knead until dough is uniform and does not stick to the hands.

I'm having trouble figuring out when I'll be able to do it based on timing, though... is there any point at which the dough can sit longer than it is supposed to (e.g., could I wait significantly longer than 10 minutes before mixing up the dough after getting the yeast / water ready?

Like you suggested, though, I've also found that it's also more likely to happen when the dough has more yeast (though I think you still did the right thing by doubling it exactly!)

To be honest I don't think the yeast is necessary to start this or any other sour dough culture.

This gluten free English muffin bread is an interesting example of yeast bread: it is a very wet dough that you don't really shape in the «traditional» sense.