At Yeast We’re in this Together!

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Here goes the start of my bread making journey.  I started by doing research on the internet about flour, yeast, kneading.  I found some good basic tips for making bread here.  I also thought it would be a good idea to read up a bit on yeast as well, and I did that here.  I am following the recipe pretty much, the only changes I have made is changing butter for margarine and regular milk for lactose free milk (to accommodate having a wonderful lactose intolerance). You can find my recipe here. 

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I started by “activating” my yeast in a mixture of warm water and sugar.  I learned that if the water is too hot, it will kill the yeast and you will get no rise out of your bread.  Your water should be around 41-46 degrees Celsius. I didn’t measure the temperature of my water, but after 10 minutes of letting it sit, it looked pretty disgusting, so I think it is working!

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This is what the yeast looked like before it sat for 10 minutes.

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And after 10 minutes, it got sufficiently foamy and rather gross looking.

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I then mixed in the remaining ingredients and mixed around with my trusty wooden spoon! 🙂 Then I turned my dough out on the floured counter and kneaded it for 10 minutes.  I have included a video of me kneading the bread.  I watched this video to give me an idea of how to knead bread.  I tried to follow the suggestions in the video the best that I could; however, I found it hard to not use my fingers and as you can see, I just did.  I also had to flour my counter and my hands a few times.  But the recipe called for about 5 1/2 cups of flour and I only ended up using about 4 3/4, so you can see they leave some wiggle room in the recipe.  After I had kneaded for 10 minutes, I sprayed the bottom of my bowl with cooking spray, as well as the top of the dough.  The recipe said to cover the bowl with parchment and a tea towel.  I didn’t have parchment so I just used plastic wrap, I thought it would be able to keep the breeze off the dough better anyway.

 

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Well, since the dough has to rise for an hour, I guess I have plenty of time to do laundry. 😦

I checked my dough and it was more than doubled after 50 minutes, so I punched it down, turned it out onto a floured surface and cut it in half.

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To shape the dough, I watched this video.  Then I covered them with the plastic wrap and a tea towel to rest for 10 minutes.  While they were rising, I preheated my oven and moved my racks, since the recipe said to cook on the lowest rack.  In order to do this, I had to take one rack out for the bread.  It said that the top of the loaf should sit about the middle of your oven.

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After rising for another hour and baking for 25 minutes, I had a finished product.

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The bread did not rise over the sides of the loaf pan, so it was a little short.  After doing some research, I learned that the pan I used was too big.  I used a pan that is supposed to be used for banana breads.  It is supposed to be a smaller pan for yeast breads.  Live and learn.  I guess I will have to go shopping before I make bread again!

Thanks for reading, it’s been a slice!

 

 

 

 

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About herback

I am a fourth year education student, studying at the University of Regina. I have a major in English and a minor in Inclusive Education. following the completion of my BEd, I will be staying at the University to complete my Inclusive Education certificate. I have hopes in the future to work as an SST to support students with varying abilities.

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