Club Breadmakers

[Happy Mama]

My raisin bread is doing very well in the oven. It has risen above the brim of my pan!!! :!:


Highest so far, among all my bakes.

[corneyAmber]

25hourmaid:

Sorry, ksi, no offence, I know you trust Bake King's products, but I really had such a bad experience with the yeast that after that, I shoot all their items down with one gunshot! :imsorry:

It's ok Maid, I don't get any commission from Bake King so I am not promoting their products either. I just share what works for me. :lol: :lol: :lol:

[corneyAmber]

jtoh:

Just read my Z manual. It says yeast should be kept in the freezer or fridge. I will test out my yeast again and let you know the outcome. Wish me luck!

If you want to put in the freezer or fridge, you must know how to deal with the condensation bit, so keep it real dry.

Instead of doing a loaf of bread to test the yeast, here's a test I found:

If you are ever uncertain as to whether yeast is still good, put a little bit of yeast and a little bit of sugar in a spoon, mix it up, and see what happens. If nothing happens, toss the yeast. If it turns to bubbling liquid, you're aces.

You MUST measure the cheese put in, prescribed is 1/4 cup shredded cheese. My mozarella was finely grated. I used 1/2 cup and that increased the density of the bread and gave me a smaller loaf in the end, so I said looks failed.

[corneyAmber]

Update: I cannot find any good bananas for baking today and too late to bake now cos I want to sleep already. I may try the cheese bread again tomorrow.

[jtoh]

Just peeked at my loaf. It’s rising so it’s not the yeast that’s the problem. Must be the mozzarella cheese then.

[jtoh]

ksi:

jtoh:

Just read my Z manual. It says yeast should be kept in the freezer or fridge. I will test out my yeast again and let you know the outcome. Wish me luck!

If you want to put in the freezer or fridge, you must know how to deal with the condensation bit, so keep it real dry.

Instead of doing a loaf of bread to test the yeast, here's a test I found:

If you are ever uncertain as to whether yeast is still good, put a little bit of yeast and a little bit of sugar in a spoon, mix it up, and see what happens. If nothing happens, toss the yeast. If it turns to bubbling liquid, you're aces.

You MUST measure the cheese put in, prescribed is 1/4 cup shredded cheese. My mozarella was finely grated. I used 1/2 cup and that increased the density of the bread and gave me a smaller loaf in the end, so I said looks failed.

Thanks for the tip ksi! I'll go test my yeast. So it's yeast, sugar and a little water right?

My mozzarella is the shredded kind, not finely grated. I think that's the key problem then. Maybe I should try with parmesan cheese.

[schweppes]

Happy Mama:

My raisin bread is doing very well in the oven. It has risen above the brim of my pan!!! :!:


Highest so far, among all my bakes.

:rahrah:

[schweppes]

jtoh:

Just peeked at my loaf. It's rising so it's not the yeast that's the problem.

Good sign... :rahrah:

[schweppes]

ksi:

If you want to put in the freezer or fridge, you must know how to deal with the condensation bit, so keep it real dry.

Instead of doing a loaf of bread to test the yeast, here's a test I found:

If you are ever uncertain as to whether yeast is still good, put a little bit of yeast and a little bit of sugar in a spoon, mix it up, and see what happens. If nothing happens, toss the yeast. If it turns to bubbling liquid, you're aces.

You MUST measure the cheese put in, prescribed is 1/4 cup shredded cheese. My mozarella was finely grated. I used 1/2 cup and that increased the density of the bread and gave me a smaller loaf in the end, so I said looks failed.

Very useful info. Thanks ksi

[Happy Mama]

My raisin bread. Can someone please tell me how to achieve an even distribution of raisins in the loaf? Mine seems a little unbalanced



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