Club Breadmakers

[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



http://postimage.org/image/2a9erfl1g/

http://postimage.org/image/2a9i2ia10/

[Happy Mama]

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 sharing, KSI

[peterch]

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 u r using instant yeast, u do not need to put in freezer or fridge. Unless it is fresh yeast. If u bought the instant yeast for quite sometime or its near to expired date, please add about 10-20% of recipe quote.

[jtoh]

peterch:

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 u r using instant yeast, u do not need to put in freezer or fridge. Unless it is fresh yeast. If u bought the instant yeast for quite sometime or its near to expired date, please add about 10-20% of recipe quote.

Oh ok. But the manual says active dry yeast should be placed in fridge. Active dry yeast is instant right?

[jtoh]

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



http://postimage.org/image/2a9erfl1g/

http://postimage.org/image/2a9i2ia10/

Looks good! Hard to say how to distribute the raisins because the blade will move it around anyway right? I say either you dump it all in, or scatter it around. So if you dumped it all in this time and the result was unsatisfactory, then scatter it the next time. Not very helpful but as you can tell I'm an experiment and eliminate kind of person.

[corneyAmber]

jtoh, I did a quick search and this is what I found :


http://wiki.answers.com/Q/How_do_you_store_instant_yeast

[Happy Mama]

Thanks jtoh. I scattered them evenly but guess didn’t manage to get the effect. Maybe the next round I should try dumping all the raisins at one spot and leave it to the blade to knead…