How to make good bread?!
Answers: when i make the bread it hard and flat and it dose not rise .
This is the recipe we use for our bread. It's wonderful! It is imperative that the water temp is right on, or you will kill the yeast.
Country White Bread
2 (.25 ounce) packages active dry yeast
2 cups warm water (110 degrees to 115 degrees)
1/2 cup sugar
1 tablespoon salt
2 eggs, beaten
1/4 cup vegetable oil
6 1/2 cups all-purpose flour
In a large mixing bowl, dissolve yeast in water. Add sugar, salt, eggs, oil and 3 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and shape into loaves. Place in two greased 9-in. x 5-in. x 3-in loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Remove from pans to cool on wire racks.
Do you put yeast in it? are you following directions ?
the yeast that you used was dead. Two possibilties- the water was too hot (it should be just warm) or the yeast was past the expiry date. Use the same recipe and fresh yeast with nice warm water and a bit of sugar (1 tsp) to help it along.
It could be a few things. Your yeast could be bad. When you go to proof your yeast, if it does not foam then it is bad and should be thrown out. Despite the water temp specified on the package, the water should be only 105F. Any hotter and the yeast will die, any colder and it will not activate. Invest in a candy thermometer and assure that you are not touching the sides or bottom of the vessel you are heating the water in or you will be getting the temp of the vessel and not the water. You may not be allowing it to rise in a proper place. I heat my oven to warm (about 170) and then turn it off and set the covered dough into the oven. This assures a warm and draft free place. Another thought is that you may be over kneading the dough. Too much kneading, while therapeutic, allows too many of the oils from your hands into the bread which makes it tough.
Ingredients
# 1/2 cup warm water
# 1 teaspoon sugar
# 1 tablespoon dry yeast
# 1 cup yogurt , plain
# 1 cup water
# 1 tablespoon sea salt
# 2 cups whole wheat flour
# 3 cups unbleached all-purpose flour
Topping
* 2 tablespoons shallots , finely chopped
* 1 teaspoon salt
* to taste water , for spritzing
Directions
1.
1
Place 1/2 cup warm water in a large bowl, stir in sugar, then sprinkle on yeast and stir to dissolve.
2.
2
Place yogurt and one cup water in a saucepan, stir to mix, then place over medium heat, stirring occasionally, until lukewarm.
3.
3
Add the yogurt mixture to the yeast and water mixture and stir.
4.
4
Add the whole wheat flour one cup at a time, stirring in one direction only as you add the flour.
5.
5
Then stir for about one minute in the same direction to activate the gluten.
6.
6
Let this sponge stand, covered, for 10 minutes or for as long as 2 hours.
7.
7
Sprinkle 1 tablespoon salt over the sponge, then stir in unbleached flour one cup at a time until dough is too stiff to stir.
8.
8
Turn it out onto a lightly floured surface and knead for 10 minutes, until the dough becomes smooth and elastic, incorporating more unbleached flour as necessary to prevent dough from sticking.
9.
9
Rinse out, wipe and lightly oil your bread bowl.
10.
10
Add the dough, cover with plastic wrap, and let rise until doubled in volume, approximately 1 1/2 hours.
11.
11
Position a rack in the top third of your oven.
12.
12
Arrange unglazed quarry tiles on it, leaving a 1-inch gap between tiles and the oven walls (to allow air to circulate).
13.
13
Alternatively place a baking stone or baking sheets on the rack.
14.
14
Preheat the oven to 500 degrees F.
15.
15
Gently punch down the dough and turn out onto a lightly floured surface.
16.
16
If you have time, let rest, covered, for 10 minutes.
17.
17
Place shallots and remaining salt beside your work surface, together with a bowl of lukewarm water.
18.
18
Divide dough into 8 equal pieces.
19.
19
Using lightly floured hands, press each piece into a 4-inch round.
20.
20
Work with one round at a time, leaving the others covered at the back of your work surface.
21.
21
Working on a lightly floured surface, roll out to a 6-inch round.
22.
22
With a fork or bread stamp, or the edge of a wire whisk, stamp a 1 1/2-inch diameter circle at the center of the bread thoroughly, to flatten and pierce it (to prevent it from rising).
23.
23
Sprinkle onto the center approximately 1/2 teaspoon chopped shallot, a pinch of salt, and a sprinkle of water.
24.
24
Quickly roll out and prepare one, two, or three more breads (depending on the size of your oven), then transfer prepared breads to the hot tiles, stone, or baking sheets.
25.
25
Begin shaping your next breads as the first batch is baking.
26.
26
Let bake for approximately 7-8 minutes, or until lightly golden.
27.
27
Use a long-handled spatula to remove from the oven.
28.
28
Place on a rack to cool, then stack and wrap loosely in a cotton cloth to keep soft and warm.
29.
29
Shape and bake remaining breads in the same way.
For success buy the frozen dough in the grocery store. It is good and easy.
sorry,,,,,i don't know,,,,,,,,,,,,*you can asked BAKERY*
You probably forgot to put the yeast in or didn't put enough in.