Im trying to bake bread but havent been succesful.im measure correctly n using bread maker,its soggy,dsnt rise!
Two loaves of bread - crisp of crust and tender of crumb.
1 pkg. active dry yeast
1 c. water { 105*F }
2 tbsp. sugar
2 tsp. salt
1/4 c. Crisco
1 c. Warm milk
5 to 6 c. enriched flour
Soften yeast in 1/4 cup of the 105*F water 10 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour warm milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.
Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with oil. Spread surface of dough lightly with oil, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Let rest on work surface covered 10 minuts Shape each ball into a loaf and put into bread pan rubbed with Crisco, seam side down letting one side of loaf lay touching one side of pan Cover pans with a towel {I brush the loafs with warm water with a soft pastry brush. Instead of the towl. the towel may stick to bread } and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.
To bake: Bake loaves at 400 degrees for 45 to 50 minutes, or until golden brown.
When baked: Turn loaves from pans immediately onto a cooling rack to keep crust crisp, just let bread cool, for a more tinder crust brush with cooking oil, and let cool.
kaiser--- I have had great reviews on this recipe.I think if you tried it you would box up the bread machine and put it in storage.
Hope you injoy making the bread. And also
in eating it. jim b
Answers: PERFECT WHITE BREAD
Two loaves of bread - crisp of crust and tender of crumb.
1 pkg. active dry yeast
1 c. water { 105*F }
2 tbsp. sugar
2 tsp. salt
1/4 c. Crisco
1 c. Warm milk
5 to 6 c. enriched flour
Soften yeast in 1/4 cup of the 105*F water 10 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour warm milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stick to the fingers.
Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with oil. Spread surface of dough lightly with oil, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Let rest on work surface covered 10 minuts Shape each ball into a loaf and put into bread pan rubbed with Crisco, seam side down letting one side of loaf lay touching one side of pan Cover pans with a towel {I brush the loafs with warm water with a soft pastry brush. Instead of the towl. the towel may stick to bread } and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.
To bake: Bake loaves at 400 degrees for 45 to 50 minutes, or until golden brown.
When baked: Turn loaves from pans immediately onto a cooling rack to keep crust crisp, just let bread cool, for a more tinder crust brush with cooking oil, and let cool.
kaiser--- I have had great reviews on this recipe.I think if you tried it you would box up the bread machine and put it in storage.
Hope you injoy making the bread. And also
in eating it. jim b
Are you using fresh yeast? Yeast will go bad and needs to be fresh.
2 things - make sure your yeast is fresh and that you r putting in the correct amount of salt - bread must have salt.
i have a bread maker too and i have no clue how to use it...maybe you need yeast in the dough to make it rise...did you get a user manual with the bread maker?
Poor Yeast - or gone off - needs to be fresh yeast.
It does go off really quickly and sift the flour before putting into the bread maker - i.e measure it as per instructions and then sift it.
You need salt as well - I am always making bread and I only have trouble when the Yeast is not right.
Take a look at your bread machine's manual and make sure you are putting the ingredients in the machine in the order they suggest (usually wet ingredients first and then dry).
Also check the date on your bread machine yeast to make sure that it hasn't expired.
Other tips:
Make sure the water in your recipe is at the temperature suggested in the recipe.
Make sure all your other ingredients (i.e. eggs, butter) are at room temperature.
Use Bread Machine flour as it is lighter and will give you better results.
Do not put your ingredients into a cold bread machine pan. If your pan is cold, run it under warm water for a few minutes making sure that you dry it completely before putting your ingredients in.
Are you using a bread maker mix? Warm not hot or cold water? Was the yeast fresh? Hope this helps nothing like fresh bread. Good luck.
make sure the Yeast is frsh and Self-rising. The same in you flour.
How old is your yeast? Even dry yeast can die over time. You also want to be careful not to activate the yeast in too warm water. If the water is too hot, that will also kill the yeast. I have never used a bread maker, so don't know much about them. If you let the dough rise before you put it in the maker, is your work area too cool? That will slow the yeast down big time. If the dough rises in the bread maker, is your bread maker working properly.
I don't know if this has been any help, but hope it has.
Bakers don't measure by volume, they measure by weight. This makes making bread at home more of a challenge. If possible, adapt your recipe by weight rather than by volume. If that's not possible, then add a little more flour if the dough seems soggy. Not much....just a little
Also....If it's not rising, perhaps your yeast is bad. Is it expired? Get yourself some new yeast.
If you haven't thrown out your soggy dough yet, cover it in a bowl and put it into the refrigerator overnight and take it out to rise in the morning. Instead of baking in the machine, form a free form loaf and bake in a hot oven.
Also be very careful about the order you put your ingredients in the bread maker. Putting them in the contraption in a different order makes a huge difference.
Don't worry about the soggy a little flour added imcermentally will solve that problem.
While everybody has cited bad yeast as the most likely cause the possibility of actually getiing bad yeast is pretty small . So then we turn to how you are using it.
Two things will instantly kill yeast ;salt and temperature
Until you get the hang of this get into the habit of proofing your yeast
To water that you have a used an accurate thermometer to discover that it's temperature is between100-112 degrees add a teaspoon of sugar and your yeast.
If your yeast starts bubbling and smelling lke alcohol then your yeast is good
Salt does two things in yeast breads ; it adds flavor and it controls the fermentation of the yeast.Yeast breads made w/o salt tend to have huge bubbles in them .
The salt must be added to the dry ingredients because adding it to the wet will kill the yeast.
Try that and get back to me.