Tips with yeast bread?

Question

It is my first time baking bread with yeast and it must be PERFECT! What are some tips or hints for yeast bread?

(Please only answer if you have made yeast bread before.)
thanx!

Answer 1

Use water when mixing it that is warm to the touch, but not scalding hot.

Be sure to kneed it completely, it should feel smooth and tender in your hands. It's an important step. It helps distribute the yeast throughout the dough. The warmth of your hands helps activate it.

When done kneeding it, oil the inside of a bowl, form the dough into a smooth round, drop it into the bowl, turn it over so it is covered in the oil (prevents a crust which inhibits the first rise). Cover the bowl with a towel to insulate it and keep the warmth in.

Top tip for first rise; Bring a medium-sized pan of water to the boil and stick it into your oven. Place the bowl of dough into the oven with the boiled water and quickly close the door.

Leave for at least one hour before opening the door to check on it. Leaving it for a couple hours is better. When it's time, remove the dough (and the pan of water; fill with more water and boil it for the second rise) from the oven. Punch down the dough, turn it out onto a floured board, leave the bowl over it and allow the dough to rest for 10 minutes before shaping it. This allows the dough to recover from the deflation and be ready for the next phase.

Shape into a loaf by rolling the dough with a rolling pin until roughly twice as as long as it is wide (a rectangle about as wide as your loaf pan). Gently roll the dough like a jellyroll with a floured rolling pin. Then, to tuck the ends; using the side of your hand - in a slow karate-chop motion - push down on the two side-ends of the dough to create "flaps", tuck both under and place the loaf into your greased (or PAM sprayed) pan.

Repeat the rising step above, put the boiled water into the oven, followed with the loaf. Allow to rise until the loaf IS NO MORE THAN 1 inch above the rim of your loaf pan!!! NO more than that, because as someone else said here, it will be unstable and fall during baking.

When it's ready to bake; remove the water and the loaf from the oven. Place the risen loaf somewhere warmish, away from any drafts!!! Preheat the oven 350 or gas mark 4. Bake approx 35 minutes, or until its nicely browned and crusty.

Have a small dish of softened butter and a pastry brush ready when it comes out - generously brush the top crust with the butter then immediately wrap the hot bread in a dish towel!!! This will soften the crust and allow it to cool evenly and perfectly.

Good luck & enjoy!!!

PS - For a sensational wheat bread; substitute 1 cup of wheat flour for 1 cup of white AND use BROWN sugar instead of white to enrich the flavor of it.

Answer 2

For an easy first-time yeast bread, use a mix from the grocery store and follow the directions on the box. You can use a bread machine, a stand mixer with dough hooks or your hands to knead it.

Making it from scratch is only a little more challenging -- you'll have to measure the ingredients yourself.

In either case, use water that is slightly warm to the touch (about 105 degrees F if you have a thermometer) to dissolve the yeast. Most recipes tell you to add sugar or a little flour when you dissolve the yeast; that was important decades ago, when the baker had to check that the yeast was active (the dissolved yeast bubbles if it is good). You can read the expiration date on the yeast instead.

After all the ingredients are in, you will have to knead the dough. Some recipes say five minutes, others say 10 times or something similar. It's a lump of dough and it can't count, so don't worry about the precise number. To knead dough, dust with flour a cutting board or counter top. Put the lump of dough on the floured surface, flatten it with your hand, and fold it in half. Turn it a quarter turn, then flatten it and refold it. Repeat several times.

Use a small amount of shortening or soft margarine to coat the inside of a bowl that is more than twice the size of the dough. Place the dough in it to rise, covered with your choice of waxed paper, oiled plastic wrap or a damp clean dish towel so it won't dry out. Put this in a warm place for 30 to 60 minutes, until double in size. "A warm place" means roughly 80 degrees or more. Some people use a gas oven with the pilot light on. I boil water in the microwave, then put the dough in the warm microwave. You also can put it in a warm dishwasher or over a bowl of very hot water.

After the dough rises, shape it into loaves or rolls and put in a greased pan. Cover and let it rise again, about 30-45 minutes. Then place it in the oven and bake. You can preheat the oven, but it isn't actually necessary.

The bread is ready when the top is golden brown. You can tip a loaf of bread out of the pan and thump the bottom, listening for a hollow sound, as a test for being done. You even can check with a toothpick, just as you would for a cake.

White all-purpose flour or bread flour makes bread that rises more than whole wheat, rye, or other flour.

Answer 3

If this is your first time making yeasted bread and it must be PERFECT, then you are expecting a lot. There are Master Bakers out there who do not get it perfect all the time.

To truly deal with yeasted breads, you need to understand the temperature of your flour and water, the air around you, how humid or arid it is. There are many things to consider before perfection is reached. Bakers work years, even decades for a hint at perfection and you want it on your first loaf?

Here is what I will say to assist you towards your lofty goal.
1. Do youself a favor and buy fresh yeast (check the date on the package or jar), if it has been sitting around for ages in your cupboard throw it away.
2. Invest in a digital thermometer ($12-$15). Your water temperature should be between 75-105. I like it when the water is just warm on my wrist (98-100).
3. Place an upside-down sheetpan in your pre-heated oven (like a baking stone) so there is a constant temperature underneath the bread. Then place the loaf or loaf pan on the sheetpan.

Below is a recipe that should assist you in your efforts. Good luck at reaching perfection.

Kim's Never Fail Bread Recipe
2 pkg dry yeast put into
1/2 cup warm Water
1 3/4 .lukewarm milk ( boil skim, cool in fridg til warm)
7 cups flour
3 TBL sugar
2 TBL soft shortening
Take 1/2 of the flour, milk, sugar & shortening - work together. Pour in yeast & rest of flour work until smooth. (dip hands in butter or shortening) Pull like taffy. Place balls in glass dish with a damp kitchen towel over. Let raise (1hr).

After risen, punch down, knead.

Lightly grease pans. Put into pans and let rise again. Preheated oven 425 degrees F.

Let bake for 25-30 min.

Answer 4

Don't let it rise too much. A common mistake of first time yeast bread dough makers is letting it rise so much that it falls when you bake it and then is flat and very yeasty tasting. Follow the directions perfectly, make sure the water isn't too hot or too cold (I don't have a thermometer so I use my hand. If the water is too hot for me to hold my hand under the faucet, then it'll kill the yeast. Cool the water down until it's comfortable to hold your hand under the faucet, but still very warm), and don't place the bread dough anywhere drafty while it's rising. Don't use whole wheat, that's a much more advanced type of bread to make because it's much more difficult to get it to come out right. Using bread flour will help your bread be fluffier and softer, I use it all the time. For more information get on the Betty Crocker website and look up information on yeast breads....she's wonderful. Good luck, I hope it turns out!

Answer 5

I double the amount of yeast called for and use Rapid Rise Yeast because it shortens the rise time.
When you double the yeast then you have to double the sugar and oil.
2 packages Rapid Rise Yeast
1/4 c warm (not hot) water
In a large bowl sprinkle yeast in warm water and let sit until it becomes active, stir and add
1 1/2 tsp salt
4 Tbsp sugar
4 Tbsp cooking oil (Crisco)
1 well beaten egg
1 c scalded milk (cooled to warm)
Mix all this well and add
3 1/2 - 4 c flour
With a fork mix flour into wet ingredients, making sure all flour is well incorporated. Cover bowl with clean dish towel and let double in size. This takes about 30-35 minutes.
When doubled in size, punch down and knead in bowl, adding a little cooking oil to prevent sticking to hands and bowl.
I make rolls by pinching a section between thumb and index finger. You can get about 16-20 rolls. Add to baking pan that is well oiled with cooking oil. I use a black iron skillet as it distributes heat better.
After all rolls are in the pan, cover with towel again and let double in size.
Bake in 350'F oven 30 minutes or until dark golden brown.
After baked, smear with butter, top and bottom. They will be tender if you use the butter after baking.
I have been making these for 35 years and everyone loves them.
If you want to bake loafs, just do the same thing as rolls, except place dough in loaf pan and let double in size. Bake at the same temp and time. I don't make loafs as rolls are easier to make and eat.....no slicing
Don't be nervous.....you will do fine! Everyone will love them. God be with you

Answer 6

My secret is Hodgson Mill Vital Wheat Gluten. It sounds strange, but believe it or not you can find it even at WalMart near the flour. Add the vital wheat gluten according to pkg. directions. It helps stabilize your dough, and rise better. Also, when you are kneading your dough, don't keep adding flour all the time and when you do add flour only a few teaspoons at a time, or you will end up w/ very heavy, hard bread. The dough should feel soft and pliable, and smooth when you are done kneading it.

Answer 7

Ten Troubleshooting Tips for Yeast Breads More Healthy Food Solutions
Excerpted from Brilliant Food Tips and Cooking Tricks, by David Joachim.
Even for the experienced home baker, bread holds a certain mystique. Here is how to come ever closer to the perfect loaf.




Simple Solution:
printer friendly version


Problem: Dough is not rising
Possible Causes: Yeast is old; yeast was dissolved in too-hot or too-cold water; dough was kneaded too stiff--gluten was overdeveloped; rising location was too cold.
Solutions/Suggestions: Try proofing new yeast and kneading it into the dough; additional flour might be necessary.
Problem: Dough is bloated and blistering
Possible Causes: Dough has over-risen; rising place is too warm.
Solutions/Suggestions: Punch down, reshape, and let rise again.

Problem: Bread rises and bakes unevenly.
Possible Causes: Dough was shaped unevenly; dough was not scored or scored unevenly; oven heats unevenly.
Solutions/Suggestions: Try rotating the loaf; there is little more you can do at this point.

Problem: Bread browns unevenly on top
Possible Causes: Loaf is or was too close to the oven top; oven heats unevenly.
Solutions/Suggestions: Rotate loaf if browning unevenly; lower the rack on which the bread sits if browning too quickly.

Problem: Bread is too brown on bottom
Possible Causes: Baking stone or oven is too hot.
Solutions/Suggestions: Place a rack or wire cake stand between loaf and stone; check that oven is calibrated correctly.

Problem: Bread is too brown all over
Possible Causes: Oven is too hot.
Solutions/Suggestions: Lower the heat; check that oven is calibrated correctly.

Problem: Bread interior has gaping holes
Possible Causes: Too much yeast was used in dough; too little flour was used; too little kneading; dough over-rose; oven was too cool.
Solutions/Suggestions: Use the bread for toast; the uneven texture is desirable in certain breads such as sourdough and French bread.

Problem: Bread didn't rise high enough
Possible Causes: Water was too hot for yeast; too little flour was used; too little kneading; dough was under-risen; pan was too large.
Solutions/Suggestions: Slice thin and serve small pieces.

Problem: Bread is heavy and dense
Possible Causes: Too much flour was used; too little kneading; dough was under-risen.
Solutions/Suggestions: Slice thin and serve small pieces.

Problem: Bread has a yeasty taste
Possible Causes: Dough over-rose; temperature was too high during rise.
Solutions/Suggestions: Let the bread dry 1 day and use to make bread crumbs.

Answer 8

To make sure it rises enough, put it in a warm but not hot place (like in a gas oven with ONLY the pilot light on).

Can't guarantee it'll be perfect the first time--I made several hockey pucks before making real bread.

Answer 9

you must let it rise in a sunny window. the heat from the sun will double the size of the bread, but, a hot dry oven does not do the same - it cooks the yeast and it will flatten out.

Answer 10

Eliminate Yeast Infection Fast : http://YeastCured.uzaev.com/?HtsU