Home Bread-Bakers v098.n071.7

Re: Digest bread-bakers.v098.n070

Mary <smile@ridgecrest.ca.us>
Sat, 10 Oct 1998 21:51:34 -0700

snippity snip...

Something is killing the yeast so the bread won't rise. If you are using a
Cuisinart food processor, to make bread, it is probably caused by over kneading.
I've never had any luck with food processor bread, so I ususally use the
KitchenAid, or drag out the ABM. Below is a  recipe from the Consumer Guide Food
Processor Bread Book  Hope the directions can be used as a guide for future bread


White Bread

3/4 to 1 cup water (105 to 115 degrees F)
1 package active dry yeast
1 tablespoon sugar
2 3/4 cups flour
3 tablespoons dried milk
2 tablespoons cold margarine or butter, cut into 2 pieces
1 teaspoon salt
melted margarine or butter

Combine 1/4 cup water, yeast and sugar. Stir to dissolve yeast and let stand until
bubbly, about 5 minutes.

Fit processor with steel blade. Measure flour, dried milk, butter and salt in work
bowl. Process until mixed, about 15 seconds.

Add yeast mixture to flour mixture. Process until blended, about 10 seconds.

Turn on processor and very slowly drizzle just enough remaining water through feed
tube into flour mixture so dough forms a ball that cleans the sides of the bowl.
Process until ball turns around in bowl about 25 times. Turn off the processor and
let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough water to make dough soft, smooth
and satiny but not sticky. Process until dough turns around bowl about 15 times.

Turn dough onto lightly floured board. Shape into ball and place in lightly greased
bowl, round up. Cover loosely with plastic wrap and let stand in warm place until
doubled, about 1 hour.

Punch down dough. Shape into loaf. Place in a greased 8 1/2 x 4 1/2 x 2 1/2-inch
pan. Brush with oil or melted butter. Let stand in warm place until doubled, 45 to
60 minutes.

Heat oven to 375 degrees F. Bake until golden and loaf sound hollow when tapped, 25
to 30 minutes.

Remove immediately from pan. Brush crust with oil or melted butter, if desired.
Cool on wire rack. Makes 1 loaf.

> --------------- MESSAGE bread-bakers.v098.n070.7 ---------------
> From: CHAMBERS <captnemo@eagle.cc.ukans.edu>
> Subject: Re: Digest bread-bakers.v098.n069
> Date: Mon, 5 Oct 1998 11:06:32 -0500 (CDT)
> AAAAAAAAARGGGHHHHH!! What am I doing wrong?  My pityful attempts at bread
> making yield something like magnum size  bread sticks.  Bread doesn't seem
> to rise much if anything at all.  I have made some pretty decent Italian
> style bread but upon turning to the main recipe and instructions from
> "Best Bread Ever" I've baked some awful stuff.  I've followed the
> instructions meticulously as far as I can tell, use an instant
> thermometer, used a Cuisinart Marchine to mix, used Instant Yeast
> (RedStar) still within the dates printed on the package, etc.
> The bread just sits there without rising and bakes into baguettes that are
> about an inch and a half in diameter and hard as rocks.  I let a batch
> rise an additional half hour yesterday and with no different results.  I
> keep the yeast and the flour in the refrigerator.  True enough both have
> been in the refrigerator for about six months.  Is that a problem?