Re query from Susan Cole about Instant Yeast
I have been baking with instant (otherwise known as ready mix or quick mix
yeast) on at least a weekly basis for the last 5 years and provided you
follow instructions and mix the yeast with the flour BEFORE adding liquid it
works perfectly and gives just as good results as standard dried yeast or
fresh yeast. The only slight drawback is that with heavy or wet doughs the
first rise (and only the first rise) can be a little slower ( + 10%). here's
a good recipe using instant yeast.
MILK BREAD
This recipe makes 1 large plaited loaf, 4 1/2 pound loaves, 2 1 pound loaves
or 24 small rolls. The bread is very light and delicate and makes excellent
toast when a day or so old.
1 1/2 lb strong plain flour
1 tbsp salt
1 tbsp sugar
1 packet easy mix dried yeast
2 large eggs
3 tbsp vegetable oil
Mix together the flour, salt, sugar and dried yeast in a large bowl.
Put one whole egg and one white in a measuring jug and reserve a yolk until
later. Add the oil to the jug and beat well. Make up to 15 fluid ounces with
hand-hot milk (you will need about 10 floz milk but this depends on the size
of your eggs) stirring as the milk is added.
Pour the liquid into the flour mixture and mix, first with a fork and later
with your hands until the dough begins to cohere and leave the sides of the
bowl.
Turn the dough out onto a lightly floured surface and scrape the bowl clean.
Knead the dough until smooth and elastic sprinkling on a LITTLE flour if the
dough proves impossibly sticky.
Put the dough back into the bowl which you have lightly oiled, cover tightly
with foil, clingfilm or a well fitting lid and leave in a warm place until at
least doubled in size (1 ½ to 2 ½ hours).
Turn out and knead again until elastic.
Shape into loaves or rolls, cover with plastic film or a large plastic bag
and leave to rise 1 hour.
Take the reserved egg yolk, beat with a teaspoon of cold water and brush this
mixture over the tops of the risen bread. Do this with a light hand to avoid
deflating the loaves.
If liked sprinkle the bread with sesame, poppy or caraway seeds or coarse
salt.
Bake in a preheated oven 220 C for 15 minutes by which time rolls should be
cooked. If baking loaves turn the heat down to 190 C and bake for another 20
minutes for 1/2 pound loaves, 25 minutes for 1 pound loaves or 30 minutes for
a large plait.
All baking times are approximate and the loaves are cooked when they sound
hollow if tapped on the underside.
The mixing of the dough can equally well be done in a kitchen mixer.
John Wright - Yorkshire, England