Showing posts with label Baking with Yeast. Show all posts
Showing posts with label Baking with Yeast. Show all posts

Friday, March 2, 2018

American Sandwich Bread - without Bread machine

My last post was back in 2015 and it's after 3 years I want to resume writing here. I am not a great writer, nor great artist. I presume writing my blog lets me more creative and alleviate my ideas. Like everyone, I too had enormous reasons in not being consistent here. With more changes in life, it became impossible to oblige with my blogging. Although, I am a person who welcomes changes and enjoy varied activities. I have been monotonous and flat with my cooking, as my kids never liked more flavors in food. And now, they love to explore more flavors and appreciate assorted cuisines. My daughter loves baking, so it is time for me to refine my baking skills.

Bread is the one that is sort after by all of us in the family. My mom is very particular of the ingredients in purchasing store bought bread. It is the hardest thing to convince her when it comes to what I feed my kids. I keep making my bread quite often and finally landed up with a superior fine quality recipe.

Making bread involves more intense work. And there is nothing beats the flavor, and comfort of a home-made bread. The smell of a freshly baked bread always lingers around the kitchen. If you never had success with the end product, don't give off to the expert bakers. I took umpteen trial to make a better quality bread.

Breads can be made using bread machines, no-knead ones. It is not a hard way to follow either of them. But most of us do not carry a bread machine and use our hands for kneading. In-fact, I still do not carry a kneader or mixer for kneading. I rely on my and my husbands hands for kneading. The below recipe let you to make 1-9inch loaf of American Sandwich Bread. Lets get into the recipe.


Tuesday, June 19, 2012

Fresh Home baked Bread without Machine

When I step out to buy any grocery, I get confused with too much of options these days. One such confusions comes in choosing the yeast I buy. I wanted to look into what each yeast is for and what major variations they could bring?

Some facts from the web, the particular brand which I buy has these options for the type of yeast to choose;

Cake (moist) - the traditional live yeast; needs to be dissolved in water
Active dry - the traditional dry yeast; needs to be dissolved usually with a bit of sugar
Instant - contains a bit of yeast enhancer (citric acid, maybe some other stuff?) and is possibly more concentrated than active dry; does not need to be dissolved
Bread Machine - exactly the same as instant in a different package
Rapid Rise - larger amount of yeast enhancers and other packaging changes to the granules. Does not have to be dissolved. Works very fast and is intended for straight doughs that you want to complete within an hour or so. Generally not used by artisan bakers who seek slower, not faster, rise.

The confusing part is that some manufacturers reverse the meaning of "instant" and "rapid rise", and vary on which they call "bread machine".


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