Go to asda and buy a loaf of bread!
What Is The Process To Making Bread With Yeast?
Here's my recipe,I have been making it for over 20 years and I use it for my turkey stuffings. (cut measurements in 1/2 to make just 2 loaves).
12 cups of all purpose flour, sifted
2 teaspoons salt
10 teaspoons yeast (rapid rise)
10 teaspoons Sugar
2 and 1/4 cup milk or water, or 1/2 milk and 1/2 water, mixed. (water makes a lighter bread, but milk adds flavor, so I use both)
8 Tbsp. Crisco
Sift 6 c. flour into LARGE bowl, add all other dry ingredients, stir until well blended. In sauce pan, heat milk/water and crisco to about 110 degrees, stirring to melt the crisco.
Add to flour mixture, stir until well blended, still lumpy is o.k. Gradually add 2 cups of flour at a time, mix, and add another 2 cups, at this point, you are going to want to take the spoon out of the mixture, and start kneading the bread.
It will be sticky, but when you put a little of the last 2 cups of flour on your hands, it will help to get that sticky stuff off, and you can knead some more, add more flour to the bread dough, it will come to a stiff, yet elastic consistency, this means that you have enough flour in the dough.
Cover and let rise 1 and 1/2 hours. (even though it's a rapid rise dough, I let it rise that long for the best results) After that time, punch down the dough, lay it out on a generously floured surface, cut into 4 equal sizes, (in 1/2, and cut the 1/2s in 1/2 like pie).
Set 3 wedges aside, fold it to get most of the large air bubbles out, roll up, and roll out into a rectangle with a rolling pin.
With your hands take one end, and roll it into a log, then fold each end over so it's folded into 3rds. Using your hands, press together so the seams disappear, shape into a loaf, place in a greased loaf pan, coat with crisco.
Repeat for the other 3 pieces of dough, remember to grease each one, cover with a towel, let rise 45 minutes. Bake in a 400 degree oven for 20 minutes.
Half way through the cooking time turn and rotate the loaves gently, finish cooking until golden brown.
Butter the loaves of bread after you take them out of the oven and out of the pans to cool. ENJOY, I don't give out this recipe every day.
12 cups of all purpose flour, sifted
2 teaspoons salt
10 teaspoons yeast (rapid rise)
10 teaspoons Sugar
2 and 1/4 cup milk or water, or 1/2 milk and 1/2 water, mixed. (water makes a lighter bread, but milk adds flavor, so I use both)
8 Tbsp. Crisco
Sift 6 c. flour into LARGE bowl, add all other dry ingredients, stir until well blended. In sauce pan, heat milk/water and crisco to about 110 degrees, stirring to melt the crisco.
Add to flour mixture, stir until well blended, still lumpy is o.k. Gradually add 2 cups of flour at a time, mix, and add another 2 cups, at this point, you are going to want to take the spoon out of the mixture, and start kneading the bread.
It will be sticky, but when you put a little of the last 2 cups of flour on your hands, it will help to get that sticky stuff off, and you can knead some more, add more flour to the bread dough, it will come to a stiff, yet elastic consistency, this means that you have enough flour in the dough.
Cover and let rise 1 and 1/2 hours. (even though it's a rapid rise dough, I let it rise that long for the best results) After that time, punch down the dough, lay it out on a generously floured surface, cut into 4 equal sizes, (in 1/2, and cut the 1/2s in 1/2 like pie).
Set 3 wedges aside, fold it to get most of the large air bubbles out, roll up, and roll out into a rectangle with a rolling pin.
With your hands take one end, and roll it into a log, then fold each end over so it's folded into 3rds. Using your hands, press together so the seams disappear, shape into a loaf, place in a greased loaf pan, coat with crisco.
Repeat for the other 3 pieces of dough, remember to grease each one, cover with a towel, let rise 45 minutes. Bake in a 400 degree oven for 20 minutes.
Half way through the cooking time turn and rotate the loaves gently, finish cooking until golden brown.
Butter the loaves of bread after you take them out of the oven and out of the pans to cool. ENJOY, I don't give out this recipe every day.
There are several ways of lightening bread with carbon dioxide gas. The aged and ordinary is by combination in the company of the flour and irrigate a little amount of the foamy accumulation complete by a bug, or bacteria, recognized as yeast or the yeast plant. Then the currency is put absent in a temperate put to increase, which earnings that the demanding small mushroom compartment, keenly aggressive the wealthy provide of stiff foodstuff increase previous to them, and confident by the warmth and dampness, increase by millions and billions, and in the process of growing and multiplying, give off, like all other living cells, the gas, carbon dioxide.
This suds and extends all in the course of the accumulation the dough starts to go up, and lastly swells exact on top of the pan or crock in which it was put. If it is permitted to situate and go up too long, it turn into acid, for the reason that the yeast plant is shaping, at the equal time, three other matters alcohol, lactic acid which provides an sour taste to the bread, and vinegar. Generally they shape in such insignificant quantities as to be fairly unnoticeable. When the bread has become light enough, it is place keen on the range to be baked.
This suds and extends all in the course of the accumulation the dough starts to go up, and lastly swells exact on top of the pan or crock in which it was put. If it is permitted to situate and go up too long, it turn into acid, for the reason that the yeast plant is shaping, at the equal time, three other matters alcohol, lactic acid which provides an sour taste to the bread, and vinegar. Generally they shape in such insignificant quantities as to be fairly unnoticeable. When the bread has become light enough, it is place keen on the range to be baked.
Why my flour doesn't become doubled after using yeast?