Oh, yeast? Nothing unusual just a living organism that is used for baking.
Just because it is said that casually doesn’t make it any less weird in the imagination, especially to people who are absolutely new to baking.
In fact it so happens that handling yeast for baking is the one thing that actually turns them away from the otherwise very simple and easy art of baking.
The fuss is absolutely understandable, but that doesn’t mean it is justifiable.
Yeast is actually a very cooperative kind of organism that is the main ingredient to your baked goods.
It is mainly the process of proofing that intimidates people.
The reason behind it that they don’t know how to go about it.
But you won’t be scared, because you are about to read what to do and what not to do.
What is proofing? (Proofing via Wikipedia)
It is a simple process of adding slightly warm water or another liquid to the yeast, to activate it.
It is usually carried out in a separate bowl and left for about five minutes.
It’s when the foam start to appear, you know that it is done.
Here is what you need to keep in mind when you are working with yeast
The yeast needs some warmth
After all, yeast is a living organism and it requires warmth and consideration.
Make sure that the liquid you add is warm around 105 degree F.
More than that and you might burn it to death, too cold and it may take forever to activate.
It also needs some sugar
Who doesn’t like some sweetness?
The yeast does too.
It feeds on the sugar and releases the gas that makes the dough rise.
Don’t forget to check the expiration date
This can be the moment you look back as the most frustrating time in your life if you wait for an expired yeast to activate.
Cool temperature means nap time for yeast
If you change your mind and decide to not bake the other loaf just yet, you can wrap it up and place it in the freezer.
The yeast will go back to it snap and the rising process will stop.
Now that you know the main pointers, let’s bake English Muffin Loaves.
- Active dry Yeast: 2 packages
- All-purpose flour: 6 cups
- White Sugar: 1 tablespoon
- Milk: 2 cups
- Baking soda: ¼ teaspoon
- Water: ½ cup
- Salt: 1 teaspoon
- Cornmeal: 2 tablespoons
- Take water and milk in a saucepan and heat until they are very warm.
- Take a large bowl and add 3 cups of flour, salt, sugar, yeast and soda.
- Then add the milk and water that you warmed and beat well till it becomes a stiff batter.
- Place them in a greased pan dusted with cornmeal, cover it up and leave for about 45 minutes to rise.
- Then place it in the oven and bake it for 25 minutes at 400 degrees F.
- Take it out and let it cool.