Is the Crusty Country Loaf recipe incorrect in the amount of yeast?
1307392
One packet is fine or if you use bulk yeast you should use 2 1/4 teaspoons for the recipe. I use the bulk and that is what I used and it was wonderful.
1307393
I buy yeast in bulk so don't use packets. I used 1 tablespoon and it was perfect.
1307394
I use my own recipe and it comes out splendid. 3 and 1/2 cups of King Arthur bread flour, 1/4 of a teaspoon yeast (any kind), 1 and 1/2 to 1 and 3/4 cups of water, salt 1 teaspoon. Mix by hand or mixer until all ingredients are roughly mixed. The dough will be sticky. Cover bowl with towel or Saran Wrap. Let it sit overnight at room temperature. In the morning punch down dough. It will be VERY sticky. Put dough on a floured flat surface, fold it 4 times with a "baker spatula" (flat metal spatula about 5" by 7"). Do not add too much flour. Just enough to prevent the dough to stick. Dough will be VERY soft. Line a bowl with Parchment paper (not wax paper) let it rise for about one hour. The dough will NOT double in size. In the mean time put cloche in the oven. Light the oven and let it reach 450. When it reached that temperature, remove top of the cloche, lift parchment paper (with dough inside) by grabbing it by it's four corners. Drop it gently in the cloche, cover it and bake it covered for 35 minutes. Lower temperature to 425 and bake until golden brown, about 30 minutes. Let it cool on the rack. The bread will be "singing". You may find similar recipes on utube under no mix dough. It's really easy too make, but remember dough must be very very soft.
416877
I adapted the Zojorushi1 lb bread maker booklet recipe for 100% whole wheat bread - 7/8 C WATER, 1 1/2 cups ORGANIC WHOLE WHEAT BREAD FLOUR, 1 CUP ORGANIC WHOLE FLOUR/OR 1 CUP MIXED ORGANIC MIXED GRAINS SUCH AS RYE, WHEAT BERRIES, 1/4 CUP ORGANIC WHEAT GERM; PINCH SALT, 1 TSP DRY YEAST. Choose regular/firm setting. If you add ingredients, chop coarsely nuts or "larger" dried fruits such as dates & apricots; add whole dried fruit such as cranberries, raisins -- & do not exceed 1/2 cup total. Add when the machine prompts you (beeps). Note with no white bread flour the loaf will be dense, which is my preference; the booklet has a multigrain recipe, I haven't tried it, but I'm sure it's very good. I adapted the Zojorushi1 lb bread maker booklet recipe for 100% whole wheat bread - 7/8 C WATER, 1 1/2 cups ORGANIC WHOLE WHEAT BREAD FLOUR, 1 CUP ORGANIC WHOLE FLOUR/OR 1 CUP MIXED ORGANIC MIXED GRAINS SUCH AS RYE, WHEAT BERRIES, 1/4 CUP ORGANIC WHEAT GERM; PINCH SALT, 1 TSP DRY YEAST. Choose regular/firm setting. If you add ingredients, chop coarsely nuts or "larger" dried fruits such as dates & apricots; add whole dried fruit such as cranberries, raisins -- & do not exceed 1/2 cup total. Add when the machine prompts you (beeps). Note with no white bread flour the loaf will be... » Read More I adapted the Zojorushi1 lb bread maker booklet recipe for 100% whole wheat bread - 7/8 C WATER, 1 1/2 cups ORGANIC WHOLE WHEAT BREAD FLOUR, 1 CUP ORGANIC WHOLE FLOUR/OR 1 CUP MIXED ORGANIC MIXED GRAINS SUCH AS RYE, WHEAT BERRIES, 1/4 CUP ORGANIC WHEAT GERM; PINCH SALT, 1 TSP DRY YEAST. Choose regular/firm setting. If you add ingredients, chop coarsely nuts or "larger" dried fruits such as dates & apricots; add whole dried fruit such as cranberries, raisins -- & do not exceed 1/2 cup total. Add when the machine prompts you (beeps). Note with no white bread flour the loaf will be dense, which is my preference; the booklet has a multigrain recipe, I haven't tried it, but I'm sure it's very good. « Show Less
1780769
I plan to try it and I'll be happy if it's a different strain than S.F. starter yeast. I've used S.F. starters twice now and I didn't care for the taste of them that much (though I normally love all sourdough bread).
2043892
This yeast does not and will not proof. If u let the dough rise/ferment in the fridge, the dough gets a little bigger. Where it does come "alive" is in the oven. The outside crust gets a bit high, but the center does not. It scared me a bit the first time, but the yeast works. As far as flavor---I didn't k=notice the difference. Was it worth it? American yeast will proof, and if u leave it in the fridge to ferment w/the dough, it will rise.....Any other questions, feel free to ask.....
1149700
I usually mix about 4 cups of flour in my bread recipe and it works fine. Last time I doubled my recipe and it mixed up OK, but there was straining so I think it was too much.
2029567
The only kind of bread we have made in it is a gluten-free mix from Pamela's Products. We followed the instructions exactly(temperature, order of adding ingredients, don't let yeast touch wet ingredients) and had perfect bread every time. I'm not sure why yours isn't turning out well.
914396
having bought and made most every type of hodgson and other bread mixes as well as bread machine from amazon.com i can say the mix make 1.5 loaves. add 2 tablespoons of extra water if you find the dough is still in a ball after the first rise. just spoon the water over the dough. and set crust to light. joi
2098226
I haven't, but see no reason for not doing so. Based on the size, I'd use a little over 2lb (1kg) of dough. You'll likely need to increase the baking time a little. That implies you may need to lay some aluminum foil over the top for the last ten minutes or so, to avoid over-browning the crust.Unlike the previous poster, I see no benefit to using the lift-out trivet. The pan is coated and a little oil or shortening should make for easy removal of the loaf.
1138014
Bread machine recipies work out fine, but I only use the slightly larger whole wheat yeast and no the regular yeasts. Also have to be sure to balance the ph when using rye - hence the bit or orange peel and bit of apple cider vinegar.
880462
1 bag makes 1 loaf of bread. The yeast packet is in the bag. You only add eggs, melted butter, cider vinegar, and warm milk. I actually use 3 whole eggs instead of 6 egg whites and I bake mine 5 minutes longer to keep the loaf from falling in the middle when it cools
1309364
My first two attempts with my BBCCX20 were awful. I started reading comments on the internet assuming so many people couldn't be getting a good result. It had to be me. So here are some things I changed. (I am not an experienced bread maker) I now spoon my flour into the measuring cup after fluffying it up with a spoon in the sack. I use much less flour this way I've found. Second, I have noticed I always have a messed up loaf when I use the plain active dried yeast. I have started using the rapid rise Fleishchmann's in the jar that is made especially for bread machines. Then I either use the quick, quick wheat, or cake cycle if it has eggs in it. I also now test my liquid with a thermometer to make sure it is about 100 degrees and I warm my nuts slightly since I keep them in the freezer. Eggs I leave on the counter until they don't feel cold anymore. It takes some advanced thought to make a loaf of bread I find. But I am now very happy with my machine. I was a little bit panicy to begin with though.
1941301
Yes! I love this yeast, I'm a pretty serious (home) baker. I'm very particular, and I mostly bake with whole wheat flour. It is the best yeast I've come across. It works so very well!
879289
I made both whole wheat, and 70% wholewheat. Both great but I find that 100% is better made with a 1.5 tablespoons of sugar instead of molasses. Less dense and sticky. I also made the "Seven Grain' loaf using '10 grain cereal" - great but next time I shall use sugar instead of the molasses.
1903532
It is definitely NOT yeast, it's a baking powder-type product that I have used in cakes and quickbreads, such as cornbread, but definitely not for yeast bread applications.
188777
1. Add 1 to 2 tablespoons of gluten to your recipe. (Not for celiac or near celiac people). 2. Use less water. 3 Use a bit less yeast. Try number 1 and then try adding number 2. Last, if necessary, add number 3. You may "ruin" three loaves of bread, but they should still taste good. A quick fix would be to use 1/2 teaspoon LESS yeast and 1/4 cup LESS water (or liquid). If it matters, I use SAF yeast.
879286
I've made the whole wheat twice and it has come out burnt on the outside twice. I wonder if I have a faulty machine. The other breads I made (which allow you to adjust the crust) turned out fine. With whole wheat setting it doesn't allow one to choose a crust... advice?
2203757
Bread bakes differently due to so many factors, like humidity, elevation, starter or commercial yeast, I hesitate to recommend a recipe. You could check the Great River website, and do a small loaf by reducing the recipe, see how you like it. For where I live, I need to add at least 2 tablespoons of water to the recipe I frequently use, which is from the Tasajara Bread book, the basic recipe. Since the 7 Grain absorbs more water, you need to add some, whereas with standard bread flour, probably not. I have made many delicious loaves baked in an ordinary loaf pan with the 7 Grain blend, I think the flavor is very good, and I always toast my slice. Always. Also, the bread is better 24 hours after baking, the moisture averages out thru the loaf, I just wrap it in a kitchen towel for a day, and after that it's kept in a plastic bag. I only bake one loaf at a time, but I change seeds, dates, chunky ground nuts, or even herbs, depending on what sounds good. I plan to start using my own wild yeast starter, so that will take me out of the loaf pan and onto a baking stone or a baguette baker. I have all the flours made by Great River, they do rise differently, the 7 Grain is a little more dense of a loaf, but it's great to have access to organic flours, and home made bread is worth the time. Good luck, and don't worry if you have a few loaves in the beginning that aren't terrific, that happens, it's an art, takes a little practice.