Once I began using quick-rising yeast, I don't like to use anything else. It is nice to have the dough rise faster and I have never noticed a difference in the taste. Sometimes it can be quite tricky when you are making yeast bread. There are a lot of factors that are involved in...
I almost always proof my yeast to ensure I’m not wasting precious ingredients and even more precious time only to have the recipe NOT turn out because the yeast was dead (I learned that lesson once and have been proofing my yeast ever since!). The only reason I don’t proof yeast occ...
This apple cinnamon muffins recipe makes super yummy muffins that are great for all kinds of occasions.These muffins are easy to make with just 5 minutes prep time. They’re great for breakfast, after school snacks, as an addition to a family meal and more! Our family loves them and you ...
yeast Living organism Creates rising of dough The leavening agent Two types: fresh (compressed cake) or dry following the recipe All of the flour may not be used Depends on the humidity in the room and the weather May use more or less flour ...
I followed this recipe to the T and it turned out perfectly. I did have to change from the paddle to the hook after 3 minutes because the dough was quickly rising to the top of the paddle, but changing to the hook really made a difference. I continued to mix for a total of 10 min...
So far, I have always used yeast in this recipe, so I can’t really tell you what will work best. I’d try making it with baking powder, use the ingredients above (minus the yeast) and 2.5 teaspoons baking powder instead. Knead a dough, no rising time, put it in the pan and pro...