BakingCalGal -- Thursday, July 04, 2002 -- 07:35:57 PM
How-tos, tips, recipes.This thread is tagged: cooking, baking, cake
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That's so cute that she was so excited about making rice crispy treats. I am really looking forward to making things with Jack. I hope he is interested in cooking but even if he isn't, he's going to be my cheese grating, potato peeling slave and I can't wait!
Three rises is a lot of rises. Most yeast breads have two and sometimes you can get away with one of those being pretty short. If you find this one a bit burdensome but are interested in the basic process, some of us can probably suggest some lower-stress recipes.
Here is my Aunt Bev's oatmeal bread recipe. It seems awfully fussy to me, but I think it may just be due to decades of tweaking. Also, she knows I've never baked bread before, so she may have added in some extra details, like making sure the temp is exactly right for the yeast and so on.
That really doesn't look bad to me, and I only count two rises. The only thing that will take any real extra time is letting the oatmeal mixture cool, and it seems like you could do that ahead, like while you're having coffee in the morning, before you do the yeast-softening step, which won't take more than five minutes or so. (I wouldn't bother with a candy thermometer. Just feel the water and make sure it feels lukewarm, not hot-warm. You might get some tiny differences in rising time that way, but you won't kill the yeast by dissolving it in water that is slightly too cool. Same goes for the oatmeal goop--too cool is better than too warm.)
It looks like a good recipe and I might try it. Thank you for posting it!
Yeah, in typing up the recipe I realized that it is only 2 rises. I guess I was thinking of the rest period after punching it down as a rise but now it all doesn't look too hard. Maybe tomorrow morning I'll hit the store after dropping off Jack and give it a go.
Once you get used to what the main steps are in making bread it goes pretty fast. Most of it is downtime and you can always stick the dough in the refrigerator to slow down the rise if you find you can't be around to finish up right on time.
You posted it, Marya.
No, I think Marya was saying that cooler water is better than warmer water, because "you won't kill the yeast by dissolving it in water that is slightly too cool" -- it was a little ambiguous and I had to read twice.
Oh, I see what you mean, rms. Yes, it is ambiguous, and I wasn't quite on my toes as it was 3:30 in the morning.
kas and rms had it right. Sorry for over-elaborated syntax.
I like to both err on the side of coolness AND, if there's any doubt about its quality, test my yeast by dissolving some in water with a pinch of sugar and leaving it for a few minutes. If it's not humping up and looking alive and bubbly in ten minutes then I toss it and buy more. It sucks so much to have bread ruined by dead yeast.
I don't think I've ever had yeast not bubble up, but I always proof it anyway. We make bread often enough that our yeast never gets the chance to die peacefully of old age.
It's more likely storage conditions than age. I've bought yeast from the supermarket that was well within sell-by date and was dead.
I think someone here mentioned the simple cake frosting rule: one block cream cheese, one stick butter, as much confectioner's sugar as it needs, flavor to taste. I tried it tonight, with hazelnut Torani syrup and a little dutched cocoa, and it rocks. Especially on a moist, dense, chocolate cake.
Except that about a 1" slice is all I can handle.
Oh good, I need to try that. The last few times I've tried cream cheese frosting, it's come out way too rich. It tastes fabulous for the first couple of bites, but no matter how rich the cake, you only end up tasting the frosting and then it just gets to be too much. I'll try this one with the stick of butter next time.