Home Bread-Bakers v096.n040.2

Re: Getting a good yeast rise

"Bill Hatcher" <bhatcher@gc.net>
Sun, 8 Sep 1996 10:57:28 -0400
> From:          bread-bakers-errors@lists.best.com
> Subject:       Digest bread-bakers.v096.n038
> To:            bread-bakers@lists.best.com

> From: Tom Greaves <0007168628@mcimail.com>
> Subject: Getting a good yeast rise
> Date: Wed, 4 Sep 96 14:02 EST
> Hello everyone.  I'm new to this list as of today.  I've been using
> a Westbend ABM for about a year and really enjoy it.  My wife, who
> does not like to cook anything loves the bread but doesn't like anything
> else I cook (but that's another story).
> My biggest problem is getting the bread to rise consistently.  I've
> had several nice ladies help me and we have tried everything.  I can get
> it done in a most contorted way: I start the yeast in the warm water and
> sugar for 30 minutes while I get all ingredients to room temperature. 
> Then I put everything in the ABM and start a "Basic" cycle that has a 30
> minute warm/rest at the beginning.  I then stop the machine and start it
> on a "Sweet" cycle.  The Sweet cycle has longer rise periods than the
> Basic cycle.  So I've got the yeast roaring before starting, all
> ingredients warm, and long rise periods.
> The thing that floors me is that I read so many recipes that say "do not
> let the yeast near the water until the knead cycle".  Can anyone please
> explain to me why you don't want the yeast going as fast as possible to
> get the most rise?
> TIA,
> Tom Greaves

Tom -

You are just doing it the hard way. :)

You are not really looking for the maximum rise, but the most consistent.
A given recipe is calibrated to give the appropriate rise with
consistent ingredients, time and environmental conditions each time.  You
provide the ingredients and the ABM provides the environment and time.  I
have never understood why people have more difficulty getting bread to
rise in the winter time since (at least with my Regal) the machine has a
thermostatically controlled heater that provides the right temperature
for rising.

Since your results are erratic, I tend to think that the problem may be 
your salt coming into contact with the yeast.  This is a known problem, 
and drove me crazy until I read about it in one of the bread machine tips 
and tricks books (thanks ladies).

I now consistently put all liquids in the machine first, along with the
salt, cinnamon, etc., then the flour, with the yeast riding high and dry
on top of the flour; I also now get consistently good results.

Give the following recipe a try, following it exactly.  It not only is the 
simplest bread recipe I've ever seen, it also turns out some the best 
bread.  Although this is called "Italian" bread, it is, de facto, our 
everyday bread, and I make it 4 to 6 times per week, usually on timed bake 
so it is ready for breakfast.

                     *  Exported from  MasterCook  *

                              Italian Bread

Recipe By     : 
Serving Size  : 6    Preparation Time :4:10
Categories    : Bread Machine                    Sent To Breadlist

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/3  c             Water
   2      tsp           Salt
   2      tbsp          Oil
   3 1/2  c             Bread flour
   2      tsp           Yeast

Add to bread pan in order given.  It is essential to keep salt and yeast

Bake on regular cycle or timed bake

                   - - - - - - - - - - - - - - - - - - 

If you don't get a good loaf with this recipe, I am out of suggestions.

Best of luck.

Bill Hatcher
Southampton County, Virginia, USA