My honey is organic and does not have additives that would more likely kill the yeast, so not sure what's up. FYI, I did research the effect of honey on yeast and turns out it came up quite quickly in my search that honey CAN kill yeast. This comes out "ok", but the honey seems to be interfering with the yeast - it doesn't foam, just a few measly bubbles and gets murky - After trying with several different packages of unexpired yeast, I relented and just used the flat-ish yeast but expect my result would be much better if yeast would foam. Then stretch to fit the entire pans! Bake for 15-20 and then take out to add sauce or toppings! Sooooooo good! I stretch and leave on counter for another hour minimum. I use a rubber spatula and slice in half and pour into 2 large baking sheets. This recipe is so versatile! This exact recipe can be split after letting rise for a few hours. I am obsessed with this recipe! I love that you can mix it up and leave it out. Would this work just the same if I used instant yeast instead? "Can I ferment this in the fridge for 72 hours to develop flavor? I’ve made this many times with overnight rise and 8 hour rise and it is dependable and delicious." I am also inquiring about the following comment that was previsously posted I made it to go with a vegetable beef soup I like to make and my wife said I can't make the soup without the bread ever again. I made this in a full baking sheet and it turned out perfectly, this is going to become a staple in our home. But Jeanne Alice, note that you need some kind of sugar for the yeast to eat-its (their?!) digestion is what produces the gas that makes the dough rise. I seem to be having the same issue with Jeanne Alice with using honey (i.e., organic honey can kill yeast, apparently). I baked it in a 13” x 10” rimmed baking sheet. (I also made a 1/2 order this time since it is only my husband and I). I took it out at 4:30 and it was out of the oven at 7:00 pm. I mixed the dough last night, around 8 pm and put it in the refridgerator. I liked it better than the other ones (which took longer to prepare.). I have made Claire Saffitz’s, and Salt Fat Acid Heat, Samin Nosrat. I didnt realize how much olive oil went into a loaf but c'est la vie! This was truly such an impressive recipe. Has your organization worked with Kneaders in the past? Yes No Your relationship to the organization: Organization's Executive Director or President: About the Donation/Sponsorship Name and type of event: The event's goal: What will the donation/funds be used for? Auction item Prize item Refreshments Sponsorship Fundraising Other If Other: If requesting donations, please select what kind: Product Gift Cards Gift Baskets The exact donation or sponsorship amount you are seeking: If requesting refreshments, how many people do you wish to serve with the Kneaders contribution? Recognition to donors (at the event, prior, subsequent, etc.): Donation Logistics Basics We will need specific information so the donated product will be ready for pick up.It worked perfectly, so fluffy and delicious! We were so excited to eat it that we forgot to add the garlic butter so I'll definitely try that next time. Kneaders Location First Name Last Name Organization Email Address Phone Number About Your Organization Is your organization a 501(c)3? Yes No EIN #: What is your organization's mission? Please submit mission statement.
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