Hi there, I'm having issues with a recipe I made. I received a cookbook for a gift in Maryland. I made this recipe for sweet bread. I followed it to a "T", and it turned out great. I have since moved to Colorado and found the cookbook and made it again. Well, I have done nothing different that I can remember, then I noticed the dough didn't rise. I checked the yeast date and it expired, I bought fresh yeast thinking that was the problem. I again made the dough and the yeast proofed well, nice and puffy. I made the dough and put it to rise and again, nothing! The instructions said to proof the yeast in milk. I made bread and pizza dough and have not had a problem for a proofing temp of 115. However the recipe uses milk to proof, I don't think that's a problem, it wasn't for me in Maryland. I added a bit (1 tsp) of sugar to the proof mix to have the yeast "eat" something and left the salt for the dry ingredients because salt kills yeast. When I needed the dough it was really hard to knead, both times. It called to knead until smooth, 10 minutes, it was never smooth. I put it in a lightly oiled bowl, covered it with a towel and put it in the oven to keep little hands from messing with it. It barely expanded to the edges of the bowl but never got higher than original height. I have noticed that here in Colorado I do need to add more liquid to things because it is so dry out here, but I don't think that is an issue.
Here is the recipe:
1 1/3 c milk
1 tbsp active dry yeast
5 1/4 c ap flour
1 tsp salt
2/3 c sugar
8 tbsps butter (room temp)
In saucepan, scald milk. Remove, let cool to 110 to 115. pour milk into bowl and add yeast. (I add sugar, I do this with the bread and pizza dough too). Stir to blend, let proof until yeast is foamy, ten minutes. In another bowl mix flour, salt, sugar. Add butter and work into flour mixture until it resembles coarse meal. Slowly add the milk-yeast to flour, mixing with hands until ball of dough is formed, ( i used my hands for first batch, machine with dough hook for second, still turned out the same). Turn dough out and knead until smooth, about 10 minutes. Place dough in a lightly buttered bowl (olive oil will not mess up rise, i do this with pizza dough) turn to coat and cover with towel, let rise until doubled in size, about 1 hour.
Ok, then after 1 hour nothing really happens.
Can anyone help? Thanks Pat.
Here is the recipe:
1 1/3 c milk
1 tbsp active dry yeast
5 1/4 c ap flour
1 tsp salt
2/3 c sugar
8 tbsps butter (room temp)
In saucepan, scald milk. Remove, let cool to 110 to 115. pour milk into bowl and add yeast. (I add sugar, I do this with the bread and pizza dough too). Stir to blend, let proof until yeast is foamy, ten minutes. In another bowl mix flour, salt, sugar. Add butter and work into flour mixture until it resembles coarse meal. Slowly add the milk-yeast to flour, mixing with hands until ball of dough is formed, ( i used my hands for first batch, machine with dough hook for second, still turned out the same). Turn dough out and knead until smooth, about 10 minutes. Place dough in a lightly buttered bowl (olive oil will not mess up rise, i do this with pizza dough) turn to coat and cover with towel, let rise until doubled in size, about 1 hour.
Ok, then after 1 hour nothing really happens.
Can anyone help? Thanks Pat.
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