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Nov 21, 2007 10:50 PM

Brain dead, forgot the yeast!

I'm bringing the bread tomorrow! So I made my dough tonight to keep in a zip bag in the fridge to bake tomorrow, which works great, if you remember to add the yeast. Fortunately I left the dough in the bag on the counter for a while and when it didn't rise, I realized I'd forgotten the yeast. So I took my yeast and used a small amount of liquid and mixed 'em together, I then thoroughly kneaded it into my dough.

Say a little prayer for me!

Happy Thanksgiving.

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  1. Buona fortuna con il pane! Buon giorno del ringraziamento, buon appetito e mangiate bene!

    Good luck with the bread! Happy Thanksgiving Day, good appetite and eat well!

      1. re: scuzzo

        so glad it worked out for you. I was actually thinking about you before I went to bed last night because that is definitely something I will most likely do one of these days! happy thanksgiving

        1. re: alex8alot

          The bread turned out great, and was loved by all...

          Here's my rough recipe.

          Two cups of rich homemade chicken stock (yes, I'd never heard of it before, but decided to try it many years ago, and its GREAT for making bread)
          One Tb. yeast
          One Tb. kosher salt
          Good white flour (KIng Arthur)
          Mix in big mixer, adding enough flour until the dough cleans the sides of the mixing bowl.
          Then add a generous 1/4 cup of fresh chopped herbs, kneading into the dough. I like a mix of at least three herbs and often closer to seven or more. Sage, rosemary, parsley, marjoram, basil, chives, etc.

          Raise, knead, shape flat, low disks, raise again, punch deep dimples with finger or thumb, drizzle olive oil into the dimples, sprinkle with shredded parm (don't use finely grated, it gets dryed out) and bake at 400 until done.

          1. re: scuzzo

            wow, I ahve never heard of chicken stock in bread. what a great idea. I love savory yeast breads, and am going to try this straightaway. Does the broth need be homemade for the richness? Will it not work as well with an anemic store bought one? Or is just a flavor factor? (can you guess that I am trying to weasel out of making my own?) ;)

            1. re: alex8alot

              I've used store bought too. And it works fine. When I make homemade stock, I simmer a long, long time, so mine is dark and rich, which adds even more flavor. And makes the house smell great for a long time too.

            2. re: scuzzo

              questions: when you say "raise, knead, etc." , can you give me a general idea of how long each "raise" part goes"? And will it raise a lot, like in double, or not? Is this more like a focaccia? Can you tell that I am a nervous, novice baker?

              1. re: alex8alot

                Here are some tips to help. Heat your liquid for the dough, but DO NOT exceed 115 degrees or you will kill the yeast. If you don't have a thermometer, the water should be warm to the touch, and not hot. Better to err on the cooler side. The worst that would happen is the yeast will rise slower.

                Add a pinch of sugar or a couple drops of honey to the liquid to get the yeast going! They start to feed on the sugar and produce the gas that makes the dough rise. So start with the liquid, add sugar or honey, then mix in yeast, then salt and flour.

                Kneading the dough makes the protein in the bread stretch out making a nice bread texture. Gluten, the protein in bread is like a tangled ball of yarn and the liquid and kneading and gas bubbles help the yarn ball untangle, forming longer strands. Kneading is a combination of pushing and rolling the dough. A bit hard to explain with just words. Its a gentle stretching of the outer ball of dough towards the center of the ball. Usually done on counter or table pushing with the heel of your hand. If the dough is sticky, you can add some flour, but don't get the dough too dry. You can also grease your hands with oil or butter. It won't take long before you get a feel for dough. Just dive in and try it. You won't waste much money if it fails!

                Some other things...

                Using milk for the liquid makes for a softer texture bread. Neither better or worse, just another option.

                Adding sugar to bread is fine for a sweeter dough, but you must bake at a lower temp., like 325. Other breads can bake at 400 or even 450. But I'm not referring to the pinch of sugar to get the yeast going.

                Your bread will be done when it has a nice hollow sound when you tap it with your finger. If it's brown, but not hollow, reduce oven heat and leave it in longer.

                Cool you bread so some air can get underneath it, otherwise the bottom might get soggy. I turn my loaves a few times while cooling.

                You can add olive oil to the liquid. Sometimes I use 1 3/4 cup of water and 1/4 olive oil. Especially if making a focaccia type bread.

                You can add all sorts of things to bread dough. I usually add at the end. Grated cheese, nuts, raisans, herbs, chopped onion, seeds, roasted red pepper, and many other options.

                To get an attractive crust you can brush, beaten egg on top. I usually do this towards the end of the baking. Even brushing plain water produces an effect. There are other options too, even a coffee coating. (Brewed!)

                There are a thousand ways to shape your dough. Braid it. Slash the top, Go crazy!

                Hope this helps.

                1. re: scuzzo

                  thank you very much scuzzo for taking the time to share all of that with me. I am rather gunshy because I succeeded in failing at the 8-year olf proof bittman bread. While I PROBABLY wouldn't have scattered coffee grounds on top of the bread, I don't underestimate my propensity for goofy errors. So I laughed aloud at your "brewed!" excalamatory advisory. I learned a lot from your tips, and duly go forth and go crazy.

                  1. re: alex8alot

                    I used to work with some great people to produce technical manuals, so I try to think about things, and not make too many assumptions. Assumptions can get us into trouble.

                    I enjoy sharing, and I hope you try making bread. Let me know how it goes!

                    To me, making bread is like magic. Ever tasted plain flour??? Blech. The simplest of ingredients transform into something amazing. Baking bread can be a life long adventure. I hope you take it.

        2. jfood is glad he was not the only self-proclaimed brain-dead last week. he left chocolate out of a chocolate cake and needed to rally like you did.

          Twin sons of different mothers.

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