Re: Allinson's Easy Bake Yeast

Bertie Doe wrote:

> On Saturday, November 11, 2023 at 2:24:57 AM UTC, cshenk wrote:
> > Bertie Doe wrote: 
>  
> > > My usual mix is 50/50 strong white and plain AP flour. I was
> > > quite surprised by the extra hight (loft) I was getting after the
> > > first (and only) rise? Is this typical of the fast action bread
> > > machine yeasts? Anyway, I'm now a convert.
> 
> > Yes. And it is consistant.
> 
> Ah thanks, yes I'll stick with Easy Bake for my "rolls" recipe. In
> fact they start off as rolls but the rolling pin turns them into flat
> envelopes 9" x 8" x 1". This means I can slice deeply thru' the top
> and fill the pouch with egg, bacon and onion. Spray with sunflower
> and pop it into a 'George Foreman-type grill for 5 mins. You end up
> with a nice flat panini breakfast treat.

Nice!  I'm still poking at getting pita breads just right.

Back to bread machine yeasts, the yeast will have a second rise if you
let it.  I use a machine to do all the mixing in dough cycle.  I take
it out and shape it then.  Let rise (usually 1 hour) then oven bake it.
You can do anything that way from pizzas to boules.

I just finished a batch of Italian dough bagettes and 3 fat submarines.
Some was for the new folks who just moved in next door.  Nice youg
couple enjoying their first ever house.