Re: Allinson's Easy Bake Yeast

Bertie Doe wrote:

> 
> > 
> > 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. 
> 
> Ok 2nd rise, didn't know that, thanks I'll give it a try.
> Incidentally, in the US you can get strong high protein AP flour.
> Have you tried it? I guess the higher protein will give it a longer
> shelf life? Is it crustier than the regular strong bread flour?

Here's more details on the rise.  It's really the main rise.  The
machine does the first rise after mixing then first rise then a punch
down equal and a pause then ends dough mode.  If you have normal
arm/hand ability, you can do the same by hand pretty much.  The only
'difference' is the machine gives you a chance to add an effective '2nd
spicing'.  Example, my husband has dentures and seeded breads don't
work fot him.  I can still do a sesame crusting by waiting to add the
seeds until the second mixing.  They will only go crust deep (1/4 inch)
then and he'll cut the crust off.  Sometimes it's broken up nuts that
I'll add for the outer crust or bits of suitable fruits.

On the flour, yes we have different names in the US.  Our All purpose
(AP) flour can turn out very decent bread but depending on the stores
sourcing, protein level may vary a bit through the year in their own
store bread.  If in doubt, add 2 teaspoons 'vital wheat gluten powder'
per 1 lb of flour.

Then we have 'bread flour' which is a higher protein level and matches
well to your 'strong flour'.  It rises higher.  It's also sometimes
called 'bread machine flour' as it's optimal there.

On 'crustier' I think that's more related to the recipe used.  French
and Italian breads are crusty.

Need recipes for those?    One is here.  In the USA, we are ramping up
for Thanksgiving 23 November.  That's a huge family holiday and more
people travel at that time than any other time of the year.  Families
gather from across the country, staying normally 4 or more days.  We
won't be travelling since Mom died but I still make stuffing (baked
separate now).

I setup the stuffing mix but I actually put all the dry spices in the
bread machine.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: French Bread, xxcarol's favorite
 Categories: Breadmaker, Cheap, Xxcarol
      Yield: 1 Servings
 
  1 1/4 c  Water
  1 1/2 tb Butter
  3 1/2 c  White flour
      1 tb Dry milk
      2 tb Sugar
  1 1/2 ts Salt
      2 ts Yeast
 
  Set the breadmaker to French.
  
  Origin unknown but xxcarol's addition is to add herbs or minced
  garlic.
 
MMMMM

*I added all the dried spices from below to the bread machine and let
it do the full run including baking.
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Xxcarol's Thanksgiving Stuffing
 Categories: Xxcarol, Stuffing, Holiday
      Yield: 10 Servings
 
      8 c  Shredded bread
      1 ea Stick butter
    1/2 c  Fine chopped white onion
      6 oz Chopped clams with juice
      1 tb Dried parsley*
    1/2 tb Dried ground sage*
      1 ts Dried poultry seasoning mix*
      1 ts Dried oregano flakes*
      1 ts Black fresh ground pepper*
    1/2 ts Garlic powder*
    1/2 ts Celery seed*
      4 oz Can mushrooms with juice

*These were added to the bread.  Old post below just sets the scene of
when I entered my recipe in the software recipe database.
 
  Now and again I like to make stuffing even though it's not a mainstay
  in our home.  Thanksgiving though just mandates it!  Since I was out
  of my usual bagged pepperidge farm which i dress up just a bit, Don
  and I decided to have fun and make it from scratch this time.
  
  We started with making a loaf of bread thats 2 cups wheat and 1 cup
  white flour based and added plenty of sage and majorum.  This was
  meant to be a dense bread for tearing up into stuffing cubes and it
  came out just right even though Don accidently turned the breadmaker
  off just after the second kneeding (grin!).  I turned it out onto a
  pan and baked it in the oven for a longish flat loaf which we then
  sliced and tore up by hand into smallish cubes, crust and all.  To
  this I added 4 slices of leftover normal store bought white bread.
  Charlotte and I tore up the bread last night and left it spread out
  on a pan in a cold oven to dry out a bit.
  
  This morning we melted a stick of butter and added the minced onion,
  can of mushrooms, and can of clams (with juice from the cans).  This
  was heated just enough to melt and left on the lowest heat setting
  while we prepared the crumbs.  The dry spices were all mixed together
  in a small tea cup and then we took a handful of the bread cubes and
  layered the spices over it, adding in bits til all was spiced fairly
  evenly. Then the butter mix was poured over it all and stirred by
  hand.
  
  The 14 lb Turkey took about 6-7 cups of stuffing. As this recipe
isn't
  really 'exact' in measurements I had almost 2 cups left over which we
  were going to freeze but ended up donating to a neighbor who just
  moved in and had no stuffing.
  
  Smells divine!
  
  Optional additions/variations:  Add 1/4 cup or so of sliced black
  olives, use chicken broth for 1/2 the butter to reduce the fat.
  
  From the Sasebo Japan kitchen of:  xxcarol 24November2005
 
MMMMM