Our 10 most popular recipes for the month delivered right to your inbox!
Break out of your comfort zone and play with some yeast.
Here's a few tips....
Use an instant read thermometer to make sure your liquid isn't too warm or too cold, either will have an affect on your yeast.
Proof your yeast. Even if the recipe doesn't call for you to do that, do it. When it's all foamy you can be confident you'll have a nice rise.
This article has some nice tips too.http://www.tasteofhome.com/Recipes/How-To-Cook/Yeast-Baking
Challenge runs from today through next Thursday.
Post the New to You recipe here.
Community Moderator ~ Taste of Home.com and Birds & Blooms.com
Feel free to contact me if you have questions or concerns with the Taste of Home website or community.
Feel free to PM me here, find me on Facebook or email me firstname.lastname@example.org
Proudly serving as a Taste of Home Field Editor since 2009.
Gm Sue, lol Oh yea, a real Challege that's for sure ! I know we will be seeing some very good recipes.
Whip out the Cinnamon Buns ~ or Pizza.
Appy_GirlWhip out the Cinnamon Buns ~ or Pizza.
Experienced bakers should stretch beyond that for sure!
Bagels, Pretzels, coffee cakes....the choices are really endless. I even found a yeast pie crust!
Any yeast recipe will be a challenge and tell you honestly Janie your suggestion of a pizza crust may have snagged my attention. I have ALWAYS wanted to make a pizza crust and bake it on the bbq. I've talked about it for years but that is it.
Great idea Sue, maybe I'll even try 2 again this week. (or not...lol) Thank-you for the tip and will go look at that site later.
What are you thinking of making? I will post the only recipe I've ever use yeast in and I've made it a few times.
Let the good times roll!
: ^ )
Are you talkin' to me? LOL
My confidence got a good boost with the calzone recipe, but I also had a bread machine yeast bread flop last week. I've got a handful of T&T yeast recipes, mostly for pretzels and pizza dough that I've dug up for when the T&T thread is up :) I will fully admit though that I rise most doughs in the bread machine and then carry on with the instructions from there.
I personally would put cinnamon rolls at the experienced level- lots of stuff to go wrong there, at least for me LOL
Waving good morning to Janie!
"Find something you are passionate about and keep tremendously interested in it" -- Julia Child
Morning Jill - honestly I think I'm going to try that pie crust! I'm very intrigued by that. Pretzel rolls are on my list too - love those!
JMartinelli13 T&T thread is up :)
LOL Hint hint! I wasn't sure you guys would want one! I will say that I love it when you put just the picture and link back to your original post in there - that was a great idea.
Hi Ms. Sue, should I change my post on the t&t's? I don't mind a bit but will have to do it later, I'm late, I'm late, for a very important date...lol. (what's that from)
Sue, I also thought about I had seen some yeast cookies... mmmmmmmmmm.
Gotta go, you all have a wonderful day!
Jill, I can't recommend the TOH Soft Garlic breadstick dough enough for pizza crusts. It's my go to, and I linked 2 pizzas in the T&T thread that I made using it. We'll be retiring our grill for the year soon, but we did pizza out there a few times this year!
Sue, it was pure laziness on my part to link it that way :)
az_jill (what's that from)
Shall we call you Alice? LOL Of course that was the Rabbit.
Jolene I still like it! Lazy works sometimes.
I'm not going to join the challenge, but I'd just like to express my feeling on yeast dough. That's the one thing I thoroughly enjoy working with. It's such a comforting feeling to work with something that is ALIVE. The dough is in a constant change of state, from the time the yeast is added to the finished product, however plain or elegant it is. My very favorite part of working with yeast dough is the kneading. Going from a little sticky, to that smooth satiny, elastic lump that grows into such beautiful product. One can actually feel those changes of state of the dough. Not only is that heartwarming but it's really good exercise for the arms. I'm 80 yrs. old and I do have muscles and strong hands and arms. Those of you that use a bread machine miss all of that pleasureable experience. I've never used a bread machine, mainly because when I bake yeast product, I bake 4 to 6 large loaves at a time. Our family eats one loaf at a meal. A bread machine would make it worth my while to mess it up and still have only one little loaf. When I make sweet dough, I use 9 cups of flour to one recipe and make 2 caramel rolls in a 9 x 13 pans and 2 9" rounds of some kind of coffee cake. One of our favorite round is fresh Italian prune plum and streusel and a9" round, split and filled with cooked vanilla filling and crumb topping, then sprinkled with powdered sugar with a dollup of the filling in the middle and a big marachino cherry in the center of the filling.
I started baking with my mother when I was about 9 years old. My daughter is 56 and she enjoyed baking so much at a very young age, that she became a Home Economics major. She too, enjoys working with yeast dough although the commercial industry uses the commercial machines that knead the dough. At home she always kneads by hand. It makes a big difference in the finished product.
Happy baking. Enjoy it as much as I do. Always bake the staff of life with lots of love and heart!
Ohhhhhhhhhhh one of my FAVORITE ingredients to bake with. I can't say this ingredient is a "challenge" to me......the only challenge I have is picking a recipe to make then finding people to eat it!
Bread machine OR making it by hand-there's nothing like the enticing aroma of homemade bread baking in the kitchen.
Making bread isn't hard-is it Jolene?-it's FUN! I hope more of you will give it a try.........once you get the hang of working with yeast-you'll be hooked-I PROMISE!
Oma, we Germans love our Yeast dough, Italian Prune Plum Cake with Streusel. I am looking for the recipe you mentioned with the vanilla filling for a while. Would you please,please be so nice and post it here or I think you still can click on my ikon and asked to be my friend and sent me an e-mail with the recipe. -------I am also 80 years old and I love to make yeast dough,when I have time.My daughter is only 40 and my grandson 6 weeks old.
I love yeast dough also and I will post a recipe here too soon . Oma,did you ever make Beugels?They are filled yeast buns.?
Thank you for this challenge.
sauregurkeThey are filled yeast buns.?
Those sound good! What do you fill them with?
Re: The bread machine....I have one that I used years ago, it's what got me going with yeast. It was with the bread machine that I was able to get a feel for what dough should look like. I still use it sometimes. There is no mess with it, dump everything into the pan and hit the button, walk away. Just that easy.
You can't make a ton of loaves with it, but if I want a loaf of bread for the three of us to go with soup or something it's perfect!
Nice to meet you Omamcm. What a wonderful story ! I know Renate is a Blueblood baker. She talks about her pies and cakes all the time. And of all places ! " The L/c Chat table" .
lol ! I'll take the Challenge ! Now to find something stupidly easy !
Yes, she is a real baker. Renate, also known as sauergurke (sour cucumber or pickle), is one of those rare finds that just makes you feel good. We were so honored and priviledged to have them share our table, last fall. We felt as if we had known them all our lives and had never laid eyes on she and her husband ever before. We ate the "leftovers", if I remember correctly, from a BBQ, we laughed, we chatted, we drank and laughed some more. How sweet are the simple, spontaneous pleasures that we allow to enter daily lives.
Everything we make is stupidly easy, right Renate!
© Reiman Media Group, LLC., 2013