Originally Posted by theuglyduckling
so i have been waiting to ask questions about making bread. i would have done it when everyone was making bread but my computer broke and i wasnt able to ask anything. i just got a new one yesterday. so im sorry if this is out of the blue. i made bread on tuesday but it came out so dense. does anyone know what i did wrong? i looked up and searched yesterday and some said that i didnt knead the dough enough. also when i add sugar i cant really taste the sweetness it sort of just taste bland. does anyone know of a way to get the sweet flavor to come out? also when you let the dough rise do you need to punch it so the rise goes down and then let it sit again to rise and then punch it again? and lastly is crisco considered a wet ingredient or dry? does it do anything to the dough if you dont put wet in first and then dry ingerdients? (ahh sorry im such a noob to this all)
so i was also looking at everything i missed and your guys food looks so yummy. those cinnamin rolls look so delicous i need to try those next. they looked so gooie and sweet.
that heart shaped cake was delicous to look at. i bet it tasted so good too.
those calzones also looked so good. my fiance has been begging me to find a recipe to make him.
For bread to rise, it needs yeast, sugar and contrary to what you read, salt. Salt is necessary and will regulate the yeast but not kill it.
So, make sure the yeast is good. Get 1\2 cup of 105F water, sprinkle the yeast over the top and let it moisten for 5 min. Stir that into the liquid ingredients with the sugar, salt and oil that is at least luke warm--85 to 90 degrees. It should bubble in about 15 minutes.
After that, add flour and begin kneading the bread. Once the bread is not sticky, kneed for about 7 minutes. The kneeding develops gluten that is the last thing needed for the bread to rise. Bread flour has more gluten so it will help the bread to rise. Bleach cake flour has the least gluten so it makes very flat bread. I use Organic un bleached All Purpose flour.
You do not need much sugar. I use about 1\3 of a cup for three loaves.
You do not need to punch down dough. The purpose is to move the yeast around in the dough--I do this when I shape the loaves.
I am making bread today--half of the flour is from spelt that I ground this morning. I used raw sugar for the sweetener.
My bread recipe is in the index. It has instructions for scaling it down to 1 or 2 loaves too.