1 1/2 cups warm water (110 degrees F/45 degrees)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
- 4 cups bread flour
Left the last batch of cinnamon rolls out overnight, in the same room as the wood stove but across the way a bit. I’d say these rose the best out of all 4 attempts. So I think at least as far as ‘overnight’ baking goes, I’d prefer to leave the dough out all night- covered (with a little crisco on top just in case)- so they’re ready to go in the morning. Rather than take them out of the fridge and hope I have enough time to get the results I want. Continue reading
Those who have tuned into my rants about the homemade cinnamon rolls may have noticed a trend. Yeast. I’m told I’m lucky to have even seen the dough rise on my first try- but I’m still stuck on what I have done to prevent it from really popping up. At this point I have tried/am in the process of 3 “proofing” methods:
-A warm oven and 20 pitiful minutes… Turned out dense and hardened up upon cooling.
-A slightly warm oven for 2.5 hours … Turned out almost dry on the outside but relatively fluffy inside- still not “perfect cinnamon roll” status though (left to right, beginning to end of 2.5 hour period)
I’ve never used active yeast before, so I had to put my reservations aside. The myths behind it are enough to deter even the most enthusiastic amateur baker, or so I’m told. “Don’t let the warm liquids get too hot! You’ll kill the yeast!” “If the liquids are too cold, you’ll kill it!” “Knead it before you let it rise!” “Don’t knead it too much, it’ll get tough!” Oh, the warnings are endless.
I’ll add this recipe shortly.
Somehow, I managed to keep the yeast alive and I watched it rise successfully over the course of 2 hours. Though the recipe called for 1.5 hours, I felt as though the first half hour or so the bowl was too cold. A little extra time by the wood stove and bam, twice the size I started with. Continue reading
Welcome to my silly little baking blog. Figured my hobby should have a home.
Like most beginner bakers, I’ve been baking out of boxes (and Easy Bake Ovens) since I was a child. Now that I’m engaged I think it’s time to widen my horizons, and start getting good at making things from scratch.
Today I start my baking with yeast adventures. Pictures and gory details to follow.