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Question re bread recipe

17 years ago

I am going to try my first yeast bread. Its an oat and maple syrup bread from Clayton's book.

1st instruction - pour boiling water over oats and set aside to soak for 1 hour

2nd instruction - Sprinkle yeast over the cooled oatmeal and stir to mix. Add maple syrup, salt, cooking oil and 3 cups flour.

Ok...so will the water still be warm enough for the yeast after an hour?

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Comments (7)

gardengrl
17 years ago
Not sure, but you could put the soaked oats in the microwave for about 10 seconds to warm it up. Keep an eye on it! You don't want it hot or it will kill the yeast. The temperature should be warm to the touch (around 97Â°)
fotomat1
17 years ago
If you are using active or instant yeast...you really don't have to concern yourself with the temperature..you can really just add the yeast to the dry ingredients.Best of Luck on your maiden voyage...it will turn out fine.
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lindac
17 years ago
It should be fine....the cause of a great amound of bread failures isn't that the water was too cool for the yeast but too hot.
But....for your first yeast bread, it would be really wise tos tart with something very basic...like a French bread or simple dinn er rolls.
Linda t
gbsim1
17 years ago
It also depends on the type of yeast that you're using. Many bakers now with the popularity of bread machines use instant yeast (don't confuse this with rapid rise) and that doesn't need to be proofed. Just mixed with the dry ingredients. I use SAF Instant.

Grace
triciae
17 years ago
Mary, I make a recipe using that technique often. Put a piece of plastic wrap over the bowl with the oats/hot water...in an hour it will be the perfect temperature.

Have fun & Happy T-Day...haven't seen you around in a while.

/tricia
marys1000
Original Author
17 years ago
Ok well I'm using rapid rise. The recipe just says "yeast" but in the beginning under a discussion of ingrediants he talks about quick and rapid rise and that they don't require as much rise time etc. so I am assuming that's what he means. He goes on and recommends using a thermometer to measure water temp to make sure its between 120 and 130. Later he talks about how rapid rise should not be "proofed".
So...I will try to use a thermometer and if it seems like its cooled off too much I will microwave a little first - thanks!
tricia - good to know, hope you are well and good holiday to everyone!
lindac
17 years ago
120 temperature will kill yeast....unless you are using cake yeast, yeast doesn't need to be proofed really at all...just put it in with the flour and add warm water.
When I do proof yeast my water is under 110 degrees....adcually closer to 100 degrees....barely warm.
Better too cool than too hot....yeast will rise in the refrigerator, albeit slowly...but when the temperature is too hot it dies.
Linda C

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