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Old 12-14-2007, 02:42 PM   #21
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WoooHooo!!!! I'm a cook, I'm a cook!!
eh? i'll try that recipe in a bit, run out of flour.

how much would 2 envelopes FLEISCHMANN'S RapidRise Yeast be in grams or tsps?
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Old 12-14-2007, 02:52 PM   #22
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eh? i'll try that recipe in a bit, run out of flour.

how much would 2 envelopes FLEISCHMANN'S RapidRise Yeast be in grams or tsps?
I think there is about 2T in each envelope, so that would be 4T -- way too much for one batch of bread.
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Old 12-14-2007, 04:08 PM   #23
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eh? i'll try that recipe in a bit, run out of flour.

how much would 2 envelopes FLEISCHMANN'S RapidRise Yeast be in grams or tsps?
1/2 oz or 14 grams
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Old 12-14-2007, 04:09 PM   #24
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I think there is about 2T in each envelope, so that would be 4T -- way too much for one batch of bread.
jennyema,

The recipe is a two loafer
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Old 12-14-2007, 04:11 PM   #25
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eh? i'll try that recipe in a bit, run out of flour.

how much would 2 envelopes FLEISCHMANN'S RapidRise Yeast be in grams or tsps?
eh? After you have 50 posts, you go from assistant cook to cook. So WooHoo!!!!
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Old 12-15-2007, 03:00 AM   #26
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My regular bread recipe is:

1 1/2 pounds bread flour
2 tsp instant yeast
2 short tsp salt
3 tbs oil (usually use vegetable oil)
approx 375ml warm water (200 cold + 175 boilingish)

I use my Kenwood to mix all the the ingredients to make the dough. This is placed in an oiled bowl for approx 1hr in warm room (kitchen with the ovens on), covered. Knock it back and shape it or put into 2lb loaf tin. I used to use 3lb tins but can't get them anymore. Cover and leave to rise 45mins to hour. Bake at gas 5 / 190C for about 45 minutes. I make 6 batches on a Sunday morning to last the week.

They mostly turn out great. Watch the water quantity though, the amount used can vary from batch to batch of flour and different suppliers. If dough is sticky - that is too much water.
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Old 12-15-2007, 12:36 PM   #27
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I just went shopping and got some more ingrediants. I dont have a machine to mix for me i do it by hand.

Any idea what ratio of flour to water is?
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Old 12-15-2007, 02:01 PM   #28
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See the post above yours for a recipe. The ratio will vary according to the nature of the flour.
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Old 12-15-2007, 05:48 PM   #29
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Ok, my latest attempt went as follows;
  • 500g Bread Flour
  • 2 tsp instant yeist
  • 2 tsp sugar
  • 1 1/2 tsp salt
  • 350ml boiling water
-Mixed flour, sugar, salt and yeist together.
-Added water bit by bit, mixed together by hand.
-Kneeded for 15 minutes, became really elasticlly.
-Placed in bowl with damp towel over it and let rise for 1 hour.
-Placed in an oiled round tin, floured top and cooked in oven for 45 minutes at Mark 8 (think that is 200 C).
-Removed and let cool, enjoyed with butter or on its own.


Summary it's my best so far. It wasn't doughy or anything.
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Old 12-16-2007, 06:01 PM   #30
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Quote:
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jennyema,

The recipe is a two loafer

4T is still waaay too much
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