Yeast question

[ellakav]

I've been baking my own bread for over 15 years and I have never
come across this problem. I'm one of those people who knows all
the how stuff and none of the why.
the last couple of loaves that I have baked haven't looked
different and I have done nothing different in my preparation,
but they have had a high, yeasty smell to them as well as an
overpowering taste of yeast. I don't need to tell you that this
tastes AWFUL -. I use Red Star yeast. it isn't expired or
stored in a different place. I made a perfect 3-point shot to
the trash can with the last loaf. in this day and age I can't afford
to be throwing away food. what is the problem?

 

[Katie H]

I've been baking our bread for over 30 years and have never experienced that, ella. You have me stumped. I use SAF yeast that I buy from the King Arthur folks. Maybe someone else can weigh in and give you some insight.

Perfect 3-point shot, huh? Did you just finish playing in some of the "March Madness" tourney stuff?

 

[kadesma]

How long did it rise, was it a slow rise? I find the yeast smell and taste is more pronounced in a long slow rise..
kadesma

 

[ellakav]

actually, no. I let it rise an hour like I normally do. I guess I could
check if it is double after 45 minutes. I am totally baffled.

and Katie E, I didn't catch a single MM game this year, but I am
a Lakers fan. Kobe is a HUGE *posterior* but dude can shoot!

 

[2belucile]

Cinnamon rolls
I would like to have a TNT recipe for cinnamon rolls- Have to take something sweet to a meeting in Wednesday, and think the rolls will be wonderful to have in the afternoon.
Thanks for any help you can give me.

 

[Katie H]

For over 30 years I have been baking all of our bread goods and this recipe far exceeds any cinnamon roll I've made. Fantastic.

 

[2belucile]

Thanks, Katie E for your recipe, I will make them possibly tomorrow, and hope I will be able to make them very good.
Keep well and have a nice week..

 

[2belucile]

Katie E: The rolls came out very nice and everybody enjoyed them. I will make them again soon (will halve the recipe, as I would not need many)
Thanks and keep well.