#active yeast

[dosossos]

Instant Pot Yogurt Whey Dutch Oven Bread

STUFF 3 cups/375g All Purpose Flour 1/2 tsp/2g Dry Active Yeast 1 1/2 tsp/6g Sea Salt 1 1/2 cups/350ml Yogurt Whey (warmed to 100˚)

STEPS In large mixing bowl, whisk together flour, yeast and salt. Add warmed Whey (or water) and mix together until a shaggy mixture forms (mixture will be loose and sticky; this is what you want).  Place Dough in Instant Pot and push the Yogurt Button and Adjust until Display reads 24:00 and "Less."  Use the - button to bring the time down to 3 hours.  Place cover on Instant Pot.

When Instant Pot beeps and the display reads “Yogt”, place a cast iron Dutch Oven into your oven and turn oven on to 500 degrees.  Remove dough from Instant Pot and place onto a floured surface.  Sprinkle a little flour on to top of Dough and form into a ball.  Cover with a tea towel and bench rest 30 minutes.

Place the dough into the heated Dutch oven and spritz with water.  Place on lid, turn temperature to 450 degrees and bake for 25 minutes.  Remove lid and bake for an additional 20 minutes.

Remove bread from Dutch Oven and place on cooling rack.  Allow to cool before cutting Bread.

[dosossos]

Five-Spice Chocolate Sweet Rolls

Makes one 9” round pan

STUFF Dough: 7 ounces milk (2% or whole) 2 1/2 teaspoons instant or active dry yeast 3 cups (360 grams) all-purpose flour 4 tablespoons (1/2 stick) unsalted butter, softened 3 tablespoons sugar 1 egg yolk 1/2 teaspoon salt

Filling: 6 tablespoons unsalted butter, melted 1/2 cup sugar 2 tablespoons Chinese five-spice powder 6 ounces bittersweet chocolate chips (like SunSpire)

STEPS To make the dough, heat the milk until just lukewarm. Stir in the yeast and let sit for 5-10 minutes.

In the bowl of a stand mixer fitted with a dough hook, or by hand in a large bowl, mix together the milk/yeast mixture, flour, butter, sugar, egg yolk, and salt. Mix until the dough comes together, and then knead until the dough is very smooth and elastic—don't skimp on this step. It should take about 10 minutes in a stand mixer. If the dough is still pretty sticky, carry on kneading until it feels quite smooth.

Lightly grease a large bowl and place the dough in it. Cover the bowl with plastic wrap or a damp tea towel and let rise for about 1 1/2 to 2 hours, until puffy and almost doubled.

Gently press down the dough to deflate it, and turn it out onto a counter. The dough is buttery enough that you shouldn't need extra flour—it shouldn't stick. Press/roll/stretch the dough out into a large rectangle, about 12" x 18" in size.

Brush the melted butter evenly over the dough, leaving a little space around all the edges (about 1/2"). Whisk the five-spice powder into the sugar to combine, then sprinkle the mixture evenly over the butter. Sprinkle the chocolate evenly over the surface.

Starting with the long edge closest to you, roll the rectangle into a long log. Pinch the seam closed firmly. Using a serrated knife or a piece of unflavored dental floss, slice the dough into 2-inch rounds (or a little thinner).

Place the rolls into a greased 9-inch round cake pan. (I like to grease the pan, then line it with parchment, and then grease it again because then the rolls pop out easily.) Cover the pan with plastic wrap or a damp tea towel and let rise until puffy, about 20 minutes. Towards the end of the rise, preheat the oven to 375° F.

Bake the rolls for about 25 minutes (start checking after 20, and then may take as long as 30 -- just take them out when they are golden brown on top).

Remove from the oven and let cool for at least 15 minutes.

[bmfpayal]

HOW TO ACTIVATE DRY YEAST

Yeasts have two main uses in food production: baking and making alcoholic beverages. Baked goods like bread rises because of the presence of yeast as a raising or leavening agent. It feeds on the sugars present in the bread dough, producing the gas carbon dioxide. This forms bubbles within the dough, causing it to expand.

Dry yeast comes in 2 basic variants:-

1.  INSTANT YEAST & 2. ACTIVE YEAST

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[dosossos]

Perfect Pizza Margherita Recipe

Servings: 4 13-in pizzas Time: 2 hours + overnight resting

STUFF Dough: 1 envelope active dry yeast 2 cups warm water (90° to 105°) 1/2 teaspoon sugar 4 cups all-purpose flour, plus more for kneading 2 1/2 teaspoons kosher salt Extra-virgin olive oil

Toppings: One 14-ounce can peeled whole San Marzano tomatoes, drained 1/2 teaspoon dried oregano, crumbled 1/4 cup plus 1 tablespoon extra-virgin olive oil Coarse sea salt and freshly ground pepper 2 pounds buffalo mozzarella, thinly sliced 32 large basil leaves, torn into pieces

STEPS In a large bowl, mix the yeast with 1/2 cup of the warm water and the sugar and let stand until foamy, about 5 minutes. Add the remaining 1 1/2 cups of warm water, the 4 cups of flour and the kosher salt and stir until a soft dough forms. Turn the dough out onto a well-floured work surface and knead, adding flour as necessary until a silky, but soft dough forms. Use a pastry scraper to help knead the dough. Transfer the dough to a lightly oiled bowl and brush all over with olive oil. Cover the bowl with plastic wrap and refrigerate overnight or for up to 3 days.

Transfer the dough to a lightly floured surface; punch down and divide into 4 pieces. Form each piece into a ball. Rub each ball with oil and transfer to a baking sheet. Cover the balls loosely with plastic wrap and let rise in a draft-free place for 1 hour.

Meanwhile, set a pizza stone in the oven and preheat the oven to 500°, allowing at least 45 minutes for the stone to heat. Pass the tomatoes through a food mill set over a medium bowl or pulse them in a food processor until coarsely chopped. Stir in the oregano and 1 tablespoon of the olive oil and season generously with salt and pepper.

On a lightly floured surface, stretch one ball of dough into a 13-inch round; transfer to a floured pizza peel, adding flour where the dough sticks. Spread 1/4 cup of the tomato sauce over the dough to within 1 inch of the edge. Spread one-fourth of the cheese over the pizza and drizzle with 1 tablespoon of oil. Season with sea salt and pepper and slide the pizza onto the stone. Bake until the bottom is charred and the cheese is melted, about 8 minutes. Scatter one-fourth of the basil on top and let stand for 3 minutes before serving. Repeat with the remaining dough and toppings.

[littlespicejar]

Whole Wheat Honey Oatmeal Bread

Absolutely nothing beats the taste and smell of homemade bread! This honey oatmeal bread is made with white whole wheat flour, honey, and rolled oats. The taste of this bread is far superior to store-bought bread. Once you try making it at home, you’ll never go back to the store-bought stuff!

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[recipetreasury]

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