Not having learned from the past, Terry attempted to make some babka tonight. It's a yeast bread. The house temperatures are not conducive to the growth/activation of yeast. At least not during the cool time of the year--you know, when heating the house up with the oven baking bread would be okay.
I had tried this several times right after we moved in with some sourdough bread and ended up with doughy bricks for my troubles.
Well, we learned that even Fleischman's can't do the job.
Back to using the bread machine for any home baked goodness.
2 comments:
if you have a gas oven just put the bowl of rising bread into it (with out turning it on). Might take a little extra time to rise than "normal" but the pilot generally does a good job and keeping the oven warmer. Or allow it to go through first rise in the bread machine, then pull out, shape, and set ontop of the pre-heating oven for the 2nd rise. I do recommend loaf pans though, they do help shape softer doughs.
Got a gas range but an electric oven (more even temps when running) so that won't work.
The idea of using the bread machine for the first rise sounds doable. Have to give it a try as soon as we get more eggs and yeast.
Meanwhile, the light, fluffy babka became more scone-like in density. Still tastes good
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