FAST ACTING YEAST RECIPES

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WHITE YEAST BREAD RECIPE | FOOD NETWORK



White Yeast Bread Recipe | Food Network image

With this recipe you can be as creative as you wish, from simple oval loaves to plaited or braided masterpieces. Or make a whole variety of rolls, from basic round ones to more complex shapes: pretzel-type knots or, if you're feeling particularly inventive, small animals - snakes, mice, even hedgehogs!

Provided by Food Network

Total Time 5 hours 0 minutes

Prep Time 45 minutes

Cook Time 45 minutes

Yield 2 loaves

Number Of Ingredients 8

2 teaspoons caster sugar (superfine)
2 cups warm water
2 1/2 teaspoons dried yeast or 3 1/2 ounces fresh yeast or .25 ounce fast-acting yeast
1 pound 10 ounces strong white flour (bread flour), plus extra for dusting
2 teaspoons salt
3 tablespoons butter or 4 tablespoons olive oil
1 egg, beaten, optional
Poppy or sesame seeds, for the top of the loaf, optional

Steps:

  • In a measuring cup, mix the sugar with a 1/2 cup of the warm water and yeast and let stand in a warm place for 5 minutes, or until frothy. If using fast-acting yeast, there is no need to let the mixture stand. 
  • In a large bowl, sift together the flour and salt. Rub in the butter, and make a well in the center. If using olive oil instead of butter, pour the olive oil into the remaining 1 1/2 cups water. Pour in the yeast mixture and most of the remaining water (and the olive oil, if using). Mix to a loose dough, adding the remaining water if needed, plus extra if necessary. 
  • Knead the mixture until the dough is smooth and springy to the touch, about 10 minutes. If kneading in an electric food mixer with a dough hook, 5 minutes is usually long enough.
  • Put the dough in a large oiled bowl. Cover the top tightly with plastic wrap, and place somewhere warm to rise, until it is doubled in size. This may take up to 2 or even (on a cold day) 3 hours.
  • Preheat the oven to 425 degrees F. 
  • When the dough has more than doubled in size, punch down, and knead again for 2 to 3 minutes. Leave to relax for 10 minutes before you begin to shape the bread. 
  • Shape the bread into loaves or rolls, and then transfer to a baking tray, and cover with a clean tea or dish towel. Allow to rise again in a warm place for 20 to 30 minutes, until the shaped dough has again doubled in size. When the dough has fully risen, it should leave a dent when you gently press the dough with your finger. 
  • The bread is full of air at this point, and therefore very fragile, gently brush the loaf with egg wash and sprinkle with poppy or sesame seeds, if using, or dust lightly with flour for a rustic-looking loaf. 
  • Bake in the oven for 30 to 45 minutes for a loaf, depending on its size, or 10 to 15 minutes for rolls, Turn the heat down to 400 degrees F, after 15 minutes for the remaining baking time. When baked, the bread should sound hollow when tapped on the base. Transfer the loaf to a wire rack to cool.

DINNER ROLLS RECIPE - BETTYCROCKER.COM



Dinner Rolls Recipe - BettyCrocker.com image

This is the only recipe you'll ever need for Betty's classic from-scratch dinner rolls. Serve them with any meal for a warm, buttery bite.

Provided by Betty Crocker Kitchens

Total Time 2 hours 15 minutes

Prep Time 30 minutes

Yield 15

Number Of Ingredients 9

3 1/2 to 3 3/4 cups Gold Medal™ all-purpose flour or bread flour
1/4 cup sugar
1/4 cup butter, softened
1 teaspoon salt
1 package regular active or fast-acting dry yeast (2 1/4 teaspoons)
1/2 cup very warm water (120°F to 130°F)
1/2 cup very warm milk (120°F to 130°F)
1 egg
Butter, melted, if desired

Steps:

  • In large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, the salt and yeast until well mixed. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1/4 cup at a time, to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until dough has doubled in size. Dough is ready if indentation remains when touched.
  • Grease bottom and sides of 13x9-inch pan with shortening or cooking spray.
  • Gently push fist into dough to deflate. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Cover loosely with plastic wrap; let rise in warm place about 30 minutes or until dough has doubled in size.
  • Heat oven to 375°F. Bake 12 to 15 minutes or until golden brown. Serve warm or cool.

Nutrition Facts : Calories 160 , CarbohydrateContent 26 g, CholesterolContent 25 mg, FatContent 0 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 2 g, ServingSize 1 Roll, SodiumContent 190 mg, SugarContent 4 g, TransFatContent 0 g

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