T-Dog.

Maybe try turning your oven on for a bit, then turn it off, open the door, and let the bread prove in front of it. Don't forget to cover it. I use a clean tea-towel.

Made jaiyenyen's bread today and it worked out well. I would suggest letting the yeast, water, sugar, and salt sit in a bowl for 20 minutes to kick off first as the dough took 3 hours to rise mixing the flour in straight away. Used the same Perfect brand of yeast.

Fermiplan Red yeast for no sugar.

Fermiplan Brown yeast for sugar.

Don't put salt in water with yeast, salt inhibits yeast growth. The salt goes in with the flour.

I use "no sugar" yeast (Fermiplan Red), just mix the water and yeast together, swiz it around with a fork until dissolved, then use straight away.

Made jaiyenyen's bread today and it worked out well. I would suggest letting the yeast, water, sugar, and salt sit in a bowl for 20 minutes to kick off first as the dough took 3 hours to rise mixing the flour in straight away. Used the same Perfect brand of yeast.

Maybe. But I believe that Perfect yeast, like most yeast sold in Thailand (and Europe) is instant yeast. So it isn't supposed to need proofing. And as noted earlier, best not to mix salt together with yeast in a liquid.

Where did you find allspice? What is it called in Thai?

We have it here in Korat. Ground at The Mall and whole at Klang Plaza.

rice555

Bt.63

I find that all breads are simple although at the beginning things do look complicated, I remember swearing when I couldn't even find yeast anywhere. (in Thai: yeest).

About once a week I make what I call a simple bread, and this is the only one I do in the bread machine start to finish instead of using the thing just for kneading and raising bread. From allrecipes.com,

Light oat bread.

Gets used almost exclusively for making toast. As I make lard I use this instead of margarine or butter now, the difference is well worth it. (by the way, I have started to eat what was a treat in my childhood, toast, dripping and Bovril).

1 and 1/4 cups rain water. (tap water not really drinkable here).

2 tablespoons lard (or margarine or oil)

1/2 cup of rolled oats

3 cups of flour (I don't bother finding bread, all purpose, or whatever kind of flour, doesn't seem to make much difference)

2 tablespoons sugar

1 teaspoon salt

1 and 1/2 teaspoons dry yeast.

If you can make the above you can think about making Focaccia with bacon, crumpets and bagels.

I find that all breads are simple although at the beginning things do look complicated, I remember swearing when I couldn't even find yeast anywhere. (in Thai: yeest).

About once a week I make what I call a simple bread, and this is the only one I do in the bread machine start to finish instead of using the thing just for kneading and raising bread. From allrecipes.com,

Light oat bread.

Gets used almost exclusively for making toast. As I make lard I use this instead of margarine or butter now, the difference is well worth it. (by the way, I have started to eat what was a treat in my childhood, toast, dripping and Bovril).

1 and 1/4 cups rain water. (tap water not really drinkable here).

2 tablespoons lard (or margarine or oil)

1/2 cup of rolled oats

3 cups of flour (I don't bother finding bread, all purpose, or whatever kind of flour, doesn't seem to make much difference)

2 tablespoons sugar

1 teaspoon salt

1 and 1/2 teaspoons dry yeast.

If you can make the above you can think about making Focaccia with bacon, crumpets and bagels.

I think you recipe is great and as for the dripping and toast I used to enjoy that. Fortunately we were poor and couldn't afford Bovril and as for Marmite and Vegemite the less said the better.

Where did you find allspice? What is it called in Thai?

We have it here in Korat. Ground at The Mall and whole at Klang Plaza.

rice555

Bt.63

Or this in Foodland for 50 baht.

Where did you find allspice? What is it called in Thai?

We have it here in Korat. Ground at The Mall and whole at Klang Plaza.

rice555

Bt.63

Or this in Foodland for 50 baht.

DSCF4108 resized.jpg

(Edit) Sorry, I didn't read the post properly,

Edited September 17, 201411 yr by cooked

3 cups of flour (I don't bother finding bread, all purpose, or whatever kind of flour, doesn't seem to make much difference)

Protein levels different in the flours

Bread flour 12%

All purpose flour 10%

Cake flour 8%

The less protein the flour has, the wetter you need to make the dough.

Cake flour is almost impossible.

http://www.finecooking.com/articles/choosing-flour-for-baking.aspx