If you’ve followed me for any length of time, you know I’ve struggled with making food with yeast.
I wrote about my best attempt in 2010 in a post entitled Yeast: My Nemesis no More.
Even if yeast wasn’t entirely my nemesis, it was still a bit of a bother.
You might recall my dismal attempt this fall to make French Bread.
Well, I was out of bread this weekend and I was inspired by reader Amanda’s clear instructions on how to make Amish bread. I took a deep breath and gave it a go.
Ready to see how I did, on my third try making bread by hand?
I learned a few things through following Amanda’s MOST helpful instructions and on this latest try, but the most important being this:
GIVE IT TIME. I think this is the key! In the past, I’d read and followed the instructions to a T. So if it said, let the dough rise for an hour, I’d give it exactly that amount of time. Worry more about how the dough is looking than what the recipe says. For this bread, I found I actually needed to give it a full two hours for the first rise. I think I needed to have given it another 15-20 minutes to rise in the loaf pan and it would’ve been perfect.
I’m certain that with another 2-3 tries I’ll have this bread making skill finally under my belt!
Is there a recipe that you’ve been working to master? Do you make your own bread from scratch like this?