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| Here is all the stuff you will need. Note: I use the yeast that comes in a jar, not a packet. Not shown here are the two different kinds of flour I use. (Bread Flour and Non-Bleached Flour) |
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| ..I discovered that my tap water was not hot enough, so I had to put it in the microwave for about 20 seconds or so to get it hot enough. I'm shooting for about 115 degrees F. This temperature is very important for happy yeast! |
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| Pour you hot water into a large bowl.... |
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| Then use a candy thermometer to double check the temp. |
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| Oh.. Look at that! Perfect! 115 degrees F, just right for the yeast! |
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| Now pour in your sugar. Note: this is not salt!!! At this point, this is sugar. I screwed up one time and put in salt at this point and at the end of a lot of hard work, I had flat bread. Just remember salt and yeast bad, sugar and yeast good! |
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| This is the yeast I like to use. Note, that it's bread machine yeast, this just means it's fast acting Yeast. |
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| OK, I have now added the Yeast to the water. |
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| See how it's getting more brown? The Yeast starts to spread out a bit here. |
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| Now mix the Yeast and sugar water well. |
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| Until you get a nice creamy consistency like this here. Now just let it sit for a few minutes. Remember, this is fast acting Yeast, you don't have to wait to long for the Yeast to get activated and ready to rock! |
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| Note: Bread Flour. This is important! |
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| Note: Unbleached All Purpose Flour. This is important. I have found the combination of these two different flours gives you very nice results. |
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| When you measure your cups for the flour, fill up your cup, tap the side a bit and then scrape off the excess with the back of a butter knife. |
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