Week Five of 2010 has long past...
Maybe because I was still trying to get over my yeast failure...
You see, I was trying to make home made Cinnamon Swirl Bread. Yes, I know, it's probably not healthy, but as I have never had home made bread before, I thought that it would be a fun project to try.
Yes, I can have disasters in the kitchen...I will never forget my near Fondue failure the DAY of the Fondue dinner. Luckily though, I had some back up cheese.
But this one? Yikes.
As the title above suggests, I had a yeast problem. A major one. I don't know whether it was the recipe I used, but ever since moving to our current (rented) house, I had a problem with my yeast. Or I should say dough rising.
I got the recipe from this blog and no, I'm not blaming the recipe...just my yeast failure.
heat milk over medium heat until it steams and tiny bubbles come to the edge. cool 10 minutes. place yeast, 5 cups flour, 1/2 cup sugar and salt in a mixing bowl and combine. add 2 tbs of butter and milk and stir until a stiff dough is formed. knead for 5 minutes or until smooth. place in an oiled bowl, cover and let rise 1 hour. punch air out of dough, cover and let rise 30 minutes. grease 2 loaf tins and 1 tbs of butter. combine remaining 1/4 cup sugar and cinnamon in a small bowl and set aside. roll out dough into a thin rectangle. spread 4 tbs butter over dough and then sprinkle with cinnamon sugar and raisins, if using. tightly roll the dough, starting from one long edge and cut the dough in half. place each half in a loaf tin, seam side down. cover and let rise for 30 minutes. preheat oven to 350 degrees F. spread remaining butter on the tops of the loaves and bake 35 minutes or until lightly golden and hollow sounding when tapped with your knuckle. cool on a wire rack & enjoy!
When you look at their picture of the finished product, you'll be amazed...but here's my picture of my failed dough:
I tried turning it to something else, but gave up and tossed it. NOT good.
The main problem is: since it is so cold most of time in this house, I have unfortunately resorted to putting an electric oven on the lowest setting possible to help the dough rise, which did not work. Any tips?
