What I’ve learned about bread baking this winter

Echoing my thoughts on bread baking first posted Winter 2015

ronilovescooking

As I have mentioned, this endless record-breaking winter has had us encased in snow and ice – picture the White Wall guarded by the Knight’s Watch on Game of  Thrones.  This has awakened my cocooning instincts big-time, with freshly baked loaves out of the oven every two or three days.

I’ve learned a few things that have made this easier, more economical, and more successful:

  1. Use SAF Instant Yeast and buy it in at least the 1 lb package from Amazon.  This is what the professionals use.  It produces a quick rise, removes the need to proof the yeast separately from your dry ingredients – just add it to the flour – and it will keep fresh indefinitely in a tightly sealed ziploc bag in your freezer. Just spoon out what you need and put the rest back in the freezer.  Way more economical than those ridiculous 3-packet envelopes at the supermarket…

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