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Thread: When making bread..

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    kiwijus's Avatar
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    #1

    When making bread..

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    are you supposed to PROOF the yeast?
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    #2
    If the recipie tels you to, or if you are not sure that the yeast is still good
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    #3
    does it hurt the bread, proofing the yeast?
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    #4
    no
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    #5
    Yes. Add the sugar the recipe calls for into the mildly warm water (too hot, and the yeast will die) and yeast, let it sit about 10 mins minimum until it is kind of frothy on top, then stir in the oil and salt and add to the rest of the dry ingredients.
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    #6
    I love your straightforward answers. Thank you.

    I've made this recipe before, but it always comes out dense, and if I cook it for the amount of time it tells me to (and my oven is WELL preheated, so I know it's not that) the bread is still sticky in the middle. This time I proofed the yeast, and I kneaded it (the dough) longer. I'm hoping one of the two helps.
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    #7
    If you proof it, it will rise better. The sugar feeds the yeast.
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    #8
    Wow, good! It didn't rise a whole lot, last time.
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    #9
    Yeah dense bread = not proofed well enough usually.
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    #10
    I've actually never proofed the yeast before. My grandpa talked about it bubbling, and I knew it didn't do that, so I thought the yeast was dead and bought more, but it was the same the second time. This time I proofed it though, so we'll see.
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