Comments on: Buttermilk Yeast Bread

By: Texican Pumpkin French Toast : Baking Delights - Baking Tips and Recipes

Texican Pumpkin French Toast : Baking Delights - Baking Tips and Recipes — Thu, 01 Oct 2009 15:53:52 +0000

[...] slices of homemade Challah, thick sliced, homemade white bread, or Brioche. Cut and allow to sit out uncovered [...]

By: Buttermilk Bread « Fencers+Knives+Heat=Cooking?

Buttermilk Bread « Fencers+Knives+Heat=Cooking? — Mon, 22 Jun 2009 21:55:51 +0000

[...] the label last time we were at the store getting milk…oops). I poked around online, and found this recipe. I left out the ginger, but otherwise followed it as written. The loaves turned out very [...]

By: Apples & Thyme Blog Event: Strawberry Jam

Apples & Thyme Blog Event: Strawberry Jam — Fri, 18 Apr 2008 16:05:32 +0000

[...] Buttermilk Yeast Bread [...]

By: Marye

Marye — Wed, 09 Apr 2008 11:51:26 +0000

Sheree,
Without knowing more it is hard to say what is going on.
With the yeast, it depends on what kind you are using. Rapid rise yeast does not usually foam.
Try thie rolls on this page exactly and see if it is what you are looking for.
http://www.bakingdelights.com/2008/01/31/once-a-month-cooking-easy-dinner-rolls/

By: SHEREE DICKERSON

SHEREE DICKERSON — Wed, 09 Apr 2008 11:31:57 +0000

WHEN I DISSOLVE THE YEAST AND PREPARE TO MAKE BREAD,MY BREAD COMES OUT GREAT TASTING BUT I NOTICE MANY HAVE COMMENTED THAT THE YEAST IS SUPPOSE TO FOAM,IF NOT TOSS IT AND START OVER,WELL.. MY YEAST NEVER FOAMS AM I SUPPOSE TO TOSS IT AND WASTE IT EVERYTIME LIKE THAT,I VALUE THINGS I BY AND THAT WOULD GET A BIT EXPENSIVE.

By: SHEREE DICKERSON

SHEREE DICKERSON — Wed, 09 Apr 2008 11:27:49 +0000

I NEED FOR SOMEONE TO CLARIFY A QUESTION FOR ME PLZ, FEEL FREE TO COMMENT AS MANY OF U WHO IS KNOWLEDGABLE OF THIS. WHEN I BAKE , I INTEND TO BAKE SWEET HONEY DINNER ROLLS, YA KNOW THE LITE FLAKY ONES FOUND IN THE BAKERY, BUT THEY COME OUT THICK AND HEAVY AND SOFT AND SWEET,EVERYONE AGREES THEY ARE WONDERFUL,I WANT THEM TO BE LITE LIKE FLAKY DINNER ROLLS NOT IN THE TEXTURE OF A FLUFFY BISCUIT KIKE GRANNAY USE TO MAKE WHAT AM I DOING WRONG,SHOULD I REMOVE THE YEAST,USE LORD INSTEAD OF BUTTER OR WHAT.

By: Marye

Marye — Wed, 09 Apr 2008 05:52:33 +0000

So, Lori, will you use the caveman method of eating or the cool and cut method? Inquring minds…

By: Lori

Lori — Wed, 09 Apr 2008 05:22:13 +0000

I’m definitely going to have to try this. I’m on a bit of a bread-baking thing right now!

By: Marye

Marye — Wed, 09 Apr 2008 02:12:24 +0000

Ah..caveman style..one of the delights of being a bread baker…

By: Kevin

Kevin — Wed, 09 Apr 2008 01:48:51 +0000

That bread looks good. I have that problem with baking bread, I sometimes end up eating the entire load before it cools.