The working-with-yeast-risen-dough gig. It’s only my second time trying to work with yeast, but man, it can’t be that hard, can it? It’s just the cheese bread recipe on the side of the bag of flour! The first time was my fault, I baked it even though I knew the yeast was inactive and the dough therefore never rose. The result was a warm, dense lump of dough and cheese. Congealed and low-volume, but otherwise delicious, sincerely. I think we finished it by the next morning.
This one actually doesn’t look so bad, though it is a bit misshapen and uneven due to my meddling hands and impatience:
This time, I made sure to correctly and patiently proof the yeast before adding it to the dough, though I had to go through three packets of yeast before finding one that didn’t just sit there, and I was careful about the water temperature too. (I thought I had killed it the first cheese bread attempt, but since the other two packets lay fallow this time, I think I’m going to let myself off the hook for the first loaf and say the yeast was no good to begin with.) Since I used functional yeast, this one could be looked at as a (very) modest success. At least it has volume, anyway. In fact, if I hadn’t needed to go to bed, I would’ve let the dough rise longer, and shaped it more meticulously. As you can see the crumb is still a bit coarse, as well.
Ugh, bread takes so much time! I appreciate my relatively low-maintenance pastries and other sweets a bit more now. Sigh. Calm down. Ah, Beany and Cecil will soothe my jangled nerves:
I knew that laugh growing up, my brother did it from time to time, but I never knew it came from Dishonest John! It’s all coming together….