Many housewives shy away from yeast baking recipes, motivating their choice with the fact that the dough is too moody and does not rise well. In practice, it turns out that the problem is low-quality yeast, which is the basis for the splendor, softness and taste of the finished product.
Today, on the shelves of stores a lot of yeast from various manufacturers, but not all of them are good in practice. We suggest considering a proven product - Saf-Moment yeast.
Principle of action and causes of failure
Yeast is one of the oldest tamed microorganisms. They have come a long way, accompanying humanity at every stage of development. From the most primitive sourdough, which consisted of fermented unleavened dough, the yeast passed into a convenient dry form, which is perfectly stored and allows you to cook pastries in an ordinary home kitchen.
The principle of action of the yeast is as follows - they are in a sleeping state until they get into a humid environment. Some of them need to be “woken up” by placing them in water, while Saf-Moment instant yeast can be added to flour and knead the dough immediately — they will perfectly find all the water necessary for themselves in the total mass.
Sugar or its analogue is present in all yeast baking recipes, since it is the yeast that feeds on them, releasing alcohol and carbon dioxide. It is the latter that provides the finished baking with softness and airiness. Alcohol is also not worth fearing - during heat treatment of the test, it evaporates.
If the dough refuses to rise, the main reason is yeast. The main requirement for dry yeast is sealed packaging. From contact with the external environment, they "exhale". In order to test dry yeast for viability, place them (1 teaspoon) in a glass, fill with warm water and add 1 tbsp. a spoonful of sugar. Cover the glass with a lid and let stand for 5-10 minutes. If a cap of foam forms on the surface of the water, it means that the yeast is active and can be used. Next, we will look at how you can use Saf-Moment dry yeast. The recipes below are not difficult, but they can perfectly diversify the menu with minimal labor.
Bread is the head of everything
Beginners should start their victorious procession according to recipes of yeast baking of varying degree of difficulty with bread. There are a number of reasons for this:
- Simplicity. The basic bread dough consists of flour, yeast, sugar and salt. As you can see, it’s more difficult to get lost in three pines than to get lost in the list of products.
- The transparency of the composition. Modern bread, which is offered in stores, often has a controversial composition, in abundance containing additives that cannot be called beneficial for the body. In the case of making homemade bread, you are always confident in the quality.
- Flexibility. Having filled your hand on a basic recipe, you can always change it by changing flour or adding other foods to taste. In this case, Saf-Moment yeast favors innovations, and the result will not let you down.
So, for making bread, take:
- warm water - 1 cup;
- dry yeast - 1 tsp;
- sugar - 1 tbsp. a spoon;
- salt - 1 teaspoon;
- flour - 3 cups;
- vegetable oil - 8 tbsp. spoons.
The volume of the glass indicated in the recipe is 200 ml.
Cooking
Mix water, yeast and sugar in an appropriate container. Cover and wait for the foam cap to appear. If you are in a hurry, you can bypass this step using the fast-acting Saf-Moment yeast - just mix all the products.
Add butter, salt and flour to the yeast mass. The latter is worth falling asleep gradually, achieving a soft, elastic test. Knead for 5-7 minutes. It’s not scary if the excess flour remains - it differs in its “strength”, some more are needed, and some less. Focus on the texture.
Put in a bowl, cover with a towel and let go in a warm place for an hour. The dough will increase by about 2-2.5 times.
Divide the approached dough into two parts.
Roll each of the pieces into a rectangle, and then roll into a flat roll.
Put the rolls on a baking sheet covered with baking paper or sprinkled with flour. Cover the blanks with a towel and let go for an hour.
Preheat the oven to 220 C.
As soon as the rolls come up, make transverse shallow cuts on them with a sharp knife and bake for 25-30 minutes until golden brown.
Wrap in a kitchen towel and allow to cool completely.
If you plan to use coarse flour or gluten-free flour, then it is worth using dry Saf-Moment yeast when baking, since they can provide a magnificent finished product even without the usual abundance of gluten.
Viva la Pizza!
This Italian "dish of the poor", beloved all over the world, did not pass by the tables of the inhabitants of Russia. In most cases, only the name remains from pizza, as everyone cooks it, based on their vision of the beautiful. In most cases, the “perfect” lies on the finished puff pastry, which is also quite tasty, but does not convey the richness of the filling. The “correct” base is prepared from a dense yeast dough, it should be thin but soft under the filling and with crispy edges.
To prepare such a test, Saf-Moment (yeast) is perfect. Pizza recipes are endless and at the same time quite subjective, since everyone puts on the cake those products that he loves. Therefore, to obtain an excellent result, you must adhere to the following recommendations:
- The right dough! The recipe is given below.
- Quality products. Low-melting cheese and natural tomato sauce - no liters of mayonnaise and ketchup.
- The use of several types of cheese - something that melts easily (for example, mozzarella) and stretches plus flavored cheese (for example, parmesan).
Pizza dough
To prepare a delicious universal base for pizza, take:
- flour - 500 grams;
- Saf-Moment yeast (ideal for pizza) - 5 grams;
- sugar - 1 tsp;
- salt - 1/2 tsp;
- warm water - 250 ml + 4 tbsp. spoons;
- olive oil to grease a bowl.
Mix yeast, sugar, 4 tbsp. tablespoons of water and 4 tbsp. tablespoons of flour (take it from the total). Knead a uniform steep dough. Cover the resulting dough with a towel and let stand in a warm place for half an hour.
Sift the remaining flour with a slide, add the suitable dough, water and salt into it, knead for 10-15 minutes until a homogeneous, elastic and elastic mass is obtained. Despite the fact that the Saf-Moment yeast dough can do without a dough, you should still not neglect it in this recipe.
Lubricate the bowl with butter, put the dough in it and cover with a kitchen towel.
Let it brew for an hour, the mass will double.
Mash the dough, divide it in half - two pizza blanks are ready.
Roll each one thinly separately, put on baking paper or in a frying pan sprinkled with flour. Do not form beads.
Lubricate the base of the dough with sauce, stepping slightly from the edges, put the filling to taste. Bake at 230 C until cooked.
Say a word about breakfast
This meal involves a meal rich in complex carbohydrates and fiber, as it provides the necessary charge of energy. Alone among breakfasts are pancakes - they are tasty, with certain additives useful and cook much faster than the same pancakes. Especially housewives note pancakes on yeast, as they always turn out lush and porous.
Again, we recommend using the trouble-free Saf-Moment (yeast). Recipes, pancakes you cook or pancakes, with them are always successful.
Hash browns with apples and oats for yeast:
- water - 4 tbsp. spoons;
- dry yeast - 10 grams;
- honey - 1 tbsp. the spoon;
- raisins - 2 tbsp. spoons;
- large green apple - 1 pc;
- Hercules - 4 tbsp. spoons;
- milk - 100 grams;
- flour - 100 grams;
- salt - a pinch;
- eggs - 1 pc;
- vegetable oil - 30 ml.
Cooking
Dissolve yeast and honey in water. Cover with a napkin and place in a warm place.
Wait until the mass doubles.
Combine all dry ingredients in a separate bowl.
Add yeast, egg, milk and butter to the same bowl. Knead until smooth and cover again with a napkin.
Mass again should increase by 2 times.
Peel the apple and cut into small cubes.
Rinse and dry the raisins.
Add fruit to the matching dough.
Fry the pancakes over medium heat until cooked, slightly lubricating the pan with oil in the process.
Serve immediately.
It is worth noting how versatile the Saf-Moment yeast is. The test recipes given by us above can be changed depending on your preferences. For example, you can add more milk to the pancake dough and make yeast pancakes.
For tea
We must not forget about the pies. There are an infinite number of variations.
We will give a recipe that is suitable for both portioned cakes and rolls, and for a large pie:
- flour - 700 grams;
- warm milk - 250 grams;
- melted butter - 60 grams;
- eggs - 2 pcs;
- salt - 2 pinches;
- sugar - 40 grams (if the filling is planned unsweetened, then reduce its amount by half);
- Saf-Moment yeast - 20 grams.
Knead a dough of 400 grams of flour, milk and yeast. You should get a cool, uniform dough. Put it in a bowl, cover with a kitchen towel and place in a warm place. After an hour, cracks will appear on the surface of the dough, which means it is time to use it.
Mix eggs, salt, sugar, butter separately. Add to the dough and mix until smooth.
Sift the remaining flour onto a work surface, put the dough in it and knead the elastic, soft, uniform dough. It is recommended to mix for at least 5-7 minutes.
Put the mass in a bowl again, cover and allow to increase in volume by a factor of 2. This will take about 1-1.5 hours.
That's all, the dough is ready. Using the Saf-Moment yeast for pies and pies, you can be sure that the pastries will not fail and will not settle with a stone.
A bit about alcohol
Of course, we will talk about Braga. Some general information: mash is an alcoholic drink whose strength reaches an average of 15 degrees. It turns out as a result of fermentation.
And what provides us with fermentation? That's right, yeast.
Basic recipe for sugar mash:
- sugar - 1 kg;
- dry yeast - 20 grams;
- water - 5 l.
Heat the water (4.5 l) and dissolve all the sugar in it. This is very important because that sugar that settles to the bottom will not participate in the fermentation process.
Separately, dissolve the yeast in the remaining warm water, add 4 tbsp. tablespoons of sugar. Let the yeast come to life (this will take no more than an hour, provided that you use Saf-Moment yeast for mash).
Mix the sugar solution with the revitalized yeast and pour into containers of a suitable volume. Put in a warm place, at the same time tightly closing - otherwise containers may explode from pressure.
The drink ripens for 7-10 days. After this period, carefully pour the mash into storage vessels, being careful not to touch the sediment.