My Arch Enemy

    I really should be folding clothes right now. LOL Oops. Oh well they are not going anywhere, and I need a break! So what is my arch enemy? I'll give you a hint. It is a micro-organism, you can kill it and as of the moment it is one of about 1,500 species. Give up? Or maybe you have guessed it.

     I am taking about Saccharomyces cerevisiae or in laymen terms yeast. The stuff that makes bread rise, and also is used to ferment alcohol.  There was a time when I was quite efficient at killing it. Just ask Tony because he has been the tester for many a loaf of bread that just....well lets just say was not good. I have always wanted to make bread, and who does not want a slice of warm fresh bread with real butter on it.

     So I got excited one day a few years ago, and decided without any knowledge of what I was getting myself into that I was going to make bread. I thought my ancestors did it! Why can't I? How hard can it be? I convinced myself that it would be a piece of cake.  For those of you that do make bread you more then likely know it is not always as easy as throwing everything into a bowl. My ADD brain though did not care and as usual got way ahead of myself. The first time I tried the water was not warm enough to activate the yeast. The second time I killed it by having to hot of water.

     I gave up after about the fifth try. Then after the boys were born and my mom was here I begged her to make bread. Pleaded is more like it. Instead of just making it she showed me how. I kind of was not paying attention at first because I had given up along time ago on making bread. Then she pulled out the meat thermometer. I was intrigued by this, and decided maybe I should pay attention. You see yeast only will thrive and grow at a certain temperature. Picky stuff!

     After she left I decided to try for myself. I did some research.  Pulled out my trusty Betty Crocker cookbook and decided this time I had the upper hand. I started with white bread first. I could not believe it when I pulled it from the oven. It looked like bread, and it definitely smelled like bread. After it cooled down some I cut into it and realized that I had done it. It was not as hard as I had thought.

     I have moved on now to wheat bread, rolls, crescent rolls,  hamburger buns, hot dog buns, pizza dough and french bread. We don't buy bread anymore at the store. I now know exactly what is in our bread and can pronounce everything on the ingredient list. Mastering yeast has definitely been a great way to expand my baking skills. I am looking forward to making Cinnamon Rolls next time the kids come.

    So what are the benefits of making bread at home? I think at least for me it was knowing I did it. I created something and it gave me a sense of accomplishment. Of course there is the benefits of knowing the ingredients that go into it. I have also noticed that we don't eat as much bread now. I am wondering if that is because it is not processed, or because you know if you want more you have to make it.

     Here are some sites that can help you if you are interested in making your own bread.  Better go get the laundry folded now!



         - http://www.kingarthurflour.com/  (they also have a phone number you can call to get help)



        - http://www.baking911.com/pantry/leaveners_yeast.htm


        - http://www.cookingforengineers.com/article/213/Bakers-Yeast (explains different yeasts with pictures)



Also in closing here is the recipe that I use the most from King Arthur's recipes:



      - http://www.kingarthurflour.com/recipes/classic-sandwich-bread-recipe


(I double everything in the recipe except for the yeast for two loafs. To make this wheat bread do 3 cups of All-purpose flour and 3 cups Whole Wheat,)