Help! I am baking my own bread because I'm getting sticker shock from the store bought loaves. My family complains that it tastes too yeasty. I agree that there is a bit more of that flavor in my bread, but I thought that was how it's supposed to taste. Any advice would be most welcome!
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I make homemade bread with a potato flake starter; you can "google" potato flake starter recipe and find it; it is a very easy recipe - it is a sourdough starter and does not have a yeasty taste.
This is a great bread recipe. I use it for my pizza dough. 2pkg instant yeast
2 cups warm water
2Tsugar
1t salt
2 eggs beaten
1/4 cup oil
6 1/2 to 7 cups flour
put warm water in bowl add sugar desolbe
sprinkle in the yeast
set til foamy--add eggs oil
add flour
knead well
put in loaf pans or make 24 buns or pizza dough.
An old lady once told me that you could make anywhere from 2 to 12 loaves of bread with 2 yeast packets( the old kind). Now it is desert spoons.
She was right, I've done it when my kids were at home. Now I'm alone I certainly don't want 12 loaves in my tiny freezing compartment so I got a bread maker. It only uses 1 1/4 tsp for a 3 lb. loaf. Yeast is not good for gout so it's a blessing.
Here is the recipe that I use for white bread, although I bake whole grain breads mostly anymore. This recipe came from the husband of a friend. He made the mistake of criticizing her home made bread, and she said if he thought he could do better, he could start baking the bread. So he did and came up with this really good bread. He added extra yeast to shorten the rising time, and to reduce the yeasty flavor, he added his "secret" ingredient. The only thing that I have changed is the amount of the ingredients so that I could use the bread maker and make a single loaf. Incidentally,he still does the bread making!
You may let the breadmaker mix, knead and bake the loaf,
but I prefer to transfer to a greased loaf pan after the first rise and bake in the oven. Let it rise again in the pan until it is just a little above the edge of the pan. Bake in the oven at 400º for 25-30 minutes. Remove from pan immediately and allow to cool before wrapping.
Notes: For a softer crust, wrap the hot bread in a heavy towel until cool, then store in a plastic bag.
I have altered this recipe by using 2 cups white flour and 1 1/4 whole wheat flour plus1/4 cup wheat gluten. Or substitute 1 cup quick oatmeal for a cup of the flour.
Hey, Amy, your family is just use to the taste of that stuff we buy at the store. We pay over $2.00 here for what is supposedly a better loaf of bread. Bologne! The bakery is here locally, but that doesn't equate to cheaper prices. I don't see how you can disguise the wonderful yeast flavor of homemade bread, unless you're making something like Cinnamon Raisin Bread or the like. Surely if you keep it up, they'll get use to it and hopefully love it.
You might be able to reduce the yeast in your bread somewhat. Less yeast might slow the rise. A slow rise is often better for the bread and can be accommodated by an overnight rise, maybe in the fridge.
Homemade bread is a wonderful hobby. I do agree with the other people that some yeast taste is desirable. Good luck to you.
This is why I love this site, wonderful people! Thank all of you for the ideas and support. I've had all the reading members of the house look at this :) And the grumbling hasnt stopped, but it has gotten to be more under their breath, haha!
Hey girl, it took me about 2 years of bricks, yeasty, doughy tasting loaves, but stick with it its worth it! Homemade bread is like nothing else!
Sometimes it will taste too yeasty because the yeast/liquid mixture has sat to long, I have had this happen now and then. When that stuff ferments it gets yeasty fast.
A dear friend of mine got me started baking bread in the 80's by starting with a "cool rise" bread recipe since it is foolproof. Good luck!
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