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Yeast Infection

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Get your mind out of the gutter. I'm talking about the bread. If you are a regular reader to this blog, you know that I am yeast challenged. I can't quite pin-point what I am doing wrong. Is the water/milk too warm/too cold that the yeast is being added to? Is it bad that I am using skim milk? Have I added too much flour/not enough? Am I kneading it too much/not enough? Do I have to use bread flour, can't I use all-purpose? I made my first-ever batch of cinnamon rolls on Sunday and true to form, they didn't rise. At all. What am I doing wrong? The thing that kind of stinks about it all is that it's such a time consuming process, you know? 4 hours later and…I failed? Why do you have to be such a pill, yeast?

Cinnamon
I'm testing out Christmas recipes, you see. Because I have always wanted to bake something in these awesome paper pans. And it's what I want to give to our friends this Christmas. So I gave it a whirl again today. This time, I tested the liquid temperature to make sure it was 110 degrees before adding the yeast (okay it was just under, but still) and I let it mix in the kitchen aid for  a few minutes longer and I think the biggest thing was that it took nearly 3 hours before it doubled in size. I rolled it out, cinnamon and sugared it, rolled it back up and sliced it into rounds. Let them double in size again, which was about an hour & half. I wanted them to rise more, you know to like bust out of the pan, but they never got really big. I'm wondering if I shouldn't have squished so many in there. IMG_2617

But here they are, fresh out of the oven tonight. Long after the sun had gone down. We dropped them off to 2 friends and are crossing our fingers that no one keeled over. I'm wondering if this will prove to be an unwise Christmas offering. You can't really crank out mass quantities of this.. I mean even if I made 7 batches at one time- that's still only 7 batches. Okay, but that would be 14 pans…..hmmm.

Speaking of bread products, I came across the King Arthur Catalog at my Aunts house on Thanksgiving and let me just say, it's good, real good. I have always purchased their flour but didn't know they had a catalog. Go to their website and request one. They have oodles and oodles of delicious recipes on their site AND they have a great food blog, too. You can thank me later.

A mini etsy shop update can be found here.

xox

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32 responses to “Yeast Infection”

  1. Rachel Avatar
    Rachel

    Well I think they look so YUMMY! And I love those paper pans, how cool are those?!!
    I too have been yeast challenged for most of my life, but I found a Amish bread recipe then NEVER lets me down! 😉
    :)Rachel
    Ps. I love your reverse applique’s that you have done. I did them for Thanksgiving and they were a hit. & I love love LOVE the birthday one you did for Ollie!! 😉

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  2. Karen Avatar
    Karen

    Get yourself a copy of the Cook’s Illustrated Quick and Easy Cinnamon Buns recipe quick! Non-yeasted “cinnamon rolls,” these are AMAZING!! They will knock your socks off and anyone who tries them and no fears about rising. I’ve given these as gifts uncooked or frozen with instructions and cooked and iced and have always heard rave reviews! I can email you the recipe if you don’t have “The Best Recipe!”

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  3. Claire Avatar
    Claire

    They look gorgeous. How dare Martha nick your idea?! plus I loved Lars and the Real Girl, fantastic acting by all.

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  4. Kimberly Avatar
    Kimberly

    Yeast Tips:
    Make sure your yeast doesn’t directly touch salt before it blooms, this causes a chemical reaction that will kill your yeast.
    Sprinkle a little sugar in with the yeast and warm water. Leave this on the counter for 5 minutes, make sure it blooms (will get foamy/frothy). Then add it into your recipe.
    Looks, however, like yours worked. Wish I was closer so I could partake!!

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  5. Sandy Avatar
    Sandy

    Totally check out the Pioneer Woman Cooks’s recipe. I have made them a ton of times, and they always rise and come out perfect! And, I make pretty large batches (usually 2 or 3). The yeast rolls that are the base of her recipe are very forgiving.
    Hope this helps should you decide to conquer more. And, the milk may indeed be part of the problem. Her recipe calls for whole.

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  6. heather hales Avatar
    heather hales

    if you are keeping you yeast in the freezer, let it thaw completely to room temperature BEFORE you add it to the mix. that solves my yeast problems, hope it works for you too!

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  7. LeeAnn Avatar
    LeeAnn

    I would throw out the yeast you have now and buy new. Those babies aren’t reproducing! Have you ever tried to proof your bread? When I need bread to rise within 30 min, all I do is take a pot of boiling water and place it in my oven (oven is off) to make a warm, moist proofing oven. Just let those little rolls sit in there above the pot of water for 30 min and see what happens.

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  8. Thimbleanna Avatar
    Thimbleanna

    Well, they may not have risen very well, but they look lip-smacking good — especially in those awesome pans! My expert cinnamon roll making aunt has recently started using rapid-rise yeast and dough enhancer. Not that she ever needed it — she’s been making awesome sweet rolls for 50 years. But maybe that would help. Also, be sure they’re rising in a “warm-er” environment!

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  9. Jen M Avatar
    Jen M

    I too used to have issues with yeast–what was the cure for me?? SAF instant yeast. It NEVER lets me down. It comes in a square vaccum sealed block with a red background and a picture of a chef on the front. If you google it you can see a picture. They carry it at my regular grocery store. I love this yeast because you can add it dry without proofing it and it has NEVER failed me. This is what the baker’s marketplace website had to say about it. It is a high potency, fast acting yeast that can be added directly to your dry ingredients without it having to be activated in water first. SAF Instant Yeast is more than twice as active as regular compressed yeast.
    SAF yeast comes vacuum sealed in a 1 lb. package and its long shelf life can will be extended even further in the fridge or freezer. After opening, SAF yeast maintains potency for a minimum of 5 years when stored in a freezer and as long as 10 to 15 years. The yeast is granulated and until the package is opened it feels almost like a solid brick because of the airtight vacuum seal.
    Try it…you won’t be sorry you did!

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  10. Isabel Avatar
    Isabel

    Wow…those rolls look yummy, whether they raised as much as you wanted them to, or not! I don’t suppose you would consider baking some for oh, say, some bloggers? You know, who are even MORE yeast challenged than you claim to be? 😉
    Thank you for the link to the King Arthur site…i just ordered my catalog!

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  11. MonsterBug Blankets Avatar
    MonsterBug Blankets

    I always have problems with yeast rising–but then I remember to turn on my oven and let the pan/bowl sit on top of it (not in). My house is never warm enough for rising, maybe yours isn’t either? Just an idea. 🙂

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  12. Mama Urchin Avatar
    Mama Urchin

    A couple other yeast tips that have helped me:
    – use filtered water, sometimes the chlorine (or whatever else) in the water seems to make the yeast unhappy
    – I also find that instant yeast is more dependable
    – make sure your yeast is new-ish and then store it in the freezer or fridge

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  13. marné Avatar
    marné

    I am yeast impaired too! It never works for me either. There are some good tips here, though, and I’ll have to give some of them a try. Your paper pans are so cute, where did you get them?
    I was also going to suggest The Pioneer Woman’s cinnamon roll recipe, it looks good and word on the street is that it’s foolproof. I may give it a try this month myself.
    Oh, and I meant to comment before that I watched Lars and the Real Girl at about the same time as you and loved it too!

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  14. Aubrey Avatar
    Aubrey

    I make bread all the time. And I use red star yeast from Costco (really the only way to buy it–in a big brick that cost the SAME as the measly little packets) and store it in the feezer. I have never had yeast problems and the yeast keeps good in the freezer for a loooong time. LIke over a year at the least.
    always always proof your yeast in some warm…not hot….but warm like you would warm a baby bottle water. In a glass or plastic bowl, not metal. Sprinkle the yeast in and then sprinkle some sugar over top of that. Give the bowl a little jiggle to get it to sink a bit and then leave it alone for about 5 minutes or so. Don’t stir it. Just let it sit. This method has never failed me.
    When you go to mix up whatever you are making, don’t let the salt or acid touch the yeast directly, it can kill it.
    And not that you need a recipe since you are the recipe queen, but I have a really really great cinnamon roll recipe that is no fail. Email me if you want it.
    ok, that’s all! 🙂

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  15. Miranda Avatar
    Miranda

    My friend Makenna told me about your blog…apparently the two of you met in Boston. Anyway, after quickly scanning through your posts I’m thinking we may need to become best friends. Is that creep? Ah wall.

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  16. michal Avatar
    michal

    cinnamon rolls are pretty high maintenance for a christmas give-away, even if yeast were your friend! if i know you, there are a lot of people on your list. those paper pans are gorgeous, though. i understand why you are tempted.
    and i love king arthur flour. i’ll meander over to their site now and check it out!

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  17. Sara Avatar
    Sara

    Oh my goodness!!! I have the same problem. We must hold our mouth wrong or SOMETHING. Why can’t yeast work for me?????
    Why is it people feel “better” when others suffer with them? I never did get that, but here is a case of me feeling “better” while you suffer with me 🙂

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  18. Wendy Avatar
    Wendy

    I used to be scared to even try yeast breads, but that Artisan Bread in Five Minutes a Day (which I’m sure you’ve seen people talk about in the blogosphere) is amazing and makes it a no-brainer. I use the challah dough from that book, and regular ActiveDry yeast. I tested the water temp the first time or two, but now I never worry about it, and you don’t even have to knead it – what could be easier? Here’s my result: http://weetoesandnoggins.blogspot.com/2008/05/perfected-homemade-cinnamon-rolls.html

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  19. Morgs Avatar
    Morgs

    You guys are such a big help!
    RACHEL- I would love the recipe! Please e-mail it over!
    KAREN- I’ll definitely get my hands on the Cooks Illustrated recipe- I love that magazine.
    KIMBERLY- I was hoping you’d reply my brilliant cooking friend. I think the salt/yeast combo was where I failed! Huzzah! I see a light at the end of the cinnamon roll!
    SANDY- I did see the PW had a recipe AND it looks like it makes a TON- totally trying it out!
    JEN- I’ve never heard of SAF yeast but will see if my local market carries it.
    MARNE- The pans were purchased at my local cake/candy supply store, but I noticed that the King Arthurs website carries them too. Sign up for their mailing list. They have free-shipping days, etc.,.
    AUBREY- I got your e-mail as I was on my way to COSTCO.No Lie. However they don’t carry any yeast. BOO on you COSTCO. But send me your recipe!!
    WENDY- I haven’t heard of the Artisan Bread in 5 minutes a day- DO TELL!!

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  20. EmmaJ Avatar
    EmmaJ

    If you want something yummy and non-yeast to make try my cranberry cake recipe over on my scrappy blog. I just baked it up in some of those paper pans for my neighbors. I do it every year and it is always a big hit.
    http://scrappyemma.blogspot.com/

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  21. Jaime T Avatar
    Jaime T

    That stinks that you are yeast challenged. I have the same problem with bacon – can’t cook it to save my life. I always make the water pretty hot to the touch, stick the yeast in with a dash of sugar and make sure it activates before I do the whole shabang. It usually works for me. Good luck! They look super yummy.

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  22. Jenn N Avatar
    Jenn N

    The buns look yummy! Where did you find the paper pans. They are awesome.

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  23. barbie Avatar
    barbie

    You should check out this fantastic bread book called “Crust” by Richard Bertinet. The instructions are written for bread beginners, and he includes some amazing breads in it, as well as bagels, blinis and some French awesomeness like croissants. He explains everything in a very simple and straightforward manner. He explains that the key to working with yeast is remembering it’s a living thing. It multiplies in warm, wet, sweet conditions. The place you’re letting it grow must be warm without drafts.
    Also, this recipe for dinner rolls is worth trying. It was the first yeast recipe I tried, and once you get the hang of it, they will make you very confident about working with yeast breads. I make them for Thanksgiving and Christmas, and any feast day in between. They’re shaped like croissants, but taste more like a slightly sweet white bread, and are especially good with Nutella! mmm
    DINNER ROLLS
    1st step
    ¾ cup lukewarm water in small bowl
    Add 2 TBSP yeast(2 packages)
    Combine water and yeast in small bowl.
    Sprinkle a bit of sugar on top of water to activate yeast. Set aside. (Yeast mixture should bubble up, look kind of slimy and smell bread-y when it’s ready to go.)
    2nd step
    In large bowl combine:
    1 c. room temp water
    1 ½ teaspoon table salt
    ½ c. granulated sugar
    ½ c. canola oil
    3 eggs
    Mix together
    3rd step
    Add yeast to step 2 ingredients
    Add 6 c. flour
    Mix well
    SET ASIDE UNTIL DOUBLED IN SIZE: (When rolls are rising, place them on stovetop with oven @ 250 degrees.)
    Knead on surface sprinkled lightly with flour until smooth
    Divide in half
    Roll out like a pizza then cut into 16 Pizza slice
    Start at wide end of piece and Roll to thin end
    Place on greased cookie sheet Repeat with other half of dough
    Rise until double in size
    Bake @375 degrees for 14 min
    Brush with melted butter
    ENJOY!

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  24. Anna Avatar
    Anna

    Well, it looks like you have already got loads of helpful advice but years ago a chef told me to put my bread in an oven with a big bowl of steaming hot water in it. Something about the warm moist air helping the dough to rise. I’ve always used this technique and its always turned out great. Doesn’t hurt to try.

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  25. Tina S Avatar
    Tina S

    Many years ago, an elderly lady from our church confessed to me the secret of her perfectly risen yeast rolls–she set the pan on a heating pad while rising. While this dear lady is now with the Lord, I can vouch for her secret. It works every time!

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  26. Kim Avatar
    Kim

    I think they look amazing!
    Looks like you’ve already gotten loads of great advice– I’ll just second the SAF yeast, no salt until the end, and do the proof thing in the oven….works like a charm. (Did I ever tell you that I worked at a bakery to put myself through college?? Yep, went in every day at 5 a.m to bake all the goodies. Made many a batch of cinny rolls in my day. Mmmmmmmm…)

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  27. knittingnurse Avatar
    knittingnurse

    Where would one go about getting paper pans?

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  28. Sarah Patino Avatar
    Sarah Patino

    Morgan-
    I found this post tonight and thought of your post the other day….so here is a link to it.
    Sarah
    http://alladither.typepad.com/halfassedkitchen/2008/12/cinnamon-rolls.html

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  29. Kelly Call Avatar
    Kelly Call

    Hey Morgan, Thanks for the link! I went to the web page and downloaded some yummy sounding recipes. I’ll let you know how they turn out. Your Cinnamon Buns look super yummy too!

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  30. pam Avatar
    pam

    So maybe someone mentioned this but my mom always had us make our yeast doughs in a warmed glass bowl with wooden utensils. If I’m using my kitchenaid for dough, when it comes to rising I pop the dough into a pam sprayed glass bowl with a tea towel over the top. My house is cold, so sometimes I’ll put it into the oven after it was on warm then turned off. I always have good luck with the Fleishmans dry yeast, and always make sure I have a good date on the package. I don’t do much baking anymore but used to love to make bread.

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  31. val Avatar
    val

    hmm. I use Fleishman’s rapidrise and proof 1 package in the water with 1 tsp sugar. When it foams, I add it to the bread…do the kneading thing, etc. When I go to let it rise…if it isn’t a warm day, I put it in the washroom and turn on the dryer….never fails. I do alot of bread baking on laundry day 🙂

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  32. yest infection relief Avatar
    yest infection relief

    The buns look yummy! Where did you find the paper pans. They are awesome.

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