| T O P I C R E V I E W |
| LadyCrystal |
Posted - Dec 22 2006 : 4:17:55 PM
My MIL gave me a recipe for finnish coffee bread and it calls for cake yeast but I can't find it anywhere.Plus when she tried to make it with the rapid rise it flopped. Her recipe calls for scalding the milk then mixing in the yeast. Do you think it didn't rise because of the heat of the milk? Also do you think the recipe would work if I let the milk cool then add the yeast? This recipe has been passed down in his family since they lived in Finland. My MIL got it from her MIL, Who didn't speak English very well. I have been passed the torch with this family tradition for Christmas and I don't want to mess it up. Any input would be greatly appreciated.
Alicia
http://fromcitytocountrygirl.blogspot.com/
follow your dreams |
| 4 L A T E S T R E P L I E S (Newest First) |
| LadyCrystal |
Posted - Dec 25 2006 : 11:34:10 AM
The first batch came out pretty good but my husband said the second was much better. He said it was like his granny's. I was brave and brought a loaf to the Christmas eve party his family has every year because I had heard his Uncle was a little upset they only had store bought for the get together. He said it was very good and it was his mom that showed my MIL.Then he said now the touch has been passed. SO I guess it will be my job from now on, to make the bread for Christmas.Thank you both for alll your help. Hugs,
Alicia
http://fromcitytocountrygirl.blogspot.com/
follow your dreams |
| LadyCrystal |
Posted - Dec 23 2006 : 07:22:34 AM
Thank you both for your help, I will let you know how they come out.
Alicia
http://fromcitytocountrygirl.blogspot.com/
follow your dreams |
| katie-ell |
Posted - Dec 22 2006 : 5:23:19 PM
You can substitute one envelope of Active Dry Yeast (not rapid-rise) for one cake of yeast. The yeast should be at room temperature when you use it. Be sure to allow the milk to cool down before mixing in the yeast -- you are right that the hot milk would kill the yeast. I would follow Lu's advice of 105-115 degrees. (I usually use my pinky, however -- warm but not hot to the pinky)
How lovely to keep up the family tradition -- hope this helps and that your bread turns out yummy-yummy!
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| Luzy |
Posted - Dec 22 2006 : 4:38:26 PM
Hi Alicia, Here's what I do after many failed attempts at making yeast breads. I always had a problem with either getting the liquid too hot and killing the yeast or not warm enough and not activating it. I get my candy thermometer out and make sure that the liquid is between 105 and 115 degrees before I add the yeast. Also add a pinch of sugar at this point too. So far it's worked for me every time. I don't know if the cake yeast is equal to a packet of rapid rise yeast, but I would think it would most likely work out ok. Good luck! Let us know how it comes out. Happy Holidays, Lu
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May I always be the kind of person my dog thinks I am. |
