When I found out I couldn’t have dairy, I discovered that it is difficult, but not impossible, to find store bought bread without milk. Now, I just found out I can’t have soy. I do believe it is impossible to find ANY grocery store bread that does not have dairy AND soy. I know I could buy a loaf for $5 to $6 from a company that caters to those with food allergies, but honestly, I can’t justify spending that kind of money.
Instead, I am going to make my own bread. I have been inspired by those of you who told me you find great bread recipes on the web.
Yesterday, I found this yummy recipe for dairy and soy free buns. If you click on the link, you will see how yummy and delicious the rolls look. Not at all like my rolls pictured above.
So, readers, help me out. What did I do wrong?
I made sure that my water was 110 degrees, but I had to microwave it for 15 seconds to get it to that temperature because our water just does not come out of the tap that hot.
Then, I let the yeast, water, sugar and oil sit for 10 minutes, but it never really bubbled or got foamy like the internet says it should. It had a few milky patches after 10 minutes, but that was all. Maybe my yeast was not active anymore or the water temperature was a problem?
Next, I apparently don’t know how to knead properly because my dough never became smooth and elastic. Plus, there were all of these weird creases in the dough that I believe caused the cracks in my sad little buns. My buns came out very dense, not at all light and airy like they look in the picture with the recipe.
I am bread making illiterate, as you can see. Can you help me out and tell me what I need to do to make better bread?
Sounds like you had some dead yeast. If it doesn’t bubble and foam the yeast is no longer active in an essence dead. Try it again with fresh yeast.
What’s your water like? If you’ve got water that comes out of a well or is otherwise ‘hard’ water, maybe there are chemicals that are causing things not to mix properly.
It is city water. I am not sure what is in it, and I hadn’t even thought of that affecting the yeast. Thanks for the heads up.
I use city water and make my own bread often, and haven’t noticed a difference.
I would guess your yeast was inactive. It should foam up nicely sitting in the warm water and sugar mixture. Unless your water was too hot? That can also kill yeast.
One thing to remember, don’t put your salt in when proofing the yeast, I can’t remember why it affects the yeast, but it does.
Better luck with your next batch. Practice does make perfect!
Thanks for the tips. I will try it again.
I am not a big bread baker, but I think it might be the water was too hot or your yeast was dead. Sad thing. I have been told that the key to good bread making is lots of practice. Have fun.
Thanks. What is a good temperature for the yeast? I read online 110 to 115, but maybe that is too high?
110-120 degrees is good.
Thanks!
My husband and I have just begun our breadmaking quest as well, and before I read it from you, I was going to suggest your yeast was no good. Good luck, hope someone else has a better explanation.
I have heard that homemade bread tastes much better than store bought, so when I finally get some to turn out right we will have to see. 🙂 Have you had good luck with making bread?
We have done well with sourdough, and had one good, one bad banana bread.
How old was your yeast? If the yeast doesn’t get foamy, then it’s likely because your yeast was too old. That can cause all sorts of problems with the bread, because the yeast isn’t there to produce the bubbles which makes the bread light and airy.
The yeast wasn’t supposed to expire until December, 2011. I am going to try the recipe again with new yeast.
I used to have trouble kneading as well, but then I realized that I wasn’t spending enough time doing it. I had to start setting a timer to make sure I did it for the time recommended in the recipe. Also, it sounds like your yeast could have been the problem. 110 degrees is a little hotter than I typically go with yeast, but I know that some recipes do call for it.
I use this whole wheat recipe exclusively, and have made it into buns as well. It is not as quick as the one you found, but its pretty darn yummy! http://www.cookingforseven.com/2008/12/favorite-100-whole-wheat-bread/
That bread recipe looks good. I may have to try it for making sandwich bread. Thank you!
also, store your yeast in the fridge. that keeps it good.
🙂
Thanks. I will have to start doing that. It can get pretty hot in our apartment in the summer.
I used to store the yeast in the cupboard but then my friend said put it in the fridge. She was right. I can buy it at sams and keeps in the fridge for up to a year. Also when you knead you have to do it for more than 5 mins. It takes a good 8 to 10 mins of kneading to get the dough nice. Another thing is when you put the dough for the final rise try shaping as little as possible. It makes the bread more fluffy (per my kids).
I store my yeast in the freezer, and it works great. I’ve had the same big package from Sam’s Club for over a year and it’s worked great every time. It does sound like your yeast didn’t proof for some reason. Also, maybe too much flour? I know you can’t do dairy, but the Frugal Girl has some great bread and roll recipes. Her french bread is super easy and only has 4 ingredients. She also answers questions every week, and many of them pertain to baking. http://www.thefrugalgirl.com Good luck!
Cassie
Thanks for the advice. I love reading The Frugal Girl, but I haven’t followed her bread recipes because most are heavy on dairy. (They do look delicious though!)
In my bread recipes that call for dairy, you can easily sub non-dairy ingredients. You can use other fats besides butter, and you can use water instead of the milk. The bread won’t be quite as soft, but it’ll turn out fine.
#1 get a bread machine. You can find them in thrift stores and yard sales. Mix the bread on “dough” setting and then shape into bread or rolls and let rise. Then cook in your oven. I never use my bread machine on anything other then “dough” setting – never cook the bread in the machine.. but you can – I just like a regular looking loaf / buns / rolls etc.
I’ve tried to make bread without a bread machine – but it always comes out better when mixed with a bread machine. I don’t know why .. but it just seems to have a lighter texture.
#2 When I mix the water, yeast and sugar: I let the warm water from the tap heat up my cup (I just use a coffee cup). After the cup is warm I just use the measured hot tap water that is warm to the touch.. Add the yeast and sugar. Then I work the yeast/sugar around the cup with a spoon. I push it against the sides and then scrape off with my finger and work it until the yeast has been dissolved. Kinda like dissolving jello. Then I let it sit until the yeast rises to the top of my cup. Then I finish the recipe. Try that technique … and see if your yeast rises. If not – I’d say it was dead too. I usually purchase my yeast in a glass jar and after it is opened, I always put in the fridge too.
I was thinking about trying to find a bread maker somewhere. I will have to look into that and will follow your directions for the yeast. Thanks for the detailed explanation!
I don’t have any tips, but just want to share that Mrs. RB40’s breads are always like that. Hahaha…
She quit making bread for now…
That was my experience years ago too, which is probably why I quit. Now because of the intolerances, I have to learn how to make bread once and for all.
I also got a bread machine (off our Cheapcycle group before our move) and love it. I had never considered making the bread dough in there though and baking it regularly after that. Great tips!
I would just use the bread machine for kneading, because the loaves in my old bread maker came out in a really big rectangle. (Too bad I sold that one years ago.)
With regard to storing your yeast in the fridge/freezer–make sure you take it out and let it come to room temperature before using it, or the activation time will be a bit longer than the recipe specifies. Also, I usually use city tap water to activate instant yeast–straight from the tap, and following ‘baby-bottle’ temperature guidelines (warm on the back of the wrist, but not uncomfortably hot). I echo the other commenters–bread baking takes a few times to get right. I’m on the 3rd try for a rustic loaf…thank goodness my family doesn’t mind eating the ‘experiments.’ Good luck!
Thanks for the tips. Would you say it takes about 30 minutes for the yeast to come to room temp?
Another possibility is that you added to much flour (or not enough water) which would make it dry/crack. I just tried the recipe and it came out great. First, use the full amount of water (1c 2T). Then used the recommended 1 1/2 c of wheat flour. Because you used the full amount of water it will probably be too sticky. Go ahead and add less then 1/4c flour try kneading. If still to sticky add a little more flour. I also dusted my hands and surface with wheat flour to help knead. Good luck!
Were your rolls nice and fluffy? I tried it one more time and got the yeast to look a little bit more milky, and the dough was more elastic after I kneaded it, but the rolls were still dense.
I was just going to say the same thing as Melia…to me, it looks like your rolls were made with dough that is too dry. Dry dough produces dense rolls because the yeast isn’t strong enough to stretch the super stiff dough.
Bread dough should be soft and elastic…if you ball it up the counter and then let it go, it shouldn’t stay in a ball shape, but should relax into a flatter shape.
A lot of new bakers have had great luck with my french bread recipes (and it’s dairy free). Maybe try that? And err on the side of sticky!
Thanks, Kristen. I appreciate the tips, and I will head over to get your french bread recipe.
Hi Melissa,
It’s been a while since these messages were posted (but I just found your site) and I am wondering how your bread making is going… I baked bread for many years and my first thought about your “problem” was that the yeast was old… and the second thought, was that the water was too hot. My mom used to feel the temperature on the inside of her wrist and if it was comfortably warm (but not too hot) the temp was perfect.
I’d love to see how things have progressed for you… and hope that you are still baking.
best,
Karen
My bread making has improved dramatically. We only eat homemade bread now to avoid dairy and soy. Thanks for asking!