So…I have this little secret.
No, it isn’t a third arm or the location of Jimmy Hoffa’s body or anything.
It’s…I am scared of yeast
Like really, super duper scared of yeast. Every single time I have tried to bake bread, it has been ahuge failure. Of gargantuan, leaden, gummy proportions. Awful.
So, I have declared the next few months as the season of yeast. I will be baking once a week until I can get a decent loaf of bread. I will post the more successful recipes here, and the truly awful failures…well, we will do a special post on those.
Please note – I will be using a bread machine to do all of my dough kneading, then transferring to an oven. The idea of kneading is enough to give me a mental breakdown. If you don’t have a bread maker then please just view these recipes as jumping off points and use your own techniques.
So…let’s jump into it shall we?
Season of Yeast #1: Whole Wheat Cheddar Jalapeno Buns (Adapted from Tasty Kitchen)
1.5 and 1/4 cup whole wheat flour
2 cups white flour
1 1/4 cups milk, warmed to 120F
1/4 cup white sugar
1 beaten egg
2 tablespoons butter (cut into small cubes), plus 2 tsp. more melted for basting
1 1/4 tsp. rapid rise yeast
2 cups grated cheddar cheese
2 jalapenos, diced
1 tsp. salt
These turned out quite well! They didn’t rise as much as I would have liked, but that is probably due to the whole wheat flour and the fact that I didn’t use active dry yeast Next time, I would definitely try active dry yeast, and maybe a bit more of it. But the flavor was great – sweet and wheaty, with the salty taste of cheddar and the bite of jalapenos. These would be great with scrambled eggs or as a bun for my bbq chicken. Like, I said, this bread was not perfect, but I feel like I’m getting there!
1 good bread made, 2,8884 to go…