Quote:
Originally Posted by Bilbo1967
Not really relevant to anything, but why does that recipe specify 4 1/2 tsp of yeast? Wouldn't that be 2 tsp? Oh, eta, that's probably four and a half teaspoons, not four half teaspoons, isn't it? 
Anyway, tea in my cup (Typhoo, milk no sugar). |
It's four and 1/2 teaspoons. A Tablespoon and a half! A huge amount of yeast, PLUS baking soda. But this is a loaf in a hurry! And the result is a loaf that has a quite open texture, not a lot of gluten development and that tastes much better toasted than plain. IOW, a lot like an English Muffin.
Quote:
Originally Posted by Stitchawl
Thanks, Charlie. I'm lifting my glass of Bombay Sapphire to you this night!
Stitchawl
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Enjoy! I'm drinking my third mug of tea today, this a Phoenix Mountain Oolong. Lovely.