Good idea! I would not have thought of that, but will have to try it if I have the problem in the future. I don't kill the yeast with the hot water, but getting foodstuffs that have been mis-handled in shipping or storing is a problem in the desert!
Okay so this is embarassing....let me preface this by saying that I used to bake for a restaurant for many years..I'm also a personal chef...you would think I would remember to at least PUT the yeast in when baking bread????
Nope...today I whipped up a couple of loaves of Buttermilk Oat bread...same recipe I've been using for years....turned it out onto the counter, covered it and let it rest. Went to workout and decided I'd come back in 10 minutes and shape to rise in the pans. I was late getting back to the bread and fully expected it too have seriously doubled. Nope...it was just as I had left it. What??? Apparently Little Miss Culinary School forgot the yeast. Duh!
I threw it back in the Mixmaster, and added the yeast which I dissolved in a bit of warm water. ( I use what's called a cold yeast...it doesn't require proofing before mixing) re-kneaded the whole thing with a little extra flour and started over. Turned out perfect!
I know yeast breads can be finicky but I've decided that they really do come out better if you actually remember to add the yeast!! :dopey:
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