The key to getting good yeast dough is getting the yeast growing. It isn’t hard, it just requires attention to temperatures to get it right. In this video Doc T shows you how to get that yeast started so that you have the ever crucial foundation for any of your yeast doughs.
Active Dry Yeast – about 1/2 TBSP.
Water at between 105 and 115 F. – Depends upon dough recipe, in demo we use 2 cups
Sugar – a good pinch
Olive Oil – Optional, depends upon recipe that yeast will be used in.
Around St. Patrick’s Day every year, my wife Tina, being the fine Irish Lady that she is, gets a hankering for some good old fashioned Irish Soda Bread. I have made this a number of times over the year with good results, but this year I put some additional research into it.
My desire was for a soda bread with dried fruit (raisins) and caraway seeds. I trolled the Internet and found a lot of recipes, and they varied a lot. I combined the best of what I thought were good ideas and made the soda bread you see in the video below. Tips and ingredients are included below the video.