Wednesday, March 12, 2008

Bread Baking, part two

Ok, I feel better. The standard "Active Dry Yeast" should be proofed in liquid between 100 and 110 degrees. Phew! I'm not completely out to lunch. By the way, I need to tell you again, the Oatmeal Raisin Bread is INCREDIBLE! See the post below to get to the link to the recipe. Yumola.

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