"Janet Bostwick" > wrote in message
...
>
> "Boron Elgar" > wrote in message
> ...
> snip
>> I read the OP's message about sweet breads taking longer to rise, and
>> I have certainly some longer rises (with a sourdough starter, not
>> yeast) with mine but nothing as long as you mention.
>>
>> And I have made stollens that rise so fast you can watch them. Those
>> are sweet, rich doughs. The right amount of yeast is needed, too. Did
>> you use regular or rapid rise or fresh? I like to use fresh with sweet
>> doughs.
>>
>>>Thanks for your ideas,
>>>very helpful,
>>>Dee Dee
>>>
>> Always a pleasure. Let's see what Janet says.
>>
>> Boron
>
> I was going to suggest more yeast. I have made stollens that rise well.
> I have more success with the rise for stollen if I use active dry yeast
> and bloom it than if I use instant yeast. There is an osmotolerant
> instant yeast for highly enriched dough and maybe that would work for
> Dee's raisin bread. The other thing might be the temperature of the dough
> after mixing. If it was too cold -- say 60F -- it might take a long time
> to recover in that high sugar environment. I have had poor success when
> adding the dry yeast to the dry ingredients when making a really rich
> dough. The yeast just doesn't seem to dissolve as it should. Boron, you
> always use fresh yeast don't you?
> Janet
An aside -- in this particular recipe, it called for the dark brown sugar to
be mixed with 1/2 cup of the milk and to be stirred to dissolve completely.
Then sprinkle the yeast into the milk/sugar mixture, let stand for 5
minutes; stir to dissolve completely. It did not mention temperature of the
milk. When the bread was mixed, I 'infrared' the temperature from the
outside; it was 65 (about the temp) of the room at that time. I put it to
raise in the utility room which is 80-82º.
Booo to this receipe - there are others.
Thanks for your comments. I appreciatethem.
Dee Dee