I don’t believe this:crying: …I followed the directions to the letter, but I think something went wrong with the yeast part. Ok, so you know how you have to add 1/4 cup water to ‘activate’ the dry yeast in a cup before adding to the flour? Well I did that, AND also added 2/3 cup warm milk as the recipe indicated. When I went to knead it before putting it into the bowl to rise, it was really gooey and sticking to my fingers. My husband walks in from work…‘hey better crocker":mad: and says…what’s cookin’?:mad: :mad: I told him the whole thing about the yeast, and he said that’s right, that probably the recipe was calling for warm milk, to activate the yeast, but he said I did the right thing, activiating with warm water.
Well, I have it in a warm dry place, covered with a damp towel…bla bla…and we just checked it, and it is only like 1/4 higher…it is only supposed to sit for an hour…my husband said not to worry, that we can leave it there for a little longer if we have to.
I dunno–does this sound right? What size should the dough be rising to in the next half hour or so? (if it was sitting covered for nearly an hour total?)
I finally understand the saying…‘this is the best thing since sliced bread.’ I would not want to bake my own bread everyday from scratch. I dunno–maybe ya get the hang of it eventually.:shrug: