Forgot the yeast in a brioche bread recipe
This is the brioche bun recipe I frequnetly use:
250 gr potato puree
3.5 cups flour
1 tsp sugar
0.5 tsp salt
2 tsp instant yeast
1 tbsp olive oil
50 gr butter
1/3 cup milk
1 egg
1 tsp bread improver
First mix the dry ingredients, then add melted butter, egg and potato puree. Then add olive oil and milk.
I followed the instructions but forgot to add instant yeast. And with the mistake remaining unidentified I waited for the dough to rise. But after two or so hours, all of a sudden I figured I didn't add yeat to the dough.
Is it possible to corporate it into the dough now? What can be done to save the dough?
Best Answer
I will sometimes add yeast late, for instance when I'm not finding a sourdough culture to be adequate for a decent rise, or on the rare occasion when I'm getting poor performance from a particular batch of yeast.
I typically dissolve it in a small amount of water (or milk for this recipe), work the mixture into the dough, and add a bit of flour if needed to compensate for the added liquid.
It works.
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What to do if I forgot to put yeast in dough?
If you forgot to add yeast to your dough, you can just mix the yeast called for in the recipe with a few tablespoons of warm (but not hot) water. Let it sit for five to 10 minutes. Once the yeast has activated, fold it into your dough, and allow it to rise.Why did my brioche not rise?
It may be that your yeast is (well) past its prime. That's the most likely reason I can think of that your dough didn't rise. Second reason could be that while mixing, the dough got too hot\u2014heat will kill yeast. Yeast dies somewhere around 130\xb0F, but really you want to keep it much cooler than that.Will bread still rise without yeast?
Bread that doesn't use yeast or a starter to leaven usually uses baking soda, baking powder, or both to rise. While biscuits and pancakes technically fall into this category, the easiest kind of bread to make without yeast is soda bread.Brioche Bread Recipe and BIG NEWS!!!
More answers regarding forgot the yeast in a brioche bread recipe
Answer 2
Sounds like you made some pasta dough... Don't know the name any longer but the potato dough was rolled out 2 or 3cm thick and rolled up with a spinach or other filling then the fat log boiled whole wrapped snug in cheesecloth. Pretty spirals upon slicing. Quick saute in butter to finish.
Otherwise it is quite the mess and fuss incorporating yeast into a dough. Your results will not have the same texture as planned but if above suggestion is not desired: a slurry of yeast -double the recipe- folded in a bit over each successive turn.
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