I used my free yeast to bake two batches of 3 crusty baguettes.
Went down really well with my Wife as she loves crusty bread.
I used a basic white bread recipe but fermented half the flour with yeast and water overnight.

Frank

I have just received mine this morning, thank you
I already use Allinsons yeast for all my bread making, which i do every day
I make by hand, and also by machine
but have decided to venture into something new with my samples

Panini's

I shall come back, and let you know how I get on

Thank you so much. I have baked a superb white loaf - delicious.
Many years ago when I was taught to bake we always had two provings. Now only one. Is it because of the easy blend yeast that we don't need to prove before shaping?

Hi,

Thought you might like to know Allinson Easy Bake Yeast is a combination of dried yeast with the bread improver Ascorbic Acid (Vitamin C). Ascorbic Acid guarantees the fast action of the yeast, allowing a quick rise and eliminating the need to 'knock back' the dough. The dough will only require one kneading and one period of proving. The yeast can be added with the flour straight from the pack and will become activated as soon as it comes into contact with the liquid. Allinson Easy Bake Yeast is perfect for use in bread makers as well as in hand baking.

Allinson Traditional Dried Active Yeast is compressed yeast from which the moisture has been removed. It needs to be reactivated with water before use and is recommended for traditional hand baking with a knead, prove, knock back and final prove before baking.  We do not suggest this yeast is use din a in bread making machines.

Happy Baking
Baking Mad Kitchen

I cannot believe you have suggested NOT to use in bread machines.
I have just purchased a Panasonic 55 and this is the only yeast I will ever use. It is fantastic and both compliment each other.
I havent used the sachets yet but use yours anyway. I have tonight baked the Tear & Share recipe from the Pana booklet with Pesto and mozarella grated into it - awesome

Thank you for the free yeast which I recieved at the weekend. I always use my bread machine, a godsend when I'm running round after my 2 year old daughter all day as I don't really have time to make by hand! I used one of the free sachets and the recipe in your booklet and it turned out lovely on the 2lb loaf setting in my machine.

Hi, thank you for my free sachets, I'm really looking forward to using them. The recipes in the booklet look great and I plan to make them all at some point!
I'm using one of the sachets today and going to have a go at making Naan bread using the recipe listed on this site. Will let you know how they turn out
Thanks again...

Well, my 4yr old son and I had a crack at the naan bread - We did rubbish!! It tasted ok but it wasnt naan-like at all, it was too bready. I think we either didnt knead it for long enough (we did it by hand), or we didn't leave it to prove for long enough. Any tips?!
I didnt want to review the recipe until we've given it another go....Cheers!

I make quite an acceptable naan bread without a tandoor.
To 250g white bread flour, add one whole egg, one tsp salt, a few tablespoons of natural yoghurt and about 130ml warm water plus half a sachet of easy blend yeast.
I sometimes add crushed garlick or black onion seeds to the dough.
Kneed until elastic and allow to rest for 20 minutes.

Seperate the dough into approx 80g portions.

Put a large, heavy frying pan on very high heat and roughly roll-out the nann dough.

Pull and stretch the dough into the traditional tear shape. You are trying to get the dough about 3mm thick and an uneven thickness.
No need to allow the dough to rise.

Place the naan dough into the dry, hot prying pan and cook until large blisters appear.
Keep an eye on the underside to make sure it doesn't burn.
When large blisters have formed and the underside is golden brown, flip the naan over and cook the other side until the blisters are well done.

When cooked, lightly brush with melted butter and sprinkle with chopped coriander.
Enjoy ;-)

Here is my Naan recipe which is really good. 

1lb 2oz strong bread flour
2tsp dried yeast
2 tsp poppy seads
2 ts fennel seads
1 tsp salt
1tsp baking powder
1 eeg
2 tbls olive oil
200ml plain yoghurt
300 ml warm milk...however you may not need all depends on flour

mix flour, yeast, seeds,salt, baking powder into bowl

add egg, oil, and yoghurt and stir.  Gradually combine milk as necessary untill dough is smooth and soft.
Knead on floured surface 20-25 mins or in mixer until soft and elastic. Cover and leave to rise  about 1 hour until double in size.

heat oven gas 9...250c/500f

when dough risen divide into equal parts  8-10 teardrop shapes and fairly thin approx 1/2cm

transfer naans to baking sheet and brush with a little olive oil and bake 7-10 mins

freezes well

Last edited by birdie (07-03-2010 12:34:48)