I've been baking breads & rolls with great success for many years.. but
occasionally I run into problems when it comes to rising sweet doughs
(panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
hours before the sweet dough starts to rise.. even if it rises, it rises a
little bit. I always check the expiration date for yeast. So what do I need
to do correctly to get the sweet doughs rise promptly & effectively?

Thanks, Michael

>(Finocchio568)
>
>I've been baking breads & rolls with great success for many years.. but
>occasionally I run into problems when it comes to rising sweet doughs
>(panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
>hours before the sweet dough starts to rise.. even if it rises, it rises a
>little bit. I always check the expiration date for yeast. So what do I need
>to do correctly to get the sweet doughs rise promptly & effectively?

Hmm, yours is a first... generally sweet doughs tend to rise too quickly.
Where's your recipe?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Ok here's the list of ingredients for a Polish breakfast bread I've been trying
to make but it takes forever to rise:

- 8 Tbsp. sugar
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, softened
- 1 tsp. cardamom
- 1 whole egg plus 1 yolk
- 3/4 cup warm half andhalf
- 3/4 cup cake flour
- 3 tsp. active dry yeast

Do I need to add more yeast?

Ok here's the list of ingredients for a Polish breakfast bread I've been trying
to make but it takes forever to rise:

- 8 Tbsp. sugar
- 1/2 tsp. salt
- 6 Tbsp. unsalted butter, softened
- 1 tsp. cardamom
- 1 whole egg plus 1 yolk
- 3/4 cup warm half andhalf
- 3/4 cup cake flour
- 3 tsp. active dry yeast

Do I need to add more yeast?

>(Finocchio568)
>
>Ok here's the list of ingredients for a Polish breakfast bread I've been
>trying
>to make but it takes forever to rise:
>
>- 8 Tbsp. sugar
>- 1/2 tsp. salt
>- 6 Tbsp. unsalted butter, softened
>- 1 tsp. cardamom
>- 1 whole egg plus 1 yolk
>- 3/4 cup warm half andhalf
>- 3/4 cup cake flour
>- 3 tsp. active dry yeast
>
>Do I need to add more yeast?


Huh? What kinda fercocktah recipe is that?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Finocchio568)
>
>Ok here's the list of ingredients for a Polish breakfast bread I've been
>trying
>to make but it takes forever to rise:
>
>- 8 Tbsp. sugar
>- 1/2 tsp. salt
>- 6 Tbsp. unsalted butter, softened
>- 1 tsp. cardamom
>- 1 whole egg plus 1 yolk
>- 3/4 cup warm half andhalf
>- 3/4 cup cake flour
>- 3 tsp. active dry yeast
>
>Do I need to add more yeast?


Huh? What kinda fercocktah recipe is that?


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Ooops sorry to add 3 cups all purpose flour. I lost my glasses last night and
I'm waiting for the new pair to be done tonight...please forgive my error.

"Finocchio568" > wrote in message
...
> I've been baking breads & rolls with great success for many years.. but
> occasionally I run into problems when it comes to rising sweet doughs
> (panettone, Polish or Russian egg breads & such)...sometimes it takes
hours &
> hours before the sweet dough starts to rise.. even if it rises, it rises a
> little bit. I always check the expiration date for yeast. So what do I
need
> to do correctly to get the sweet doughs rise promptly & effectively?
>
> Thanks, Michael

Enriched sweet dough can take a lot longer to rise. You might try instant
yeast instead of regular dry activated yeast, or there is a special yeast
put out by SAF that is just for enriched sweet dough.
Janet

Finocchio568 wrote:

> I've been baking breads & rolls with great success for many years.. but
> occasionally I run into problems when it comes to rising sweet doughs
> (panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
> hours before the sweet dough starts to rise.. even if it rises, it rises a
> little bit. I always check the expiration date for yeast. So what do I need
> to do correctly to get the sweet doughs rise promptly & effectively?

Sweet doughs always take a considerably longer time than unsweetened
ones. They should be proofed cold, and that retards rising. Also, the
protein matrix is affected by the sugar.

Here's a good explanation of what happens in making Danish pastry.
<http://www.baking911.com/pastry_danish.htm>

Here's a backgrounder and recipe for panettone.
<http://recipes.chef2chef.net/recipe-archive/20/111331.shtml>

There is no "promptly" in sweet doughs if made traditionally.

Pastorio

>(Finocchio568) writes:
>
>Ooops sorry to add 3 cups all purpose flour. I lost my glasses last night
>and
>I'm waiting for the new pair to be done tonight...please forgive my error.

Perhaps the sweet dough used in the following recipe will work for you.

Do not confuse "sweet dough" with "sweet pastry dough", they are entirely
different. Sweet pastry dough contains *no yeast*, doesn't rise at all... it's
mostly used as a pie/tart crust.

Sweet dough generally rises too quickly (from all the sugar), especially while
it's being benched... one trick used by professional bakers is to divide the
dough into quarters and keep three pieces in the fridge while benching each
successively and then returen each pan to the fridge until ready to bake, then
allow a few minutes to proof before popping in the oven.... sweet dough is fine
to bake while still a bit cold, it has great oven spring.

Sweet dough is addictive... I always double sweet dough recipes. Do not over
work sweet dough or it will become tough and the crumb will be crumbly (as
though it were stale).

You can knead sweet dough by machine but I much prefer to knead by hand...
sweet dough is a relatively soft dough, so it's easy to knead... kneading sweet
dough is my favorite, it's soft and springy... feels just like young plump
breast meat.

ULTIMATE STICKY BUNS
These delicious breakfast treats from Circa 1886 are best served slightly warm.


Dough
1 cup warm water (105°F to 115°F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup dry nonfat milk powder
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour

Glaze
1 1/4 cups (packed) golden brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup honey
1/4 cup dark corn syrup
1/4 cup water
2 cups pecan halves
4 teaspoons sugar
4 teaspoons ground cinnamon

For Dough:
Mix 1/4 cup warm water, yeast, and pinch of sugar in small bowl. Let stand
until foamy, about 8 minutes. Using electric mixer, beat remaining sugar,
butter, milk powder, and salt in large bowl until well blended. Beat in eggs 1
at a time. Mix in remaining 3/4 cup warm water and yeast mixture, then 3 cups
flour, 1 cup at a time. Using rubber spatula, mix in 1 cup flour, scraping down
sides of bowl frequently (dough will be soft and sticky). Sprinkle 1/4 cup
flour onto work surface and knead until smooth and elastic, adding more flour
if sticky, about 8 minutes.

Butter another large bowl. Add dough; turn to coat. Cover bowl with plastic
wrap and let dough rise in warm area until doubled, about 2 1/2 hours.

For Glaze:
Butter two 10-inch round cake pans with 2-inch high sides. Beat brown sugar,
1/2 cup butter, honey, corn syrup, and 1/4 cup water in medium bowl to blend.
Spread half of glaze in bottom of each prepared pan. Sprinkle 1 cup pecans over
each.

Punch down dough. Divide dough in half. Roll each dough piece out on floured
work surface to 12x9-inch rectangle. Brush any excess flour off dough. Spread
remaining butter over dough rectangles, dividing equally. Mix 4 teaspoons sugar
and cinnamon in small bowl. Sprinkle cinnamon sugar over rectangles. Starting
at 1 long side, tightly roll up each rectangle into log. Cut each log into 12
rounds. Place 12 rounds, cut side down, in each prepared pan, spacing evenly.
Cover with plastic wrap. (Can be made 1 day ahead; refrigerate.) Let buns rise
in warm area until almost doubled, about 1 hour (or 1 hour 25 minutes if
refrigerated).

Preheat oven to 375°F. Bake buns until deep golden brown, about 30 minutes. Run
small knife around pan sides to loosen sticky buns. Turn hot buns out onto
platter. Cool about 30 minutes and serve.

Makes 24.

Bon Appétit
April 2002

Circa 1886, Charleston, SC



---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Finocchio568 wrote:
>
> I've been baking breads & rolls with great success for many years.. but
> occasionally I run into problems when it comes to rising sweet doughs
> (panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
> hours before the sweet dough starts to rise.. even if it rises, it rises a
> little bit. I always check the expiration date for yeast. So what do I need
> to do correctly to get the sweet doughs rise promptly & effectively?
>
> Thanks, Michael

What's the rush? Sweet doughs do take longer to rise. Just be patient.

Finocchio568 wrote:
>
> I've been baking breads & rolls with great success for many years.. but
> occasionally I run into problems when it comes to rising sweet doughs
> (panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
> hours before the sweet dough starts to rise.. even if it rises, it rises a
> little bit. I always check the expiration date for yeast. So what do I need
> to do correctly to get the sweet doughs rise promptly & effectively?
>
> Thanks, Michael

What's the rush? Sweet doughs do take longer to rise. Just be patient.

Finocchio568 wrote:
>
> I've been baking breads & rolls with great success for many years.. but
> occasionally I run into problems when it comes to rising sweet doughs
> (panettone, Polish or Russian egg breads & such)...sometimes it takes hours &
> hours before the sweet dough starts to rise.. even if it rises, it rises a
> little bit. I always check the expiration date for yeast. So what do I need
> to do correctly to get the sweet doughs rise promptly & effectively?
>
> Thanks, Michael

What's the rush? Sweet doughs do take longer to rise. Just be patient.

"Janet Bostwick" wrote in message
...
>
> "Finocchio568" wrote:

> >So what do I need to do correctly to get the sweet doughs rise promptly
& effectively?
> >
> > Thanks, Michael
>
> Enriched sweet dough can take a lot longer to rise. You might try instant
> yeast instead of regular dry activated yeast, or there is a special yeast
> put out by SAF that is just for enriched sweet dough.
> Janet

Or just be patient and wait for it to rise properly.

It seems that we are often in a hurry to get bread rise. I think we usually
rewarded by letting the bread go by its own schedule as frustrating as it
may be at times.

-Mike

Yeah but I'm concerned about the raw eggs in the dough. Don't they get spoiled
if left to rise at room temperature for like around 6 to 8 hours?

Yeah but I'm concerned about the raw eggs in the dough. Don't they get spoiled
if left to rise at room temperature for like around 6 to 8 hours?

Yeah but I'm concerned about the raw eggs in the dough. Don't they get spoiled
if left to rise at room temperature for like around 6 to 8 hours?

"Finocchio568" > wrote in message
...
> Yeah but I'm concerned about the raw eggs in the dough. Don't they get
spoiled
> if left to rise at room temperature for like around 6 to 8 hours?

All empirical evidence says "no." The eggs themselves aren't going to spoil
in a few hours. The biggest concern might be the growth of bacteria.
However, bread isn't done until the internal temperature is between 200F and
210F. Harmful bacterial are killed well below that temperature.

Finocchio568 wrote:

> Yeah but I'm concerned about the raw eggs in the dough. Don't they get spoiled
> if left to rise at room temperature for like around 6 to 8 hours?

Jeezus. People have been making sweet doughs for thousands of years.
Forget it. I can honestly say I've never heard this issue raised
before. Not in the thousands of cookbooks I've read. Not in the
magazines I've read since the 50's, not in any baking course I've
taken. Not on any food safety web site. Not in any governmental agency
publication or online information. Not from any health department that
inspected my restaurants. Never.

Not once.

Is there a clue there?

By the way, sweet doughs and egg doughs should rise refrigerated to
develop flavor properly and keep the butter from smearing. That may
well be why your doughs don't rise like you want them to. If the
butter isn't cold and almost solid, you don't get the steam that makes
the baked goods rise. I suggest you get "professional Baking" by Wayne
Gisslen for the science you're missing.

Pastorio

On 28 Jul 2004 00:14:48 GMT,
(Finocchio568) wrote:

> Yeah but I'm concerned about the raw eggs in the dough. Don't they get spoiled
> if left to rise at room temperature for like around 6 to 8 hours?

I found in the past that the addition of eggs slowed rising.
Now, I give it a lot of time during the day... or put it in
the refrigerator and let it rise over night.

Why are you using cake flour? Otherwise, with the
additional 3 cups of flour - it looks like a perfectly good
Finish "pulla" or Swedish coffee bread recipe... might need
a bit more liquid (IMO) - but you're an experienced baker,
so you know what the dough should feel like.


Practice safe eating - always use condiments

On 28 Jul 2004 00:14:48 GMT,
(Finocchio568) wrote:

> Yeah but I'm concerned about the raw eggs in the dough. Don't they get spoiled
> if left to rise at room temperature for like around 6 to 8 hours?

I found in the past that the addition of eggs slowed rising.
Now, I give it a lot of time during the day... or put it in
the refrigerator and let it rise over night.

Why are you using cake flour? Otherwise, with the
additional 3 cups of flour - it looks like a perfectly good
Finish "pulla" or Swedish coffee bread recipe... might need
a bit more liquid (IMO) - but you're an experienced baker,
so you know what the dough should feel like.


Practice safe eating - always use condiments