Ive never had much of luck with all things related to yeast (except pizza dough maybe), I tried these as I had a lot of self rising flour and yeast and wanted something savory. It came out more cake like, and yellow (perhaps coz of the margarine) and I am unsure what when wrong. I kept it over night (almost 12 hours) covered and the top of the dough had a crust (due to the chill in the fridge). It had a soggy, rather uncooked center and a dark browned crust on top. Would be great if someone told me how to do it right. Also, i sprinkled yeast on hot (slightly cooled) water and it didn't bloom /bubble so I stirred it into the water and it got all cloudy. And my milk- margarine mixture was hot though i let it to cool a bit before adding to the flour and yeast-water. Of course, I am no expert in bread making, so my rating doesn't really count.
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Ive never had much of luck with all things related to yeast (except pizza dough maybe), I...