Bump that yeast baby!

Bump the yeast?

"WTF are you talking about?" you ask.


I mean to increase the yeast content in your bread.

Not orthodox but certainly it's going to be an advantage for you to make good bread, rolls and buns very quickly and with a minimum of fuss.


Here's the trick: increase the yeast to three level tablespoons. Three heaped if you're brave.

The first rising will be only twenty minutes and a very bloated second rising will be the same. It's best if you reduce the water / milk / moisture content by around 10 - 15 %.


Including baking for 16 minutes at 170C fan forced the whole project takes only a touch more than one hour. Fast enough for you, speedy?


The one extra thing you do need to do is a very aggressive second kneading.

If you are mechanically combining and kneading the ingredients for the first combining - in other words the dry ingredients and water or milk or beer - then it's only going to take about three minutes.

Rise it in a warm place for about twenty minutes and then knead it strongly. Knead it. Very firmly. Knead it so that it shears.

Shears? I mean really shears widely so that the crumb is exposed and torn and recombined. Do that for about five to seven minutes. Perfect!!

Bake at 170C fan-forced, brushed with a little milk beforehand and decorate with whatever seeds you prefer.

Tasty, fluffy, firm and bready.

Try it out and tell me how you go. Give it a shot and enjoy.

Cheers!! T.