[Sca-cooks] Speaking of things yeasty/bready....

[Sue Clemenger]

I experimented with making bread last month, and actually had a lot of fun.
For my "base" recipe, I used the one from "Enchanted Broccoli Forest," which
I've used successfully in the past, and then I added some random
ingredients--in this case, saffron, chopped dried apricots and dried
cranberries.  I *think* I was kinda after a less-sweet version of some of
those Italian holiday breads (my early-morning brain, from the back of the
classroom, is waving its pudgy little hands and insisting that I mean
"panetone," but I'm not sure, and I'm definitely too lazy to go get the
danged cookbook.....)
The loaves were lovely and tasty, and rose nicely, with a good crumb, but I
ended up with a yeast problem,  and I'd always meant to ask the list about
it.  Even baked, there was a strong flavor of yeast still present in the
bread.  It was pretty pronounced.  I'm wondering, could it have anything to
do with my base recipe being more intended for whole wheat flour (or a blend
of....), and me just doing it with unbleached white flour because that's
what I had in the house? The recipe, which made two loaves, asked for 2
envelopes of regular yeast.
Thanks,
Maire (Artemisian baking novice ;o)