Snowy Posted December 23, 2010 Share Posted December 23, 2010 I've just made a batch of HFWs fruity bread. Same flour and yeast I was using the other day (for a plain loaf) and it's in a nice warm spot (same place I always use) but it hasn't even started to rise yet! What can I do? Add more yeast? Put it in a warmer spot? The only difference I can see is that the fluid for the mix was milk, egg and melted butter rather than warm water. Help please! Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted December 23, 2010 Share Posted December 23, 2010 Was the milk warm? It might be as simple as the mix was cold and will take a while to get going. Leave it a bit longer and hopefully it will get started soon. Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 23, 2010 Author Share Posted December 23, 2010 Thank you - I did wonder if the initial temp of the fluid (it was cold) would make a difference. It obviously needs that bit of warmth to kick start it. All is not yet lost then! Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted December 23, 2010 Share Posted December 23, 2010 Should you have added a bit of sugar? Quote Link to comment Share on other sites More sharing options...
Cinnamon Posted December 23, 2010 Share Posted December 23, 2010 No expert,so no real advise,but I hope it works out,as it looked wonderful on the show Quote Link to comment Share on other sites More sharing options...
Olly Posted December 23, 2010 Share Posted December 23, 2010 My sister is a bit of an expert on bread-making (in an amateur way, if you see what I mean) and she says you can even put bread to rise in the fridge, it just rises more slowly. I'd just give it a bit more time. Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 23, 2010 Author Share Posted December 23, 2010 Good news! It is showing signs of life! Egluntyne - it has loads of sugar in it I think it must just have been the cold milk. Looks like it will be a late evenings baking - it should have been done by now Quote Link to comment Share on other sites More sharing options...
Mrs Webmuppet Posted December 23, 2010 Share Posted December 23, 2010 You could always put it in the fridge and bake it in the morning, I do this quite a lot. Quote Link to comment Share on other sites More sharing options...
chickencam Posted December 24, 2010 Share Posted December 24, 2010 Sweet doughs and doughs made with a lot of fat and milk are very slow to rise. I made a couple of panatonnes last year and they took hours but got there in the end, just make sure that the top doesn't dry out. Quote Link to comment Share on other sites More sharing options...
Snowy Posted December 24, 2010 Author Share Posted December 24, 2010 Well I gave up on it last night and put it in the fridge. Put it back in the warm again this morning and it definitely rose a bit more. Anyway, I added the fruity mix and left it for another hour and it's now in the oven - it may not be very light and fluffy but it smells heavenly!! Quote Link to comment Share on other sites More sharing options...
