Friends, hi! It’s Progressive Eats day, and this month, Jane from The Heritage Cook is hosting! Come see what we have going on for a New Year’s Eve Blowout Celebration! (Spoiler Alert: I made champagne yeast brioche bread.) A New Year’s Eve Extravaganza Welcome to another edition of Progressive Eats, our virtual version of a […]
When I got together with Nadine on Christmas Eve, not only did we visit and exchange gifts, but we also nailed down the first Communion bread of 2015. I suggested that, since it was New Year’s I could bake with champagne yeast and also use some wine in the bread. She agreed. If that doesn’t sound very nailed down to you, you’re not wrong. But at least I had a plan.
I went to American Brewmasters in Cary, NC to grab some champagne yeast. I talked to John who was On Duty on New Year’s Eve, and he told me that champagne yeast makes a very ton of bubbles. He was also intrigued with the idea of using brewer’s yeast to bake bread. I have done it before, and I showed him my Four Loaves of the Apocalypse post. With John’s blessing, I left with the champagne yeast and a plan to use very little of it so the bubbles wouldn’t get totally out of control. I figured that pita would be a good place to start. If champagne yeast really does get crazy with bubble-making, I figured, the structure of the bread might not stand up to it. Best to work with a flat bread first and then go from there.
More baking with brewers yeast with my Champagne Yeast Pita and Champagne Yeast Brioche Sometimes I get crazy ideas. Like using “I Can Spell” as my campaign slogan for class secretary in 5th grade. Or bringing my mom a plastic boat when the washing machine overflowed and flooded the kitchen. I mean, she did say to […]