I started using instant dry yeast and results were quite pleasing. Information about various kinds of yeast can be found here. After scores of failure, I realized one of the biggest mistake is the temperature of the water that allows the yeast to ferment. It should be warm enough to make your fingers feel comfortable when dipped. If using the thermometer then the ideal temp is 100ºF for fresh yeast, 110ºF for active dry yeast. Hot water kills the yeast resulting into sure failure.
Now that I have realized my blunder, bread baking is part of my cooking repertoire and the aroma of freshly baked bread often wafts through the house.
The original recipe had called for SRF but I have used a combination of bread flour whole wheat flour and instant dry yeast.
1 cup bread flour
1 ½ cup whole wheat
½ cup corn meal
3tbsp grated Parmesan cheese
2tbslp rosemary leaves chopped
2tsp instant dry yeast
2/3 warm water/milk
2tbslp pumpkin seeds
1 cup pumpkin puree
Cook pumpkin in a saucepan of boiling water for 10 min or until tender.Cool and gently mash with fork. In a bowl mix flours and corn meal. Add salt, yeast, rosemary, cheese, pumpkin puree and warm milk/water to knead into soft dough. Grease a loaf pan and place the dough in the pan. Cover with a plastic wrap and let the dough rise to double the size. It will take approx 1 ½ hours.
Brush the top of the loaf with milk and sprinkle the seeds. Bake for 10 min in a preheated oven at 220 c. Then lower the temp to 175 c and bake further for 20-30mins till the loaf sounds hollow when tapped underneath.
It tastes divine.