Well, I heard some folks talkin’ ’bout saf baking yeast the other day. I been bakin’ bread for a long, long time, let me tell ya. This here yeast, it’s somethin’ else. I don’t use all these fancy words they used. I just know what works, what makes the bread good.
First off, this saf yeast, you don’t need to do nothin’ special with it. Some yeast, you gotta mix it with water, let it sit, all that. This one? Nope. Just throw it in with the flour and other dry stuff. Easy peasy. I like easy.
When I was young, my grandma, she taught me how to bake bread. We didn’t have no fancy saf baking yeast back then. But the bread, oh, it was good. I reckon the principles are still same with this saf yeast.
Now, you gotta mix all your stuff together. Flour, water, salt, little sugar maybe. And that saf baking yeast. I use warm water, not too hot, not too cold. Like bathwater, you know? If it’s too hot, it’ll kill the yeast. Too cold, the yeast won’t wake up. About 110-120F degree if using saf baking yeast.
Then you gotta knead it. That means pushin’ and pullin’ the dough. My arms ain’t as strong as they used to be, but I still get it done. Makes the bread nice and chewy. Knead it good, maybe ten minutes.
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Mix it all up good.
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Knead it till it’s smooth.
Then you gotta let it rise. That means the yeast is doin’ its work, makin’ the bread all fluffy. Find a warm spot, cover it up with a towel. I usually put mine near the stove, it is always a little warm, the yeast will like it. And let it sit. Sometimes it takes an hour, sometimes more. Just gotta keep an eye on it.
Now when using saf baking yeast, you can put your dough in a warmer spot, near oven. I heard someone say about 95F, whatever that is, makes yeast work better. Makes sense, warm is good.
When it’s all big and puffy, you punch it down. Then you shape it into a loaf, whatever shape you like. I just make a regular loaf. Nothin’ fancy. Put it in a pan.
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Let it rise till it’s double.
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Punch it down, shape it.
Then you gotta let it rise again. Another hour, maybe. This saf baking yeast is pretty quick, though. Once it’s risen good, you pop it in the oven.
I bake mine at 350 degrees. I don’t know, that’s just what I do. Takes about 30, 40 minutes. You can tell it’s done when it’s brown on top and sounds hollow when you tap it on the bottom. I learned that from my momma. She could bake a bread that’d make you cry, it was so good.
Once it’s done, you gotta let it cool. I know, it’s hard to wait when it smells so good. But if you cut it too soon, it’ll be all gummy. Let it cool on a rack if you got one. If not just put it on some plate.
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Bake it till it’s brown.
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Let it cool before you cut it.
This saf baking yeast, it makes good bread. I’ve tried others. Some are okay, some ain’t worth a darn. But this one, it’s reliable. Makes a nice, fluffy loaf.
Some people, they get all worried about bakin’ bread. They think it’s hard. It ain’t hard. Just gotta follow the steps. And don’t be afraid to get your hands dirty. That’s the best part.
I keep my saf baking yeast in a jar, in a cool, dark place. Away from air, moisture, or heat, they said. Keeps it fresh. You don’t want old yeast, it won’t work right. Then your bread will be flat as a pancake.
One more thing, don’t put the yeast and salt right next to each other when you’re mixin’. Salt can hurt the yeast, slow it down. I always put the salt on one side of the bowl, the yeast on the other. Then mix it all together real good.
My grandkids, they love my bread. They say it’s better than the store-bought kind. I reckon it is. It’s made with love. And good saf baking yeast, of course. They always say, “Grandma, your bread is the best!” Makes an old lady feel good.
So, that’s about all I know about saf baking yeast and makin’ bread. It ain’t rocket science. Just good old-fashioned bakin’. If I can do it, anyone can. Just gotta give it a try. You might surprise yourself. You’ll be makin’ bread like a pro in no time. Just remember what I told ya. And use that saf yeast. It’s good stuff. I always keep a good stock of it, never know when the mood for bakin’ will hit.
And one last thing, share your bread with folks you love. That’s what makes it taste even better. Bread is meant to be shared, that’s what my momma always said. And she was right. That’s how you make good memories, too. Just like I have good memories of bakin’ with my momma and grandma. Now I’m makin’ memories with my grandkids. And it all starts with a little packet of that saf baking yeast.
