Why Your Bread Dough Isn’t Rising

Why Your Bread Dough Isn’t Rising

Richelle Fortin
Bread Making, Breads, Bread Proofing

Bread making is so wonderful, it makes the house smell wonderful, it makes everyone smiles, it fills our bellies with deliciousness and makes memories.

I am so happy I have mostly mastered the art of bread making, but I at times fail, due to being in a hurry, to pushing boundaries or messing with the science of cooking with yeast, a live product that does need attention and care for it to work.

Cinnamon Swirl Bread

Cinnamon Swirl Bread

Richelle Fortin
Bread Making, Breads, Cinnamon Bread, Rising Bread

I do love making bread, with the years, I have become adept at it, though it didn’t take years to become good at it. The most important part is the temperature of your liquids when added to your yeast, too cold and the yeast will not bloom, too warm and you will cook it, I rarely use a thermometer myself, but suggest using one at first, the temperature you want is around 110° to 115° F. That to me is just warm on my wrist or finger, the same temperature I use for a babies’ bath or bottle. It’s silly but it works for me!

Vintage Rum Cake

Vintage Rum Cake

Richelle Fortin
Cakes, Vintage Recipes

In honour of my father and mother, who's wedding cake was a rum cake and my father reminded me for so many years that they don't make them like they use to. Well here is one rum cake, in all it's glory and decadence. Worth making for celebrations and Sunday night suppers! It is very sweet, I do suggest serving it with whipped cream or other to make it even better!

Honey & Milk Bread

Honey & Milk Bread

Richelle Fortin
Breads, Vintage Recipes, Old Recipes

Wow! Blast from the past, bread made with Carnation milk, or what is evaporated milk. When I saw the recipe in a very old recipe book that was my mother’s I had to try it.

The book is so old, I am in awe of it, I love perusing the recipes in it and comparing it to how we cook/bake today.

Since I think I want to expand the bread recipes on the Feeding a Crowd website, I thought I would start with that one. It is different in many aspects, and it is worth making, the bread is rich, doughy and yes light, the taste is full flavored and not too sweet.

Giant Oreo Peanut Butter Cup

Giant Oreo Peanut Butter Cup

Richelle Fortin
Desserts

You just have to make this! At least once, then you will make it again and again!

It's the perfect party food!

I so do love a dessert that is minimum fuss and a sure winner for those in my family with a sweet tooth. I have adapted this recipe from another as the original I had was even sweeter. This is is still ever so sweet, but a tad less and my dessert lovers still enjoyed it. Though, small slices are recommended.

Butter Biscuits & Dumplings

Butter Biscuits & Dumplings

Richelle Fortin
Autumn Recipes, Breads, One Pot Meal, Biscuits

I have used this recipe so often, the pages have come out of the cookbook, this cookbook is Betty Crocker’s Cookbook! I favor many recipes in this book, though most I have changed over the years.

What is happening is the more comfortable I am getting in the kitchen, the less I use recipes, even when it comes to baking. I asked my daughter in law Jenny if this was because I was getting good at baking, of if it just means I am lazy, she says it’s because I am good! So I am taking her word for it.

 

Autumn Beef Stew with Caramelized Onions

Autumn Beef Stew with Caramelized Onions

Richelle Fortin
Possible Gluten Free, One Pot Meal, main meal, Comfort Food, Autumn Recipes, Fall Recipes

Why stew? Who makes stews anymore? Well, I do, they are fun to make, you can use the slow cooker or your oven and they always taste amazing! I do like to caramelize my onions when using, if using other vegetables, such as carrots, turnip etc, I also give them a quick sauté before hand. I am using red wine in this recipe, but this can easily be replaced by stock or water, no worries. 

Kid Approved Spaghetti Sauce

Kid Approved Spaghetti Sauce

Richelle Fortin

Sam doesn't like spaghetti sauce, that was the first thing I heard, I thought mmmmm, true, many spaghetti sauces are ingredients thrown together and served in whatever way. Many spaghetti sauces are seriously under seasoned, people forget about the wonderful oregano, the heady paprika and all important crushed red peppers for a kick.

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