This tutorial was not planned. Not at all.
I didn't even start take pictures for it until I had already finished making the dough.
That's when it occurred to me, "Raven, you have two lumps of dough. Braiding the first was fun. Braiding the second will be fun too. So why not take some pics and blog about it?!"
Duh.
It's sort of funny because the recipe is from an incredible and extensive baking book, but it's written for the UK.
That means, a lot of the measurements are in pounds/ounces and I don't have a digital scale. Fortunately, I have a spring scale that is mostly accurate.
But I need CUPS! I can't measure ingredients by their weight! This is America for crying out loud! We are different from the rest of the frickin' world. We care about/know only one language and we measure things in CUPS! (and inches...just to take it one step further)!
Also, word to the wise, when using yeast, you have to know that there are different kinds of yeast. Instant, Active Dry, Rapid Rise and Fresh Yeast. These do essentially the same thing in the end, but if you are substituting you can't replace 1/4 ounce of instant yeast for 1/4 ounce of active dry yeast or even 1/4 ounce of fresh yeast. Oh no my friend. You would be very, very sad with the outcome.
This
almost happened to me today. The directions called for 3/4 ounces of fresh yeast. So I went to my scale and measured out 3/4 ounces of active dry yeast (it's what was on hand).
I measured out about 9 teaspoons. Nine! Almost my entire jar! I knew something had to be wrong. I asked Mr. Google what to do, and he showed me the light, as always. I found this
chart and the rest is now history. I think I ended up using approximately 3 teaspoons. (I was making 1.5 loaves).
Now we can begin: