The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Anyone heard of "Pantry Secrets"?

  • Pin It
Mylissa20's picture
Mylissa20

Anyone heard of "Pantry Secrets"?

I went to a bread class last night by Pantry Secrets that boasted a recipe for making delicious white and/or whole wheat loaves in one hour from start to finish.  I went in sceptical and came out impressed.  I have never seen bread made that way (the dough consistency is similar to cookie dough when you shape it and put it in the pan) and it really did only take an hour.  The trick seemed to be in using SAF Rapid Rise yeast and lecithin (instead of oil or butter) in the recipe.  The bread was light, had great oven spring, good texture and crumb, and because the flavor is mild they have come up with 50 recipes (anything from pizza to cream cheese braids) you make using your dough all under an hour. 


The link to their website is www.pantrysecrets.net


Does anyone know if baking bread with such a quick rise exclusively has any nutritional implications?  I typically use 3 rises for my whole wheat and sponge when I can plan ahead because I know that it can help break down enzymes that restrict nutrient absorption.  Any opinions?

xaipete's picture
xaipete

I doubt there is any nutritional impact with such a rapid method, but the flavor of the bread is surely compromised by such a method. Still, this kind of product is doubtless better than most store-bought breads.


--Pamela

LindyD's picture
LindyD

I've read the recipe with a sense of amazement because they are selling it for $20 on a DVD:   10.5 cups of flour, 1/2 cup of sugar, three TBS of instant yeast, three TBS of liquid  lecithin (which is an emulsifier),  one TBS salt, and four cups of "hot tap water."


That hot tap water advice is the real kicker since the EPA and American Water Works Association warn to never use hot water from the tap for drinking or cooking.


Mix it for five minutes, let it "rise" (rest) for 25 minutes, then bake for 25 minutes.   Makes four loaves of fluff. 


There's no fermentation so there's no taste, except for the yeast and sugar.  Fast doesn't equate good and I think a better option for anyone with a very tight schedule would be the Artisan Bread in Five technique - at least that bread is an honest bread because it's allowed to ferment and develop flavor.


 

xaipete's picture
xaipete

Boy, does that push one of my buttons too. I can't believe how often I hear that expression on the food channel either.


I've tried to rationalize that maybe they mean tap water that's heated. But that absurd!


Think of the lead, accumulated sentiment, and bacteria in the average hot water heater tank! It's revolting. (And, yes there are bacteria that thrive in hot water.)


--Pamela

Mylissa20's picture
Mylissa20

I never thought about the hot tap water danger, I just thought "hot water."  You could do yourself (and your family) some serious damage by not being careful with that! the sugar content does get me too, I'm used to only 1 tablespoon of honey for my loaves.  Do you think they use that much sugar primarily to feed the rapid rise yeast, or just to give it some kind of "flavor"?

PaddyL's picture
PaddyL

I've never heard that up here in Montreal.

Mini Oven's picture
Mini Oven

and that is where having a stash of dried sourdough starter comes in handy.  Throw it in with the flour to help with the flavor, it's not the best but in a pinch, it's better than quick straight bland.  Also, a little old bread helps too and any suitable leftover veggies.  I don't think I could make that recipe without adding tasty ingredients to it and reducing the sugar.  Hey, a little sesame oil would also do something!  My kitchen elves have been having fun with today's bake already!  Being creative only takes seconds! 


Mini

althetrainer's picture
althetrainer

It must be at least 20 years ago when I used rapid rise yeast to make bread.  I was a freshman in college and was taking a cooking class where the teacher showed us how to use rapid rise yeast.  I was amazed to see how fast it was done and how she used steaming hot water to speed things up.  I didn't know any better then and the bread did taste better than store bought breads (any homemade oven hot bread is better than the store stuff).  Interesing enough though, that was the only time I made bread using rapid rise yeast.  As fascinated as I was, I never have the desire to repeat the same experience. 


To me, the joy of bread making doesn't only lie in the end product but more so the whole mixing, kneading, & proofing process.  Afterall, that's how grandma did it.  In fact, the more I learn about bread making, the more I want to slow down the process.  Not sure if that has anything to do with aging LOL but I sure love sourdough bread and it is the one that has my full attention these days.  When I know I did everything right from feeding the starter to the minute I opened the oven door, and the bread came out perfect, that's what put a smile on my face. 



Mylissa20's picture
Mylissa20

I think the one thing that I really miss with this quick recipe is the chewy texture you get from bread with a slow rise, rather than the "melt in your mouth" bread.  I like to really have a chance to chew the flavor out of my bread, rather than flatten and swallow, you know?

bakersecret87's picture
bakersecret87

I, too, attended a Pantry Secrets bread class.  This one was all about wheat bread.  A great, simple recipe that had marvelous flavor and the class taught me how to adapt the recipe to add other grains.  I am so excited that it won't take me all day to make bread, but I can still have the nutrition of whole grains!  If you ever want to make 100% whole wheat bread, this is the best class to take and learn from.  Oh, they even have DVD's if you can't make it to a class.  I am their biggest fan!

Daisy_A's picture
Daisy_A

Hi Mylissa,


You ask originally about the nutritional implications of greatly increasing fermentation times and adding more yeast.


I couldn't cite any of them as conclusive scientific proof but a number of online articles on sourdough suggest that using less yeast and increasing fermentation times help nutrition and digestion in a number of ways.


These include helping to 'predigest' gluten and phytin and adding lactobacillus to aid digestion, so that the final product is easier for the body to absorb and more nutrients are released. This is something you touch on yourself in your post.


I think, therefore, that  you would lose things other than taste if you invested heavily in rapid yeast breads. Your current bread baking practice sounds good.


Maybe you do this anyway but if, from time to time, you wanted something that took less 'hands on' time maybe you could go for fewer builds, retarding either your sponge or final dough to ferment overnight? 


Kind regards, Daisy_A

Frequent Flyer's picture
Frequent Flyer

The issue is that hot water leaches metals from piping more quickly than cold water - lead being a key concern; however, if you plumbing is plastic...that shouldn't be much of a concern. 


http://water.epa.gov/drink/info/lead/lead1.cfm


 

ashlee84712's picture
ashlee84712

I have been using Pantry Secrets recipe for almost three years now. I LOVE IT!!!! I really enjoy the versatility of the recipe and it tastes so good and have awesome texture! Let me just say try it and you will like it! :) And another thing about the hot tap water.... The bread is cooked, it is no different than saying I wont use raw chicken because of the bacteria on it. Well you use it because you cook it before you eat it! So, the case of the hot tap water is what the heck does it matter what is in it before you use it, you will kill whatever is in it when it is baked. 

Dave323's picture
Dave323

The controversy re: hot tap water is not about bacteria, or other organic organisms. It's about the metals that can leech out of metal water pipes, especially in older homes, when you run very hot water through them. No amount of cooking or boiling will remove metal contamination. 


Some people use only filtered water for cooking for this reason, or to remove things like chlorine and flouride from their water. I filter the water I bake with for a couple of reasons; Chlorine can't be good for yeast, as it kills living things. And, I don't want any weird tastes in my bread. I want pure bread. That's why I bake my own. If I wanted bread full of dangerous chemicals, I'd buy that soft, fluffy, flavorless stuff at the grocery store.


Hope this helps.


Keep baking!


Big Dave