This indicates to me that wine yeasts are more delicate than bread yeasts,
as they don't like it above about 82°f. And for those who don't know, this
process of activating yeast independent of the recipe is called "pitching"
the yeast.

> -----Original Message-----
> From: Cookinginthedark [mailto:[email protected]]
> On Behalf Of RJ
> Sent: Monday, February 10, 2014 8:35 AM
> To: [email protected]
> Subject: Re: [CnD] Banana Oat Bread
> 
> Two things you can do. Make sure your liquid is about 100 to 115
> degrees F for dried yeast. Or use hot water. I use 180 degrees from the
> hot water dispenser and add some flour to the mix to cool it down to
> around 115 degrees and than add the yeast.
> ----- Original Message -----
> From: "Nicole Massey" <[email protected]>
> To: <[email protected]>
> Sent: Monday, February 10, 2014 12:34 AM
> Subject: Re: [CnD] Banana Oat Bread
> 
> 
> > Note that this recipe crashed, probably due to cold yeast. I suspect
> > it will come out better next time.
> > Banana Oat Bread
> > 2 teaspoons (1/2 package) yeast - room temperature
> > 2 cups bread flour
> > 1 cup quick or rolled oats
> > 1 tablespoon sugar
> > 1 teaspoon salt
> > 2 tablespoons light vegetable oil
> > 1 egg (optional)
> > 2 medium ripe bananas, mashed
> > 1 cup water
> >
> > Add ingredients in the order listed. Choose crust. Push start.
> >
> > Taken from The Bread Machine Baker by Elizabeth Harbison (not
> > available digitally that I've found) c1995
> >
> >> -----Original Message-----
> >> From: Cookinginthedark [mailto:cookinginthedark-
> [email protected]]
> >> On Behalf Of Vincent
> >> Sent: Sunday, February 09, 2014 3:47 PM
> >> To: [email protected]
> >> Subject: [CnD] (no subject)
> >>
> >> Bread machine banana bread recipe Nicole I would like this recipe as
> >> well.
> >> thx
> >>
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