Usually I bake sweet gifts for neighbors ect. at Christmas but this year I am thinking about making a loaf of fresh bread. Didn`t used to have a problem with it but lately I have had trouble. Bread is too coarse and or it falls when put in the oven. Do not have recipe that I used before and as well as I can remember I kneaded about the same time. Any hints that I may not have thought about ? Wish I could find the old recipe, it was better than Wonderbread.
I hate it when that happens I don't have any real advice for you except google different recipes There is a recipe website that I visit a lot called Recipe Zaar. They might have something to help you. Good Luck
Pretty much all homemade bread recipes are better than any store bought brand I haven't made bread, except for cinnamon bread for christmas, in years. But too coarse can mean not enough kneading, usually 7-10 minutes is recommended. Falling in the oven means it was left to rise too long before it was put in the oven. Most recipes call for letting the loaf rise to almost double in size or to a nice mound above the top of the pan before putting in the oven, it will continue to rise in the oven.
Did you change the brand of flour you use? It's the gluten in the flour that determines the coarseness of the bread. If you use water for the liquid it's a coarser loaf. If you use milk it's a softer loaf. I usually use better for bread flour because it has more gluten. You can also buy gluten and add a teaspoon to your flour. I'm not sure where you buy it here. In Arizona they had a store that sold flour and baking supplies. Whole wheat and whole grain flours don't have as much gluten either. That's why you generally mix regular flour with it. I hope this wasn't too much information and I hope it helps you. I bake bread all winter but not in the summer. dooley
Come to think of it I did use a different flour before. But it was a Louisiana brand that is not carried here. I have used the bread flour (white) and I have tried milk as well as water and half and half with no difference. Toni, I think that the over rising was part of the problem. Might have been the different flour ? I had the gluten that you add when making it but its hard to find here in the boonies. No one bakes bread much,,, except me. Every one else goes to the bread store. And I do as well but still, there is nothing that smells better than bread baking.
Mart I fully agree with you that there is nothing that smells better than baking bread, we have not bought a loaf of bread in ages ever since Becky learned how to make them. Home made bread are nicer too!!
Hi mart, I bake lots of bread for us. I have a couple of stand-by recipes I like. Our favorite is: Honey Oatmeal Bread 1/2 c.Rolled oats or 5 grain (hot) cereal 1 c. hot water 1 c. warm milk 1 T. yeast 1/3 c. honey 1 T butter/oil 2 t. salt 5-51/2 c. flour Soften oats/cereal with hot water for few minutes. Add milk and check temp. before adding yeast, continue with remaining ingredients except the last 1/2 cup of flour. Add the last of the flour as needed. Let rest for a few minutes and then knead again till smooth. I use a Kitchen Aid mixer to do this and it works wonderfully. Let rise until double. Divide into two loaves shape. Let rise again and bake at 350 degrees for 23-25 min. Good luck and enjoy if you make this. I buy bread flour for my bread, also. This does not in any way remind you of wonder bread. It it awesome.
that recipe sounds great carolyn. Mart, couple of reasons for the collapse. Poor gluten structure either from poor flour or not enough kneading. Remember to do a knock back proof. As in carolyns recipe, let it rise to double then punch it so it collapses. I typically give it another quick knead at that point. Form it into the shape of the loaf or tin. Then leave to rest. good luck, there is nothing better than butter on fresh bread from the oven.
I made four loaves this morning and so did my sister, she brought hers to my house(to take to work and sell)and looked at mine and asked why hers didn't look the same. I suspect it's due to the flour and I'm wondering if she didn't let it rise long enough. The texture was totally different than mine. If you aren't sure you want the extra texture swap the rolled cereal for flour. I also add an egg to my recipe if I want a chewier texture. whatever strikes me as I'm baking.
I actually think that part of the problem I had was the oven !! It was very old and the heat was inconsistant, When I made it before we traveled in a motor home and I never had a problem in it. Just bought a new oven so I am going to try it !! It is a bit slower than the old one and heats more evenly !! I have used a similar recipe to yours and loved it !! I am going to keep your recipe as I can`t find it either !! Thanks !!
I sure will ! I may try it tomorrow since the Easter holiday is over. Haven`t had much time lately. Hope you had a wonderful Easter.
Hey Mart, We had a beautiful day. we went to church and then to a friends house for dinner. Good luck on your bread.
Glad to hear it !! We had a great Easter Sunday as well !! Keep your fingers crossed,, I will let you know how it turns out !!
I made bread last night with pastry flour(i was out of bread flour)... and it did NOT turn out. I started a batch at 6:00 and was up until 11:30. My potato bread was okay, but I can't get my oatmeal bread to rise and look nice. It's just a mess. So obviously the kind of flour in very important in getting desired results. All my hens will have a really nice brunch today. Fail dough. Pastry flour not High gluten flour ( photo / image / picture from carolyn keiper's Garden ) High gluten flour dough, ready to rise ( photo / image / picture from carolyn keiper's Garden ) Risen and ready to puch down and divide ( photo / image / picture from carolyn keiper's Garden )
