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Old 11-16-2012, 04:58 AM
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Default Bread Help! Please!



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Hi all! I used to make bread in a bread machine, but it always made the bread too hard and after years of storage and getting gross I chunked it.

Last night I decided to try it myself. I followed the recipe, let it rise, but I could not get the dough smooth. It had a lot of cracks in it.

I baked it and it tastes really good and I really like the texture, but it is extremely dense. If that is the right word, LOL. It just isn't very airy like the bread you buy at the store.

Is this normal?
Old 11-16-2012, 05:08 AM
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Maybe... What kind of flour did you use? And was it instant yeast?
Old 11-16-2012, 05:10 AM
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my favorite bread recipe.
the ONLY recipe i use now...
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Old 11-16-2012, 05:49 AM
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Maybe... What kind of flour did you use? And was it instant yeast?
Hi! i used a little package of yeast and all purpose flour.
Old 11-16-2012, 06:34 AM
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congrats on your homeade bread the thought of it in oven make me HUNGRY
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Old 11-16-2012, 07:07 AM
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my husband tasted it and spit it out and said it tasted undercooked. i cooked it about 10 min longer than it said too.
Old 11-16-2012, 08:35 AM
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Did you proof your yeast before adding it? Also, overworking the dough can cause it to be rough and dense. It could just be the recipe, don't give up, try different recipes and techniques I am sure you will find one that works for you.
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Old 11-16-2012, 08:46 AM
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proof the yeast? the recipe said to add it to warm water first. is that what you mean?
Old 11-16-2012, 08:56 AM
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Yes, and I also add a pinch of salt and sugar.
Old 11-16-2012, 08:56 AM
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I use this recipe for loaf bread, dinner rolls and hamburger buns its super simple and tastes great plus it doesn't turn out heavy like alot of other recipes.

2 tablespoons of oil

2 tablespoons white sugar or less depending on your taste

1 cup hot water

1 (.25 ounce) packageactive dry yeast

1egg, beaten

1 teaspoonsalt

2 1/4 cupsall-purpose flour

1.Preheat oven to 425 degrees F (220 degrees C). Grease pan.
2.In a large bowl, mix the oil, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, then slowly add flour. Allow the dough to rise until doubled in size.
3.Divide the dough(if making rolls) and allow it to rise again until doubled in size.
4.Bake for 10 minutes or until the top is golden brown.
when adding the flour to the wet mixture make sure you add it until it pulls away from the bowl..it may take more or less flour.
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Old 11-16-2012, 08:59 AM
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What is the average time to let dough rise? I think I let it sit there for about 4 hours.
Old 11-16-2012, 09:00 AM
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i also just left it on the counter and covered the bowl with a handtowel. Should I have put it in the fridge?
Old 11-16-2012, 09:12 AM
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No you don't put it in the fridge to rise it needs warmth to rise I usually put it on the back of the stove top or in a sunny window. You either didn't knead it long enough or you over kneaded it. I also put a very light coating of oil on it before covering it with a towel. It's a trial and error sort of thing until you find the recipe that works for you. Or it could have been the yeast or the water temperature you put the yeast in. Proofing it is simple, I put the yeast in the required water with a little sugar in a container and let it sit for a few minutes. If the yeast is good and the water temp is right it will get kind of bubbly and foaming. This means the yeast is ready.
Old 11-16-2012, 09:16 AM
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No you don't put it in the fridge to rise it needs warmth to rise I usually put it on the back of the stove top or in a sunny window. You either didn't knead it long enough or you over kneaded it. I also put a very light coating of oil on it before covering it with a towel. It's a trial and error sort of thing until you find the recipe that works for you. Or it could have been the yeast or the water temperature you put the yeast in. Proofing it is simple, I put the yeast in the required water with a little sugar in a container and let it sit for a few minutes. If the yeast is good and the water temp is right it will get kind of bubbly and foaming. This means the yeast is ready.
I definately did not see it bubbly. Thanks for the tip.
Old 11-16-2012, 09:18 AM
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I really appreciate all ya'lls advice! Judging by what I'm seeing here, I didn't proof the yeast properly, and I over kneaded it.

Ya'll are awesome!
Old 11-16-2012, 09:23 AM
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you should let the dough doulble in size then a quick punch down then rise again then bake. your rise time is usual an hour and the dough should be in a warm place to rise.
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Old 11-16-2012, 10:42 AM
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I have had really good results with Saf instant yeast. I get a mylar brick of this for around $3 at Winco (just store it in the freezer once opened). No proofing required. It made a huge difference in my bread.

I asked about the flour because when I used 100% hard red winter wheat my bread was like a dense, damp kitchen sponge!!! It was better with 1/2 wheat, 1/2 white.

Another thing that oddly made a difference in my bread was baking it on a baking sheet, shaped like a loaf of french bread as opposed to baking it in a pan. It was awesome when I brushed the outside with egg white too! The worst results were when baking it in my bread machine. The crust was always cracked and super thick.

Here is a great site I found info for bread making info: http://www.thefreshloaf.com/lessons
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Old 11-16-2012, 11:50 AM
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Quote:
Originally Posted by PNW*RN View Post
I have had really good results with Saf instant yeast. I get a mylar brick of this for around $3 at Winco (just store it in the freezer once opened). No proofing required. It made a huge difference in my bread.

I asked about the flour because when I used 100% hard red winter wheat my bread was like a dense, damp kitchen sponge!!! It was better with 1/2 wheat, 1/2 white.

Another thing that oddly made a difference in my bread was baking it on a baking sheet, shaped like a loaf of french bread as opposed to baking it in a pan. It was awesome when I brushed the outside with egg white too! The worst results were when baking it in my bread machine. The crust was always cracked and super thick.

Here is a great site I found info for bread making info: http://www.thefreshloaf.com/lessons
dense damp kitchen sponge is a good description of mine. LOL

egg white sounds good.

i used my dutch oven to bake this bread with the lid off.
Old 11-16-2012, 02:03 PM
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These folks know their Bread!! I let my dough rise in the oven with the oven light on.. 2 1 hour rises, and form and pan them. check your oil/ water/ liquid
amount, too you an always add a bit more to get the dough smoother...
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Old 11-16-2012, 03:23 PM
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I use glass bread pans and I brush the loaf with butter while it is warm and then wrap in a cheese cloth, so that it develops a soft crust. I had an ancient home economics teacher back in the 70's - she taught me this.
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