I wanted to try making some whole wheat bread adding in gluten flour(as suggested by Stephanie and Jenni).
So in all my domesticity today, I whipped up half a batch.
I'm not quite a professional bread baker though I've tried many a time. I'm determined to practice until I can figure out how to do it well. Though today's experiment tasted great, the loaf was shorter than my index finger.
So - what happened? Was the yeast dead? (it was brand new though)
Did I not let it raise long enough?
Was the pan too big for the amount of dough I had? (I used silicone pans that I think are large)
Did I not mix it enough? Any ideas?
Someday I'll get to the bottom of it all and produce a beautifully light-weight loaf of homemade bread.
3 comments:
Hmmm....that is a good question. I had that problem too a lot so I stopped making bread and even trying, for years. I recently started again and it has been going good. You might want to try putting in Vital Wheat Glueten. It helps the bread raise and makes it soft and fluffy.
Good job for making it...bread making is such a trial and error effort!
I'm proud of you for trying! I think it looks delicious.
We think it looks great for toast, no matter what! Keep trying and you'll get the hang of it.
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