Ack, quick, need help! Bread Baking Problem

[Black Feather]

*lol* Yes, I have let it rest for 5ish minutes. Darn bread making machine. It worked perfectly for the first two loafs.

Ok, it's in the oven.....I can deal with heavy bread. I actually like it when it's a bit dense....like me

I'll let you know in 30ish minutes if I have breakfast, or my chickens have breakfast.

obsessed: However, if punch down and let rise too many times like more than 10 it will eventually stop rising.

You're lucky this is a family board or I would have something to say about that comment.

 

[skand]

Turn the oven to the temp the directions say on the recipe. Use the cook time it says also.

 

[miss_jayne]

Quote:
you punch anything ten times, and it better not get up again!

you'll be fine. if it's dense, it will taste a little yeasty, other than that, it's bread, so thats all good!

 

[Black Feather]

Quote:
I'd love to, only problem is the recipes I have were Christmas gifts. I was given the bread maker second hand and had it in storage. Some friends who make bread in the bread maker regularly prepared the dry ingredients for about five different recipes and just gave me the instructions on what wet ingredients to add, how much yeast and what bread setting to have the machine on.....no particulars like exact temperature or baking time.

It looks really good in the oven right now and is actually rising a lot.

 

[miss_jayne]

then it's almost bread! yeah!

 

[Black Feather]

Ok, here is an image of my emergency loaf of bread. Not too bad! I'll bite into it tomorrow for breakfast and see how it goes. I have it cooling with a tea towel over it for the night.

 

[Henrietta23]

What time is breakfast???? Yum!

 

[miss_jayne]

Quote:
that is exactly how it should look! great work!

 

[FrChuckW]

Yeah!! Congrats, see if you can get some real loaf pans though, they have a multitude of uses, like doing a pork loin, or meatloaf, or quick breads.

 

[Black Feather]

The bread is good! It probably could have used another 10 minutes in the oven as it's just a tad/hint on the underdone side at the centre of the loaf. I would call it the consistency of a dense, home made, old fashion white bread my grandma used to make.....not so light and fluffy that there is no substance to it like store bought bread.

It's a very tasty recipe. I'll see if I can find it and post if for the other bread makers on the board

Thanks sooooo much for all your wonderful advice! You guys saved my crusts!