> - I tried making the Lemon Bread recipe in DAK's book. But, because
> I have lots of lemons on my trees, I wanted to use lemon juice
> instead of lemon extract. "Joy of Cooking" says 2T juice
> equals 1 tsp extract. So, I adjusted the recipe accordingly.
> The bread was almost OK. I feel it didn't raise as much as it
> should have and was a bit doughy. Did the lemon juice bother
> the yeast? Should I have waited and put it in when it beeps
> for last minute throw-in's? ANy other ideas?
My approach when the bread turns out too doughy is to add 2 T. of wheat
gluten. Wheat gluten is a rising agent and is available mail order from
DAK.
> I just tried to make a loaf of Honey Cornmeal Bread.
> It ended up shaped like
> |\ /|
> | \ / |
> | \___/ |
> | |
> | |
> |_________|
>
Usually when this happens to me (at high altitude, so your mileage may vary),
it means that there's a bit too much liquid. Try decreasing by a tablespoon
or two.
Jane Marcus
janem@hpfclg.fc.hp.com