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Re: falling loaves

"Bill Hatcher" <bhatcher@gc.net>
Mon, 9 Jun 1997 08:01:38 -0400
v097.n040.1
I also have a Regal and had a similar problem until I started keeping the
salt and yeast separate.  As I have mentioned before on the list, I put all
liquids in the pan first, along with salt and all other solids except flour
and yeast.  Flours go in next with yeast on top.  I use this method no
matter what the recipe says and have had no problems with erratic rising
since doing so (well over a year now).

Good luck.

Bill Hatcher
bhatcher@gc.net
Southampton County, Virginia, USA

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>--------------- MESSAGE bread-bakers.v097.n039.3 ---------------
>
>From: wittenberg1@juno.com (Heidi K. Kaether)
>Subject: falling loaves
>Date: Sun, 01 Jun 1997 09:26:02 EDT
>
>Hi,
>     I am new to the list, so you've probably discussed this before but I
>missed it.  I just last July got a Regal automatic bread maker.  I love
>it, but many of my loaves don't turn out.  Most of them fall badly.
>(still taste good, but look terrible, and you loose half the usefulness
>of the loaf)  On the other hand, twice, the loaf rose so high that it
>*overflowed* the edge of the pan and I nearly had a fire in my bread
>machine. :(  In the book, it says that whan a loaf falls, it usually
>means too much water was used, but no matter how much I vary the amount
>of water, my results are still erratic.  I use a baby bottle to
>accurately measure to the exact ounces, but even though I may follow what
>had worked the last time, that doesn't guarantee it'll work.  Any input?
>     My other question is on quick breads.  I have a friend who is always
>making banana bread in her machine, but I think she might have a special
>setting on her machine.  Have any of you with a Regal tried making quick
>breads in it?  Do you think it would work? TIA
>Heidi K. Kaether
>><> Wittenberg Junior Academy <><
>Groton, CT
>Micha 5yo, Terran 3yo, and Jeremi 1yo
>The fear of the Lord is the beginning of wisdom
>
>