Re: [BREAD-RECIPE] Heavy Bread

[Donna Magee]

The recipe sounds odd. I only use one or two at most packages of  
yeast. It usually takes a couple of hours for it to rise properly.   
My thought is it may have risen way to fast and collapsed on itself  
because of the yeast. You might also want to cut the salt back to 3  
teaspoons. There is a ton of information on the internet about bread  
flour. Do a search, you will be amazed. Happy Baking Donna


On 22 Jan 2007, at 1:37 pm, Willie & Jean wrote:

I made a recipe from the KitchenAid mixer book, simple enough, no
trouble making it. However, this is an extremely heavy loaf of
bread. Any suggestions as to why?

6-7 c all-purpose flour
2 tbsp sugar
3 1/2 tsp salt
3 pkg active dry yeast
1/4 c butter
2 c warm water (120-130 degrees F)

After mixing, it calls for 20 minutes rise time which doubled it,
then divide, place in bread pans and rise till double again then
bake @ 400 degrees F.

Is there maybe something wrong with the way in which I made it?

Also, what's the difference between all-purpose and bread flour?

And lastly, can vital wheat gluten be added to any recipe and how
does it affect the outcome of the bread?

Thanks
Jean






 
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