Baking Questions: Bread and Yeast Article - Allrecipes.com
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Baking Questions: Bread and Yeast

Browse our collection of frequently asked cooking questions for advice on working with yeast and baking bread.

  • Is there a way to convert bread machine recipes so that I can make them the old-fashioned way?

In general, any bread machine recipe can be converted to traditional methods. A recipe for a 1.5-pound loaf should make one 9 x 5-inch loaf.

  • What is baking mix? What can I substitute for it?

Baking mix or biscuit baking mix is a mixture of all-purpose flour, baking powder, salt, and other ingredients. It is sold under a variety of brand names, such as Bisquick® and Krusteaz®. We have a recipe for a homemade version: Easy Biscuit Mixture.  

  • How many teaspoons are in a small package of active dry yeast?

There are 2 1/2 teaspoons of yeast in a .25 ounce packet. 

  • Can I substitute active dry yeast for compressed yeast?

You may certainly substitute active dry yeast for compressed yeast in a recipe. The only difference is that you should dissolve the active dry yeast in the liquid ingredients before combining it with the flour. One (.25 ounce) package of active dry yeast is equal to one (.6 ounce) cake of compressed fresh yeast. For more information, see our Yeast: The Basics article.

  • How should I store my starter?

How you store your starter depends on how long it will be before you use it again. If you will not use your starter for a month or two, you may freeze it in 1- or 2-cup portions and thaw it as necessary for your recipes. If you think that you will be using your starter on a regular basis in the near future, you should refrigerate the starter. This will slow the fermentation. To refrigerate your starter, feed it 1/2 cup of flour and 1/2 cup of water and place it in a loosely covered non-metallic container. Stir and feed it every week or so, discarding starter periodically if you accumulate too much. If you plan on using it to make a batch of bread, take the starter out of the refrigerator, feed it 1 cup of flour and 1 cup of water and let sit for 6 hours or so to make it strong and active. See Sourdough Starters for more tips.

  • Can I freeze dough and then bake it later?

Yes. We recommend increasing the yeast by 1/3 in any dough that you will be freezing. For loaves, we suggest that you let your dough rise once, form it into loaves, lightly flour the inside of a freezer bag and place the bagged dough into a loaf pan. Once the loaf has frozen, remove the loaf pan, and then place another sealed bag around the loaf and freeze for up to 1 month. The night before you want to bake, remove the loaf from the freezer, remove the bags and place the loaf in a lightly oiled loaf pan. Place the pan inside a plastic bag and allow it to thaw in the refrigerator overnight. If the loaf hasn't begun to rise by then, move it out of the refrigerator and let it rise (covered) until nearly doubled in volume.

For rolls, form them as you normally would. If you are baking them the next morning, simply cover them with plastic wrap and let them rise in the refrigerator overnight. If you are planning to bake them two or more days later, freeze them. Place the shaped rolls in a greased pan (disposable aluminum pans are fine), wrap them inside two plastic bags and then place them in the freezer. Let them thaw in the refrigerator for 12 hours before moving them to a warm place to rise. The second rise should take about 2 hours.

  • Can I freeze bread loaves and rolls? How should I reheat them?

Many people find it convenient to freeze bread loaves or rolls after they have been baked. Wait until they have cooled completely and make sure to double wrap them in plastic bags. When you want to reheat them, wrap the rolls in aluminum foil and reheat them in a moderate (350 degrees F/175 degrees C) oven. 

  • I live above 5000 feet in elevation, so what adjustments do I need to make in order to bake bread successfully?

Baking at high altitude is problematic for two reasons. One, because the air pressure is lower, baked goods rise faster. If they rise too fast without the proper structure to support them, they collapse. To correct this problem, reduce the amount of leavening in your breads. We suggest that you reduce the amount of yeast in your recipe by 1/3 to 1/2.

The second problem is that there is also less moisture in the air at high altitude, and drier air means that your flour is drier. This is corrected by increasing the liquid in your recipes by 10 to 15 percent. You may also want to reduce the amount of sweetener in your dough as sugar will weaken the gluten and increase the risk of it collapsing in the oven. Also, keep a close eye on your dough. Once it has doubled, punch it down (deflate it) and then let it rise a second time.


Comments
Keri Florian 
Jun. 23, 2009 5:31 pm
I kill my yeast everytime, what can I do to prevent this.
 
Dana Stinson-Marone 
Jun. 26, 2009 4:42 am
Keri...perhaps the water for the yeast is too warm to get your yeast to "proof." I always keep my water between 115-120 degrees and no hotter. Then I add the yeast with about a teaspoon of sugar to "feed the yeast" and it starts activating the yeast immediately. I always wait about 5 min. to make sure the yeast is really going good.
 
Linda 
Jun. 26, 2009 6:23 am
can you feed yeast in recipes without using sugar?
 
Adeleke Ronke 
Jun. 30, 2009 5:26 pm
i need article on technique and possible faults and precaution in baking
 
Jul. 1, 2009 10:16 pm
Can too much yeast be added to bread? I measured 2.25TBSP instead of 2.25tsp and the bread does not appear or taste any different. It did sink some in the middle, which is a problem I have been having all along, before switching to the yeast for bread machines instead of the regular Active Dry Yeast in packages. If anyone can give me some input i appreciate it. Thanks, Nancy
 
Jul. 7, 2009 3:47 pm
I'll start with the easy one: Yes, Linda, you can feed yeast without adding sugar to your dough. Yeast actually breaks down the starches in flour to form sugars, which it can then eat. “Lean” doughs, like baguettes and some other European-style breads are simply flour, water, yeast (either commercial yeast, or natural yeast starters) and salt. I almost never add sugar to bread doughs unless I’m making a sweet dough.
 
Jul. 7, 2009 3:51 pm
Nancy: yes, you can have too much yeast. Problems stem from the yeast exhausting its food source too quickly: you can end up with overproofed bread, which will seem very dense on the bottom and not have risen as much in the oven as you'd like (you want good "oven spring," when the gases trapped in the dough expand in the oven's heat. The bread's starches gelatinize and form the open, airy structure of a good loaf of bread). You can also end up with too much of a yeasty flavor—although some people like really yeasty-tasting breads. Generally, it's better to have less yeast, to let the bread rise and the flavors develop slowly, than to use too much.
 
Jul. 7, 2009 4:04 pm
Allen: you're a lucky man! I love using my KitchenAid to make bread doughs. First of all, never go above speed 1 or 2, because you can strip the gears on your mixer (ask me how I know). I like to add the wet ingredients to the bottom of the mixing bowl first; it seems to help the dough hook incorporate the flour better. I'm looking at the "Clone of a Cinnabon" recipe right now as an example. Here's what I'd do: I'd put the milk and eggs in the bowl first; then add the flour, sugar, salt, and instant yeast (the same as "bread machine yeast"). Instant yeast doesn't need to be proofed like active dry yeast, and can handle short contact with salt and sugar—although it doesn't like ice-cold liquids, which is one reason why this recipe calls for room-temp. ingredients. Mix on low speed for a good long time, about 15 minutes to start; scrape the dough off the sides of the bowl and the dough hook every once in a while. I'd reserve the melted butter and not add it until the dough has good stron
 
Jul. 7, 2009 4:06 pm
Adeleke: I recommend our "Baking Yeast Breads" article for basic how-tos. Keri: Dana's got good yeast-growing tips.
 
Theresa 
Jul. 12, 2009 1:01 pm
How can I make my doughnuts fluffier, rise more? Every time I make them, they are too dense. Do you have a basic recipe or do I need to add more of something? Yeast? Thanks.
 
Jul. 15, 2009 9:27 am
What type of thermometer is used to read the degree of water?
 
RachelMonroy 
Jul. 21, 2009 1:31 pm
I have been baking since I was a kid. I grew up baking bread, cinnamon rolls, the works. I know how to use yeast, proof it and everything... But lately I have been having this problem, I can't get my yeast to proof. Today, for example, I made pretzels. The yeast proofed fine, they turned out great. A few hours later, I wanted to make some dough to freeze. I did the exact same thing, and my yeast died. It expanded, and sank to the bottom. Over, and over, and over again. I tried hotter, colder, more sugar, no sugar, less yeast... I finally put the flour mixture away for tomorrow. I don't know if the climate has something to do with that, or what? Why does it work fine in the morning, and in the afternoon nothing? I do live in Mexico, and the elevation is pretty high.. Would the time of day have any effect on yeast?
 
Kiki 
Jul. 22, 2009 1:56 am
Hi there, could someone please go into detail with the step by step directions for converting a bread machine recipe's instructions into that of handmade bread recipe? What are all the steps you do in place of the bread machine?
 
Jul. 25, 2009 3:22 pm
Can a muffin recipe be made into a loaf, simply by pouring it all into a loaf pan? Or will it not bake properly?
 
Jennifer 
Jul. 29, 2009 11:42 am
Can you over knead bread? I am making whole wheat bread (no white at all, grind the wheat myself) I use a kitchenaid type mixer and mix it all and knead it all in the mixer for 15 minutes. At about 10 minutes or so it looks great, nice stiff dough. At 15 minutes it is all soft. It is too soft to support the second rise in the pan. It rises but just oozes of the pan. Any ideas? Could it be the weather?
 
weewee 
Aug. 4, 2009 7:16 pm
Hi has any1 got a wholemeal or 7 grain bread recipe that I can make by hand? Also one that is low GI. Many thanks Wendy
 
JOE 
Aug. 10, 2009 5:48 pm
Hi..is there a proper way to knead bread dough. I watched my mom making bread growing up...but i have no luck..just seems to turn out flat and heavy.
 
Leslie 
Aug. 12, 2009 2:13 pm
Can anyone tell me the best way to convert (and increase) a standard sweet bread recipe (using active dry yeast) to work in an 80 qt Hobart mixer? Thanks!
 
Rebecca 
Aug. 16, 2009 1:13 pm
Does it matter what type of bowl you proof your yeast in? I am following all the directions I know how and have bought different yeast(thinking some were old) and get the same results. I am using a tin bowl, and am trying to figure out what it isn't working? Any thoughts? Thanks
 
Aug. 22, 2009 4:21 am
I am new to bread machine baking and would like to stick with using regular active dry yeast for all of my recipes (I use Red Star which is easy to find). Some bread machine recipes call for using instant yeast. How do I convert measurements from instant yeast to regular active dry yeast.
 
Joe28 
Aug. 29, 2009 11:23 am
If no one minds I'll offer some suggestions on some of the quesitons. Jennifer, yes it is possible to over work dough. I am no expert but if at 10 mins the dough looks good and then at 15 it is bad, it could be that the dough has gotten to warm or over kneaded being worked in the mixer. I read a neat article in which they talk about "Friction Temperature" when using a stand mixer. It talked about how the friction of the dough and the mixer bowl can over heat the dough itself causing issues with the yeast and bad results. I wish I had the link it was a very interesting article. Joe - I was always taught that to properly knead dough lay it out on the workbench flatten it a little and then take the dough and fold it onto itself and using your palms push down and away from you into the dough, give it a quarter turn and repeat the process, continue to do this until completely kneaded. Leslie, again not being an expert I would suggest using the Baker's Percentage technique to con
 
Lori from CT 
Sep. 4, 2009 10:54 am
trinity- It makes no difference if you use the recipe for muffins or loaf pan. you just have to check them in the oven until you get the doneness that you want. Then make a note next to your recipes as to what size pan you used and how long it took to bake.
 
NaniLiz 
Sep. 9, 2009 2:07 pm
I'm on a vegan diet for health reasons. I now use Almond milk to bake whole grain (freshly ground) bread, but would like to find a way to eliminate added oil. (Doc says less oil, too!)I know you can use applesauce in somethings, but will it work for a loaf of bread?
 
Sep. 11, 2009 11:44 am
I bought mini bundt cake pans over one year ago, but every single time I've tried to bake in them I've put too much batter in them and they've not only overflowed, but have also stuck--to their non-stick surface. I'm an experienced baker, but can't seem to do this one thing. Help me please. They would look so pretty on the refreshments table at church. (my friend eat them any way; aren't they nice.!)
 
Sep. 11, 2009 11:45 am
FRIENDS, that is...
 
Sep. 15, 2009 12:47 pm
I've been experimenting with making french bread. I think I've finally got the hard crispy crust, but the crumb is too fine. Am I overkneading, underkneading, too short of rise, too long??? What do you think?
 
Myra 
Sep. 17, 2009 7:43 am
I am searching for a 24 hour yeast recipe to make sour dough bread. One jar makes two bowls, or six loaves of bread. Please help. I have misplaced mine, and I have bread promised on Saturday. I never did the stater part of the recipe, my Mother did that. She is out of town and left her cell phone off. I handle the rest of the process. Please help....
 
bayou 
Sep. 19, 2009 8:40 am
I have a bread recipe for a bread machine, but I don't have a bread machine. How do I bake the bread in the oven? What temp, and how long?
 
Myra 
Sep. 20, 2009 6:28 am
Usually I bake my bread at 350 for 29 minutes.
 
bayou 
Sep. 20, 2009 8:48 am
Thank you. Would it be the same if it is a dark bread?
 
Sep. 23, 2009 5:39 am
When I bake bread, I usually bake the first loaf that day and refrigerate the second/third loaf for a day o two until I need more bread. The second and third loaf never seem to rise as well as the first so I assume it is because of refrigerating. Has anyone else experienced this and if so, how do you overcome it? Thanks
 
Markie 
Sep. 28, 2009 7:18 am
Does anyone know how to make your homemade bread chewier?
 
loulou 
Oct. 6, 2009 4:32 am
when I make bread in the machine it always has a cake texture so I'm buying a mixer with dough hooks and because of dietry needs and a nut allergy that I have, and a husband who has dietry problems with sugar and salt; I am very limited with commercailly produced bread and a sandwhich with the same texture as commercial bread would be our idea of luxury at the moment. I live in England so I would appreciate the recipe ingredients to english. thanks
 
Oct. 13, 2009 10:16 am
About the mini pans, filling and baking. Never fill more than 2/3 full. I usually have a box cake in the pantry and have consulted their baking times for various sizes (cup cakes compared to other sizes). This is a good general comparison. I LOVE the mini loaf pans for small gifts and also for serving a variety of quick breads. Sometimes storage for the pans is a problem, but they certainly are cute and fun to use.
 
ocean lady 
Oct. 13, 2009 1:03 pm
when i bake breads like banana,or pumpkin,the very bottom of the loaves look like play dough,though it looks cooked,didd i not beat it long enough,or the oil and water seperated. it tasts\es fine and is very moist. thanks ocean lady
 
NICOLE86 
Oct. 14, 2009 10:47 am
Hello, I'm making yorkshire puddings for the first time and the recipe says to use the "beef fat" from the prime rib. Are they saying use the top layer of liquid of fat or actually use the fat chunks/pieces from the prime rib? Thanks so much! Tammie
 
orionsstorm 
Oct. 15, 2009 12:42 am
Tammie, the fat called for is the rendered fat in the roasting pan, (top layer) or you could substitute bacon fat in the same amount. Make sure your pans are hot before adding the batter. Orionstorm
 
medium7 
Oct. 18, 2009 11:01 am
my bread never stays risen when baking in my machine. ideas please
 
Wanda 
Oct. 21, 2009 1:36 pm
WHAT SHOULD I DO IF I DON'T HAVE BUTTERMILLK? CAN I USE REGULAR MILK OR WHAT? THANK YOU WANDA
 
Mary Alice 
Oct. 22, 2009 11:31 am
You don't have buttermilk? It's ok. All you have to do is add a teaspoon of vineger or lemon juice the to milk. Let it sit to room tempeture for 30 to 60 minutes. You may use less milk depending on the consitancy of what you are using in for. Buttermilk alway seems thicker.
 
Dawn 
Oct. 22, 2009 3:41 pm
I heard salt kills yeast. Is this true? When I mix salt with my dough it doesn't rise. Sugar activates yeast. Do I let the yeast rise first, then make the dough with salt?
 
Nov. 2, 2009 5:35 am
When you put the flour in the bowl, add the salt, teaspoon by teaspoon, in a different place. For example, if you are using 3 teaspoons of salt, add 1 tsp to the right, 1 to the left and one in the middle and then mix the flour with a spoon to incorporate into the flour properly. Add the eggs (if there are any in to flour mixture. Add the yeast that has a tsp of sugar added and some flour on top to see if it will rise, and if it bubbled. Then add to the main flour mixture and add any more remaining water to the mixture, knead for 10 minutes in the Kitchen aid or Bosch machine. Start on a low #, maybe #2 and continue kneading. If the mixture does not leave the bowl, add a bit more flour. Yes, the weather does affect the bread, especially the rain, (I live in London, UK)! I have been baking my own bread, rolls, cakes and challah bread (Jewish Braided Sabbath bread) for 35 years and I always give my bread to poor and ill/homebound people. It is light and airy and the best this side o
 
Norb. 
Nov. 3, 2009 12:29 pm
My rye bread does not taste like rye . The bread turns out just fine but it does not have that real rye flavor . NORB .
 
MAUSERATI 
Nov. 3, 2009 1:19 pm
does it matter what type of potato I use for potato bread?
 
eljay 
Nov. 12, 2009 3:47 pm
I din't have a bread machine or a mixer. so my question is How can i make dough by hand mixing? any suggestions?
 
Dick 
Nov. 19, 2009 7:44 am
I've been making my own bread from scratch since Aug. Since, I refuse to buy bread.What I do, and from a recipe book, is take 2 stainless steel mixing bowls,big enough to use.1 1/2 cups of water and stir in yeast. The recipe called for 2 packets of yeast, I've modified that, becuase I thought it was a bit too "yeasty", and use 2/3rds from a jar (bulk container).Activate yeast for 15 min,luke warm water,add 1 1/2 cups flour and 2 tblspn sugar.Let rise half hour. While your waiting, scald1 cup milk,and 1/4 cup,butter,marg.,shortning,I like lard best. One more tbl sugar and 1 salt.let that cool so as not to kill your yeast, again luke warm.Mix in 6 cups flour, let rise for an hour. Knead for 10 min, or untill you don't want to do it anymore....5 min?.Keep tossing a bit of flour around, on the board, but just as good, on your hands when it starts getting too sticky. Turn into your second bowl, well greased, and I like lard,let stand for an hour. After rising, beat it down and place in 2 we
 
Nov. 19, 2009 6:35 pm
I can never get my rolls to be big and fluffy. They are always small and almost biscuit like. What am I doing wrong? I know it probably has to do with the yeast. I just don't know what it is that I can't get right.
 
BeckyLadakh 
Nov. 28, 2009 7:37 am
Dick, I think that maybe if you knead longer (if you're doing it by hand) your bread might have a stronger crumb and not get crumbly. Also if you can find "bread flour" from "hard wheat" it should have a tougher crumb. I'm not sure milk is necessary in everyday bread. Years ago I used milk because it was in the recipes but then somewhere I saw that it actually reduces the grain flavor so I stopped using milk and only use water to make bread. I think it does give the bread a better grain flavor, and maybe milk makes the bread more tender and crumbly too, but I'm not sure. Does anybody else here know about that?
 
Frankie D. 
Dec. 3, 2009 4:40 pm
when I make french bread my loaves raise sideways making wide flat loaves instead of round ones. The yeast is active, the loaves get bigger, just not round. What am I doing wrong?
 
Dec. 15, 2009 10:43 am
I intend to make 2 or 3 cheesecakes and seversl dozens of a variety of cookies for Christmas. What is the earliest I sh begin baking so all are fresh when served?
 
pc 
Dec. 15, 2009 7:59 pm
leo, i've baked cheesecakes, cooled completely, and frozen for at least 3 months. as far as cookies, some freeze far better than others after cooking though i've frozen many doughs in individual portions with no problems. perhaps one of the experts here can be more specific. good luck!
 
Jon 
Dec. 19, 2009 3:34 pm
I made my yeast dough using a starter, everything looked good, the yeast started is very active when i feed it. The water temp was luke warm (around 105 to 110) but my dought hasn't rise or doubled like it was supposed to do. it has been an hour since I added all the ingred. can you help!!!
 
Dec. 20, 2009 4:35 pm
I made a chocolate cheesecake following EXACT instructs as previously mad but this time after same cooking times the cake came out soupy. It has cooled completely - can I put it back into the oven and recook it until it sets right?
 
Allrecipes 
Dec. 22, 2009 12:00 pm
Can someone tell me hoew to get my rolls light and airy? My Mother-in -law was the best for her rolls and try as I might, I cannot duplicate the texture. She passed away 20+ years ago and this is my goal before my time is up. Thanks,
 
revie 
Dec. 23, 2009 5:01 am
Why is my rye bread so tough to make ?its allways so dense never light like the bakery revie
 
Dec. 28, 2009 8:16 pm
I've been very nervous making homemade bread till I got a new kitchenaid mixer for x-mas, my dough ended up looking like the skin of an orange instead of smooth and elastic. Did I do soomething wrong? Did I not knead it long enough or did I knead it too long? Please help and let me know what and where I went wrong...thanks a bunch...
 
Dec. 29, 2009 2:57 pm
How can I make a finer textured bread? It always tastes good, and raises well, but the texture is coarse.
 
Paula Stewart 
Jan. 8, 2010 12:35 pm
My bread machine bread used to form a large bubble at the top then would collapse, I cut the yeast amount called for in the recipe in half, and now my bread turns out beautiful every time.
 
Laura B 
Jan. 9, 2010 2:47 pm
What is the difference between dry active yeast, bread machine yeast,and any other yeast. I am new to working with yeast and I am wondering why there is a difference. Thanks!
 
Sherbear 
Jan. 9, 2010 5:47 pm
every time I make cinnamon rolls I mix the yeast in 1/2 cup of warm water with Teaspoon of sugar and it start to rise, but when i put it in the milk and flour mixture it will not rise again, What am i doing wrong?
 
David 
Jan. 16, 2010 12:30 pm
there is actually 2 1/4 teaspoons in a .25 ounce packet
 
Kate 
Jan. 29, 2010 9:44 pm
I've been experimenting with baking for the first time on a cinnamon raisin bread recipe, which tasted wonderful, but the bread was very heavy, I know it's much more likely me than the recipe, but what in general can you do to make a lighter bread?
 
Ruth 
Jan. 30, 2010 10:01 am
Can you freeze yeast?
 
Tresha 
Jan. 31, 2010 5:01 pm
Queen Bea, I too had the same problem. I did the same thing and filled them with too much batter. OVERFLOWED and burned the batter on to the nonstick surface. One has to use a lot of nonstick spray and fill only half full. A lot of spray is needed not only for the cleaning aspect but the cakes do not come out easily unless a ton of spray is used. Play around with the amount of batter you put in. Depending on the recipe you may be only able to fill half full, maybe three quarters. good luck
 
Ruth 
Feb. 3, 2010 9:48 pm
The Queen bea...love that name When I use my non-stick bundt pan I spray with pam and dust lightly with flour, fill 2/3 full.
 
Feb. 18, 2010 7:33 am
If the recipe says mix the dry ingredients to the wet, should I fold the dry into the wet and make a lumpy batter or mix it throughly? can anyone help me with this. I'm planning to make a loaf cake tomorrow and it will be good to get this one clarified!
 
Rod 
Feb. 21, 2010 7:07 am
I'm trying to find out how to make bread that has a coarse, chewy texture, like bread you sometimes can get in good bakeries
 
adobe_0 
Mar. 3, 2010 10:36 am
i make a very good tasting rye bread using bernard claytons receipe, with exception i add butter. the problem is that i like the round loaf and the dough slumps in the proofing stage instead of rising. the result is i get a very flat round loaf,, help!!
 
Kalee 
Mar. 12, 2010 5:04 pm
Does anybody know if you can add fresh pineapple to a bread when the recipe calls for canned? I remember hearing something about the acidity of fresh pineapple causing problems, but can't remember what it was in reference to. Thanks!
 
Patricia Thomson 
Mar. 18, 2010 8:10 am
my bread is not elasticy too crumbly
 
gigamuffin 
Mar. 27, 2010 2:39 pm
I am baking a cake using a cupcake recipe and it is not cooking in the centre, I have tried increasing the temperature to get it to cook but the centre is still liquid, I currently have the oven on a low temperature with a pan of water beside it to keep it moist. What did I do wrong?
 
Janice Kennedy 
Mar. 28, 2010 2:43 pm
Everytime I make any kind of bread I wind up with a crust that is on the hard or crunchy side, even if I butter it immediately after baking. Does anyone know how to make rolls and breads with a soft yellow top?
 
Pam 
Apr. 3, 2010 8:40 am
I want to make the Easter Egg Bread recipe. Can I make the dough ahead of time and put it in the fridge? I want to make the dough the night before and bake it in the morning. Can someone please advise me?
 
Claudia Devoe 
Apr. 4, 2010 6:37 am
Bread Machine Pizza Dough - comes out very very sticky and hard to manage. I do spray the pan so it can be spread easily. What else can I do to make it easier to handle to make it a thinner crust. Canadian Nana
 
ccosson 
Apr. 12, 2010 11:48 am
I don't have a comment, but I do have a question. Can angel food cakes be frozen?? If so, what is the best way and for how long can one be frozen?
 
jillyb48 
Apr. 12, 2010 8:48 pm
Please, I am looking for a goooood rice flour bread, no other flour. thxs
 
val 
Apr. 14, 2010 11:31 am
My pie crust gets mold on it, within a few days. why or what Im I doing wrong? please help
 
Mary 
Apr. 24, 2010 9:36 am
I have been re-learning the bread baking process (I used to bake bread years ago!) I am having a problem with my bread being crumbly and falling apart. We love the flavor but hate the bread falling apart when we make sandwiches.What amm I doing wrong. I don't remeber it doing this before, although it was almost 30 years ago :P
 
Apr. 27, 2010 11:42 am
Thank you- just the information I needed. :)
 
May 5, 2010 4:18 pm
Looking for a resipe for bread made with a starter with potatpe flakes, I have the starer but not the recipe for the bread. Please email me at bcsigman1944@yahoo.com Thank you....
 
robbyn 
May 11, 2010 9:30 am
WHAT WOULD HAPPEN IF I DIDN'T USE BAKING SODA. WHAT IS THE PURPOSE OF BAKING SODA ANYWAY?
 
DrO 
May 14, 2010 1:14 am
Paula Stewart, thank you, the collapse answer was what I came online to find! You are a jewel for sharing!
 
NSJ1 
May 16, 2010 8:27 pm
Is one type of apple better than another to bake with? And if so does it differ from pies to a crisp. eg. spartans for pies but use macs for crisps.
 
May 17, 2010 9:48 am
NSJ1, yes, different apples have different textures and some aren't good for baking. If you are making a pie, I recommend Granny Smith apples. It will give you a nice tart pie.
 
jimpres 
May 27, 2010 10:18 am
I made the Russian black bread, not in a machine. After the first rise I put it on a baking sheet and it spreads out to much. That mean more flour?
 
starwarswife 
Jun. 1, 2010 6:41 am
My husband cannot eat yeast.I'm looking for a yeast free recipe for 8 or 12 grain loaf bread.A bakery in Calgary,Alberta(Bowness Bakery) makes an amazing one.
 
Shirley A. Kraemer 
Jun. 10, 2010 11:02 am
My sweet bread dough did not rise but being so conservative I refused to throw the dough out and start over. So I added two Tbs gluten flour and two Tbs baking powder to the flour on the bread board,gently working the flour mixture into the dough. Worked very well.
 
sunshine 
Jun. 12, 2010 5:35 pm
what is powered butter milk
 
breadnut59 
Jun. 29, 2010 12:10 pm
I just tried the Ron's Bread Machine White receipe and it smelled wonderful but I've ended up with a huge cavern in the middle of it. The top fell inward about half way. What did I do wrong? I did try the addition of 1/3 cup sugar and 1/4 cup milk variance. Not sure if this is what caused it to fall or not. Help?
 
Sylvia 
Jul. 24, 2010 5:35 pm
Can anyone offer me any tipes of how to remove a cake from a bundt pan? Both times the cake sticks and I did use plenty of pam. Am I perhaps undercooking? It is very moist, but I'm not sure what exactly is the problem. It's an inexpensive pan. May that be part of the problem? Many thanks, Sylvia
 
Carol 
Jul. 27, 2010 1:53 pm
Can someone tell me what brand of Panko bread crumb to order on line. We can't get this in our area. thanks!!
 
ZoeAnn 
Jul. 30, 2010 7:44 pm
My grandson has egg, dairy and gluten allergies. Dairy I use soy milk, flour I use a gluten free blend mixed with additional rice flour. Egg:I have used applesauce, oil/water/baking soda, but like instant potatoes and water best. The problem I have is the bottom of the bread is still a little doughy. I use 1 packet of yeast for one loaf. Could it be too much yeast mentioned in one of the articles above, or is there something else that I could do to prevent this. I have tried adding a little baking soda, extra baking powder, I comeout with similar results. Any suggestions?
 
phlipp 
Aug. 14, 2010 8:46 pm
I have a problem getting corn bread to rise. I have tried several recipes but none rise more than a fraction of what they should. my baking powder is good until Dec.2010. I never mix more than a minute, dough is thick,
 
jessie 
Aug. 30, 2010 4:03 am
I have many recipes for "No kneed bread" My issue is that they all come out with a sticky crumb. I have tried weighing the flour as well as dipping the cup into the flour and leveling it off. I tried a very hot oven 500 and a cooler 425. I have used ap flour as well as bread flour I have taken the temperature of the bread and let it come up to 210. HELP what am I doing wrong???
 
pc 
Sep. 6, 2010 3:57 pm
Allen: yeast newbie here. Allrecipes is a go-to, but for baking I LOVE King Arthur Flour. They have tutorials, step-by-step recipes with pics of what it should look like, and my first try with the sticky caramel pecan cinnamon rolls was such a hit! I ONLY use instant yeast-no agonizing over water temp, will it rise, etc. The brand they use as well as KAF reg/wheat flours available locally. Also great sugg. for reg non-yeast baking and free phone support. Using a 4.5qt KitchenAid mixer (the small one) on a fairly low/moderate speed I've never kneaded by hand. The flour is $1- more/5# than store brand, but for yeast bread where protein content is key for me tis worth the splurge. I do purchase some of their ingredients (cinnamonsugar filling, buttery dough enhancer, easy roll dough improver) but many others can be found at your local large grocery or a cake/candy/restaurant store in many cities. Experienced yeast bakers may not need the coaching, but it's improved my confidence making th
 
cheryl 
Sep. 27, 2010 11:18 am
What is the difference between flour and bread flour? Can Cracked Wheat be used for Wheat Flour?
 
Wanda 
Sep. 28, 2010 9:20 am
my problem is when I use my breadmachine and follow the receipe in the booklet my bread is like a block of cement!The machine is a Black&Decker all in one.I live in Lac La Biche,Alberta, 2 hours south of Fort McMurray.Help please!!
 
cbass 
Oct. 19, 2010 6:54 am
I have problems with my bread sinking in the middle. I use a bread machine. I live 4700 feet high. I use pkg. yeast. Do I add less yeast or less sugar or both?
 
roanhorseluver 
Oct. 20, 2010 8:30 pm
I want to send some bread 'mix' to my daughters but want to know can I add my bulk dry yeast instead of the packet. My girls really dont know how to make bread. They want the taste of home from Mom's kitchen. Please advise. Thanks
 
Norma 
Oct. 28, 2010 1:47 pm
I have a lot of trouble using Fleischmann's Bread Machine Yeast. My bread just does not rise good when using that yeast. I have a Zojirushi Bread Machine. Does anyone else have this problem? Can you give me any hints on what may be the problem? I have found a store brand - Hannaford's that works wonderful. Thank you for any help you can give me on this.
 
zubin 
Nov. 7, 2010 10:44 am
I live in India and recently aquired a bread machine, whats available here mostly are packets of active dried yeast,instant yeast is not available easily. Please somebody explain the method of proofing and the technique of using active dried yeast in a bread machine.HELP
 
Sharlz 
Nov. 10, 2010 12:19 pm
Can you use all purpose flour instead of bread flour? I'm new to baking.
 
CheyNikki 
Nov. 14, 2010 10:56 am
I found a bread machine recipe but I want to make it by hand and the recipe does not have instructions how would I mix the ingredients and do I still add the yeast?
 
CheyNikki 
Nov. 14, 2010 11:16 am
Oh,Sorry the bread is called "Sweet Honey French Bread."
 
Nov. 14, 2010 12:20 pm
what is"instant" yeast?
 
zubin 
Nov. 15, 2010 5:59 am
hey come on guys some one help us out by answering the above questions... please!
 
Gerri 
Nov. 17, 2010 10:07 am
I would like to hear from anyone that makes breads and buns with Fermipan Yeast.
 
BJOSCO 
Nov. 18, 2010 10:05 am
My yeast rolls are delicious but they don't taste yeasty. How can I get the yeast taste to come out?
 
peg b 
Nov. 28, 2010 1:52 pm
Does anyone know a bread machine that allows u to alter the preset time of an individual activity. Just read a ciabata bread recipe that a reader suggested a method done entirely in the machine but suggested adding 20 min. to the "rise" cycle and 20 min. to the bake time. Our bread machine does not have that feature. Thanks.
 
colleen1977 
Dec. 10, 2010 8:16 pm
can anyone tell me about par baked do you adjust the yeast in it and how do you know when its ready?
 
don 
Dec. 10, 2010 10:27 pm
choc chip cookies - i have tried diff recipes exactly, but my cookies never coming out looking like cookies, they don't fall flat and have more of a cake texture...help
 
don 
Dec. 10, 2010 10:28 pm
choc chip cookies - i have tried diff recipes exactly, but my cookies never coming out looking like cookies, they don't fall flat and have more of a cake texture...help
 
Sue 
Dec. 15, 2010 9:32 pm
I am having a problem with my banana breads not rising properly. They are over cooked on the outside and not cooked in the middle. I bake them at 3.25 sometimes they turn out great but mostly they are not. smile <:) help
 
bakingat73 
Dec. 20, 2010 8:46 am
Can someone send me the recipe for homemade bread, mixing the dry yeast with the dry flour then adding the shotening and liquids?
 
Sharon 
Dec. 20, 2010 4:21 pm
To Zabin Here in Canada, our all purpose flour is the same as bread flour(called hard flour in the US). I use dried yeast that comes in a bottle-no need to use the instant yeast in my breadmaker. My favourite bread recipe calls for instant potato flakes. My breadmaker is a Black and Decker but probably it doesn't make a difference.Start off by putting 1 1/2 c water room temp 2 tsp salt 3 Tbsp sugar 3 Tbsp dry milk 2 Tbsp butter room temp,or marjarine(I use Becel) 1 egg white -just throw out the yolk then I add the dry ingredients 4 c flour (all-purpose)or(bread flour) 1/4 c dry potato flakes 1 3/4 tsp bread machine yeast or if you use regular dry yeast granules you can increase it by 1/4 tsp Then just start it on a regular bread setting time 3 hr and 20 min Good Luck
 
Sharon 
Dec. 20, 2010 5:20 pm
yeast granules here would be the same as your yeast packets-you just need to measure (as far as I know, anyway)
 
Holly Ann Sauce Pan 
Jan. 6, 2011 11:36 am
can I use regular flour unstead of bread machine. If so is it a different amount or the same.
 
shirley 
Jan. 8, 2011 5:44 am
CAN I TRANSPORT YEAST ROLLS UNBAKED BUT ROLLED OUT AND RAISED FOR ABOUT 1 HOUR IN THE CAR WITHOUT HURTING THEM. SHOULD I BAKE THEM BEFORE AND THEN REHEAT THEM. HOW WOULD I DO THIS?
 
L.A.Scott 
Jan. 15, 2011 10:37 am
I made granola, I intentionally left out the oil, and it resulted in granola that was too crunchy, is there any way that I can salvage my granola, it still taste delicious, just way too hard and crunchy. Thanks
 
chaupricht 
Jan. 17, 2011 8:29 am
When baking cookies, is there one brand of margarine that is better, to keep cookies from spreading out?
 
Linda 
Jan. 23, 2011 5:40 pm
Don, you say your cookies never turn out flat but are on the cakey side. I don't know what recipe you are using, what kind of mixer,etc. I think you may be mixing them for too long. Cookies only require that you just incorporate the dry into the wet and not over mix. Or are you using a double acting baking powder and maybe too much. hope this helped. I have an excellent toll house cookie recipe if you want to try it out.
 
I'mabakernotacook 
Jan. 30, 2011 3:45 pm
To: Keri: I realize you posted your yeast question sometime ago, but I'll answer it anyway. The best way to keep from killing your yeast is to USE A BAKER'S THERMOMETER! They cost around $10.00. It's a wise investment. The reason yeast gets killed is because your liquid is too warm. Yeast is a persnickety thing. If your liquid isn't warm enough, yeast won't activate; if your liquid is too warm, the yeast gets "killed." The optimal temperature range for yeast activation is between 115-120 degrees.
 
I'mabakernotacook 
Jan. 30, 2011 3:54 pm
Don, try this recipe for chocolate chip cookies. It won me a blue ribbon at the county fair, hence its name. BLUE-RIBBON CHOCOLATE CHIP COOKIES 2½ cups all-purpose flour (preferably King Arthur) ½ tsp. baking soda ¼ tsp. salt 1 cup firmly packed light brown sugar ½ cup granulated sugar 1 cup salted butter, softened 2 large eggs 2 tsps. vanilla 1 cup milk chocolate chips 1 cup semi-sweet chocolate chips (or 1 cup peanut butter chips) Preheat oven to 300° and spray cookie sheet(s) with non-stick baking spray. In a small mixing bowl with wire whisk, combine flour, baking soda, and salt. In a large mixing bowl, with electric mixer set at medium speed, combine the brown and white sugars until blended. Combine butter with sugars and mix well. Add eggs and vanilla; mix with electric mixer until smooth and creamy. Add flour and chips, a little at a time each, and mix well using a sturdy wooden spoon. Drop dough onto prepared cookie sheet(s) using a cookie-dough
 
I'mabakernotacook 
Jan. 30, 2011 4:24 pm
To: Banana Bread Sue: Sounds like it could be an oven problem. When I've had that problem, it was because I forgot to set the oven to "BAKE" after it preheated and whatever I was baking would come out overbaked on the outside and practically raw on the inside. (I now have a new oven that automatically goes to the "BAKE" cycle after preheating so I don't have to remember to do it.)
 
Audrey Campbell 
Feb. 2, 2011 9:23 pm
I am going to attempt to bake banana nut bread, what type of loaf pan is better; glass or non-stick?
 
Feb. 3, 2011 10:27 am
Where do you people put your bread to ''rise in a warm place'' ?? I know this sounds stupid but mine never seem to rise well.
 
Elena 
Feb. 4, 2011 7:18 am
i was just wondering would there be much of a difference between evaporated milk and regular milk? does it depend on what your cooking? i plan on making the "raspberry fudge brownie" recipe
 
Florence 
Feb. 16, 2011 9:23 am
I see a lot of really interesting questions but see very few answers. What's up with that?
 
Moccasin Woman 
Feb. 27, 2011 12:39 pm
Hi, take any white bread recipe and increase the sugar to at least 1/2 cup and add an egg. If you are using a mixer with dough hooks mix the liquids, egg, sugar and salt and approx 3 cups of bread flour in the large bowl with the beaters. Add the shortening last. Then let the "batter" rest for about 10 minutes. Replace the beaters with the hooks and start adding the rest of the flour. Be sure to help your mixer by using a rubber spatula down the sides of the bowl and gently push the dough toward the center. When you have a nice dough (stop the mixer and reach into your bowl and ssqueeze the dough....if its sticky and sticking to your hand add a little flour. If it comes away with out sticking your dough is ready to turn out and into a large bowl that has been greased. Let it rise till its double. Turn it out again and roll it out. prepare your cinnamon mixture. I use brown sugar, lots of cinnamon and butter. I mix it all together then spread it on my rolled dough. Roll your
 
Terri 
Mar. 2, 2011 5:07 pm
Keri, I agree with Dana. The secret is very simple. Use 1/4 Cup hot tap water. Dissolve about a 1/2tsp Sugar in water. I will continue to use my finger to check the water temperature over several minutes. When it seems WARM not HOT to the touch, empty your yeast pouch into water. Again, I use my index finger to stir the yeast so I can feel everything mixed (you will feel a clay-like substance in the cup). Mix this well into the water. Afterwards, wait and within 10 minutes--you will have a frothy mountain and you're good to go!! (I don't use spatulas, forks, etc. Like kneading bread.
 
lokata 
Mar. 5, 2011 10:44 am
the measurement,for yeast was very help full
 
joanne 
Mar. 23, 2011 6:21 am
If you don't have bread flour can you use all purpose flour? What i the difference between the two. Thxs
 
Mar. 26, 2011 2:51 pm
Madeline: I Read somewhere that to get a better rise Place the Dough in an oven or microwave with a pan or bowl of boiling hot water. I have tried this and it works great!!
 
austin 
May 18, 2011 11:50 pm
I BUY BUTTER IN BULK THEY COME IN ONE POUND PACKAGES HOW DO I MEASURE IT FOR MY RECIPES?
 
Eddie 
May 31, 2011 8:01 am
Problem: I recently tried making Yeast Doughnuts. I had NO problem getting the Dough to rise like it shopuld. Then when I cut the Doughnut shapes; They do not rise the second time like they should. I tried adding extra yeast, but it did not help. What could I be doing wrong?.
 
RECIPEADDICT1 
Jun. 5, 2011 9:18 am
You can put your dough in the oven with just the oven light on with door closed for it to rise.
 
Elayne 
Jun. 13, 2011 3:35 pm
Recently I was given a container of Old Fashioned Steel Cut Oats... I would like to use them in making bread..would that be a good or bad idea? If I should use them how much would I use in a recipe? Thanks for any help. Please e-mail me.
 
ariesvirgo85 
Jun. 20, 2011 7:21 pm
I just started baking recently, and I tried baking some bread bowls for my family, they were good, but my bread bowls were heavy. Why would they come out that way
 
Pat 
Jun. 25, 2011 3:22 pm
Can all purpose flour be used in place of bread flour? And can active yeast be used in place of machine yeast?
 
3hungryboys2feed 
Aug. 3, 2011 10:04 am
I have a recipe for the bread served in a restaurant back home. It calls for 2 1/2 gallons of Larraine Mix (Lorraine? it's handwritten). Does anyone know what this is and where I can find it? TIA
 
Joan I Osborn 
Aug. 9, 2011 5:19 am
What is self rising flour? Can I make a substitue using all purpose flour?
 
Aug. 11, 2011 5:59 pm
I have never measured my yeast for my dough and my cinnamon rolls turn out incredible. Not bragging - just have a fantastic recipe.
 
waveryder 
Sep. 7, 2011 9:00 am
What do I do if I do not have a mixer with a dough hook? Can I do it manually?
 
nonni 
Sep. 8, 2011 4:43 am
A question, not comment. Is 100-110 too warm a temp for rising dough?
 
Addie222 
Sep. 9, 2011 10:01 am
Hoping someone can help....I made two loaves of Cheeseburger Bread (from a hot roll box mix, groundbeef and cheese-rolled into a loaf) and froze one by wrapping it tightly in foil after it cooled. This weekend I want to take it to our reunion. What's the best way to thaw and reheat the loaf? My first thought was to put it, foil and all, in the oven and reheat, but I'm afraid the beef will not reheat as fast as the outside. Any suggestions?? Thanks a bunch in advance!
 
nanja 
Sep. 9, 2011 3:06 pm
I love to make the french bread but even though I use the recipe exactly, the bread comes out very dense. I would love a loaf that is more airy with open holes like from the store, any suggestions please.I use a bread machine for the dough, then form the bread and bake in the oven.
 
nanja 
Sep. 9, 2011 3:10 pm
Addie, you can put the loaves in the microwave for one min. approx. removing the foil of course, and rewrapping in clear wrap. The micro heats from inside out, so the filling will get hot, then put in oven, and bake. I do this with my pre-made meat turnovers, and they come out perfect with the meat inside nice and hot. Good luck
 
Addie222 
Sep. 10, 2011 1:34 pm
thanks nanja!!
 
Sony 
Sep. 20, 2011 2:15 pm
I am wondering why, sometimes when I bake bread, the dough is cold and won't warm up. It's very hard to work with. Thanks.
 
busykari 
Sep. 21, 2011 11:45 am
I am so glad to have found this forum! I have had a problem with my bread falling while in the oven. I have made bread for so many years but don't remember having this big of a problem in the past. No matter what recipe I try lately, (unless it's in the bread machine), after it rises in the loaf pan, I put it into the oven, it's still beautiful, and then wham, it falls in the middle! The family still loves it but I cannot stand it!! Please help and thank you in advance! Kari
 
mex34 
Oct. 6, 2011 12:21 pm
can i put my RAW bread back in the oven... it looked perfect on the outside... but raw inside. or just throw it away????
 
Oct. 11, 2011 6:27 am
A .25 oz package of yeast is 2 1/4 teaspoons, not 2 1/2 as stated in this guide. If you have it in the jar it usually gives the conversions on the side of the jar.
 
dkcon 
Oct. 17, 2011 1:38 pm
what makes my egg whites shriekan go flat after its brown ty
 
maryann 
Oct. 19, 2011 2:17 pm
I have baked bread in the oven a few times and the middle of the breads seem to always cave in. I live in Co. so I know it may be to the high altitude.Can I just add a TBSP. more of flour to the flour mixture.
 
Gin 
Oct. 23, 2011 8:36 am
Maryann, Yeast breads rise more quickly at higher altitudes. Somethings you can try: Reduce your rising time (you may have to play with this), reduce the amount of yeast (again play with this), add a bit more water.
 
Gin 
Oct. 23, 2011 8:56 am
busykari, It is possible that your dough rose too much. This has happened to me before and I was more careful to only let the bread rise as much as the recipe called for. Hope this helps.
 
tray 
Oct. 23, 2011 7:09 pm
hi everyone, hoping someone can answer a question, can you use baking powder and intstant dry yeast to a recipe?
 
Oct. 24, 2011 6:32 am
when I set my dough to rise, is dry heat preferable to moist heat? Does it matter?
 
Oct. 30, 2011 5:08 pm
Wow, busy chat. I've been making bread now for about 15 years, I have found when starting off, I did use a thermometer to know when it was at 110 degrees, but now, I can tell by putting my finger into the hot water to see if it is the right temperature. I store my yeast in the freezer, and use quick rise yeast. I quickly go from having the hot water in a glass measuring cup to adding the yeast. I mix it in quickly with a small whisk making sure it's all in the water, not on the sides of the container. Then let it sit without moving it for 15 minutes. During this time, I mix in the additional wet ingredients with about 1/2 the flour. I mix with a spoon, then add the yeast mixture which should be frothy on top to know it is active. I then slowly add the remainder of the flour, but hold off the last cup of flour, mixing by hand because sometimes the flour needed is a little less or more depending on the recipe. I then add enough flour to make sure it is moist, but not sticking to
 
froglegs 
Nov. 8, 2011 10:52 am
Can anyone tell me what makes the difference in dinner rolls? I'm sure you have noticed that some taste very yeasty and some don't, I do know that it isn't from adding more yeast! Can you help me.
 
DJW 
Nov. 17, 2011 11:34 am
When you make pizza dough,Like the pizza doughIII recipe on this site is it ok to refrigerate after making to use later?
 
aerowrench2001 
Nov. 19, 2011 9:12 am
A restaurant I once worked at had a formula for the temperature of the water. It used the temperature of the room, the temperature of the flour, and a calculation which then determined what temperature the water is to be. I was shocked to find in the hot summer, my water had to be iced to get it cool enough. My bread and buns turned out perfectly every time. Does anyone know where to get this calculation? I misplaced it and have been searching for years for it.
 
aerowrench2001 
Nov. 19, 2011 9:17 am
Pizza dough..the trick is to shape it in a heavily oiled pan, and let it sit 24 or so hours.That is what the restaurants do.
 
aerowrench2001 
Nov. 19, 2011 9:18 am
Baking soda instead of yeast? Call it bannock, then!
 
aerowrench2001 
Nov. 19, 2011 9:21 am
KerrieinLG Set your dough over top of the fridge, covered with a slightly damp tea towel. Dry heat dries your skin, and your bread. Don't do it. You can turn your oven on to 200 degrees, then turn it off. It should then be the right temp for proofing the dough
 
aerowrench2001 
Nov. 19, 2011 9:26 am
French bread, try using a pizza stone for it. Also, DO spray the walls of your hot oven and the dough just before baking. French bread loves the moisture like that. Just use a clean plant spray bottle.
 
aerowrench2001 
Nov. 19, 2011 9:34 am
Yorkshire Pudding, I learned this by mistake. lol Put your oil and a bit of drippings in for flavor, into the pan. Heat in oven until it is "spitting". Have your batter ready in a measuring cup, you will have let the batter rest in the fridge for a few hours before using. Quickly pour into spitting oil. Bake as usual. Turns out every time!!
 
aerowrench2001 
Nov. 19, 2011 9:37 am
I know many of my problems baking has been resolved by the use of an oven thermometer. One oven I used never worked properly. The temperature was good, but nothing turned out. One day, I sat and watched. I discovered, in this instance, the oven got to temperature for 10 minutes, then dropped off for 20. Then it went back to my desired temperature for hours.
 
aerowrench2001 
Nov. 19, 2011 9:41 am
Kneading bread..As a teenager, I would come home after school to Mom's freshly made dough, just ready to be kneaded. It was then that I got to fold it over slightly, knead with my fists,lightly twist my fists into the dough, and push forward. Half turn, do it again. Repeat, turn dough over, adding flour as necessary, knead again. I used to love to make little eyes and a pretend face in my dough, pretend it was the mean girl at school, and beat her up. Those days the bread always turned out better than usual!
 
aerowrench2001 
Nov. 19, 2011 9:42 am
And, my anger was released in a positive way!!
 
aerowrench2001 
Nov. 19, 2011 9:44 am
If the middle of bread caves in when baking, does that mean that you didn't oil the dough top when it rose in the pan? I love brushing milk on my bread and buns when they come out of the oven!
 
aerowrench2001 
Nov. 19, 2011 9:46 am
The difference in dinner roll and bread recipes, to answer your question, I will tell you my Mom and Grandmothers' answer. "It is just the recipe you use. When you find a good one you like, keep it" I never could really see any real difference in most of the recipes, so I never did truly understand the reasons for this. I guess it is like answering "why is the sky blue?"
 
debbie boutwell 
Nov. 26, 2011 9:11 pm
This may not be the place for this question but here it is. My yeast rolls went flat when I baked them. What did I do wrong?
 
KaLi_LoVe 
Dec. 6, 2011 3:03 pm
I have an odd question but it needs to b answered. May sound stupid but Can You Use Beer to substitute yeast & mayb water? Mainly bc I have no yeast now and I'd like to make bread ;) Please HELP!! ASAP- so I don't make a huge mistake -- Thanks All -
 
CC 
Dec. 7, 2011 12:56 pm
I hope someone answers Rod's question about how to get bigger holes in french bread. Mine is too fine and even if I add gluten flour the big holes and chewiness doesn't develop. Suggestions?
 
susan 
Dec. 8, 2011 9:55 am
When a recipe calls for toasted ground nuts, do you measure the nuts whole or ground and do you toast them whole or ground?
 
jguerr3 
Dec. 8, 2011 12:53 pm
@Susan: Toasted Ground Nuts=Measure them already ground. Toasted Nuts=Measure whole. You can buy them already toasted if you have raw ones toast them, and then grind them.
 
jguerr3 
Dec. 8, 2011 1:14 pm
@CC: That needs a very long and complicated answer that if you ask a hundred bakers they all will give you a different answer. If you are using a stand mixer the problem might be that you are kneading for too long and developing too much gluten, or the dough is too dry (sticky wet dough get bigger holes but are difficult to work with, like ciabatta bread). You can also try cutting the yeast to 1/8tsp, barely kneading the dough, making sure that it's a little loose/stickier that usual and give it a lonnnggg sloooow first rise (like all or half day). Dough use to be kneaded by hand and had big holes in it, once we started to knead with machines Wonder bread became the norm (but who wants to go back to kneading by hand...that’s hard work!)
 
jguerr3 
Dec. 8, 2011 1:24 pm
@KaLi_LoVe: You can replace some or all the water with beer and you get beer bread, YUM!!!(the darker the beer the more flavor it gives) but you still need yeast, with out yeast it will not rise. (I have never tried this but now that I’m thinking about it, baking powder might work. The beer will make up some of the flavor that the yeast would normally produce, but I’m guessing it will produce a very unique bread [notice I didn’t say good, but it might be...who knows?!?])
 
jguerr3 
Dec. 8, 2011 1:45 pm
@debbie boutwell and @aerowrench2001 - not really enough information, to advise you Debbie but aerowrench might have your problem to a much lesser degree. If you formed the bread and let it double in size and then went flat or caves in while in the oven then you over proofed. Instead of double you might have been closer to triple in size if they just fell completely. I know trying to decide if the dough has doubled is hard but I personally side on just slightly under proofing and let oven-spring make up for it. You don't have to oil, egg wash or dab with milk the top before baking, they just help with browning and presentation not structure. Scoring on the other hand is both for presentation and structure.
 
Nujoud 
Dec. 16, 2011 12:48 am
Hi I just made a last minute Christmas cake for a friend and I substituted by mistake baking powder with baking soda ( same ingredients), please tell me it won't go bad or taste awful.
 
laborrn2 
Dec. 16, 2011 1:45 pm
I am going to make Italian stromboli for Christmas this year. I made it a few years back and everyone loved it. Problem is, I don't want to spend several hours on Christmas Day making 6 large stromboli instead of hanging with our guests. Can I make the dough and fill the stromboli the day before and refrigerate it until I need it the next day? The dough is just homemade pizza dough.... Thanks for any help you have!
 
jguerr3 
Dec. 16, 2011 2:56 pm
@Nujoud: Coming out of the oven if it looks normal you are in the clear (might be a little salty but no one will notice unless you used a whole tablespoon). If the cake is flat then you either do it over or call it a really dense brownie / pudding, it probably tastes ok just a little weird (some might call it raw). Both the baking soda and powder do the same job and that is to raise the cake but for the baking soda to work you needed an acid, like buttermilk, vinegar, cocoa powder, ect... the baking powder works on its own since its a combination of both baking soda and a heat activated acid all in one.
 
jguerr3 
Dec. 16, 2011 3:13 pm
@laborrn2: Doing it the day before is fine. Since you already made these I'll just skip to the finer points. When you are rolling out the dough and filling it make sure the filling is cold and once its filled loosely cover it with plastic wrap so it doesn't dry out and place it in the refrigerator before starting on the next one. The next day take them out of the refrigerator an hour (or more) so they return to room temperature, leave them loosely covered so they don’t dry out. Then follow the recipe as if you just finished filling them, (aka if it calls for doubling in size, egg wash, oil, scoring or anything like that before baking)
 
laborrn2 
Dec. 17, 2011 5:52 pm
Great.... what a relief! Thanks a lot! =D
 
The Roll Lady 
Dec. 21, 2011 8:26 pm
I have made dinner and cinnamon rolls for years. Many people know me as "The Roll Lady" We decided to build a commercial kitchen in our basement and sell the roles. It is working out very well. We purchased large mixers and I make larger quantities. Somewhere in this adventure my dough started having lots of air bubbles. When I bake the rolls, the air bubbles turn into dark spots. I am wondering if anyone knows why. My only guess is that by making the dough in larger quantities, the amount of yeast is too much and I need to decrease the amount of yeast. Has anyone else had similar experiences? Any ideas how I can put a stop to the spots??Does anyone know what would cause all the air bubbles in my dough?
 
goofy1691 
Dec. 22, 2011 10:01 am
I'm mking shortbread cookies. I placed the dough in the fridge to cool as my kitchen was too warm last night. This morning I was going to bake it, but It has been out of the fridge for 2 hours and the dough is still too hard to roll. Does anyone have suggestions on what to do?
 
jguerr3 
Dec. 23, 2011 10:50 am
@goofy1691: That’s the nature of the beast. Its very difficult to roll out when cold but when its warm enough to roll out its to warm to bake...I usually do this: After mixing, roll out the dough on the parchment paper in the cookie sheet you are going to bake the cookies in, (this takes practice since the paper keeps slipping, a few dabs of oil under the paper will help and don't use the handles of the rolling pin but place your hands on top of it to roll). Cool for 15 in the fridge (covered with plastic wrap) and then use your cookie cutter to cut the cookies about an inch apart in the pattern you would normally bake them in. Then remove the dough that is not part of the cookies and all your cookies will be perfect on the sheet and you don't need to transfer them from a different surface and risk misshaping them. Refrigerate the cut cookies for 20 min or overnight (loosely covered with plastic) and then bake without the plastic (a friend once baked them with the plastic cover b
 
jguerr3 
Dec. 23, 2011 11:14 am
@The Roll Lady: Ah...the more experienced the baked that harder the question...Since forming the rolls would have removed any air that the machine might have mixed in your problem has to be the yeast. I think your yeast granules are not completely dissolving causing the final product to have clusters of yeast instead of being evenly distributed. If you are using instant yeast, mix the ingredients on the lowest setting until it becomes a dough then continue to mix on low for an extra minute, then proceed to knead as usual. If the yeast is activated before adding it to the mix make sure the mixture is watery/completely dissolved and not pasty. If that’s not the it post again and we can try to come up with something else
 
Dec. 31, 2011 7:58 am
Does anyone have a good recipe for bread machine cinnamon rolls
 
apimom 
Jan. 1, 2012 1:09 pm
Making bread at high altitude is sometimes impossible as you need to reach 96 degrees centigrade for flour and water to form the crumb. Water boils at lower temperatures at higher altitudes and will not let you get a hotter baking temperature inside your loaf of bread. Cheers apimom
 
Jan. 13, 2012 9:08 am
When you want to add oatmeal, poppy seeds, etc. on top of freshly baked bread in the oven, when do you do this? and how do you get it to stick? My oatmeal just fell off....
 
jguerr3 
Jan. 13, 2012 1:11 pm
@ Vickygloz: Right before putting into to the oven brush on some milk, egg wash or water and then sprinkle with your topping. Milk helps with browning, Egg wash will help with browning and make it glossy (just a little or you get scrambled eggs on top), and water is usually used with french bread to help the bread expand before that crust develops and prevents any further expansion (this is a quick and dirty short-cut when you don't have an oven that has a steam option like the pro's do. But I'm off on a tangent, sorry)
 
Jan. 18, 2012 11:29 am
Help! When I refrigerate my dough and try to get it to rise the next morning it barely does. They seem hard and not as fluffy as they should be and they bake up short and dense. What am I doing wrong? I am using a bread machine set on sweet roll dough. Thanks!!
 
moses 
Jan. 21, 2012 9:03 pm
can i make irish soda bread in a bread machine with out using yeast
 
Ritz84 
Jan. 22, 2012 7:38 am
I made some cupcakes from scratch,but all I can taste is the flour. What am I doing wrong that other flavors(vanilla, Citrus, Chocolate)are not coming forward.
 
Linda Bob 
Jan. 22, 2012 8:07 am
How do I stop my bread from becoming sort of crumbly in the inside?
 
Nate 
Jan. 22, 2012 1:06 pm
I am currently trying to perfect a sausage roll and the texture a flavor is down, but the back of the bun always breaks into two when folded open. How can I make the bun a little more elastic?
 
Nate 
Jan. 22, 2012 1:06 pm
I am currently trying to perfect a sausage roll and the texture a flavor is down, but the back of the bun always breaks into two when folded open. How can I make the bun a little more elastic?
 
Linnie 
Jan. 29, 2012 1:00 pm
How much active dry yeast is in a large cake of yeast? I found a small cake has 2 1/2 tsp. I cannot find an amount for a large cake and I have an old bread recipe that calls for a large cake.
 
Liz 
Jan. 30, 2012 9:35 am
what causes a machine baked loaf of white bread to be soft and crumbly.
 
Sheets5106 
Feb. 11, 2012 10:02 am
A lot of recipes call for white sugar, I always thought it meant powdered sugar. Right?
 
jguerr3 
Feb. 17, 2012 1:07 pm
@Sheets5106: White sugar is just regular 5lb bag of sugar that is sold everywhere. Powdered sugar may also be called confectioners sugar or icing sugar.
 
jguerr3 
Feb. 17, 2012 1:26 pm
@Liz: The machine is programmed to knead the dough" perfectly every time” The company tried hundreds of test loafs changing the speeds and times until the bread comes out like it does. The ratios of the ingredients play a part too like bread flour vs all-purpose flour will make a big difference but if you forget one or get the measurement wrong they can be very forgiving (just never forget the yeast, the bread machine will make something akin to a rock). To get good bread you need to knead it a lot for sandwich bread (aka Wonderbread kind of soft) or give it a long slow first rise (I mean like half the day kind of slow) and add a second rise for good measure to make a traditional artisan type bread with little kneading needed. I like a compromise between the two methods.
 
jguerr3 
Feb. 17, 2012 1:39 pm
@Linnie: I have never worked with cake yeast before, but you can try this. For 3 cups of flour (14.75oz), 1 to 2 tsp is the right amount. 1 tsp if its a lean bread (just flour and water with a little salt), if there is a lot of butter, salt or sugar you will want to a little more. As long as you add any yeast you will be ok, the less you add the longer it will take to double is size but on the bright side a long rise produces better flavor. Experiment with the recipe, after 1 to 3 loafs you will get it something great
 
jguerr3 
Feb. 17, 2012 1:46 pm
@Nate: if you want it a little more elastic you want more gluten...the down side is it will change the texture and how chewy the bread is depending on how much more gluten you create. Try kneading it longer or buy some vital wheat gluten and add some according to the directions on the box.
 
jguerr3 
Feb. 17, 2012 1:56 pm
@Ritz84: Not sure what you mean by that but usually flavors are transported by moisture and fat. Try a recipe that has more butter/oil or more water/liquid. Over-baking them would also produce a dry and tasteless cupcake. Usually cupcakes take 15-19minutes @350, just until a toothpick comes out with out any batter, a few crumbs is ok.
 
jguerr3 
Feb. 17, 2012 2:01 pm
@moses: If you use yeast then it wuld be soda bread. Short answer no, unless your machine has a cake option. Usually soda bread is crumbly and a bread machine will knead the dough until the baking soda will not be able to provide much lift and it will make a very tough bread.
 
jguerr3 
Feb. 17, 2012 2:57 pm
@hulagirl: You want to have the dough covered loosely overnight and when you take the dough out you need to give it time to return to room temperature and then double in size. Because it starts out cold it can take up to 2 or 3 times what it normally should take for the yeast to do its thing. During this time be sure to keep it loosely cover with plastic wrap or a damp flour sack cloth. If a dry crust forms that will severely limit how much the bread can expand
 
mom2theboys 
Feb. 23, 2012 7:28 am
How can I keep my soft baked pretzels from shriveling after they have been baked and cooled?
 
Bakingisasurething 
Mar. 1, 2012 2:06 pm
Why do recipes say to let donut dough rise then put in fridge like what does the fridge do to the donut I would thing it would make then shrink ???
 
4great gals 
Mar. 4, 2012 3:32 pm
has anyone heard of dipping rolls in oil instead of oiling pan
 
Carol 
Mar. 16, 2012 4:30 pm
I have a recipe for gluten-free scones, but I'd like to convert it to wheat flour. I don't need the gluten-free flour. Any ideas?
 
norb 
Apr. 6, 2012 6:26 am
When I put my bread into the oven to bake after about 5 minutes the center of the bread foals in and I lose all highness. Can anyone tell me what I might be doing wrong.
 
Beverly Flack 
Apr. 21, 2012 1:55 pm
does anyone know how to keep brownies from being hard around the edge?
 
mistyc11 
Apr. 24, 2012 12:37 pm
I have made bread 2 times in my new bread machine and both times the top of the bread is caved in. Is it the amount of liquid I have added to the recipe, or what?
 
Apr. 25, 2012 5:40 am
I have such a fear of yeast and have avoided using it. With the help of this article I have overcome that and have made several different kinds of breads and rolls. I 'understand' yeast now!
 
Apr. 25, 2012 5:43 am
To norb, Beverly and misty...to get fairly quick answers to questions like these, post them on 'The Buzz", a community of cooks here on AR, there's always someone around that can help, usually within a very short time. Go to the buzz tab at the top and click on recipe buzz!
 
jch 
Apr. 30, 2012 7:40 pm
I live in an area that the elevation is 4200 feet above sea level. I make buns all the time and they are wonderful. We have a winter home in Yuma where the elevation is closer to sea level, I cannot get my buns made to my satisfaction there. I find the texture is coarser. Any ideas what changes I need to make to my recipe to get the same results as home?
 
Molly 
May 13, 2012 1:29 pm
How can I make all whole wheat, no processed white flour, bread to be light. Store bought bread claiming to be whole wheat is light. Mine is always very dense.
 
norb 
May 24, 2012 8:54 am
my rye bread does not taste like store bought) . I am trying to make sourdough) rye bread , it comes out well but no rye taste , and after one day it seems to fall apart . Can you advise me . Norb.
 
fluffy480 
May 25, 2012 7:06 pm
I am having trouble making bread.ever sense I moved here in Florence, AZ.I am at sea level. my bread is heavy and doesn't raise.. Please can some one help me.. I can bake bread up north and it is fine but not here. HELP !!
 
Jun. 20, 2012 12:44 pm
I want to thank Allrecipes, the staff, the lookers, and probably lots more than that, for letting me learn alot more than I knew in the past 10, 11, or more years than I've come here. As I've told you plenty of times, I'm making a cookbook, so I can give it to my Grandchildren, when I'm sure it's finished. It will contain plenty of educational subjects and other peoples' (with their name on it) recipes so they can be a wonderful cook. Thank you Allrecipes for your information.
 
Faith Myhers 
Jun. 22, 2012 10:03 pm
Hello, My question is, I want to make carmel rolls, but the ingredients call for 1 package of yeast? would that be the whole package, I have a 1lb instant dry yeast. I'm a little confused, any help would be appericated!! thanks
 
fluffy480 
Jun. 30, 2012 9:45 am
I have baked bread for many years untill I moved here too Florence AZ.. and I can not get good bread.. it is like a rock.I mean ya can build a house with these. I have found no one here that can bake bread.why is this ?? I ready need help with this.is it because I am below sea level??
 
Edie 
Jul. 19, 2012 6:02 pm
What is the cause of "green" dough, how do I prevent it?
 
Marie 
Aug. 21, 2012 8:19 am
I'm looking forward to making sourdough bread for the first tme. When the recipe says "add starter", how much starter is not specified. How do I determine the quantity to "add"?
 
jpgal68 
Aug. 27, 2012 8:56 am
what are the best cake pans to use, light or dark alluminum?
 
judym 
Aug. 28, 2012 10:14 am
HOW CAN I CONVERT A RECIPE TO GLUTEN FREEFOR ME BUT KEEP THE RECIPE IN MY RECIPE BOX AS IS FOR MY FAMILY CAN I STORE THE RECIPE BOTH WAYS OR MUST I CHOOSE BETWEEN THEM?
 
chief cook 
Sep. 24, 2012 5:20 pm
HELP ANYBODY ANYWHERE!!!!!!!!!!!! I purchased a bread machine and used a recipe I found on All Recipes, I made it 5 times and it turned out wonderful, I made it 2 times Saturday, 1 time Sunday and 2 times today, ALL were flops!!! I follow exactly, the recipe as I did before, was is going wrong? It is turning out like coarse, and it is not raising, and I just bought the yeast, is it the yeast? Somebody please help!!!!!!! TY TY TY....
 
Sep. 26, 2012 8:26 am
I recently moved to Colorado (at about 4,600ft) from North Dakota (basically sea level) and am now having trouble with my breads. I have read up a lot on what do change in high altitudes to have success with your breads however it seems they talk of mostly problems with the bread falling. My problem has been that my breads seem not to rise enough and are very heavy, dense, and dry. Even though most of the articles say to decrease yeast in higher altitudes it would seem to get my bread lighter and fluffier that I would need to increase it. So if anyone has any suggestions or success stories or great recipes for high altitude bread PLEASE help me out! Thanks!!!!
 
maggely 
Oct. 1, 2012 2:15 pm
I have been making yeast bread for many years(I'm 77), but my last couple of loaves have come out with crust like shoe leather. Same recipe, same ingredients, what's the problem?
 
carol08759 
Oct. 29, 2012 7:02 am
My question is can I substitute canola oil for veg. oil in a box cake mix. How would it affect the taste?
 
Annie - Florida 
Nov. 28, 2012 8:59 am
Recipes that call for "scalded" milk, why scalding? What is the proper procedure for scalding milk?
 
Eddie 
Jan. 21, 2013 10:03 am
what's the difference between bread flour and all purpose flour? Can I use either?
 
jimpres 
Apr. 29, 2013 1:37 pm
How to get rye flour dough to rise? I did 50/50 rye and wheat and the dough did not rise much.
 
cardenc 
Apr. 30, 2013 3:03 pm
Why can I not get my white bread to have a crunchy crust on it, when I take it out of the oven it seems like it is going to be crunchy,but when it cools down it is soft!
 
suncoaster 
Jan. 23, 2014 9:47 am
I like to make 2 loaves of bread at a time. I use a bread machine to make the dough, then divide it in half by weight, then form a loaf with each half. What I can't figure out, is why the second loaf always rises less than the first one I make, unless I let it rise longer. Forming the loaves takes about 3 minutes for each one.
 
darlene dahl 
Feb. 2, 2014 10:05 am
Please can you tell me why my bread sunk in the middle? I used my new bread machine and followed recipe precisely.
 
Penny 
Apr. 18, 2014 11:25 am
for Austin: To measure butter from a block to a cup or whatever, place 1/2 cup ice water in a quart measuring cup,add hunks of butter until the water level reaches 1 cup you will have 1/2 cup of butter, when it the water level reaches 1 1/2 cups you will have 1 cup of butter.
 
 
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