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Photo by Mandy

Cooking Level: Intermediate

Mandy is asking: (2 answers)
Good morning all! I have been trying different recipes for white bread and they all seem to come out dense like french bread not soft like my grandma used to make it. Any ideas what I am doing wrong? Any suggestions would be greatly appreciated!

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Last updated: Jan. 14, 2013 6:26 am
Posted: Jan. 13, 2013 6:58 am
Answered by: manella
Jan. 13, 2013 7:07 am
Mandy what recipe are you using?It might not be anything you are doing,could be your oven?
Jan. 13, 2013 7:11 am
I have tried about 7 different recipes and they all turn out the same way.
Answered by: Abi
Jan. 13, 2013 7:32 am
It sounds like you are over kneading.
Jan. 13, 2013 7:39 am
Abi could be right,just knead till it won`t take anymore flour.Try that hope it works,keep us up date please.
Jan. 13, 2013 8:08 am
I'll try it and let you know. Thanks so much!
Jan. 13, 2013 8:20 am
I think the problem is how you let it rise. Yeast breads tend to rise more slowly in the winter when you house is cold. I always use rapid rise yeast (regardless of the recipe) and go by the 'let rise until double in size' rather then by time. Dough tends to rise MUCH more slowly in the winter and needs additional rising time. I knead the dough with my KA for probably 10 mintues to get a soft texture. I don't think that is your issue.
Jan. 13, 2013 8:44 am
Mandy,Goodfood has a point,if your house is cool,turn the light on in your oven and let the dough rise there.That's what i do.
PAMELA D. aPROpos of nothing
Jan. 13, 2013 9:35 am
How do you measure your flour. How do you mix? What type of flour are you using?
Jan. 13, 2013 10:15 am
Pamela,I measure my flour by spooning it into my measuring cup and leveling it off with a knife. I usually use my KA to mix and kneed for me and I use whatever flour is called for in the recipe. I was thinking maybe it was that I wasn't letting it rise long enough.
PAMELA D. aPROpos of nothing
Jan. 13, 2013 10:38 am
How long do you run it in the KA? When you cut into the bread is it WHITE or off white/yellowish? (assuming none are egg bread)
Jan. 13, 2013 3:28 pm
Not sure what part of the country you are from, but here in the Midwest, I usually let the first rise go for 1-3 hrs in the winter. Then punch down and shape and let rise a second time before baking.
Jan. 13, 2013 3:29 pm
sorry 1-2 hours....
Jan. 13, 2013 7:49 pm
Try the recipe from here for Amish White bread. I make it in my KA and it is light and fluffy. The other trick I use is to do an extra rise. First rise until doubled, second rise again til doubled, then form the loaf and let it rise again, bake. This is especially useful for WW or other denser breads.
Jan. 14, 2013 6:26 am
I got it to work! I took your suggestions and kneaded less flour into my dough and I let it rise alot longer than I normally would and I turned out Perfect. Thank you all so much!
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