Just a quick note to say…I made some amazing Gluten-Free bread today – and I made my own recipe (I even wrote it down)! A few more taste tests and if others love it as much as I do, I will be posting the recipe real soon.
My goal was to make a lighter and fluffier loaf than the Better Batter Brioche sandwich bread I’ve been making lately. I also wanted to reduce the cost of my weekly loaf and still keep it super simple to make.
I used some caraway in it and it’s totally satisfying my craving for sourdough bread. I’m planning on making it without the caraway tomorrow to make sure it’s good plain – I have no doubt it will be. Now if only I could figure out how to get my loaves to quit collapsing in my bread pan when it’s cooling (it only collapses when I use the new pan)… Who knew a brand new high-end ‘made in the USA’ bread pan could be so hard to figure out??
I don’t know if this will help with your bread recipe; kudos for making your own recipe! I have started making a whole in the top of the dry ingredients in my GF bread recipe(i put all the wet ingredients in first) then I had one more ,thus 2, package of rapid rise yeast to the dough and mix. It come out fluffy and stays up in the pan. I hope this works, sorry if it’s a bum lead.
Thanks for the tip! My bread rises well and in a normal bread pan it’s perfect…I got this new pan (http://www.amazon.com/gp/product/B002UNMZPI/ref=as_li_ss_tl?ie=UTF8&tag=myronette-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B002UNMZPI) and the pan seems to be the problem. When the bread is cooling it kind of sinks down and the sides sink to the middle a bit. I’m hoping to make another loaf tomorrow and will see if letting the bread cool in the pan the whole time helps it keep its form. I usually take it out to cool and that’s when it collapses, maybe that’s what I’m messing up?
On another note, do you find that you most often use yeast packets when making bread? I have a jar I keep in the freezer and my new recipe calls for 2.5 tsp of yeast (a packet has 2.25 tsp)… I might adjust my recipe to use the standard amount and see how that works. My goal is to create a super simple easy to make recipe and if packets are where it’s at, should I comply?
shauna recently posted..New bread recipe in the works