How much flour do you need for normal bread?Use this to replace smaller pan. Scale up flour amount. But still not rise to full. Is it my yeast?
804150
make sure your recipe fit the pan size - this is a normal sized bread pan so most bread recipes should work just fine - I suspect that your yeast isn't fresh or your not letting your doe rise long enough or in a warm enough location - your yeast is probably the issue here.
804151
I use 21.5 Oz bread flour, .38 oz salt,1.33 Oz DMS, 1.66 Oz sugar, .22oz instant yeast, 1 large egg lightly beaten, 1.66Oz unsalted butter or ghee, 13Oz water. Most likely you are not allowing your yeast enough time to rise. I usually give the first proof 90 min to two hours. The I degas the dough divide equally between the loaf pans and let them rise for another 90 min to 2 hours. It took me about 5 attempts to get it right. Also remember you have to hand roll your loaf dough prior to placing in the pan. This develops the surface tension needed for a good rise.
1361674
My wife had this issue with a different breadmaker and it turned out to be the yeast not the machine. She had to try a few yeasts, I think it was the humidity in Florida killing the yeast or something.
980191
I bought several of the 3.25 for different types of flour. a 5 pound bag will fill it up, and with a little (a cup or so) left over. so I don't fill it until I bake some bread and completely empty it.
1972502
Sounds like you might be adding too much flour. Be sure to scoop the flour with a spoon into the measuring cup and then level off with the straight edge of a butter knife. Do not scoop the flour with a measuring cup or pat it down. It's very important not to pat it down because this will cause the bread to have too much and it will be heavier and with a weird texture. Also, be sure to refrigerate the bread yeast if you have a jar and you've opened it. Be sure any packets of bread yeast haven't reached their expiration date. Be sure not to forget to add the salt, oil, sugar. Do not leave anything out. Follow the recipe exactly, be sure to add the flour to the cup correctly and your bread should turn out delectable.
1719389
Mine is not big either. It's a little more than half the pan. And it's not a "fluffy" kind of bread, that's why I use it for toasts. It's small but tasty ;)They make a note about the ratio of water depending the altitude where you live, but I don't know if that would make a difference on the size of the loaf.
1388512
It is not as heavy as regular whole wheat flour so it rises better. You can read the details of how they make it so on the Great River Organic Milling website. The flour has wonderful flavor and makes great bread. I usually substitute a couple tablespoons of gluten for an equal amount of the flour when I use it in 100% whole wheat bread to insure a good rise.
1685138
I've only had good results with this yeast. I'm not an expert and I don't know how much you know, so I'll keep it simple. Make sure your water is 105-115 when adding to yeast with sugar to activate. Let dough rise for longer times before baking. Otherwise good product
2029567
The only kind of bread we have made in it is a gluten-free mix from Pamela's Products. We followed the instructions exactly(temperature, order of adding ingredients, don't let yeast touch wet ingredients) and had perfect bread every time. I'm not sure why yours isn't turning out well.
1449547
For best results use a different pan, I returned all 3 of mine there to small and stick to much, next do a 3 rise cycle with the last cycle in the pan. 40 min first rise in warm area, work the air out of dough and then 20 min rise cycle, work the air out then place in pan and 40 min rise, place in preheated oven @ 350deg for 40 min. Don't expect to get more than a 16 once loaf without major mushrooming.
2115522
I use a bread machine and bread machine cookbook for my bread dough. If I make a 2 lb loaf recipe, it's a bit too much for this pan. A 1.5 lb loaf would be better suited.
802
The one lb mini is pretty small. For my husband and myself I have to make bread at least twice per week. I don't think you'll be able to use it to rise dough for other purposes.
2043892
This yeast does not and will not proof. If u let the dough rise/ferment in the fridge, the dough gets a little bigger. Where it does come "alive" is in the oven. The outside crust gets a bit high, but the center does not. It scared me a bit the first time, but the yeast works. As far as flavor---I didn't k=notice the difference. Was it worth it? American yeast will proof, and if u leave it in the fridge to ferment w/the dough, it will rise.....Any other questions, feel free to ask.....
676640
I use a bread machine so don't think I can help much. but I only use 3 cu0ps of bread flour and put in cold oven for 30 minutes at 450
1149700
I usually mix about 4 cups of flour in my bread recipe and it works fine. Last time I doubled my recipe and it mixed up OK, but there was straining so I think it was too much.
915088
I use three tablespoons for whole wheat bread. My recipe called for two but that wasn't quite enough.
1260398
I have not had that happen with my bread machine. I started on light, but changed to medium because I like a tanned bread but still done through. I have even developed my own banana bread. The first time it was too dense, then I decreased the flour and it was perfect. Perhaps the recipe needs to be smaller to accommodate darkness.
847890
first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom. if it sounds thumb, it is not done. if it sounds hollow, it is done. first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom.... » Read More first of all please stop measuring with cups it is a odd and unsafe measure. I use professionally 4-6% gluten, depending on what flour I have. If I have a very heavy, very bran laden flour i go 6 maybe 7% if i have a lighter whiter flour I go closer to 4% As someone else mentioned, you need enough water in your dough. If you get a bread thats not baked through, lower the temperature and lengthen the baking time. Higher temps will only burn teh bread or make a overly thick crust.The best test if a bread is baked through, take the loaf out and knock the bottom. if it sounds thumb, it is not done. if it sounds hollow, it is done. « Show Less