posted by Jkirk Pueblo Oven Bread For Bread Machine Ever since ChuckieB posted those rolls here last week I've been craving the smell of yeast and baking bread. So, I put this in my machine last night when I got home. This is a delicious bread with just the right amount of sugar for my taste. When I was checking the machine during the first knead, I noticed I still had a lot of dry flour so I threw in a couple of tablespoons of water instantly realizing that was too much. I think that's why the top caved in. I also just used one packet of yeast which is 2-1/4 tsp while the recipe calls for 2-1/2 tsp. Maybe that had something to do with it as well. Either way - it didn't stop me from slicing off two warm pieces from the machine, putting butter on them and eating them in front of the TV while I watched "The Voice" last night. :-D
hehe I know, pso. I have this really, really old bread knife. It was the one we had when I was a kid. Sentimental value although I'm sure it needs sharpening but I can't bear to let it out of my sight. :-)
LOL ML2C.....I have a 22 yr. old and sometimes he still manages to exhausts me. :) It gets better....in momentary chunks. :) We have a mobile knife sharpening truck that comes to our local hardware store on Thursday. You can drop a knife off and it's ready that same night. Don't even think it costs more than $5. They could make your knife brand new again Frankie! :)
When I was reading your post, Chuckie, its early here and I saw "monetary" chunks and I thought "how can that be?" :-D I think I can take my knife to the butcher section of a local grocery store and they will sharpen it. I do need to check into it.
Instant rise or fast acting or one rise yeast has less yeast in the package than standard double rise yeast. It's because of the process the yeast goes through during manufacturing. Looking at the granules the instant rise is smaller. The double rise yeast granules are larger because of a layer of dead yeast encapsulating the viable yeast. The encapsulating layer has to be washed off to expose the good yeast. Hence the warm water bath while checking to see if the yeast will activate. If you're unclear on what yeast is spec'ed out in the recipe, looking at the amount of yeast is usually a giveaway. A scant tablespoon is double rise yeast. Less than that is instant rise.
I'm certain you're right about that, pso, but it seems to indicate too much liquid when using a bread machine. That's probably the difference. In the troubleshooting section of my manual, a fallen loaf indicates too much liquid and those are the results I get when I Google the problem when using a bread machine. It may have something to do with how it gets baked in the machine. I'm not certain. Your dough-y input is always appreciated around here.
Finally got around to making this loaf. Actually made it twice. First time I didn't get a good rise. Thought maybe I was loosing my technique. It has been a while since I've made a loaf. Second try came out wonderful. Did make a couple of changes. Reduced the sugar by half to get a shorter rise time and subbed butter for the shortening. Also found that the dough was too dry. Had to add water, 2 Tablespoons twice to get a good workable dough. OH yeah, I converted this to a hand kneaded process. Baked in a 375F oven for 45 minutes. Very nice oven spring. And just for giggles I subbed a half cup white wheat flour in the loaf.
I think it has to do with baking in a bread machine, pso. I suppose that as a machine is smaller than an oven, that more liquid may "steam" it more or something. There's a bit of condensation on the window of my bread machine when its making bread. I suppose the heat isn't as dry. My guess is the loaf steams up and then when the steam goes away, the loaf falls. I'm not much of a scientist and am just guessing, but in the troubleshooting section of my bread machine book, it reads that a fallen loaf indicates too much liquid and to cut back the next time.