Re: Help me with this bread please!

April 26, 2001

Thanks ! Your hints are fantastic.

I wouldn't even bring this up but I kind of enjoy laughing at myself. I

just reread the cooking instructions and I think I figured out what I

did wrong. The recipe says to cook for 30 minutes, but then it goes on

to say " cover with foil and cook for 25 min. more " . Well, I skipped the

last 25 minutes of baking time. DUH!

I'm off to the kitchen to try this again!

Jeannie

April 26, 2001

I usually bake my breads anywhere from 40-60 minutes for a large loaf.

Also, If you are doubling the recipe, I would cook it in the same size pans,

not one larger, and one smaller. If you are taking the bread out too soon,

because you fear its browning too quick, cover the loaves with foil. Also,

insert a knife in the center to be sure they are done. I use a skewer.

a

> The recipe I'm referring to follows my questions.

>

> I have two loaves of sorghum bread that either have too much liquid

> added or just didn't cook long enough.

> Here are my questions:

> 1. This recipe can be doubled, right?

>

> 2. Recipe says: " 2 tsp. dried egg whites (real whites ok or replacement

> eggs) " .

> I used 2 real egg whites. Should I have just used 2 tsp. of real

> egg white?

> 3. Oven temp. is suppose to be 350. Should I increase that to 400 as

> I would use in a rice bread recipe?

>

> 4. I doubled the recipe and made a large loaf and a smaller loaf. Both

> of them cooked about the same. They looked great as they came out of

> the oven but I knew immediately that they were too wet inside and would

> sink.

> Is 30 minutes long enough to cook two loaves of bread?? Should I

> increase the time, and if so, what would you suggest that be? What size

> bread pan would be best?

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