Guest guest Posted May 12, 2001 Report Share Posted May 12, 2001 Hi. My wife just made some french bread using Betty Hagman's recipe. While it came out and edible, it could use lots of improvement. It's been a long while since either of us baked bread so I'm sure we need to relearn some of the basics. The yeast (we used Red Star) proofed, giving a heavy foam in the measuring cup after only 20 minutes. but the dough never rose much. We made two loaves and after the first loaf came out so heavy, I left the second dough out to rise for a few hours. But the results were pretty much the same. We'll try a quickbread recipe next. Any ideas on how we can try to improve on this for next time? Marty Face 2 Interface Web Solutions Content Management Made SIMPL Free Trial for Your Website Available http://face2interface.com/Home/Trial.shtml Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 12, 2001 Report Share Posted May 12, 2001 For marty, I think you wrote a couple of weeks ago about Marci's white bread and how did you knead it. I saw last weekend and she said, don't bother to knead it. So, I didn't. I added about an extra cup of flour so that it was somewhat formable, I needed to make some dinner rolls, but otherwise I just dumped it in the pan, covered it, let it rise while I made the dinner rolls and pizza crusts and then baked it. It turned out wonderful and my son loved it. Maureen Quote Link to comment Share on other sites More sharing options...
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