Knead help with this darn BREAD!!!!

[BigFatMomma]

Okay....I give up. Every time I make a yeast bread, it seems that there is too much flour, or, no matter how much or little I knead it, it comes out like Irish sodabread, or a bread-flavored brick.....rrrrrrrrrrrrrrgh... I flat-out refuse to get a bread machine, since I think that if I have the time to make real bread, I should do it the real way...

*whining*
BigfatMomma

[Chipfo]

Hey BigfatMomma, sounds like your bread is not coming to the proper rise, of course too much flour will do it also, but if you are following the recipe then maybe you need to check your yeast for freshness, let rise longer (in cool conditions) or try a different recipe, there are plenty here, be sure and read the reviews.

There is also a breads and baking forum here on Zaar, where you will probably get a better responce - http://www.recipezaar.com/bb/viewforum.zsp?f=26

Also one of the popular chefs here, Mean Chef, just had a bread making class you might want to check out, it is in the breads and baking forum also, here - http://www.recipezaar.com/bb/viewtopic.zsp?t=108421

[MEAN CHEF]

BigfatMomma wrote:
Okay....I give up. Every time I make a yeast bread, it seems that there is too much flour, or, no matter how much or little I knead it, it comes out like Irish sodabread, or a bread-flavored brick.....rrrrrrrrrrrrrrgh... I flat-out refuse to get a bread machine, since I think that if I have the time to make real bread, I should do it the real way...

*whining*
BigfatMomma

Poor baby. try my bread class. there are two:

http://www.recipezaar.com/bb/viewtopic.zsp?t=29785

http://www.recipezaar.com/bb/viewtopic.zsp?t=108421

If either of these do not work for you, we can cut our throats together.

[BigFatMomma]

Thanks for living up to your name, Mean Chef...
I'll look into your classes, darn it!!
(even though you're mean, I still like your style...)

[sugar bear]

I had the same problem until I started making

Quote:
Amish White Bread #26526

It is a very easy recipe. I do let it rise a little longer than it says. I also brush tops with the butter that is recommended. I now can serve fluffy, moist bread. I was surprised at how large the loaves were the first time I seen them. I also tried using kitchenaid for the mixing and kneading of the dough and found that my bread was very dry compared to following recipe exactly. Give this a try I think you will be happy with the results.

[BigFatMomma]

Thank you so much, dear! I will try that!

[Roxygirl in Colorado]

You are not going to like my answer! I make bread in K. Aid and bread machine, but like the texture a lot better of my dough in my bread machine. Then I shape it and bake it in regular oven.

Roxygirl in Colo.

[KristenErinM]

hi mama- i've been having the same difficulty. i make my bread myself- more satisfying to say i've done it all by hand. however, sometimes my loaves are so heavy they could probably break your hand!!! i focus on whole wheat breads and try to make as low cal as possible- guessing from your name, this may not be a concern for you! anyway- my wheat breads haven't been rising too well. this evening i made a whole wheat rye bread(rye bread ala polish papa by vina)that rose wonderfully. i've been experimenting with my technique too. i let my active dry yeast dissolve in very warm water for about 5 min (while i'm putting together the other ingredients). also i've found helpful to turn my oven on to 200-300 and let my bread rise on the warm stovetop. i always use gluten too. please let me know if you learn of any good handmade tips!

[Donna M.]

You gals who are getting loaves like bricks--try using less flour in your dough. Many beginning bread bakers add too much flour to their dough. Your dough should be slightly sticky. Add just enough flour to be able to handle the dough and shape it on a floured board.

[BigFatMomma]

Okay...
But when they say knead for 10 minutes until elastic, and it's elastic in 4 minutes, should I continue kneading? I usually don't since I don't want it to be tough. Or, should I continue so the gluten forms better?

Hugs

[Sackville]

BigfatMomma wrote:
Okay...
But when they say knead for 10 minutes until elastic, and it's elastic in 4 minutes, should I continue kneading? I usually don't since I don't want it to be tough. Or, should I continue so the gluten forms better?

Hugs

Keep going! I was forced to knead longer than I normally would have in a class last summer and made the best darn bread ever as a result

When you've kneaded for 4 minutes and then extended to 10, you should see a difference.

[Donna M.]

BigfatMomma wrote:
Okay...
But when they say knead for 10 minutes until elastic, and it's elastic in 4 minutes, should I continue kneading? I usually don't since I don't want it to be tough. Or, should I continue so the gluten forms better?

Hugs

It is practically impossible to overknead bread when doing it by hand. That could be a big part of your problem.

[BigFatMomma]

Thank you, thank you!!

I will try to make a nice loaf of bread tomorrow, using all of your brilliant suggestions!!

Hugs!!

[MEAN CHEF]

BigfatMomma wrote:
Thank you, thank you!!

I will try to make a nice loaf of bread tomorrow, using all of your brilliant suggestions!!

Hugs!!

Try one of the breads we did in my classes.

[Judy-Jude]

Donna M. wrote:
You gals who are getting loaves like bricks--try using less flour in your dough. Many beginning bread bakers add too much flour to their dough. Your dough should be slightly sticky. Add just enough flour to be able to handle the dough and shape it on a floured board.

Donna, I had success baking when I was taught to add the flour gradually too. Sometimes it takes less flour or sometimes it takes more.