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    You are in: Home / Community Forums / Breads & Baking / Quick Breads falling in center
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    Quick Breads falling in center

    Fri Jul 05, 2013 6:40 pm
    Newbie "Fry Cook" Poster
    I have had trouble with two different quick bread recipes falling in the center (#109140 & #29185) i have tweaked a number of things to fix this including: fresh baking soda and baking powder, baking in larger loaf pans and not filling as full, and lowering the oven temperature and baking for a little longer. NOTHING has worked does anyone else have any other ideas for me?
    Fri Jul 05, 2013 9:37 pm
    Forum Host
    You have done all the obvious things.

    For the Quick Amish Friendship Bread or Muffins (No Starter Required) , while there are a lot of good reviews, I am wondering if it's not just a little liquid heavy. I myself would reduce the oil to 1/2 cup and the sugar to 1/2 cup (in the bread part of the recipe, not the starter). My mother reduced fat and sugar by half in nearly all recipes, and rarely had problems.

    Oops, I have to check the other recipe number.
    Fri Jul 05, 2013 9:43 pm
    Forum Host
    Tropical Coconut Bread - again 2 cups of sugar with 3 cups flour. Sugar works like a liquid, so this is a lot of liquid with the eggs, buttermilk and oil. I'd cut both the oil and the sugar quantities.
    Fri Jul 05, 2013 9:53 pm
    Newbie "Fry Cook" Poster
    Thank you for the tips, I will give them a try!!!
    Sat Jul 06, 2013 10:47 am
    Newbie "Fry Cook" Poster
    I couldn't wait to try your tips so I just baked a loaf of the tropical coconut bread. I cut the sugar in half and the oil in half and it came out perfectly, it rose like it should and didn't fall at all. PERFECT!!! Thank you again.
    Sat Jul 06, 2013 11:27 am
    Forum Host
    Awesome! I am glad that worked out. I myself find that cutting the fat and sugar in half also really helps the true flavors come out.
    Tue Jul 09, 2013 12:02 pm Groupie
    Good morning. I am only going to make my comment on the coconut quick bread. I did read the recipe but I do not quite understand the way it is written.

    Kodiak, this recipe is in balance. The problem with this recipe which leads to your baking disappointment, is that the "GLUTEN was not fully developed. Simply put If the gluten (STRUCTURE) is not fully developed you will have a COLLAPSE of the batter while it is trying to coagulate..

    Re~read the cannot develop the gluten using a hand non~mechanical instrument. in such a short space of time. Either use a electric mixer or mix by hand but for much much longer in time.

    Then come back & tell us how well you have done this time around.

    Good luck to you in your baking & enjoy the rest of the day my friend.

    Fri Jul 19, 2013 2:43 pm
    Newbie "Fry Cook" Poster
    Thank you for the tip of mixing the bread longer. I tried this and it worked as well, i mixed it in my Kitchen Aid and kept the recipe exactly as written and it worked perfectly. So i can get the recipe to turn out wonderfully by using the ingredients as listed and mixing longer or cutting the oil and sugar and both work. Thank you for all of the tips, i really appreciate them.
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