tag:blogger.com,1999:blog-6458273425604617025.post1630742662998642923..comments2024-03-25T01:07:35.073-06:00Comments on Aunt Peg's Recipe Box: Easy White Bread Recipe =Failure :( for me....Anonymoushttp://www.blogger.com/profile/10147232867204622864noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-6458273425604617025.post-13768282110074658062011-01-16T08:33:41.115-07:002011-01-16T08:33:41.115-07:00Homemade bread is a mystery sometimes. That's...Homemade bread is a mystery sometimes. That's quite a lot of sugar and sometimes sugar hinders the yeast proofing. So glad to find your blog and I will be wandering around now.Pamhttps://www.blogger.com/profile/02158336083462589188noreply@blogger.comtag:blogger.com,1999:blog-6458273425604617025.post-88948279171091879872011-01-14T13:52:10.359-07:002011-01-14T13:52:10.359-07:00When I saw the title of your post, I was sad! I l...When I saw the title of your post, I was sad! I love bread and admire your courage in posting this! <br /><br />If your yeast foamed and got bubbly in the warm water, your yeast was fine. Did you use Active Dry yeast or Instant yeast (SAF)? <br /><br />It also looks like you have the right amount of dough for each of your pans. The dough should double, with the top of the bread dough reaching at least 1/2" above the rim of the pan. <br /><br />I wouldn't let bread cool in the pan ~ it gets sweaty and soggy, losing a crispy crust. I would turn it out right away and let cool on a wire rack for 30 minutes before cutting.<br /><br />The recipe looks fine. It takes practice in getting the "feel" of the dough. Don't give up! Instead, use half this recipe and make 2 loaves instead. Good luck!<br /><br />Here's how I shape my bread:<br /><br />http://www.friedalovesbread.com/2008/10/multi-grain-bread-photos-included.htmlFrieda Loves Breadhttps://www.blogger.com/profile/00265482581165683185noreply@blogger.comtag:blogger.com,1999:blog-6458273425604617025.post-59119135183667887342011-01-14T13:21:06.723-07:002011-01-14T13:21:06.723-07:00I make gluten free bread ALL the time and even tho...I make gluten free bread ALL the time and even though it's totally different that this I get your yeast pain!!! My guess would be that 1. Your yeast has expired, or is too close to the expiration date, or 2. Your water wasn't hot enough, they all say warm water, but I have a thermometer and when I check the temp and match it up with the yeast label, to me it's not "warm" water, it's hot!!!<br /><br />Keep trying, it will turn out!<br />BeckyBhttps://www.blogger.com/profile/14282610269106595714noreply@blogger.com