I make my bread dough using a bread machine and cook it in the oven but I find that my white and brown loaves are quite dense and heavy. What would I add to the recipes to make them lighter? I had thought that maybe a little Baking Soda would work. Please help.

-- Anonymous, December 31, 2000

Answers

A couple of suggestions-

-Try making the same formula by hand or in another machine to see if it the machine or the recipe.

-Try purchasing fresh yeast or replace what you have.

-Try using a different bread flour with a better protein content (12- 14%) If using poor ar all purpose flour, you will se a difference. The protein in flour is the network of support within the loaf. If you have poor flour the loaf will show.

-Try adding a bit more yeast and watch the temp of the water. Should not exceed 105F

-The baking soda will leaven more, but will also alter the P.H. which can have an effect.

-A tiny amount of ascorbic acid and or lemon juice can increase the spring in the oven (TINY)

-- Anonymous, January 02, 2001

A couple of suggestions-

-Try making the same formula by hand or in another machine to see if it the machine or the recipe.

-Try purchasing fresh yeast or replace what you have.

-Try using a different bread flour with a better protein content (12- 14%) If using poor ar all purpose flour, you will see a difference. The protein in flour is the network of support within the loaf. If you have poor flour the loaf will show.

-Try adding a bit more yeast and watch the temp of the water. Should not exceed 105F

-The baking soda will leaven more, but will also raise the P.H. which can have an effect.

-A tiny amount of ascorbic acid and or lemon juice can increase the spring in the oven. (TINY)

-- Anonymous, January 02, 2001