Need Quick Advice: Bread is in oven!

[bicker]

I'm reading conflicting advice about how long this loaf of bread bakes. One source says 35 minutes @ 375F, the other says 75 minutes (but doesn't indicate a temp)!

Help!

 

[clgwli]

How many loafs and what kind of bread is it?

I have a very easy bread I make (only 4 ingredients) and it takes 25-30 minutes for one loaf at 375.

I make a very good honey oatmeal bread that has eggs in it and it takes 35-40 minutes for two loafs at 375

I just suggest start checking it for a nice golden crust. That's how I know mine is done

 

[INDISMOM]

It depends on a lot of things -- density of the bread, size and type of pan, etc.

My grandma always "thumped" it and if it sounded hollow then it was done.

 

[WDWMom]

Most of my bread that I make take 50-60 minutes for a full loaf at 350.

I'd bake at 375 and check on it after 30 minutes (poke a toothpick through it and if it comes out clean it is done.) If not done in 30 min., check every 10 after that.

 

[bicker]

Thanks for the advice! I'll try as many as I can.

 

[Cantw8]

I always knew your loaf was only half baked

 

[NMAmy]

It depends on a lot of things -- density of the bread, size and type of pan, etc.

My grandma always "thumped" it and if it sounded hollow then it was done.

I thump my bread to test for doneness, too.

 

[bicker]

Well I got good "doneness" but I didn't get lift. Same as in the Bread Machine. (This is the first time I've made bread in a loaf pan... just trying to see if maybe that will address the lift problem.)

So going back to the Bread Machine, again, following those directions very carefully, I end up with squatty dense loaves, instead of nicely lift, airy-inside loaves. I use absolutely fresh yeast, so that's not the problem. But I still end up with a loaf half as high as I think it should be. What can I do differently to get the loaves to rise (substantially) better?

 

[clgwli]

Let it rise longer and make sure you are doing it in warmer rooms with no breeze. Personally I hate airy bread so I have a tendency to under rise mine so to speak. If length doesn't help, make sure your room is warm enough. Turn the oven on in the kitchen and place hte bread by the oven as it rises (not on it). I do this in the winter when our house is cold. Summer time I let rise outside on my deck.

 

[Imzadi]

I always knew your loaf was only half baked

ummm, isn't this point worthy?

Oh, wait, yes we are speaking of bread.

And yes, thumping on the head, err bread is a good idea.

 

[ChristmasElf]

Well I got good "doneness" but I didn't get lift. Same as in the Bread Machine. (This is the first time I've made bread in a loaf pan... just trying to see if maybe that will address the lift problem.)

So going back to the Bread Machine, again, following those directions very carefully, I end up with squatty dense loaves, instead of nicely lift, airy-inside loaves. I use absolutely fresh yeast, so that's not the problem. But I still end up with a loaf half as high as I think it should be. What can I do differently to get the loaves to rise (substantially) better?

A warm humid area will allow your bread to rise. One of the best places I have found at home is in the laundry room with the dryer on and the door closed.

 

[bicker]

I've found the best way for my wife and I to have wholesome, whole-wheat, light and airy bread.

 

[Linda in sunny SC]

For the bread machine, try using a little less liquid in the recipe. I had that same problem once and using slightly less liquid, maybe 1/8 cup or so, solved it.

 

[manning]

Did you punch it down and let it rise again ??