How to fix short bread (as in, bread that is not tall)
Hallo BBB! I come to you yet again with another baking query!
Hubs and I are in extreme saving teh monies mode right now and are on the lookout for ways to make that easier. Baking bread ourselves is definitely one of them, especially given how much bread we eat. I've tried this before, but my bread never does so well as sandwich bread because my loaves don't rise up very high. So it tastes good, but makes awkward sandwiches.
The bread pans I have are 8 1/2 in x 3 in and 9 in x 4 in (I think this one is actually like a pound cake pan or something, but it'll work for bread too).
Is there something that I can do to make my finished loaves taller with what I have, or to fix this, do I need to just buy different sized bread pans?
My usual recipe is Honey-Wheat Sandwich Loaves, from Baking at Home With the Culinary Institute of America.
Thanks for any help you can give me!
*EDIT*
4 cups bread flour, plus extra
1 cup whole wheat flour
2 1/2 tsp active dry yeast
2 cups whole or low-fat milk, boiled and cooled to room temp
1/3 cup veg oil
1/3 cup honey
2 tsp salt
Combine ingredients till dough forms a shaggy, but evenly moistened dough. Knead until dough feels satiny and elastic, ~ 10 min.
Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm place until nearlly doubled in size, about 1 hour. Fold dough down on itself and turn onto a floured surface. Cut into two equal pieces. Round each piece into a smooth ball, pinching dough together at the bottom to make a seam. Place dough seam side down on a lightly floured work surface. Cover and let rest about 20 min.
Stretch each dough ball into an 8 x 12 inch rectangle. fold each short end of the rectangle 1 inch toward the center of the dough to keep the sides straight and the corners square. fold a long edge into the center and use the heel of your hand to seal the edge to the dough. Fold the dough in half lengthwise and pinch the two edges together. Your dough should be in a cylinder about 10 inches long. Roll the dough into an even cylinder 12 inches long. Push the ends together until it is back to 10 inches long and put it in the pan, seam side down.
Let dough rise in a warm place, uncovered, until the pans are 3/4 full and the dough springs back slowly to the touch, about 1 hour. Preheat oven to 400 F.
Bake until loaves have a rich golden brown crust. Remove from pan immediately and let cool completely before slicing and serving.
Hubs and I are in extreme saving teh monies mode right now and are on the lookout for ways to make that easier. Baking bread ourselves is definitely one of them, especially given how much bread we eat. I've tried this before, but my bread never does so well as sandwich bread because my loaves don't rise up very high. So it tastes good, but makes awkward sandwiches.
The bread pans I have are 8 1/2 in x 3 in and 9 in x 4 in (I think this one is actually like a pound cake pan or something, but it'll work for bread too).
Is there something that I can do to make my finished loaves taller with what I have, or to fix this, do I need to just buy different sized bread pans?
My usual recipe is Honey-Wheat Sandwich Loaves, from Baking at Home With the Culinary Institute of America.
Thanks for any help you can give me!
*EDIT*
4 cups bread flour, plus extra
1 cup whole wheat flour
2 1/2 tsp active dry yeast
2 cups whole or low-fat milk, boiled and cooled to room temp
1/3 cup veg oil
1/3 cup honey
2 tsp salt
Combine ingredients till dough forms a shaggy, but evenly moistened dough. Knead until dough feels satiny and elastic, ~ 10 min.
Transfer dough to a lightly oiled bowl, turn to coat, cover with plastic wrap or a damp towel and let rise in a warm place until nearlly doubled in size, about 1 hour. Fold dough down on itself and turn onto a floured surface. Cut into two equal pieces. Round each piece into a smooth ball, pinching dough together at the bottom to make a seam. Place dough seam side down on a lightly floured work surface. Cover and let rest about 20 min.
Stretch each dough ball into an 8 x 12 inch rectangle. fold each short end of the rectangle 1 inch toward the center of the dough to keep the sides straight and the corners square. fold a long edge into the center and use the heel of your hand to seal the edge to the dough. Fold the dough in half lengthwise and pinch the two edges together. Your dough should be in a cylinder about 10 inches long. Roll the dough into an even cylinder 12 inches long. Push the ends together until it is back to 10 inches long and put it in the pan, seam side down.
Let dough rise in a warm place, uncovered, until the pans are 3/4 full and the dough springs back slowly to the touch, about 1 hour. Preheat oven to 400 F.
Bake until loaves have a rich golden brown crust. Remove from pan immediately and let cool completely before slicing and serving.