How to fix short bread (as in, bread that is not tall)

[chicklit328]

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

Comments

[ladycelia]

Three possibilities for the problem spring to mind: old yeast (acts slower, takes longer to rise, because some of it is dead), not warm enough where you're letting the bread rise, or you're simply not letting it rise long enough.

Actually one more: if you let it over rise it can collapse on itself.

[chicklit328]

Hmmm... I may have been letting it over rise. Sometimes it does come out looking a bit sunken. I may have also never let it get warm enough, I think I'm always paranoid about killing the yeast with heat. I'll do my best to get over that!
Thanks!

[chicklit328]

I do have metal pans, so yay for that! I am not certain, but there have probably been times when I have used instant yeast instead of active, though I do try to remember to get active when I am at the store, sometimes I forget and just grab whichever is in front of me.

I like to make wheat bread most often, and this recipe does call for milk, boiled and then cooled. Would substituting dry milk still help with whole wheat? And how would I do so? (I've never really worked with dry milk before.)

I'll definitely look into some improvers like you suggested!

Thanks for your advice!

[echoinautumn]

Kneading can have a lot to do with it, and I know there's another factor that's resulted in flat loaves for me, but I can't remember what it is. But if you aren't kneading long enough, or not letting it rise long enough (or any of the other suggestions made here), that can contribute to a flat loaf.

[chicklit328]

Both of those things are possible! I love baking bread, but I do get SO IMPATIENT to have it out of the oven and in my belly already! I'll definitely have to work on that!

Thanks for your advice! :-)

[echoinautumn]

I DEFINITELY understand! It's hard to stay patient! I know it's a significant investment, but another option for the kneading is to use a stand mixer. If you're ever interested in getting one, it's absolutely worth it, if only because it will knead your bread for you! I tried it when I'd injured my hand and felt that kneading with bandages was a little gross, and it was the most amazing discovery about bread-making.

[mysid]

And there's always the old standby of "Put more dough in the pan." If the recipe is for one loaf, increase it by half and put the resulting dough in your loaf pan. Your loaf may still be dense--although you don't seem to mind that--but it will be taller..

[chicklit328]

I do like my bread pretty dense. I had actually not thought of this very obvious answer. *slightly bashful blush* But I'll definitely give it a try!

Thanks!

[kint]

You've got some good general advice here, and I can probably drum up some more. That said, could you better detail just what you're doing -- ingredients, procedure, etc. I can better trouble shoot if I know your process :)

[chicklit328]

Ok, I just edited the recipe into the post!

Thanks!