I have recently bought a Oster breadmaker and have used Brooke's bread machine recipe several times, but the bread is not cooking all the way though and the bottom remains raw, does that recipe require the use of a specific breadmaker? This one cooks the bread for one hour, but it doesn't seem to be enough and there isn't a way to extend the cooking time. Do I need to use a glutten free cycle? Thanks.
|Response From Cambrooke Foods
All bread machines vary and sometimes you have to really experiment and tweak your ingredients and process to make the perfect loaf. I would definitely recommend trying the gluten free cycle on your machine first. Then, I would try the suggestions below, particularly number five (moving loaf to a conventional oven to finish baking).
1. Make sure you are using warm water, as cold water will not activate the yeast as well.
2. Use only fresh yeast, and make sure you have not reached the expiration date.
3. Water is key to successful low protein breads. If your experience has been a dense, poorly risen loaf of bread, add a tablespoon or more (up to 4 Tbs) of water to the dough.
4. Lastly, if your bread is still not rising properly, you can remove the bread pan from your bread machine, cover with a damp towel and place in a warm environment until the dough has risen adequately. Remove the towel and bake in a conventional oven set for 350 degrees F for approximately 30 minutes or until done.
5. Taking the bread out of the machine too soon (while the bread is still hot) can cause the loaf to slightly collapse. If the bread’s crumb is too gummy, I would recommend adding 2 to 4 extra Tbs. of baking mix. If ever you feel that the bread’s inside should be baked more thoroughly after the baking cycle is completed, try placing the loaf (still in the baking pan) into a pre-heated (350 degree) conventional oven for additional baking time.
TIP: Add 1/2 teaspoon vitamin C to dough! The literature suggests adding ascorbic acid (powdered Vitamin C) to the dry ingredients in bread recipes. The `C` may interfere with the yeast and sugar during the beginning stages. ASCORBIC ACID (Vitamin C) has the ability to strengthen weak flours and is routinely used by commercial bakers. It creates an acidic environment for yeast which helps the yeast work better. It allows the yeast to react quickly by strengthening the protein structure and enabling the dough to trap the carbon dioxide which is also produced more effectively. This causes the dough to rise faster. If you can`t find pure ascorbic acid crystals, you can crush a vitamin C tablet, but measure accordingly.