Home Bread-Bakers v003.n008.2

Answering Sandra Capri

cwp@cwppc.wsnc.org (Catherine Pitts)
Sat, 29 Feb 1992 09:02:00 GMT
I had much the same problem except in reverse.  I got my machine about

May of '91, and found that my bread rose too high, didn't want to cook well
in the middle unless I set the browning button closer to dark brown, etc.
I reduced my yeast to little over 1 t. and that gave me the perfect loaf. 
This was on white bread setting, making white bread.  Then in the fall one
day---actually near Christmas, we have a warm fall here in the foothills
of N.C. --  the loaf I made in the morning rose beautifully, the next
two loaves were sad loafs.  I stopped for several weeks, then got up my
nerve again.  This time I used the 2 t yeast, and used warm water.  Back
to the old ways again.  The loaf rose beautifully--maybe too high.  Now 
I am using 1.25 t yeast but using very warm water, even tho I may be using
the timer.  AND, I learned that I get a much better loaf on the sweet
bread setting.  It takes about 30 minutes longer to make a loaf, but I
could move the "brown" button to a lighter setting.

I had always despaired that my bread seemed to dry out too quickly.  I
have since realized that by having to brown it as much as was necessary to
have it baked all the way thru I was actually drying out the bread.  When
I started using the sweetbread setting I found I could use a lighter
setting, and by putting foil over the top of the machine the top of the
loaf would brown nicely.  Since I use a lighter setting the bread is
wonderful, staying fresh for 5 or 6 days.  I am anticipating have to
reduce the yeast more as the weather gets warmer.  Hope this helps.

- -- 
Catherine W. Pitts         cwp@cwppc.wsnc.org
Tis a great life if you relax enough to enjoy it.