Bread crust

[ostrich]

So I think I've found the (nearly) perfect way to make Bread by Anna. I cook it for the full time covered, because otherwise the top of the bread gets really dark and hard. When I cover it the top turns out perfect.

However, no matter what I do, the bottom and sides get really dark and hard. Any suggestions?

And what do you suggest for keeping GF bread from crumbling into nothing? When it comes out of the oven it's wonderfully soft, but I have to throw them in the fridge/freezer or else they'll go bad too quickly. When I cool the bread down it crumbles into bits.
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Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[The Edifying Conscience]

My initial thought regarding BbyA is that your bread pan is probably the dark variety. I use a lightish non-stick and I don't remember ever having the bread that dark...but I like a crusty bread. You might try lining the pan with some parchment paper but I'm not sure that will work. The other thing perhaps you're oven is running a little hot. To check it you'll have to buy one of those hanging thermometers--$3 or $4.

I've met Anna a few times and she is always willing and eager to trouble shoot problems. I would suggest that if none of my suggestions ring true to give her a call or email her. She's one of the nicest people I've ever met.

It occurs to me that the GF bread that's crumbiling isn't anna bread. If it's crumbling it probably needs more xanthan gum, a bit more egg and more water. Post the recipe and I/we can be of more help.

[ostrich]

I'm making a new batch some time this week. I'll try the parchment paper and see if that helps. Mine pans are just regular, non-stick ones. If it still doesn't work I'll shoot Anna an email. Thanks for the tips!

No, it's the Anna bread that's crumbling after being in the fridge. If you let the bread come back to room temperature it's better, but not nearly as good as it was right out of the oven. The only thing I can think of is to leave it on the counter, but then it goes bad faster than I can eat it.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[aklap]

Os - wrap up...2 slices per pack and freeze them. I freeze mine the same day [if not hrs after it's cooled].

When you want a sandwich, grab X number of packs. Toss in the wave for 30 seconds. Fresh, warm, not crumbly bread

Do not put bread in the fridge- it will hasten the staleness!!

http://www.bread-maker.net/Bread-maker/Bread-Storage.htm
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Al

“We cannot all do great things, but we can do small things with great love.” Mother Teresa

[ostrich]

I think I'm just being picky, but I don't like warm sandwiches, especially not with PB&J, which is what I usually have. I'm just looking for it to be soft, which it is right out of the oven.

I don't know what to say about using the fridge. The last time I made bread and left it on the counter it was moldy within a week. When I freeze it and then store it in the fridge it can last up to 2 weeks or more.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[aklap]

[The Edifying Conscience]

It seems to me that all of the moisture is being dried out while the bread sits in the refrigerator which causes the bread to break into bits. I never put bread in the refriferator...probably because my mom didn't.

What if you cut the loaf of Anna bread in half and freeze one half and keep the rest at room temp? When I went on vacation I took a loaf of bread and it lasted 7-8 days before I noticed the first speck of mold. keyword: noticed

The anna bread does have a tendency to get more brown than the other breads I make. Let me know when you're ready to try your hand at scratch bread baking, I have a ridiculously easy recipe that doesn't even need a mixer.

[Sheralyn]

Hey Tec,
I would love to check out your easy bread recipe. Does it taste good too?
I just got my new ZO in the mail yesterday, but haven't tried it out yet.
I bought some Gluten Free Pantry sandwich bread mix to try. I hope it's good, I haven't had bread since diagnosis in October.

[aklap]

[lorka]

[ostrich]

Lorka - I swore off using silicone pans after attempting muffins in silicone muffin trays. NEVER AGAIN.

TEC - GREAT idea! I should be making a few loaves tonight. I'll try using parchment paper, and then freezing them in halves. I'd love to make my own bread, especially since the bread mixes are so expensive. But it's even harder for me to get some of the flours used.

Al - LOL, I'm sorry, I didn't mean to confuse you. I usually make a couple of loaves of bread and then stick them in the freezer for the next couple of weeks. When I know I'm going to want bread soon I take a loaf out of the freezer and put it in the fridge. So my sandwiches are never warm.
_________________
Ostrich :>--O==={

I lie below, you float above
In the pretty white ships that I am dreaming of

[lorka]

Okay! My loaf pan isn't silicone, I just wasn't sure if it would work differently. I'm not a 'huge silicone' fan... either... hehe.