Making Bread-need help

[Guest/Gina]

Sorry-having trouble logging in-probably user error!

Hey Everyone-hope the weekend was good and restful.

Tried my second loaf of bread Saturday using Betty H Featherlight mix. I did better this time and didin't let it over-proof (on first attempt I made this mistake). The bread was wonderful when we took it out of the oven-couldn't even let it cool enough to have a piece. My question-when I went yesterday to have another piece it seems to have condensed and become more solid-is that normal? I've found the same thing on some cornbread I made-great right out of the oven but dry the next day. Is that a characteristic of the flours we are using or have I still not got the recipe now quite right yet (to much water?).

Any help or tips are appreciated.

Gina

[cruelshoes]

Yup - I've noticed the same thing. I don't know if it is the fact that our breads don't have any preservatives, or if it is just a property of the GF flours. Sometimes the breads need some toasting to bring them back to life. I even tried using potato water while making bread like I used to do when I baked yeast bread (why does it seem like it was so long ago?!?), but that didn't seem to help.

One thing I've noticed about Bette Hagman's bread recipes is I always need to add a lot less water than she calls for. You know how in her recipes she says to add part of the water and see if you need to add the rest? I always hold back at least .25 cup of the water. That seems to work for me.

My favorite Bette Hagman bread is the tapioca bread from the GF gourmet book. It tastes more like "real" bread to me - especially when it is right out of the oven.

HTH.
_________________
-Colleen
Dx 8/05 via bloodwork/biopsy
9-YO son Dx 11/05 via bloodwork/biopsy
Daughters have negative bloodwork - so far!

A woman is like a tea bag-you never know how strong she is until she gets in hot water. - Eleanor Roosevelt

[Guest]

Thanks Colleen-I've also noticed that you need to use less water. I was more careful this time and didn't add it all at once. The bread tastes good-especially toasted-but it lost the "somewhat airy" feel. Hey-it's still bread though and that's a good thing!

I'll look for the other recipe since I have all her cook books.

Gina