To all those who bake bread..

rpf1007 · Joined: 13 Feb 2008 Posts: 42 Location: Chicago

So I made my first bread last week from the GFP fav sandwich bread mix and it turned out great. But I let it "rise" and it didn't. I continued on with the instructions and it actually did rise while it was baking. End result was fine.

Now I'm trying a cinnamon bread mix...and it said to let it rise 1.5h and that the dough should rise above pan. It didn't rise at all. I'm about to stick it in the oven hoping it will rise while it bakes.

I'm just wondering if they don't seem to rise when they are supposed to...why do we bother?

Has anyone else had this problem or am I just weird?

Rachel

celiacmaine-iac · Joined: 19 Dec 2007 Posts: 412 Location: Maine

I've used the GFP French bread mix and mine did rise. From the little experience I have with GF bread baking, I've learned to expect the unexpected. Do you have the bread in a warm enough area for a good rise. Sometimes when it's too cold I put my pan on a heating pad set on low. Also is there a date on the box? Maybe the yeast is too old in it, or do you add your own yeast (I can't remember)? I keep my yeast in the refrigerator to keep it fresh.

If it doesn't rise, you might as well throw it in the oven and bake it like the other one. At this point, what have you got to lose?

Good luck,
Steph

rpf1007 · Joined: 13 Feb 2008 Posts: 42 Location: Chicago

Thanks Steph.

I did throw it in the oven...and it rose while it baked. It turned out ok...so I'm not sure what is going on. It just seems weird. Trial and error I guess!

mrsppmrxky · Joined: 09 Oct 2004 Posts: 1393 Location: GF Kitchen

That is a strange problem. Usually if it doesn't rise (from scratch, can't do mixes) it will not rise in the oven.

You might want to try turning your oven on and warm it on the lowest setting for a few minutes before you start even measuring and mixing and then allow it to rise in the oven.

One thing that I have found that prevents the loaves from caving in or shrinking is to use less liquid and to never let the dough rise above the edge of the pan. It may rise more during the cooking, but put it on bake when the dough reaches even with the pan.

This has stopped my loaves from falling when they are taken out of the pan to cool.

Might be more than what you were looking for, but it has been my experience in the bread journey.
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