New to bakfing Bread Machine Dough in Oven...please advise!
I am new to breadmaking and really like the idea of using the breadmaker dough and baking in the oven. I especially like 100% whole grain bread. I think I finally found a recipe I love, but had a question about how much I should expect it to rise. I just increased the gluten to 3 Tablespoons (was 4 teaspoons) as I heard that it should be 1 TBSP per cup. Is this right? The dough rises, but does not rise past the top of the loaf pan? Just wanted to make sure this is what I should expect?
Also, I am interested in cutting a more portion controlled slice of bread that resembles more of a store-bought slice? I tried a 12 inch pan, but it was only 3 inches wide so they are just a tad too small (especially when it doesn't rise much). For a 1 1/2 lb. loaf, can anyone suggest a better size pan to get at least 16 slices out of it...would a 11 x 4 work?
Thanks so much!