Fresh Bread that Crumbles Away when Sliced.
I have been baking a while and recently used a recipe that I have made a few times in the past and always came out great. It is a sweet bread, almost like a Challah. I made it this weekend and when the bread had cooled.. I tried to cut into slices, but the slices would just crumble away.. The slices couldn't be handled without completely crumbling. What did I do wrong this time..? I had used this recipe successfully several times.
The only thing that got past me was that I did not allow the eggs to reach room temperature before using them in the recipe.. but everything else was the same. I use instant yeast.. so I didn't think that the dough temperature would matter. The dough rose to double size and rose fine during the second rise, after shaping the loaves (braided).
Thanks for your responses..