I made challah in my Bosch Universal machine.  The texture seemed perfect when I took it out of the machine and it doubled after the first rise.  I then braided it and tried to let it rise again but it seemed to take forever.  It seemed somewhat thicker but after it was cooked, the challah ended up wide but not tall.  On a second rise, how can you tell if a braided bread and other breads have doubled?  Do they get taller as well as wider?  By making ropes to braid the bread, was I causing the bread not to rise well?

I finally cooked it which also took forever, definitely not the 40 minutes in the recipe.  I put the challah directly on the bottom shelf on unglazed quarry tiles while baking it.  Should I have used a cookie pan instead?

Having issues with the basic bread recipe for the Bosch. I grind the whole wheat kernels, add 10 cups of ground flour, and add a couple of additional cups of white flour as per recipe. The bread will usually taste ok, but it is nowhere near the consistency the recipe says it should be. As soon as i take the dough out of the bowl, it spreads out and will not hold it's shape. I plop it into the pans anyway and wind up with bread (very moist, not sure if this is right either) but I can't figure out what I'm doing wrong.  I hope there is nothing wrong with the motor? Some recipes say mix for 8-10 minutes, others say for 5 minutes. I would love to speak with anyone using this mixer for bread. i have had it for a year and only used it a few times because i can't get past this bread recipe. Also, can any recipe be converted to be mixed in the bosch?

I'm baking white sour dough bread using yeast and a very good starter that I picked up in Alaska. I bake the bread for 25 mins at 350. The the bread comes out the overn it looks wonderful...but after it sits on the cooling rack the side begin to cave in. I've tried several things but I just cant seem to get sides that will stand up. The flavor and texture is wonderful..it just looks strange.

All suggestions would be very much appreciated.

Steve Chastain

Knoxville, TN 

My wife has fallen in love with BBA's NY Deli rye recipe. It's soft like Wonder bread, but has a huge amount of flavor. You get the nice rye flavor, a little sour tang, and some sweetnes from the onions. Then of course is the caraway. It's a fantastic recipe.

I don't always have time to make it, so I thought I'd try lengthening some of the ferments to see what happened. The recipe normally goes:

1. Add flour/water to mother starter. Sweat onions, add to starter.

2. Ferment 4 hours.

3. Refrigerate overnight.

4. Remove starter from fridge, make dough, adding starter.

I want to make a nice bruschetta. Could anyone suggest a good receipe for Tuscan bread?

 Wendy

I am having a vegetarian dinner party tomorrow night and want to make fresh bread to go with the main course which is macaroni and cheese.  I have a Bosch mixer but am still very much the novice.  Do you have any recommendations and recipes?  TIA

I want to bake a bread recipe for healthier eating.

Is it healthier to eat sprouted whole grain bread or is milling your own flour just as healthy?  I am trying to figure out which route to take and being new at this, I am very confused.

What equipment would I need for both methods?  Is one much easier than the other?  I already own the Bosch Universal mixer and could order attachments for it if this is recommended.

The local health food store sells Ezekiel 4:9, a flourless low glycemic bread that is "Sprouted 100% Whole Grain Bread".  Does anyone have a recipe for this bread?

Hi there,

 I posted photos of my breads using "create content followed by image upload". I don't seem to be able to find any option on how to post my photos onto the Gallery section. I would appreciate some help.

 Thank you.

Is there such a thing as whole wheat bread flour?  If yes, what brand do you recommend?  TIA

Is there such a thing as whole wheat bread flour?  If yes, what brand do you recommend?  TIA