I FIND WHEN I MAKE CHALLAH BREAD IT ONLY IS GOOD THAT DAY AND BY THE NEXT AFTERNOON ITS ALREADY GETTING DRY AND HARD. HOW DO I EXTEND SHELF LIFE SO THAT THE BREAD STAYS FRESH FOR A LONGER AMOUNT OF TIME?

I have some bread recipes that I am trying to "fix".  Whole wheat, multigrain and white sandwich loaf recipes specifically.  They currently yield very airy, light loaves.  This may please some but I am interested in chewy, relatively dense loaves with buttery crusts.  The current recipies produce crusts that are light and tear easily.. I am looking for more "chew" than "tear".  Any suggestions?  Do I need to type the recipe or does something jump to mind that I need to adjust, ie more sugar, more oil, more proofing time?

Many thanks!

Hello Everyone,

We are new to the site, and are excited about all the information here. We are learning to bake bread and are having a very difficult time with our "oven pop" on our breads. One time we will get the most magnificent "pop" and the next time, with the same exact recipes and temperatures, NO pop all all???

Does anyone have any suggestions for what may be causing this? My husband if VERY frustrated and threatening to move to San Fransisco to go to school just he can figure this out! (We live on the East Coast, so this would be terribly inconvenient :-) )

Any help will do. Thanks ahead of time for your consideration!

Gene and Sandra Grigg