Doughy and "heavy" bread
Hi TFL,
I don't know why my breads are doughy in the center, and heavy after baking. I've had it happen on 2-3 different recipes.
After a few hours it doesn't seem doughy, but still has a heavy feel to it.
Hi TFL,
I don't know why my breads are doughy in the center, and heavy after baking. I've had it happen on 2-3 different recipes.
After a few hours it doesn't seem doughy, but still has a heavy feel to it.
I'm so excited! I love cinnamon raisin bread but wanted to experiment. My friend had just cut up four peaches that weren't very sweet and were turning brown in the refrigerator. What to do, what to do? I decided to try and simulate peach cobbler, which is what we originally considered doing with the peaches. I tweaked and added a few things to a basic cinnamon-raisin bread recipe. The bread came out wonderfully sweet and would have easily made delicious individual peach-cinnamon cobbler rolls. It made two loaves.
I make a sweet bread for Christmas that is stuffed and shaped into a candy cane. My husband would like to increase the sugar in the dough, currently it calls for 1/3 cup.
There is approximately 6 1/2 cups four. If I double the sugar, does anyone thinks I must add anything more to the recipe?
Thanks,
Tanya