The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

yeast bread

sarahleeallen's picture

I am new to your site.  Hope you can solve a decades old problem with this recipe.  I love the taste of the bread but it falls every time, so much I call it 'smiling bread' because of the sunken center. Looking at your other entries I suspect this recipe lacks moisture.  All my measurements are volumetric so I only partly relate to the weight proportions you recommend. I have no problems with my other bread recipes.

2 pkg dry yeast, 2 C water,  1/2 C molasses,  4 egg yolks,  1/2 C veg oil

2 1/2 tsp salt,  1 C milk solids,  1/2 rolled oats,  1/2 C yellow corn meal,  1/2 C wheat germ,  1 C rye flour,  2 C whole wheat flour,  3 cups all purpose flour                                                                                                                                                                              Proof yeast in water, add molasses, eggs and oil.  Beat in salt, milk solids, oast, meal and wheat germ.   Hand mix in the 3 flours.  Yes this is a very dry dough. 

How much more liquid should I add? How much kneeding?






Bread Baker 101's picture
Bread Baker 101

Ok, so I really enjoy cooking and love to bake cakes, and I've been wanting to try baking some breads and try to start baking my own loaves for my family (without the perservatives and such of the super market breads), so I thought I'd try my hand at my first loaf of active yeast bread today - the culprit....a loaf of seeminly easy, beautiful, delicious looking Homemade Cinnamon Bread.

Score: Bread - 1, Me - 0.

I followed directions on the recipe as I thought I was following to a "T"; however, did have some silent doubts along the way as this is the very first time I have EVER tried making a loaf of any type of bread using active dry yeast. I have been reading other blogs, tips and tricks and all of the such and I'm sure the following are the reasons for my bread making failure:

1. I'm afraid I let the liquid get too hot and did not let it cool enough before adding the yeast.
2. When I added the yeast, I stirred the mixture with the knife I had laying nearby that I cut my hunk of butter off with.
3. My proofing mixture did not have any real noticeable CO2 bubbles.
4. I live in AZ and thought that a good place for my bread to rise for the first rising was in my warmed glass bowl, loosely covered with plastic wrap, on my patio chair in my back yard in the AZ sun (it was a beautiful 90 or so out when it was out there during the 2 hours).
5. I don't have a fancy mixer so I kneaded by hand (in the bowl) - I was so nervous, I didn't take the dough out of the bowl...
6.My dough didn't rise that much, so when I formed it into the roll and placed it in the pan, for the second rising I turned my oven on and placed the pan (again covered with plastic wrap) in my microwave that is directly above/on top of my built-in oven - thinking the microwave would get  enough heat from the oven for rising. Not much happened after over 2 hours.
7. So then, my 87 year old aunt who lives with us suggested placing the pan on the open oven door - so I did this for about another 45 min and still not a lot of activity - so I just decided to bake the loaf.

What a disaster - my loaf is soooo dense and dry - with a pretty good flavor - but who wants to eat dry dense bread? What a long day - felt kind of gratifying during the process, but after nearly the whole entire day, and ending with a loaf of bread nearly inedible, it was a huge let down and disappointment.

So, I've come to one conclusion - there is definitley room for improvement! Today is the beginning of a new life challenge - try to master the art and science of active yeast bread baking. Please wish me luck! Hope to be able to gather a lot of different tips from this site and ultimately end up making delicious, weekly bread for my family - without so much as a grimace on my face (except while kneading the dough).

Take care fellow bakers!
Erin aka Bread Baker 101 

stephy711's picture

For more cooking adventures, check out Garlic Knots


  • 3 cups (480 grams) bread flour
  • 1 pack active yeast (2 ¼ tsp)
  • 1 Tbsp granulated sugar
  • 1 ¼ tsp salt
  • 2 Tbsp olive oil
  • ¼ cup milk
  • 1 cup + 2 Tbsp lukewarm water
  • 4 cloves garlic, minced
  • 4 Tbsp melted salted butter
  • 1 tsp dried oregano
  • 1 tsp dried parsley or 1 Tbsp fresh chopped italian parsley



  1. Mix sugar, yeast and ¼ cup warm water to let yeast proof for 10 minutes
  2. Combined flour, yeast mixture, salt, olive oil, milk and remaining water in a large bowl, stirring until it comes together.
  3. Knead for 8 minutes on floured work surface until dough passes the window pane test.
  4. Form dough into a lose round and let proof in a greased, covered bowl for 1 hour until doubled in size.
  5. Divide dough into 8 pieces and shape into knots. Roll dough into a long rope like you would a pretzel. Tie a knot in the center.
  6. Fold the rope underlying the knot over the top, and fold the rope overlying underneath, securing in the center.
  7. Let rise another 45 minutes. Preheat oven to 350 degrees
  8. While dough is rising, melt butter and combine it with garlic, oregano and parsley
  9. Brush butter over knots just before baking. Bake around 15-20 minutes until golden
gonzalezbrazil's picture

I´m here back now in this my first post of 2010.


I´m an artisan bread baker from Petrópolis, Brazil, where i started baking breads to survive. I have had a pet-shop at my city for 23 long years , but i´d losted my business on a riverflood at 2003, January. The waters invaded my pet-shop and destroyed all. Then, with lots of bills to pay, lots of unsolved payments i declared me on bankrupt. The next years were so hard times and for many following days i had no money to buy breads on bakery. Then i decided to study recipes of breads and study how to bake my own bread at home. I found a new recipe of that famous Jim Lahey´s no-knead method and started to bake that breads first to my own, but then i decided to sell them to neighbors, parents, and friends. Parallel i´d started to reasearch lots of new breads from all the world´s corners. Now, after one and 8 months after that challenge, i have my own small bakery where i produce a variety of 170 breads, cakes and buttered biscuits. I had my history narrated at one of best reportage Tv show in Brazil from local Globo Network Tv. My history you could view in this video but the language is our local portuguese:,,MUL1052006-16619,00-COMERCIANTE+REVELA+RECEITA+PARA+SUSTENTAR+A+FAMILIA.html

And here you could view my flaxseed bread step-by-step recipe of that Jim Lahey´s bread version, but still in portuguese language:,,MUL1052070-16619,00-VEJA+COMO+PREPARAR+O+PAO+INTEGRAL+DE+TRIGO+COM+LINHACA.html

  I hope you enjoy it.

After those months of many reasearchers i baked lots of ethnic breads and Challah Bread is one of my favorites.

In my city, of Germanic colonization, i´ve been contacted on last June to bake breads at a local Germanic Festival called Bauernfest. And i created an original bread for that event, that folks loved a lot. With the Challah dough, i baked a bread filled with honey brushed on top, sliced rippened bananas, walnuts and golden raisins, sprinkled with grounded cinamon. When i finished, i´d folded that bread similar like Germanic Strudel. It turns AMAZING. The people at festival looked to that loaves and asked me imediatly: Is it a Strudel??? Then i decided name that bread as Jewish Strudel.

Then it was a ´must` after that occasion. Always baking Jewish Strudel i become famous among locals and i decided to begin the 2010´s post productions here sharing with you this bread i think you´ll love a lot!


Here the recipe:

You could begin making the dough of KAF blog´s recipe for Challah you get here:

Then, do the following path:

Rest the  original dough of Challah to double size for one hour, then deflate it and rolling it in a great rectangle shaped dough. Brush the surface of dough with honey, sprinkle clover and cinnamon all over the dough, then sliced sliced rippened bananas or apples, golden or sultan raisins and a lot of chopped walnuts. Then fold the dough in a third then another folding in last third, just like an envelope sealed. Sprinkle an amount of wheat all purpose flour and cinnamon clove mixture at top and bake exactly like you done with Challah.


This bread turns excellent, with astonishing aromas and softly sweetened dough. You could variate the fruits you choose for filling it with a diferent assortment like figs, black prunes, apricots, combining them with those correspondent jams to brush on surface. It´s amazing when sliced the bread with fresh heavy cream on top.


For your mouthwatering P.J.Hamel promised me to publish a recipe and picture of this marvellous Strudel...a Jewish Strude for next posts at KAF blog!

Subscribe to RSS - yeast bread