The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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mpiasec's picture


made a white bread receipe which includes 3 cup of ap flour 1 cup very warm milk, 2 tble. melted butter, 2 tble, honey, 2 tsps. instant yeast and 1/2 teas. salt, I mixed 10 min. in a kitchen aide , rose 1 hr, shapped into loaf and put into bread pan to rise.  Bread did not rise above the pan.  Baked at 350 for 40 min;  bread was dense, what went wrong.

Floydm's picture

Just a guess but I'd say give it more time, particularly if your house is cool.  More like 90 minutes on the first rise and an hour or so on the second.

Better luck next time.


mpiasec's picture

mpiasec's picture

here is a picture of the above mentioned bread....

mrfrost's picture

What brand of flour are you using?

ps: I see you mentioned the type of flour. What was the brand? If this was store brand, it may need a little "help in the gluten department".

If gluten isn't the issue, then you may have killed the yeast with the "very warm milk".

jcking's picture

Please list ingredients listed on the bag of flour.


Aussie Pete's picture
Aussie Pete

Just a guess............Try luke warm milk next time. When hydration is too hot it will kill the yeast. Luke warm is best or even room temperature is better than very hot.................Pete

mpiasec's picture

used gm AP flour used instance yeast put yeast in flour not in mlik

G-man's picture

Yeast die off at between 120 and 140 degrees F, or 50-60 C. Depending on the strain it might even go lower than that. If your milk was "very warm" it may well have done them in no matter when it was added, as stated above. For comparison, an average person would probably experience some discomfort at about 110 F, and at 120 it would be a "hot potato" situation where you'd want to get it out of your hands, though someone used to working with their hands could likely handle it for longer with only moderate discomfort. Go much higher and you'd burn yourself.

Did it rise well during the first rise?

Could also be underproofed, as Floyd stated. I would put the bread in the oven with the light on, I've found that is the best environment for raising dough for me, since my apartment tends toward the cool side.