Doing something consistantly wrong
I've finally figured out that I must be doing something wrong. Every recipe I've tried turns out the same exact way - duds during the second rise. I have used both a KitchenAid mixer (which I've burned up) and now (today) an Eletrolux DLX.
I'll list both recipes. That might help with any diagnosis of the problem.
This is the first one:
Old Fashioned Oatmeal Bread
- 2 packages active dry yeast
- 2 cups warm water
- 1/3 peanut oil or other delicate flavored oil..or butter
- 2 teaspoons salt
- 1/2 cup brown sugar
- 2 1/2 to 3 cups all-purpose flour
- 2 1/2 to 3 cups whole wheat flour
- 2 cups old fashioned rolled oats
- dried fruits and nuts as desired
Soften the yeast in 1/2 c warm water for 5 minutes. Add the sugar, 1 c of the flour, 1 c of the whole wheat flour and the rest of the water. Mix well and allow to stand for fifteen minutes.
Mix in the salt, the oil, the oats, and the rest of the flour until a soft dough is formed. Dough should pull away from the sides of the bowl.
Turn out on lightly floured surface and knead for 10 minutes. Dough will be sticky. Knead in dried fruit and nuts if desired.
Place in an oiled bowl, turning to oil all sides. Cover and let rise in a warm place for 1 hour or so, until doubled in bulk.
Punch down and form into 2 or 3 loaves. Place in oiled pans and allow to rise until doubled, about 45 minutes. Brush with egg yolk wash if desired (1 egg yolk mixed with 1 tsp. water) and sprinkle oats over the top. Bake at 375 for 40 minutes,
It rose beautifully the first time. I punched it down then made 2 loaves. I did not, and consistantly do not, get a nice high rise more than 1/2 and inch over the pan rim.
Since this is such a long post now, I'll post the white bread recipe I used if someone wants to see it.
Many recipes, white bread, wheat bread, a mixture of each, three houses, two states, hand kneeding, mixer with dough hook, mixer with roller/scraper none of them rise during the second rise. What am I doing wrong?
Chucki the Parrothead