Bread alert

My bread-making skills are still very basic, and although I keep meaning to practice more, it is such a stop-start and lengthy process that I never get round to it. Nevertheless, when I bought a loaf tin for my cherry cake, I decided I should probably try and make a loaf of bread – it would be rude not to do so!

I delved into my copy of Paul Hollywood’s How to Bake and got kneading. I tried one batch of dough that I left for an hour and it didn’t rise at all. I don’t know what I did to offend it but there was absolutely no movement. I tried another batch and this was better, but it still took about three hours to get to double the size, whereas most recipes suggest an hour. I’m wondering whether it is the cool water I’m using. Paul Hollywood may say that you don’t need to use luke-warm water and that’s an old wives tale, but I’m thinking maybe not.

Anyway, eventually I got a rise and I baked the dough and got a loaf! It was slightly overdone on one side at the top, but otherwise, it came out looking very good.


And it was delicious!


I’m going to have to try again to see if I can fathom what is making my dough rise so slowly, it’s just a matter of convincing myself that I have the time to do it.

One thought on “Bread alert

  1. Looks like a lovely loaf. A bit difficult to know what is causing your bread to take so long to rise without being there. A few possible thoughts:
    – Room temperature water is ok, but ‘cool’ might be slowing things down.

    – I presume you are adding some salt to the bread. They say when you add the yeast and salt to the flour you should put them in opposite sides of the bowl and don’t put the salt directly on the yeast.

    – How are you measuring the yeast? Scales can be quite unreliable if you are measuring such small quantities. Is your teaspoon really a teaspoon? Some recipes are scaled to use 7g sachets which makes things easier.

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