February’s monthly challenge is to create a loaf of yeast bread. This month has turned out to be pretty busy forme, and as expected I didn’t have a lot of time for experimenting with loaf bread. I did make two loaves, neither of which I was happy with.
First I made a bread machine variation of the sorghum bread I have posted. It did not turn out great with a slightly sunken top, and it was not very soft the next day. My son didn’t mind it and said it made a pretty good sandwich, but I was not impressed.
Next, I used the recipe for focaccia bread and hamburger buns which always produces a nice soft bread for me. I decided not to push it too far by trying to make a large loaf, but instead put half the dough into a small loaf pan and used the other half to make buns. Well, it was pretty good bread but the loaf was way too small. I probably should have let it rise longer than I did, but even so, it might not have been large enough for a sandwich. This dough is pretty wet which works fine for flat bread and buns, but I’m afraid it has too much liquid for a large loaf. That can be one reason that gluten-free bread sinks, but on the other hand not enough liquid makes a dry bread.
I’ve just never had much luck with loaves and I’m very particular. I want a bread that will stay soft and make a good sandwich the next day. It doesn’t have to be round on top if it will just stay soft.
So I’m afraid I won’t have a new loaf bread recipe for you this month, but I did try. Really I did. I’ll keep trying as time allows too.