Bread problem

[marg]

Ok, wanted to make bread yesterday and decided to make a cheese herb bread. I always start my dough in the bread maker because after my surgery I don't have the wrist strength to knead anymore, and since it was only for one loaf I didn't want to lug down the KA. Anyway... everything went well and the dough was wonderfully silky when I put it in the pan for the 2nd rising. The bread was beautiful and very moist. Yesterday. Today I went to cut a slice and while it was still very moist tasting, it crumbled terribly. I had it wrapped very well so I know it didn't dry out. Does anyone know what happened? Now it's really only good for bread crumbs, because it falls apart when buttered.

TIA

 

[joe]

Marg, it sounds under-kneaded to me. Maybe a food processor with the plastic blade...

would do a better job of it. It would be easier to lug down than the mixer. Also, folding the dough several times after it comes out of the machine, and again when you form the loaves, develops the gluten without a lot of effort.

Cheese herb crumbs are going to make a nice topping for something!

 

[angak]

did you use bread flour? I added some gluten to my AP flour and I found the

bread stayed nicer. It's the first time I used the gluten, in the recipe below, since I was out of bread flour.