when I double my bread recipe it doesnt rise well...help
And after it is baked it is a very short loaf of bread, about half as tall as when I mix the dough for each loaf separately. It is a pain to do each loaf separately because I make 3 loaves at a time and the recipe I like calls for the dough to be kneaded for 10 minutes. That is a total of 30 min of kneading for all 3 loaves. plus 10 min each to proof the yeast. It is quite time consuming. I would like to find a way to at least double if not triple the recipe and the cut the dough into 3 separate balls to rise. any suggestions?
My recipe for 1 loaf is...
1 cup water (to proof yeast)
1 packet (or 2 1/4 tsp)active dry yeast
1 1/2 tbsp sugar
1 tsp salt
1 1/2 tbsp butter
1/4 cup milk
2 1/2 - 3 1/2 cups flour (I use unbleached all purpose for white bread and whole wheat flour for my wheat bread. I also add about 1 tbsp honey to the wheat.)
knead 10 min let rise. roll out dough roll like a jelly roll, place in greased loaf pan, let rise another hour or til doubled. bake at 400 for 30 min.
when I double it i let it rise all in the bowl and then cut it and roll for the loaf pan separately. I wonder if I should cut the dough before 1st rise so there is more room in the bowl...hmmm....
any ideas on why my bread turns out so small?
SAHM to Liliana