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Bread dough thick and dense with flour clumps

The bread dough has flour clumps and is dense when usingbthevdough cycle . What can I do to correct this problem?

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daryl441918
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SOURCE: Dough doesnt rise, bread gets dense and cracky

The white bread recipe in the Cuisinart book has an error in it. Go to this website and request a recipe book; breadmachineshelp.com

Posted on Dec 16, 2012

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1 Answer

Recipe for cinnamon buns in a Charlescraft bread maker


DIRECTIONS

  1. Put yeast in bread machine (I use the top rated one at: http://bestbreadmaker-review.com) first on bottom, then flour, sugar and salt.
  2. Then melt butter in microwave. Add beaten egg, milk and water.
  3. Pour onto dry ingredients in bread machine on the dough setting.
  4. When dough is done, put it onto a lightly floured surface.
  5. Knead in enough flour to make it easy to handle.
  6. If it is too elastic, cover and leave 10 minutes.
  7. Use floured rolling pin to roll out dough on floured surface.
  8. Roll out into rectangular shape to approx 1/4-inch thick.
  9. Use filling and spread over entire surface of dough with spoon.
  10. Roll up dough.
  11. Cut into circle with a sharp knife about 1-inch thick; place these in a greased 9x13-inch pan.
  12. Cover with a tea towel and leave in a warm place for approx 30 minutes, until double in size.
  13. Bake in a 350° oven for about 25 minutes, light brown on top.
  14. When done, make glaze and swirl over buns.

Oct 17, 2015 | Kitchen Appliances - Others

1 Answer

How can i fix dough that wont rise?


Check if yeast is old out of date, expired. When making bread most items should be at room temperature unless the recipe calls for milk to be heated to a certain temperature. Follow instructions carefully. Note the differences in Canadian and American flour you will need more American flour if you are using American flour in a Canadian recipe. When making bread the type and or brand of flour will effect the outcome , humidity also affects bread. As to the outcome of bread kneading , resting, texture are something you learn. If dough is to dry add 1 tablespoon of water at a time , if too wet add 1tablespoon flour, dough should neither be sticky or to dry , should feel like silk . Seasons change the affect of how flour works. Drafts also effect dough, when dough is left to rise it should be placed in a place away from drafts and is warm. A well greased bowl large enough so that the dough can double in size this usually takes about 1 hour don't rush this part. Dough should be greased on top so it will not stick to what it covered with. Once the dough has doubled in size punch it once done, either cut into loafs or into buns, place desired greased pans cover let rise again about one hour. Put in oven set at required temperature , set timer for 15 min, check for brownness, if it is not to your liking leave it oven for another 5 mins, bread or bun's are done when they are tapped on top and it sounds hollow take out of oven let rest in pans for about 5 min's, place cooked bread on rack and let cool, do not place on flat surface as the bottom will sweat it needs to have air flow all around it to cool properly. PS remember making of bread is a labour of love, because it lets you take out any anger while you beat and fold the dough, the dough loves you for this and it will give back to you a light and airy texture. Keep on loving.

Aug 04, 2014 | Baking

1 Answer

Panasonic SD-YD250 Bread Maker uneven bread


Usually this happens when the mixture is too dry. Flour contains varying amounts of moisture, thus water needed also changes. Follow User Manual to help solve the problem or add additional water one tablespoon at a time. The dough should be a little more tacky than conventional bread dough. This will allow the dough to flow out more evenly and be less dense. This is a very important step that many persons miss.

Apr 04, 2014 | Panasonic SD-YD250 Bread Maker

1 Answer

The flour I am using in All purpose - the book states it is ok to use in Canada. I also tried AP flour then tried a loaf with AP flour and added wheat gluten...still heavy.


If you want really good bread you need to ditch the all purpose flour. It will always be more dense and short compared to bread flour. Be sure to buy a bag of flour that says "bread flour" on the bag.You will get a more normal looking and tasting bread.

Nov 29, 2010 | Black & Decker Bread Machine

1 Answer

Dense, misshapen (maybe undercooked?) loaf!


A COMMON problem is to use regular flour instead of the "bread flour".

I stack the ingredients in a particular order for my Hitachi brand breadmaker. The liquid goes in on the bottom. Then the BREAD FLOUR ( high glutten), then other powdered ingredients EXCEPT the yeast... It goes on top so as to be exposed and activated the last thing during mixing... The flour I use is the "Better for Bread" brand. Using regular enriched flour usually results in a paperweight half as tall as it should be.

After initial mixing, the dough should be in a ball and not really sticking to the sides of the container.

Apr 26, 2010 | Breadman TR2200C Ultimate Bread Maker

1 Answer

Frequently the bread does not rise correctly when doing "fast" mode.Should the unit be heating during the rise cycle?


Bread not rising correctly is complicated since there are so many factors involved more than just proofing temperature. You should hear a short click once in a while as it cycles the heater on for just a second at a time. You won't notice any considerable heat since too much heat will kill the yeast. Bread not rising correctly is normally due to the gluten not being developed in the bread or the flour was poor quality without much gluten to begin with. You can try adding some "Vital Wheat Gluten" to each batch to help and at the same time adjusting the yeast up by a half teaspoon at a time. Also keep in mind that the salt you add to the dough will ****** the yeast. Try and limit the salt to a teaspoon per loaf. Too little salt and the taste of the bread will go bland on you. Another aid to rising is to add some Diastatic Malt Powder to assit in the rise. And lastly, remember that you whole wheat flour will never rise as high as white flour.

Nov 20, 2009 | Breadman TR875 Bread Maker

1 Answer

Is 300 w mixer powerful enough to mix bread dough?


Your mixer is easily able to handle the kneading of bread dough. Please advise:

9 cups of all purpose white flour, maximum.

6 cups of specialty flour, maximum. This is any flour besides all purpose white.

Bread doughs are only to be needed on speed 2, and never for longer than 7 minutes.

This is all stated in the Use and Care guide for the mixer itself. If these guidelines are not followed, it may lead to a product failure.

Jul 02, 2009 | KitchenAid KSM90 Ultra Power Series Stand...

1 Answer

Dough does not rise


Make sure you are following the recipe very carefully. You have to have the proper type of four, and yeast. Make sure you are using flour that is called bread flour. This type of flour has higher glutent than cake flour. Cake flour would make a heavier bread.

As for the yeast, there is a special yeast for bread machines. Regular yeast would be too slow acting for most bread machines.


Jerry G.

Nov 08, 2008 | Zojirushi BBCC-V20 Home Bakery Traditional...

1 Answer

I want to smell home baked bread!


Before loading the pan with ingredients, try turning the paddle by hand.  If it's very stiff, perhaps soak in water for a while and see if that softens the hardened dough or flour around the base of the paddle.  That could be preventing smooth turning.

Jul 07, 2008 | Sunbeam 5833 ExpressBake Bread Maker

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