I tried following the recipe on YouTube and used the Amazon Basics bread machine. The bread expanded, pushed the lid up and squashed that side of the bread. The rest of the bread tasted fine though. It was just a bit floppy in the toaster which caused the edges to burn because the slice was leaning over too close to the heating elements.
I weighed the baked bread before slicing it and it weighed 4.5lbs on a food scale. I’m surprised the bread machine was even able to make a usable loaf at all because it only has settings for 1.5lb or 2lb sizes.
Has anyone else tried the recipe? Should I need to just cut all the portions in half to make a 2lb loaf or should I just use less yeast to prevent it from rising as much?
Ingredients used:
1 C. Water
2 Eggs,
2/3 C. Ground Golden flax meal
1/2 C. Oat Fiber
1 1/4 C Vital Wheat Gluten
2 Tbsp. Soften butter
4 Tbsp. Allulose
1 tsp. Salt 1/2 tsp.
Xanthum gum 1 tsp.
Honey
1 Tbsp. yeast
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Cut it in half for your machine and see how it turns out. I make this with my mixer and bake in the oven and bloom the yeast with inulin instead of honey. It expands a lot.
That's what I would do too, or maybe 2/3 recipe...
I tried just cutting the recipe just slightly. Every measurement slightly undersized except the yeast that I cut in half. I think the yeast was the issue. This time, the bread was about half the size it was before and came out like a cross between bread and cornbread. A bit”cakey.” Tastes better than the first time and doesn’t smell of yeast like the first one did. I think 3/4 yeast instead of half, might be perfect for more bread-like consistency, but I actually like the way it came out.
https://imgur.com/a/x0ftAzy
Yeah, it looks nice. See, and LIKE that yeasty smell/taste. It may lose some of that cornbread texture when you try it in the next few days and like you did previously; toasting it
Also pay attention to what kind of yeast Deidre has in her recipe as "active" yeast is different than "instant or rapid rise." You may have used the wrong type, and there is yet another type "cake" (It's a little block)....
Looks pretty good. I like it a little more airy, less dense. This dough is very versatile if you want to venture out of the machine. I made hamburger rolls and bagels with it. You have to really work on shaping it and remember rise doubles it in size.
Sounds good.
I always have to put 2/3 of recipe in, use rest for bread sticks