Club Breadmakers
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Happy Mama:
How come you put so much raisins no problem I put more cheese got problem?
Ok thanks 25hourmaid. I will try putting more raisins next time. Recipe says 1/4 cup buy I already put almost 1/2... Next time going to dump all raisins at one spot too!25hourmaid:
Happy Mama
Not sure if this will work or not, but my suggestion is to throw in more raisins (that's what I always do) than asked for in the recipe, so that the dough 'has no choice, move left, move right, also surrounded by raisins'. Not sure if you know what I mean, but this is the best that I can explain.
And yes, I don't distribute them evenly around the dough. I throw them into one spot in the pan and let the blade does the mixing.
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jtoh:
Thanks 25hrmaid. Off to check it out.
No problem, just confirming what I have been doing all these while. -
25hourmaid:
No problem, just confirming what I have been doing all these while.
Guess since my bread is rising, it confirms that putting it in the fridge doesn't affect it. -
jtoh:
Guess since my bread is rising, it confirms that putting it in the fridge doesn't affect it.
It should be there in the first place.
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25hourmaid:
thks maid....ok, i'll bookmark it.Augmum, I have never tried a Butterscotch Loaf before, but I did a quick search and found this recipe. You may want to try it out and see if it is the Butterscotch Bread that you are looking for? Seems to have good reviews about it.
http://www.food.com/recipe/butterscotch-bread-69234
if u happen to try this recipe, let me know the outcome pl.
as next 2 wks will be more busy with cookies :love: -
My loaf's ready and it's perfect.
So I assume the problem with my earlier loaf was with the cheese.
ksi, you said your moz cheese was finely grated. Did yours come from the packet already shredded? And you chopped it even finer? I'm trying to see how I can overcome my cheese problem. -
Augmum:
Not likely.thks maid....ok, i'll bookmark it.
if u happen to try this recipe, let me know the outcome pl.
as next 2 wks will be more busy with cookies :love: -
jtoh:
How come you put so much raisins no problem I put more cheese got problem?
I bought the finely grated ones. I usually used it on my pasta so finely grated melts into the pasta faster like those cheese powder.
Raisins and cheese respond differently. Cheese melts, raisins don't so when we add extra, it will work on the bread differently. Raisins maintain its properties so they just look more or less on the bread. Whereas for cheese, it melts into the bread, so it increases the density of the bread and if the yeast is not enough, it will not rise the same way. I was worried about that when I baked my cheese. It turned out that the loaf became smaller but it still raised reasonably in my case, so I was probably running a high risk of a flatten bread too. I am doing some more experiment to see how this risk can be totally eliminated..... -
Thanks ksi. I’ll grate my cheese to smaller pieces the next time and use less. But less no kick. Let me know how your fine tuning goes.
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jtoh:
YAY jtoh!! :dancing: :dancing:My loaf's ready and it's perfect.
So I assume the problem with my earlier loaf was with the cheese.
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