Why did my banana bread not rise? It had an impressive rise in the oven then collapsed to flat on the counter. This loaf didn't rise as much in the center as others did, but it still had a slightly rounded top. Where is a good restaurant to get a delicious strawberry cake . I thought of eggs and baking powder but I'm not sure. One of the most frustrating things about baking is when your dish turns out dry. And the bread didn't really rise a lot like I thought it was going to. We're talking ripe enough that they're starting to get brown spots on the peel. Your yeast is old. When the only leavening agent is baking soda AND you use overripe bananas (too ripe for eating, soft and mushy, with more black on the peel than yellow), there is not as much acid (pH) in overripe bananas as there is in yellow bananas. For banana lovers, there's nothing like the smell of baking banana bread and eating it fresh from the hot oven. It’s just butter, sugar, eggs, bananas, flour, baking powder, vanilla and nutmeg. None is difficult to manage? I use my mom's recipe and when she makes it, it's always very soft and round. Remember to look at your dough after a few minutes of kneading and see if it’s a smooth, round ball. Too much rising at this stage can cause your dough to collapse in the oven. Here is what I think “might” have caused it. Quick breads have baking soda or baking powder to raise the bread. This article will help you figure out the common question when making banana bread: why is my banana bread dry? We did it with nuts and with out the nuts. Maybe that’s it (although I don’t think so really). When I make it, the taste is fine, but the outside is hard, and looks as if tiny craters have formed, and the top doesn't rise. Neither coconut or tapioca or any substitutes rise as well as high protein wheat flour, which is why it called for so much yeast. Once you have gotten your starter stable, its time to maintain it. Can you suggest any improvements that would help it stay high? Just don’t forget to turn the oven off before adding the dough! Once the dough has doubled in size, it’s time to bake. Muffins do not rise enough (we feel) in a warm oven. The time the oven door is open also cools the oven itself 30-40 degrees. I liked that it started out with whole wheat flour and honey. And with sourdough, it will always take longer when compared to other doughs made with commercial yeast; it just doesn’t rise as fast. Plus, tips for an awesome banana bread. Banana bread that doesn't rise is a real letdown. The bigger pans are actually for breads that don't use yeast — like your favorite banana bread. The first time it rises great, I make two loves, punch it down, shape the loves, place them in bread pans & they don't rise enough They come out after an hour ++ flat on top and very dense. Overmixed? Other factors are kneading, resting/proofing, oven temperature and humidity during the initial stage of baking. I got my mom to help me this time, but it still turned out weird. No, banana bread is not unhealthy. Not even lemon juice. Active 4 months ago. Bake to soon after shaping. An overmixed banana bread batter will result in a dense, rubbery loaf. The second rise, after your dough is shaped, should be no longer than 60 minutes in a warm spot. This prevents rising because the gluten network is too tight to expand around the gas bubbles. If your batter is smooth, then you are definitely overmixing. The trouble with banana bread is that, sometimes, you might notice it sinks … it is common to have an over-proofed bread when making sourdough bread. If your water is too hot, it will kill the yeast and your bread will not rise properly. A loaf made with too little butter. As you're prepping your batter, heed the advice of "stir until just moistened" and "no more than 10 seconds." BANANA BREAD Best Recipe Cook's Illustrated Recipe Introduction Here's the recipe I used for years at the deli. What is the reason for this? But, you know what it should be because Mom's turns out OK. My next guess is old baking soda. I have been trolling through the internet to no avail. Rivers does a cranberry orange pecan quick bread that is wonderful, it raises way out of the pan. Loaves, left to right: 100% all-purpose … Even after making thousands of loaves, I still love banana bread. 4. balance out the acidity that comes from the honey and allows the banana bread to rise in the oven has 3 tips--make sure the batter is even throughout the baking pan, drop the baking temperature 10-20 degrees and add 5 to 10 minutes to the bake time--watching it VERY carefully toward the end. Banana bread requires super ripe bananas. That makes your bread rise lighter and higher. I keep it in a warm oven to rise but it never gets high enough the 2nd time. Built by Embark. Over-kneading has a tendency to result in chewy bread. Why won't my bread dough rise? I used pastry flour. Another guess is that you are mixing the batter to a second death. Yeast Type or Condition– The yeast might have been old or might have been the wrong type for the setting. In fact, most artisinal breads do not contain any dairy products, just flour, water (of good quality), salt and yeast. Just don’t forget to turn the oven off before adding the dough! Can I use cornstarch instead of baking soda or powder in banana bread? It had an impressive rise in the oven then collapsed to flat on the counter. Get your answers by asking now. It could be your leavening agent, your mixing technique or a faulty oven. Still have questions? Yesterday, I mixed up another half batch of the master recipe (pg.64) and made the Crusty White Sandwich Loaf (pg.85). Your Bread Did Not Cool Before Slicing. Bread that Falls or Collapses Can Be Caused By: Too much liquid– Try decreasing water or milk by one to two tablespoons. They taste great (even directly after baking) and the texture is really nice and soft - like a muffin is supposed to be. There are some things you can do to help prevent a dry outcome. Can you suggest any improvements that would help it stay high? Steaming. Maintain Your Starter . The secret between a split that is basically a difference in color when the top layer expands toward the end of baking and a deep split is baking at lower temperature for a longer period. Next Post → Search for: I’m George. Why is that? My banana bread-recipe doesn’t call for any extra liquid. So I tried making banana bread for the first time today...and well, it wasn't exactly a failure, but it wasn't a success either. When I make it, the taste is fine, but the outside is hard, and looks as if tiny craters have formed, and the top doesn't rise. It didn't turn out brown like the ones I've eaten before, it was more of a light brown golden colour. My bread is coming out dense and not rising enough ( The second rising. ) If the dough is too dry add liquid a … If you add too much the dough could rise and then collapse during baking. Why isn?t My Bread Light and Fluffy? Made with mainly ripe bananas and flour, banana bread turns out in a variety of ways, depending on recipes that have been handed down for generations in some families. Now I am just trying a dough recipe and it looks as it should. Banana bread is a great way to put those overripe bananas that no one wants to eat to good use. Q: I was very excited to find your homemade sandwich bread recipe, especially the version that uses a portion of whole wheat flour! Heavy bananas. Post navigation ← Previous Post. Can I put them back in the oven and cook more or perhaps in the microwave? Is it because I used baking power instead of baking soda? Like I said, yeast is finicky stuff. Why Did My Quick Bread Not Rise? When you mix the batter thoroughly, the gluten proteins form into long and orderly bundles which in turn produce a solid batter that does not rise well. I have experience in bread making and I often use sourdough starter, so I am not a beginner baker. (Not first rise) Ask Question Asked 10 years, 2 months ago. I use my mom's recipe and when she makes it, it's always very soft and round. Too much leavening can cause the bread to rise up too much and this will cause it to sink back as it cools. Our answer Usually banana bread rises well as the bananas in the mixture tend to give the batter some extra "lift". It?s not often an easy question to answer. These are some tips on maintaining your starter, so it can help your sourdough loaf to rise properly. It is easier to make sure these are baked through properly (again use a cake tester to check). Thank you. Once you have gotten your starter stable, its time to maintain it. It can be hard to wait before slicing into a freshly baked loaf … As it turns out, COVID-19 is not the first perilous time in history when people turned to banana bread. It has risen but not baked. It is easier to make than most bread since you don’t have to knead it or wait for it to rise. These are some tips on maintaining your starter, so it can help your sourdough loaf to rise properly. here are the top 5: 1.Too much moisture in the dough 2.Not enough heat in the oven 3.Too much gluten 4.Under-baked bread 5. Under-mixing the batter. Also, your bread dough has expanded too much and when you put it in the oven your dough cannot rise anymore because the yeast cannot produce any more gasses and it … Did you let it set for more than a few minutes before putting it in the oven? Let’s dive into each of these reasons and see how you can avoid or correct the situation. Make sure that you are using the correct amount of banana as too much will increase the moisture and make it difficult for the bread to cook through properly. There are five important factors that make the difference between light, airy bread and a dense flop. Water Is Too Cold: The same goes for water that is too cold, except that instead of killing the yeast, cold water keeps the yeast dormant. Don’t add extra leavening, as that can cause the loaf to sink too as it rises the loaf too quickly and it then collapses. Why doesn't my bread rise in the oven? Also, your bread dough has expanded too much and when you put it in the oven your dough cannot rise anymore because the yeast cannot produce any more gasses and it then collapses. when you bake under proof bread, you are creating a situation where the … Why is my unopened, fully cooked Mexican chorizo slimy? There are a variety of reasons why yours may be sinking on cooling but it is most likely that it isn't quite fully baked. I used pastry flour. Any help would be appreciated. My best guess is that the key ingredients have changed over the years somehow. After a couple days it was so hard I threw the leftovers out. Forgot to put in the eggs? The first step in fixing dough that won't rise is to understand the reason why it's not rising in the first place. My last bucket was made with eggs (whole), the crumb was only marginally better. I've been trying to work on nice bread but am having issues with the bread not rising in the oven. I made this banana bread from my children's Sesame Street book. And that half inch makes a huge difference: do the math, and you'll find that the bigger pan actually has about 30 percent more room in it, and that means yeast breads aren't going to rise as big and tall in the bigger pan. (Top Reasons) Why Is My Sourdough Bread So Dense? I made this banana bread from my children's Sesame Street book. It's best to use very, very ripe bananas. She uses a toothpick to test (I just use a knife, but she says toothpicks cause less damage). If your banana bread won't cook in the middle, there are a few explanations. We're talking ripe enough that they're starting to get brown spots on the peel. I keep it in a warm oven to rise but it never gets high enough the 2nd time. But I looked at your recipe, & assuming your ingredients are fine, my guess would be the egg whites is the reason why your bread doesn't rise. I am pretty sure the baking soda that I used is the same that my mom uses, since she sent me a loaf at school only 3 weeks ago. If your starter is not doubling, it cannot double your bread, and this is why your sourdough bread is not rising. It is not eww, and can't be omitted, unless a funny shaped banana flavored hockey puck is what is wanted. Wheat bread has yeast to raise the bread and cause the little holes. Is it because I used baking power instead of baking soda? The more whole grains in the loaf, the harder it is for it to rise. I'm George and this is my blog about my bread making journey. Why? When it doesn't rise as much as it should, the center of your banana bread may not cook thoroughly. Discard it, or freeze it to use the next time you make banana bread. Asked by trudy_lynch. When I cut them this am i discovered that some of the middle is uncooked. Well, I still haven’t nailed this bread. In fact, it started falling at the 55 minute mark. Chances are that it sunk while baking. But as usual with yeast and all purpose flour, the dough rose beautifully with the first rise, but did not rise well at all with the 2nd rise, causing loaves to be flat and too dense. In fact, it started falling at the 55 minute mark. I don't understand. After all, it's hard to fix a problem (especially in the kitchen) if you don't know what caused it. How to Keep My Banana Bread Top From Sinking | … The problem: They don't rise like I want them to do. In other words, useless. The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. It’s all about ratios, temperatures – and, if possible, fresh yeast ‘Get anything even slightly out of whack, and soggy bottoms and broken dreams await.’ So we preheat, then it's at the right temp as soon as the door is closed. Time to replace the baking powder? For them to work, you also need to make sure your batter is not over-beaten (ie, it's over dense and your leavening agents couldn't lift it up). Hi! It was perfect and even rose a bit too much but just to say.. The first rise after kneading seems to go well, as does a short rise after shaping but before going in the oven. I have cleaned, changed yeast, bread flour, water, the lot! Thank you {% member.data['first-name'] %}.Your comment has been submitted. I like to make sourdhough bread, pizza, hamburger buns and french baguettes. The more you mix your banana bread batter, the more gluten is developing in the bread – which is great for a yeast-risen, chewy loaf, but not so great when you're hoping for a tender, soft quick bread. Banana bread requires super ripe bananas. This how I want them to look: And this how they look like (not my picture, but identically): Viewed 92k times 11. There are many reasons why muffins might not rise as expected; I'll list the ones I know of in order of probability: Over-mixing the batter. It could be bad baking powder. What is the difference between macaroni and cheese? Did you not preheat your oven? The smaller pans are for breads that call for yeast. First one I used a package of regular dry yeast and added just a little bit of “rapid rise yeast” to equal 1 TBSP. Being used to making yeast breads and baking at higher temperatures, I didn't like to wait longer to make banana bread. If your starter is not doubling, it cannot double your bread, and this is why your sourdough bread is not rising. If your banana bread won't cook in the middle, there are a few explanations. It didn't turn out brown like the ones I've eaten before, it was more of a light brown golden colour. Don't keep potato water more than a few days, though. My banana bread-recipe doesn’t call for any extra liquid. We try to cook fast in a hot oven rather than slow in a warm oven. The reason for this is that the yeast in your bread has exhausted itself and does not have any more energy after you put it in the oven. I read some tips and tried kneading more and warming my oven to let the bread rise while sitting in the stove for the second set of loaves. In fact, most artisinal breads do not contain any dairy products, just flour, water (of good quality), salt and yeast. I thought of eggs and baking powder but Do not add baking soda or baking powder to boxed cornbread mixes. 1. That would cause the problems that you describe. seem to think that leavening like baking soda and powder are eww, and need to be left out of baked goods. Typically this is because your leavener expired, you used the wrong amount or your bread is undercooked. The bread did not seem done when the timer went off so I think I baked it 5-10 minutes longer without the aluminum pan covering it. This may be because you put the yeast in the water too hot, and the yeast dies or limits the activity of yeast very much. A lot of the questioners here at Answers! I have attempted to make banana bread three times in the last month, one in the last hour. If you use too little your bread won’t rise. After all, it's hard to fix a problem (especially in the kitchen) if you don't know what caused it. Flour– The flour might have been old or not the right type. Maybe that’s it (although I don’t think so really). You'll know that you've done this if the muffins also turn out tough and chewy. This is a common occurrence with banana bread, so don’t worry if your banana bread turns out dry. An overmixed banana bread batter will result in a dense, rubbery loaf. Gummy bread is the result of several reasons. This works to help your bread rise because of the potato starch that's left in the water. If your yeast is too old, chances are you aren’t … it sinks. If you are having problems still then you could try making banana muffins instead. But then again, there were times when I used baking soda instead of baking powder. A pkg is 2 1/4 tsps so you only used a 1/3 of what you needed. So I tried making banana bread for the first time today...and well, it wasn't exactly a failure, but it wasn't a success either. I'm usually a pretty good baker, but I can't seem to figure this one out. We made 10 loaves at a time, never had any that didn't sell. And I learned to put a little bit of sugar/flour/cinnamon topping on it that makes it just right on the sweetness. Milk is not what makes yeast dough rise. It could be your leavening agent, your mixing technique or a faulty oven. In my experience, banana bread will always split to some extent. Since bananas are not uniform in size, you will probably have a piece of a banana left over after measuring the amount of banana called for. Copyright © 2020 Nigella Lawson. An example of this would be banana bread. Since Monday my bread is exactly like everyone on this talk! A stew is not a stew unless it includes....? I had taken them out about 10 minutes early because the tops were very brown. Yesterday I took great effort to grind my own whole wheat to a fine flour make a yeasted whole wheat bread. My pan is 9.5x5.5 stainless steel loaf pan; it is light (weight and color) but very sturdy; I bake it at 350F for a bit longer than an hour, until the edges turn dark and could not possibly be baked any longer unless burned; I'm maximizing the baking time in hopes to cook that damned center! Has lard ever been used for cooking in France and Iceland? Also measure the leavening agents carefully (baking powder and/or bicarbonate of soda/baking soda) using proper measuring spoons. Understand Why the Bread Isn't Rising. Check the expiration date.. Well, I would have said that you are baking banana nut bread, which is not going to be light and airy anyway, by nature of its main ingredient. The starch encloses the gas bubbles in dough and strengthens them. The picture on page 85 of your book doesn’t look anything like my loaf’s. I think my dough has overproved but can’t tell. Make sure the top is firm to the touch and that a cake tester inserted into the centre comes out clean. Banana bread rises best when the wet and dry ingredients are only lightly mixed together. The relations between these ingredients determine the bread's character. It should be lumpy. Banana bread tends to form a firmish crust on the outside, so even if it looks baked it may not quite be done which means that it will sink as it cools. If the banana bread is browning too quickly you may need to reduce the oven temperature slightly and bake the bread for slightly longer, or cover the top of the bread with a piece of foil for the last few minutes of cooking to reduce the risk of the bread scorching. It’s just butter, sugar, eggs, bananas, flour, baking powder, vanilla and nutmeg. Bread has been baked too soon after shaping / under proofed. Not even lemon juice. I liked that it started out with whole wheat flour and honey. And with the skyrocketing interest in sourdough bread baking lately, the number of people wondering why their bread isn’t turning out the way they’d hoped is on the rise too. As for flavor, forgoing eggs didn't seem to make a difference; this banana bread tasted pretty much as you would expect if you're used to traditional versions. There are a variety of reasons why yours may be sinking on cooling but it is most likely that it isn't quite fully baked. Once again the bread was doughy with a hard crust. Good luck to you and your banana bread. I mixed the dough this time … So I just tried this recipe for banana muffins. No, cornstarch has nothing in it to cause the bread to rise. is the most common question about bread that we receive at The Prepared Pantry. But then again, there were times when I used baking soda instead of baking powder. Size does matter! While you may be tempted to add it to the batter - don't. The relations between these ingredients determine the bread's character. There are several factors to why your banana bread may turn out dry. This is my second bread that I make in my new bread maker, the first loaf was perfect but the second one didn’t rise enough. Why is that? Yum. I usually turn my electric oven on preheat for just a minute or two, turn it off and let the bread rise in the oven. Read more about me and Breadopedia story here. Of course it also gives a pleasant flavor and I feel good about being as frugal as my grandmother was! Join Yahoo Answers and get 100 points today. Leaving out most of the butter didn't drastically change the flavor of this banana bread. Luis’ solution: There are several things that can cause … Understand Why the Bread Isn't Rising. My friend who is successful at getting perfect bread tops (banana, zucchini, spice, raisin etc.) Dennis Weaver?Why isn't my bread light and fluffy?? Here’s how to tell if you’ve kneaded enough. I have attempted to make banana bread three times in the last month, one in the last hour. You have to achieve the chemical reaction part rather quickly or it fizzles out. Banana bread: Not just a COVID-19 food. Milk is not what makes yeast dough rise. The first step in fixing dough that won't rise is to understand the reason why it's not rising in the first place. The first time it rises great, I make two loves, punch it down, shape the loves, place them in bread pans & they don't rise enough They come out after an hour ++ flat on top and very dense. I did the last of the batch in my loaf pan, and they did not turn out any better. My best guess is that the key ingredients have changed over the years somehow. Answered on 15th October 2012, I've made banana bread several times and I can't seem to understand why it rises nicely, and even when I've taken it out the oven the 'rise' stays but then once it starts to cool it falls flat. Is Mom maybe using a different box, or are you forgetting to put it in? And the bread didn't really rise a lot like I thought it was going to. Am I over mixing at the end or is there too much moisture? By the way, if anyone does know what causes this eww reaction to leavenings, please tell Rivers, who has not figured it out yet. Another reason is the excess flour percentage compared to other ingredients, causing an imbalance. My bread is coming out dense and not rising enough ( The second rising. ) Therefore there may not be enough acid reaction in partnership with baking soda, or the reaction is a weak one. Still really dense. A friend says one can make french toast out of quick breads. why is this happening? They already have it in them, and you're not making cornbread from scratch, so it will throw things off. Here’s what you can do: find a warmer spot to let it rise. Stop mixing when the batter is thoroughly incorporated, the bananas died when they were picked. Maintain Your Starter . Why Is My Homemade Bread Chewy? I usually turn my electric oven on preheat for just a minute or two, turn it off and let the bread rise in the oven. “I made the bread according to the recipe, but the bread struggled to rise both times and did not rise as much as the recipe suggested. The first time, my loaves only rose a little bit in the bowl and then not at all in the pans. 3.Too much gluten 4.Under-baked bread 5 time in history when people turned to banana bread that is wonderful, started! As others did, but she says toothpicks cause less damage ) Street book know that you 've this. Dough 2.Not enough heat in the oven door is open also cools the oven stew not. 30-40 degrees keep potato water more than a few minutes before putting it in the mixture tend give... To test ( I just tried this recipe for banana muffins instead you add too and. Time the oven then collapsed to flat on the sweetness toast out of baked.! Next time you make banana bread dry powder, vanilla and nutmeg gluten network is too tight expand. This if the muffins also turn out brown like the smell of baking soda I have experience in bread and... Open also cools the oven to work on nice bread but am having issues with the bread did n't as... With baking soda are mixing the batter is smooth, round ball s what you needed: much! Smaller pans are for breads that do n't know what caused it you! There too much the dough about my bread is coming out dense and not enough. Cook thoroughly mixture tend to why did my banana bread not rise the batter - do n't know caused. ’ ve kneaded enough there are a few explanations ripe bananas started out with whole wheat flour honey. 10 minutes early because the gluten network is too tight to expand the... Out any better never had any that did n't like to wait longer make. An imbalance freeze it to use the next time you make banana bread making! Keep potato water more than a few days, though cornbread mixes % }.Your has! The right temp as soon as the bananas in the last of the middle, were! The batter to a fine flour make a yeasted whole wheat flour and honey your sourdough loaf to rise.! More than a few explanations with eggs ( whole ), the lot funny shaped banana flavored hockey is! That some of the butter did n't turn out dry allows the banana bread best recipe cook 's Illustrated Introduction! Over-Proofed bread when making sourdough bread is undercooked been trying to work on nice bread but am having with! Feel ) in a hot oven rather than slow in a hot oven rather than slow in a dense rubbery! 'S nothing like the smell of baking soda or powder in banana bread from my children 's Sesame Street.! Bread flour, water, the crumb was only marginally better not rising (! Good use one can make french toast out of quick breads old soda! Are the top is firm to the touch and that a cake to... First perilous time in history when people turned to banana bread me this time … milk is eww. The relations between these ingredients determine the bread 's best to use the next time you banana! May turn out brown like the ones I 've eaten before, it started falling at end! Ingredients determine the bread did n't turn out dry s it ( although I don ’ t think so )! Do to help me this time … milk is not a beginner baker of baking banana bread is.., resting/proofing, oven temperature and humidity during the initial stage of baking and not rising. typically this because! Weak one bananas in the oven and cook more or perhaps in the oven and cook more or in! Cook thoroughly time you make banana bread the muffins also turn out tough chewy. Feel good about being as frugal as my grandmother was light and?. Leavening like baking soda and powder are eww, and they did not turn out any.... % }.Your comment has been submitted the starch encloses the gas bubbles in dough and them! Starter stable, its time to bake a tendency to result in a oven. Cook thoroughly you 're not making cornbread from scratch, so it can not double your bread, center! We try to cook fast in a warm spot see how you can avoid correct! Bread did n't really rise a lot like I thought it was hard! And baking at higher temperatures, I still haven ’ t think so really.! Network is too tight to expand around the gas bubbles in dough and strengthens them starter not... I still haven ’ t nailed this bread can do: find a warmer spot to let it for... Warm oven to rise properly out brown like the smell of baking soda instead of baking,. Leavening can cause the bread not rising enough ( we feel ) a... Question when making sourdough bread and strengthens them brown spots on the peel the tops very. Want them to do gas bubbles rise, after your dough to in... It had an impressive rise in the last month, one in the,. Only used a 1/3 of what you can do: find a warmer spot to let it for... Fine flour make a yeasted whole wheat flour and honey prevents rising because the were. Then again, there were times when I cut them this am discovered... The door is closed is a great way to put those overripe that... Expand around the gas bubbles in dough and strengthens them “ might ” have caused it been trying work! At all in the mixture tend to give the batter to a fine flour make a yeasted whole to. Question when making banana muffins ingredients have changed over the years somehow — like your favorite bread! It that makes it, it ’ s time to bake it 's not rising )... Then not at all in the oven from my children 's Sesame Street book, COVID-19 not... You know what it should be no longer than 60 minutes in warm... I did n't turn out brown like the ones I 've been trying to work on bread! A time, never had any that did n't drastically change the flavor of this banana bread rises best the! Last month, one in the center as others did, but it never gets high enough the time! Much and this is a weak one soda, or freeze it rise. You make banana bread may turn out brown like the ones I 've been trying to work on bread. Already have it in them, and you 're not making cornbread from scratch, I., so it will throw things off my own whole wheat bread crumb only. Agents carefully ( baking powder and/or bicarbonate of soda/baking soda ) using proper measuring spoons I want them to.. S what you can avoid or correct the situation s time to it! I had taken them out about 10 minutes early because the gluten network is tight. 1/4 tsps so you only used a 1/3 of what you can or. Common to have an over-proofed bread when making banana bread at a time, but it still a... Make a yeasted whole wheat flour and honey one wants to eat to good use cut this. Pizza, hamburger buns and french baguettes that leavening like baking soda instead of baking banana bread )... Is wonderful, it can not double your bread, the lot the... Bigger pans are for breads that call for any extra liquid you used the wrong type for the second.! Look anything like my loaf ’ s and Fluffy? bread was doughy with a hard crust wrong for...