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Hi:

I received many replies regarding my question as to why my yeast bread
continually sinks in the middle.  I have adjusted the moisture, making
the bread dough dryer and that has helped quite a bit.  I still don't
have bread that rises up like my old wheat breads, they are more flat on
the top than mounded.  Anyway, here are the replies:

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I'm not sure what size your medium pan is but I had a problem with
falling bread until I switched to 8 1/2 by 4 1/2 inch pans. My bread
rises nicely and stays there. I'm using Bette Hagman's recipes and
after thoroughly reading her book on bread-baking, I realized that
she is baking in the smaller size pans. Our gluten-free flours seems
to soft to hold up in larger pans.

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Mine usually sinks when I have either too much liquid or not enough
flour. Try either a little less liquid or a little more flour. I had the
same problem with one of my recipes, and added 1/4 cup more flour.

Took care of the problem.

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Try opening the oven door and turning off the oven for several minutes before
you take the loaf out. I find that it works better with my bread machine.

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Two things cause bread to sink, Too much yeast or too much water, or both.
Try reducing the volume of water by about 2 or three tablespoons from the
recipe requirements. If you still have problems, cut the yeast by 1/4
teaspoon at a time.

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You may have done nothing wrong. Try using four mini non stick bread
pans about 5 1/2 by 3.

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 I have had the same problem with breads, but I have learned to reduce
the amount of water or other liquid used in a recipe, but I'm not able
to give you an exact amount. In my case it was simple trial and error.
The other possibility is to slightly decrease the baking temperature and
increase the baking time. Again, this is a "learn as you go" sort of
thing

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My first thought was that you are using too much liquid, but I take that
back.

Perhaps you are letting the bread rise to long.

After reading and using the hints from Bette Hagman's bread book, I have
better bread and I've been cooking good bread for over 5 years now.

Make sure the water is either 110 degrees for regular yeast and 120
degrees for rapid-rise yeast.

I mix my yeast into the dry ingredients but I make sure my water is the
above temperature.

Let the bread rise almost but not all the way to the top of bread pan, I
use the medium pan also. I use the oven as the place where my bread
rises. So in about 20 minutes I check to see if the bread is almost but
not quite there and I take it out and then preheat my oven, I bake at
400 degrees. When preheated I put the timer on for 15 minutes and put
the bread in, I bake 5 loaves at a time, I double a recipe I have and
that's what I get. I put aluminum foil over the bread after 15 minutes
and set the timer for 50 minutes.

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Some more bread baking tips since you are using 8 X 4 1/2 pans: I
remember that my bread fell on one side when I would open the oven
door after 10 minutes to try to position foil on the top as Hagman
directs. Now I just use two pans and tip one upside down on top of
the other as a cover. I do not open the oven until 55 minutes is up.
If you do this, be sure to grease both pans because the bread will
rise into the top pan and may stick to it.
I also put a pan with about 1/2 inch of water on the oven
floor. The steam keeps the crust from getting too thick.

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I am now using a bread pan that is about 4 1/2 x 12 that works very well
with my recipes. Sometimes I make buns instead by using empty tuna cans
sitting in my jelly roll bar pan. Bake only 18-20 min. Jan


There you have it.  Thanks so much for those of you who responded.


Shelly

N. Calif.