I'm trying to make a normally risen loaf using this recipr in my Regal
bread machine. Once in a while I get a regular loaf, but usually a dense
flat compact loaf. The yeast is ok, it works for other recipes. Other
recipes I make rise normally.

Garlic Parmesan Bread (from Donna German's _Bread Machine Cookbook Vol. 1
_)

water 1 c (actually, I need to add a bit more to get a round firm
doughball)
margarine/butter 2 1/2 tbs
honey 2 2/3 tbs
salt 1 1/3 tsp
garlic powder 1 1/3 tsp
bread flour 2 1/3 c
Parmesan cheese, grated 2/3 c
nonfat dry milk 2 1/2 tbs
yeast 2 1/2 tsp

Baked using French Bread setting

Any suggestions?

TIA

Ken



--
"When you choose the lesser of two evils, always
remember that it is still an evil." - Max Lerner

"Ken" wrote in message
...
I'm trying to make a normally risen loaf using this recipr in my Regal
bread machine. Once in a while I get a regular loaf, but usually a dense
flat compact loaf. The yeast is ok, it works for other recipes. Other
recipes I make rise normally.

Garlic Parmesan Bread (from Donna German's _Bread Machine Cookbook Vol. 1
_)

water 1 c (actually, I need to add a bit more to get a round firm
doughball)
margarine/butter 2 1/2 tbs
honey 2 2/3 tbs
salt 1 1/3 tsp
garlic powder 1 1/3 tsp
bread flour 2 1/3 c
Parmesan cheese, grated 2/3 c
nonfat dry milk 2 1/2 tbs
yeast 2 1/2 tsp

Baked using French Bread setting

Any suggestions?

TIA

Ken

I think you should look for specific directions.

Based upon the timing of your machine it may be necessary to add the
parmesan cheese after the initial mix & knead.

Parmesan cheese is a very salty substance and the purpose of salt in any
yeast recipe is twofold: The first is of course flavor but secondly the
salt slows or retards the growth of the culture. This may be one of those
recipes that was not tested properly or the instructions may have been
written incorrectly.

I would suggest you find out the cycle of your machine then check and see
how long the last punch down & knead cycle is and how long the last rise is
and add the cheese just before the final punch down and rise.

Dimitri

"Dimitri" wrote in message
"Ken" wrote in message
I'm trying to make a normally risen loaf using this recipr in my Regal
bread machine. Once in a while I get a regular loaf, but usually a dense
flat compact loaf. The yeast is ok, it works for other recipes. Other
recipes I make rise normally.

Garlic Parmesan Bread (from Donna German's _Bread Machine Cookbook Vol. 1
_)

water 1 c (actually, I need to add a bit more to get a round firm
doughball)
margarine/butter 2 1/2 tbs
honey 2 2/3 tbs
salt 1 1/3 tsp
garlic powder 1 1/3 tsp
bread flour 2 1/3 c
Parmesan cheese, grated 2/3 c
nonfat dry milk 2 1/2 tbs
yeast 2 1/2 tsp

Baked using French Bread setting

Any suggestions?

TIA

Ken

I think you should look for specific directions.

Based upon the timing of your machine it may be necessary to add the
parmesan cheese after the initial mix & knead.

Parmesan cheese is a very salty substance and the purpose of salt in any
yeast recipe is twofold: The first is of course flavor but secondly the
salt slows or retards the growth of the culture. This may be one of those
recipes that was not tested properly or the instructions may have been
written incorrectly.

I would suggest you find out the cycle of your machine then check and see
how long the last punch down & knead cycle is and how long the last rise
is and add the cheese just before the final punch down and rise.

Dimitri

Agreed this is the wrong cycle for your recipe. Genuine french bread,
shouldn't contain fat. You've added one cup, in the form of cheese and
butter. Try again, using a longer setting than french - or better still, use
the dough cycle. At end of dough cycle, pop the dough in a loaf tin, check
after 45mins or 60mins. If you're happy with the rise,then bake in the oven.

Bertie

On 22 May 2008 17:47:47 GMT, Ken wrote:

I'm trying to make a normally risen loaf using this recipr in my Regal
bread machine. Once in a while I get a regular loaf, but usually a dense
flat compact loaf. The yeast is ok, it works for other recipes. Other
recipes I make rise normally.

Garlic Parmesan Bread (from Donna German's _Bread Machine Cookbook Vol. 1
_)

water 1 c (actually, I need to add a bit more to get a round firm
doughball)
margarine/butter 2 1/2 tbs
honey 2 2/3 tbs
salt 1 1/3 tsp
garlic powder 1 1/3 tsp
bread flour 2 1/3 c
Parmesan cheese, grated 2/3 c
nonfat dry milk 2 1/2 tbs
yeast 2 1/2 tsp

Baked using French Bread setting

Any suggestions?

TIA

Ken

Check at alt.bread.recipes.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974)

"Ken" wrote

I'm trying to make a normally risen loaf using this recipr in my Regal
bread machine. Once in a while I get a regular loaf, but usually a dense
flat compact loaf. The yeast is ok, it works for other recipes. Other
recipes I make rise normally.

3 things with the recipe are slightly off.

Garlic Parmesan Bread (from Donna German's _Bread Machine Cookbook Vol. 1

honey 2 2/3 tbs
salt 1 1/3 tsp
Parmesan cheese, grated 2/3 c

Too much salt due to the cheese is the main thing. There's a balance
between the salty parmesan and the honey. You could try adding 1/2 cup more
flour, 2TS gluten, and make it 3 TB honey. I think that will balance it
better.

The second was a lower flour to cheese addition. When you add a little more
flour, you'll need to add another 2 TB water or so. Also, dont 'pack' the
parmesan. They mean a loose 2/3 cup I am sure. I think these will bring it
along better.

Baked using French Bread setting

Thats the 3rd one. I have a french setting one that works well, but with
1/2 the parmesan you are adding. Yours is probably cheesier. Try a regular
medium white bread cycle.