vanmomzie wrote:
> I am having a problem with my challah recipe for the breadmachine not
> cooking all the way through. It's a little doughy at the top inner
> crust. How do you know if the way to fix this is extra time in the
> last rise, or increasing the crust color to Medium instead of Light?
> You sound like you know what you're doing. By the way, my Breadman
> machine (which I got at Sears about a year ago) allows you to have 5
> personalized bread recipes, to set the times any way you want. What
> type of machine does your mother-in-law have? I had a Hitachi for 10
> years, it must have made 5200 loaves over the ten years but I had to
> get rid of it, the teflon was all worn off, and to replace the pan was
> I think, about $60 from the manufacturer. So hence the new machine
> which was around $110 and well worth it.

**********
Thank you for the suggestion of the Breadman machine from Sears. I'll
take a look at them this evening if I get the time. My mother-in-law's
is an Oster. I don't see a particular model name beyond the brand.
And I didn't mean to imply that I know what I'm doing! I'm just a
beginner. I mentioned a longer rise time on the whole wheat bread
because I read in the manual that whole wheat is a little more stubborn
about rising, and the bread I'm getting out is sorta tough and chewy.
It sounds to me like you aren't getting a long enough bake time on
your challah. An adjustment in the rise time wouldn't help the doughy
problem, would it?

Again, thank you for posting.

Michael