Hi,
I know there is a separate baking group but this group has more
activity so I thought I'd ask here...I made a crumb cake using the
sweet yeast dough recipe from Family Circle All-Time Baking Favorites
book. I followed the recipe exactly. The dough came out so sticky I
couldn't knead it and it wouldn't come off the surface I was working
on. The recipe said "...using only as much flour as needed to keep
dough from sticking." I had to keep adding flour and the bread while
very tasty turned out too heavy and also got hard and crumbly a couple
of hours after I took it out of the oven. What can I do about sticky
dough? Was the extra flour the reason it turned hard so quickly?
Thanks.

Islands wrote:
> Hi,
> I know there is a separate baking group but this group has more
> activity so I thought I'd ask here...I made a crumb cake using the
> sweet yeast dough recipe from Family Circle All-Time Baking Favorites
> book. I followed the recipe exactly. The dough came out so sticky I
> couldn't knead it and it wouldn't come off the surface I was working
> on. The recipe said "...using only as much flour as needed to keep
> dough from sticking." I had to keep adding flour and the bread while
> very tasty turned out too heavy and also got hard and crumbly a couple
> of hours after I took it out of the oven. What can I do about sticky
> dough? Was the extra flour the reason it turned hard so quickly?
> Thanks.
Hi- if this is a cake recipe, I'm not sure why it's being kneaded- that
would develop gluten, which adds structure, and would make your cake
tough...

merryb wrote:
>
> Islands wrote:
> > Hi,
> > I know there is a separate baking group but this group has more
> > activity so I thought I'd ask here...I made a crumb cake using the
> > sweet yeast dough recipe from Family Circle All-Time Baking Favorites
> > book. I followed the recipe exactly. The dough came out so sticky I
> > couldn't knead it and it wouldn't come off the surface I was working
> > on. The recipe said "...using only as much flour as needed to keep
> > dough from sticking." I had to keep adding flour and the bread while
> > very tasty turned out too heavy and also got hard and crumbly a couple
> > of hours after I took it out of the oven. What can I do about sticky
> > dough? Was the extra flour the reason it turned hard so quickly?
> > Thanks.
> Hi- if this is a cake recipe, I'm not sure why it's being kneaded- that
> would develop gluten, which adds structure, and would make your cake
> tough...

Crumb cake is not a cake but a sweet bread like
coffee cake, therefore it would certainly be needed.

Kate

_-
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?