On Jul 9, 4:43*pm, notbob > wrote:
> > For a 'french bread' I am assuming 100% white flour so it you have a decent
> > protein level flour (better for bread etc), added gluten isnt needed at all.
>
> This is getting really old. *I even bought a fresh jar of Fleischmann's
> BreadMachine yeast. *It still came out a brick. *A 60%-of-pan size brick as
> opposed to the last 40%-of-pan size brick, but a brick just the same. *Nice
> even air pockets (small), good flavor, good crumb (?), but definitely not a
> loaf of French bread. *No loft. *No large air pockets. *This getting very
> frustrating. *I might try the other machine. *The other machine gave me a
> bigger (more rise) loaf despite being a rye recipe. *Grrrr.......

You're taking "rib-stickin', good-and-solid" a little too literal I
think.

The Ranger