Paul Kierstead

So I have been playing with making bread with the help of a Kitchen
Aid Mixer. Don't bother telling me to do it all by hand; my current
live compromise stands at using the mixer (vrs bread machine or buying
it). One of the recipes I have tried several times with quite
*miserable* results was the Delia Smith one for Plain and Simple White
bread. I suspect ingredient differences are at the heart of the
problem, but I'd love to have some help. I could just try a different
recipe, but I get stubborn sometimes....I'd also like to be able to
reliably use British recipes, so solving the problem would be nice.

*************
It sounds like plain ole white bread Paul, so I'm not sure why you
are having problems. I have a few comments, though. First, since
you are not using a bread machine, I wonder about your rise cycles
and the temperature. Second, double the yeast. It doesn't sound
like the recipe is using enough. The type of white sugar you use
shouldn't matter much. It should end up totally dissolved anyway.
Third, what is "miserable," Paul? Is it not rising enough? If it
is, then my question about your rise cycles is irrelevant. Also,
I use "bread" flour. It's supposed to rise better.

Michael