In article . com>,
baltimoreben > wrote:

> I used to bake all my bread, now only have time to do so on rare
> occasion. unfortunately, as often as not i have the same
> unsatisfactory result -- loaves that don't even reach the top of the
> pan when they come out of the oven. wondering what might be the
> problem, not enough time for experimentation, so looking for educated
> guesses from others. in my mind, it could be
>
> __not enough patience on the second rise (my ball fills my largest
> bowl for the first, i punch down and do a quick knead, shape and put
> in the pans, generally put in the oven when it rises to the top of the
> pan, an hour or more later)
> __wrong time/temp combination (i generally do 350 for around 40 mins)
> __fundamentally the wrong recipe -- i play, but generally i'm making 2
> loaves, start with 1 1/4c water, 4 tsp yeast, 1/4 c sweetener, 1/3 c
> oil, around 1/2c dry milk, 1 egg, 5 1/2 c flours, 1tsp salt.
>
> thoughts?

Lose the sweetener, for a start. It makes no difference to the rise and
will make your bread taste bad.

Miche

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After enlightenment: fetch mail, shuffle paper