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Katrala

Why Does My Bread Have A Bump On Top?

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I've made this bread several times and it's a pretty good substitute for sandwich-style bread. Very light, etc.

But every time I cook it, it has this big "bump" on top and will slightly collapse (but not too bad - the pictures were taken after it fell a little.)

Is there a way to avoid this bump?

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photo3-2.jpg

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You could try slashing the top of the loaf with a sharp blade to allow for expansion at the top rather than around the sides.

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I'm sorry, but that is hilarious. You just know that there are people out there somewhere who would be trying to do that deliberately, and then giving it some sort of cutesy name and charging more $ for it. Volcano Bread !

Try baking it at a lower temperature for a longer time, like maybe knock it down 25

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You could also try letting it rise less before putting it in the oven. It seems counterintuitive, but make sure it doesn't go any higher than the top of the pan at its highest point before putting it in the oven.

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You could also try letting it rise less before putting it in the oven. It seems counterintuitive, but make sure it doesn't go any higher than the top of the pan at its highest point before putting it in the oven.

This time it was just under the top of the pan when I put it in the oven.

This recipe has a double-rise time, which confused me a little, since I thought the double-rise was typically for gluten bread?

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This time it was just under the top of the pan when I put it in the oven.

This recipe has a double-rise time, which confused me a little, since I thought the double-rise was typically for gluten bread?

Did you use a Land O Lakes recipe by any chance? I just stuck a loaf of bread in the oven that called for two rises. http://www.landolake...ten-free-recipe I've been wanting to make it for a long while.

Of course, I have no clue what it will look like when I take it's baked. :lol:

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Did you use a Land O Lakes recipe by any chance? I just stuck a loaf of bread in the oven that called for two rises. http://www.landolake...ten-free-recipe I've been wanting to make it for a long while.

Of course, I have no clue what it will look like when I take it's baked. :lol:

Made this loaf today. A little on the sweet side, but has a nice texture. I do think I let mine rise a little too much, because after I put in in the oven it over flowed and the extra plopped down on the sheet I had underneath. I have a long clay bread pan I will try it in next. I may use less sugar also. I didn't follow their instrustions for the flour mix. I had some flour already mixed up without xanthan gum. So I put 1 1/2 teaspoons into the called for amount of flour. Does anyone think that was too much/little? I sort of followed the recommendation on the back of the Ener G package. It said for bread add 1- 1 1/2 teaspoons for every cup of flour.

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Made this loaf today. A little on the sweet side, but has a nice texture. I do think I let mine rise a little too much, because after I put in in the oven it over flowed and the extra plopped down on the sheet I had underneath. I have a long clay bread pan I will try it in next. I may use less sugar also. I didn't follow their instrustions for the flour mix. I had some flour already mixed up without xanthan gum. So I put 1 1/2 teaspoons into the called for amount of flour. Does anyone think that was too much/little? I sort of followed the recommendation on the back of the Ener G package. It said for bread add 1- 1 1/2 teaspoons for every cup of flour.

I made this almost a month ago so am trying to recall why I didn't care that much for it. I think mine was too dense even though I let it rise twice. And I also thought it was too sweet. The only other recipes I've seen that call for two rises are from the King Arthur website.

I think the amount of xanthan gum you used would be fine. Jules' gluten-free flour has 1 tsp. xanthan gum per cup and I've seen other recipes that call for less or also call for a bit of gelatin in addition to xanthan. If the bread wasn't crumbly, the amount of xanthan gum must have been okay.

I'm still searching for that *perfect* recipe if one exists.

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I made this almost a month ago so am trying to recall why I didn't care that much for it. I think mine was too dense even though I let it rise twice. And I also thought it was too sweet. The only other recipes I've seen that call for two rises are from the King Arthur website.

I think the amount of xanthan gum you used would be fine. Jules' gluten-free flour has 1 tsp. xanthan gum per cup and I've seen other recipes that call for less or also call for a bit of gelatin in addition to xanthan. If the bread wasn't crumbly, the amount of xanthan gum must have been okay.

I'm still searching for that *perfect* recipe if one exists.

Bread wasn't crumbly, but way to sweet for my taste. If the boys don't like it I can make bread crumbs out of it. So not a complete waste. I'm trying to find a good bread to make finger sandwiches out of for our halloween party. I figure if my kids, and especially my husband, like it (hubby hates gluten free bread) then I can pass it off to a bunch of first graders without too much trouble. I refuse to buy Udi's for the party besides, my kids still perfer it toasted. If I can't find one I think will work, I'm boing to make brazillian cheese bread and use those. Everyone I have fed that to loves it.

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Bread wasn't crumbly, but way to sweet for my taste. If the boys don't like it I can make bread crumbs out of it. So not a complete waste. I'm trying to find a good bread to make finger sandwiches out of for our halloween party. I figure if my kids, and especially my husband, like it (hubby hates gluten free bread) then I can pass it off to a bunch of first graders without too much trouble. I refuse to buy Udi's for the party besides, my kids still perfer it toasted. If I can't find one I think will work, I'm boing to make brazillian cheese bread and use those. Everyone I have fed that to loves it.

I think it would make good French toast since it was too sweet for my taste even for sandwiches unless they'd be PB&J. But if your family likes it...hey, that's what counts.

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I think it would make good French toast since it was too sweet for my taste even for sandwiches unless they'd be PB&J. But if your family likes it...hey, that's what counts.

Heck yeah, french toast for breakfast tomorow. Nobody else has tried it yet, but I don't think they will care for it as is. But they will be happy in the morning when I tell them I'm making french toast sticks!

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What temp are you baking it at? Do you keep the dough covered while it rises? Given the darkness of the crust, it does appear that the temp is too high. You might also need to adjust the rack position within the oven.

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