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I've lurked here for years <img alt="" class="inlineimg" src="/img/vbsmilies/smilies/duck.gif" style="border:0px solid;" title="Duck">: without posting. I guess by the time I had something meaningful to say, someone else had already posted with a response similar to mine. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/lol.gif" style="border:0px solid;" title="lol"> I do love it here though! Anyway, I'm using the recipe(s) Xenabyte posted in the "Good Eats with Wheat" thread and I love it. Pizza crust, calzones and french loaf style bread all come out perfectly. It's only when I try to make a "larger" loaf for sandwich style bread to I have issues. It never seems to rise enough. I've never been a bread baker before, so I don't have any tried and true tactics. Thanks - I tried searching on this topic but had no success. Don't know if I'm doing it correctly. Sorry if this is a repeat thread.<br><br>
Annie
 

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I wonder about your yeast. If it getting old that happens to me. I make make rolls and the such fine but when I make a loaf it fails to rise.
 

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1. Your yeast could be bad.<br><br>
2. Your flour could be bad. Unlikely if everything else turns out fine.<br><br>
3. Not kneading enough. 300 strokes or 10 minutes for 1 small loaf (3 cups flour). Double for 2 loaves. You can't overknead by hand (it is easy to overknead with a mixer tho).<br><br>
Hope this helps.<br><br>
Hope this helps.
 

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is it rising in a place that is warm enough?<br>
have you tried activating your yeast before mixing?<br>
have you tried NOT activating your yeast before mixing?<br>
are you adding any other ingredients that are too hot (i.e. milk, melted butter, etc.) or not warm enough (should be around 115 degrees)?<br>
are all of your dry ingredients at room temperature when you start?<br><br><br>
and just a note on flour -- i have never, EVER, in all my bread baking days gotten a higher, more beautiful loaf than with fresh ground wheat flour. it truly makes all the difference in the world.
 
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