http://www.elanaspantry.com/forums/ Gluten Free Forums for elanaspantry.com en Fri, 30 Jul 2010 18:47:34 +0000 http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1841 Tue, 20 Jul 2010 21:47:02 +0000 Katie 1841@http://www.elanaspantry.com/forums/ <p>Thanks colormepink!</p> <p>Oops -- typo *and more LIKE focaccia -- that's what I meant. : ) I should mention I make sure to spread it out quite thin and evenly (and if you try it, you will need to wet your hands with water a couple times). I suppose you don't have to spread it out thin, per se, I just prefer skinnier sandwich bread to thick. Either way should work -- just use a normal baking sheet (I use an airbake large size covered with parchment). I cook it at the same recommended temperature and just keep an eye on it every few minutes to prevent burn-age. Let it cool a bit, cut it into rectangles or whathaveyou shapes, and store as Elana suggests.</p> <p>: ) </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1840 Tue, 20 Jul 2010 20:25:42 +0000 colormepink 1840@http://www.elanaspantry.com/forums/ <p>That's a great alternative, Katie. </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1839 Tue, 20 Jul 2010 17:07:28 +0000 Katie 1839@http://www.elanaspantry.com/forums/ <p>This might sound crazy, but I don't even put my dough in the pan anymore. I have found I get the perfect (well, perfect for me!) type of bread if I actually wet my hands with water and flatten the bread onto a parchment covered baking sheet. It will be thin, but cooked through and more focaccia or the "ends" of a loaf of bread. I LOVE it. If you're willing to try this method, you just might find it to be easier than the pan. I do. It cooks much faster, also. Let me know if you have questions : )</p> <p>Best,<br /> Katie </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1835 Mon, 19 Jul 2010 17:13:54 +0000 colormepink 1835@http://www.elanaspantry.com/forums/ <p>Usually when you hear done on the edges but raw in the middle for the same amount of time a recipe states it means your oven temp is off or you are baking in a different pan than called for in the recipe. Glass, shiny metal or dark metal pans all cook a little differently. Elana recommends a loaf pan that is shiny metal, if you are using glass, dark metal or non-stick pans, reduce your oven temp by 25 degrees. If you are using the same type of pan as Elana, then I would suspect your oven temp may be off. There are oven thermometers you can get that will help you figure out how hot your oven is actually getting or you can just try reducing the temp a bit to see if that helps. </p> http://www.elanaspantry.com/forums/topic/help-with-sandwich-bread#post-1832 Mon, 19 Jul 2010 10:39:42 +0000 anjilly 1832@http://www.elanaspantry.com/forums/ <p>really like the sandwich bread, hwever every time i have made it the sides are done and the middle has a tunnel of raw dough and air space. i am tired of thowing the middle third away. have tried cooking longer and that does not really help..anyone else had this happen? </p> http://www.elanaspantry.com/forums/topic/gf-bread-20#post-595 Wed, 11 Nov 2009 13:28:22 +0000 selkie 595@http://www.elanaspantry.com/forums/ <p>Hi, I don't know if this will help, but I've tried 2 of the bread recipes- the muesli and the raisin one. Each time they cooked all the way through. I think it might just take awhile to get used to the almond flour, it's pretty different than other baking. First loaf I overbaked slightly, second one was perfect. Also fyi I've noticed across the board (with my oven at least) her recommended baking times seem overlong. I followed the recs for the first loaf and it was drying out, overbaked. I have a gas oven and it tends to run hot, but I have an oven thermometer and I turn the temp down somewhat to compensate- so I did bake it at 350 as recommended. But these small loaves- I think the baking time rec is something like 40-50 minutes which seems very long to me. (I baked the second set of loaves for 25 minutes and one was done, the other needed a couple more minutes as there was a bit more batter in the pan). </p> <p>I don't use the magic line pans, I have vintage Ovenex and Bakerex tins, can pick em up in that size for about three bucks in antique/ thrift stores, they work really well (textured tins, seem to bake bread better than smooth tins). </p> <p>Ok I'm not sure if this has helped at all. I'd check your oven temp to be sure it's right...xould it be too low? - and in the book she recommended the smaller tins because she said a full size bread tin would leave the center of the loaves doughy, so I'd stay with the small tins. </p> http://www.elanaspantry.com/forums/topic/gf-bread-20#post-583 Tue, 03 Nov 2009 13:03:20 +0000 anjilly 583@http://www.elanaspantry.com/forums/ <p>i have now made the gf bead 2.0 three times and feel it could be very good..however every time there is a big doughy hole in the center and have even overcooked to try to remedy. am using the magic line pans maybe a larger, or 'regular ' bread pan is what was intended? any one have experience with this? </p>