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234 Comments

  1. Hi everyone I would like to know what size tin I should use for this recipe please and thank you. Looks delicious ?

  2. Seems like a good recipe, with proper explanation for using different types of yeasts. What is the size of the loaf pan used here?

  3. I love the recipe. It is the best bread recipe thus far. Can I replace all purpose flour with organic whole meal flour?5 stars

  4. I tried the recipe and it tastes great – but I’d like it a little lighter. What else could i do? Is it in the kneading?5 stars

  5. Hello Ma’am!
    1) Do you use upper heating element or the lower one or both at the said temperature?
    2) Why do some people bake breads with a cup of water in the oven?
    Thanks!

    1. Hello Siddhartha, I use both the heating elements while baking. If you have a small oven, then try to keep the loaf pan on the second lower rack. If the pan is close to the top heating element, the bread will get browned too fast from the top.

      Baking with water helps to have a crispy crust and helps the loaf to expand more. It is done to mimic commercial baking ovens where steam is used. Usually I bake french loaves like baguette with water added in a separate baking tray.

  6. Mam,what’s the size of your loaf pan.I baked bread but it came out quite dense may be because of my pan’s size(8″×2.5″).I used to follow all your cakes recipe.
    Thanks

    1. Hi Jyoti, the bread is not dense due to the pan size, but due to the activating and proofing of the yeast not done correctly. Use a good quality or a good brand of yeast and activate in lukewarm water. A well activated yeast will help in leavening the bread dough very well and make it soft.

  7. I have tried both your whole wheat breads and they came out well, except once when the bottom of the loaf burnt!!Should breads be always baked in lower heating element of the oven?
    At times the bottom of the loaf burns. what can be done to avoid this?

    1. While baking bread, you can either only use the lower heating element or both the top and lower heating element. Keep the pan on the second lowest rack and not on the crumb tray which placed above the lower heating element. You can even keep in the center rack but then you have to see if the top is getting too browned when using both the heating elements (this varies with the size of the oven). If it does, then only bake using the bottom heating element.

  8. Hello Dassana,

    Thank you for sharing the recipe. Tried it today. It was amazing. The crust was hard upon baking. But I brushed the crust with melted butter while it was cooling and that softened it . I saw this tip on the internet. We enjoyed the bread.

    Thanks,
    Shwetha5 stars

  9. Hi Dassana
    I tried this recipe. The bread was very yummy. It tasted good with soup. But it was dry. How to make it little moist and soft. What should I have missed here. Could you please help.5 stars

    1. hi sailaja

      dryness could be due to the bread getting over baked. you can reduce the time next time when baking. if possible you can make a slightly sticky dough. this will also help.