November 16, 2007

Breadmaking Follies

Dear Irma S. Rombauer and family,

I love the Joy of Cooking. From picnic coleslaw to Singapore noodles, your book is my kitchen bible. So what gives with your cinnamon raisin bread recipe? I have tried making it twice now and while both attempts turned out delicious, some problem in chemistry is making the bread impossible to slice due to giant air pockets. Understandably, I am hesitant to try this recipe again as each loaf takes approximately 4 hours to do its mixing/rising/baking.

A photo journey of bread making continues behind the cut.

Attempt #1 looked perfect from the outside, but inside there was a large steam cavern. I figured this was because I chopped up some apple and rolled it inside of the dough with the raisins. Perhaps the baking apple let off more steam than the dough was prepared for? I apologize for my arrogance, Irma.

I decided to give cinnamon raisin bread a second shot this afternoon. Here's a picture of the dough after its first rise:

It's at this point that you're supposed to "punch" the dough. Do you mean that literally?

(Do not anger me, or your face will look like this...)

After I punched it, I let it rise again in the fridge for a half hour. Then I rolled the dough out and filled it with cinnamon and raisins. Then I rolled it up like a jellyroll and put it in the loaf pan to rise again in a warm place for an hour and a half. Then I baked it for forty minutes. It took forever!

I think Attempt #2 looks a lot better than Attempt #1, but it still has the big cavern and does not stay together when sliced. Seventy years on the bestsellers list and this is the best you can do?

I am now taking bread advice from other sources.

Sincerely,

Karen


Does anyone have any tips on how to make my bread stay together?

Posted by Karen

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Comments: 3 so far

November 16, 2007 7:53 PM

Jeanette Janzen said:

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does the recipe say to roll it up like a jelly roll? i think this is the problem. or maybe too many raisins in the roll causing steam?
btw...i'm convinced that sometimes these people who write these fabulous cookbooks purposely print some of their recipes wrong in order to remain more fabulous than we.

November 16, 2007 9:20 PM

Jill said:

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1- Its possible your problem is with pysics, too-- you may need to punch it more than you did, if the photos tell the whole story of the punching. After slamming your fist into it, press/squeeze all around the edges (from the edge to the centre) to get the bubbles out. Really give it what-for. You may also need a bigger bowl.

2- You might try letting it rise longer before baking, so its not still expanding quite so much in the oven.

3- A little bit of separation around where the raisin mixture goes is normal.

4- That loaf looks otherwise spectacular.

5- I bet dried apple bits would be forking fantastic in that thing.

November 16, 2007 9:28 PM

Christine Barta said:

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Ok. First of all, I love the Joy Of Cooking as well. I hope to soon acquire a copy so I can actually cook at home. Second, I googled and the only explanation I can find is that you need to knead it more. IT NEEDS THE KNEAD, YO. Also I found that letting it rise too long may cause massive air bubbles such as yours. Good luck with the bread making. We should hang out and make bread together.

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