Double, double, toil and trouble -- my bread pans runneth over!

A few days ago I asked for help with Wheat Bread for Sandwiches, and got it. I wanted to know how I could use a recipe to get a bigger loaf of bread. Most suggested doubling the recipe and baking in a larger pan, and that's what I did. The dough rose about 3x as fast, and I couldn't/didn't get in the oven fast enough, so it flowed over the pan . . . my bread looks more than a bit odd.

The bread was much, much more crumbly this time, too, so I think I must have mis-doubled something. I just wanted to check that I am supposed to exactly double everything when I double a bread dough recipe before I make another attempt.


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