Homemade Bread

[codswallop]

I'm determined to make my own bread,but no matter how I try, what should be a full sized loaf comes up half the size with a dense texture rather than light and "airy".I've followed the correct measurements and pre-preparations but to no avail can anyone please suggest some tips to put me on the right road. Thanks!

[Old_Geezer]

Assume you are not using a bread maker then.

You need to allow it to rise more. Try putting the heating up or letting it rise in the airing cupboard.

[Old_Geezer]

Oh, and of course make sue you are using a good fresh yeast.

[EDDIE51]

What are you doing? Without knowing what you are doing we can't say where you are going wrong.
Bread needs to 'prove' in a warm place for an hour or more before baking, the dough should double in size during the proving process. Your bread sounds as if it has not been 'proved at all or not for long enough.

[EDDIE51]

Easy bread recipie here
http://www.bbcgoodfood.com/recipes/10121/bread-in-four-easy-steps
I meant to add you MUST use proper bread flour.' Strong Bread Flour ' is what you need to use NOT ordinary flour , if you are using ordinary flour that could account for your problem.

[EcclesCake]

What sort of bread are you trying to make? If you could post your recipe and method it will help enormously.

[pastafreak]

Here is a foolproof recipe by Nigel Slater...I've used it countless times and it always comes out brilliantly. This recipe requires proving twice.

http://dorsetriverford.blogspot.co.uk/2011/11/in-nigels-wordsa-really-good-and-very.html

[AliceTickband]

my recipe for bread is as follows:
1 1/2 lb white bread flour, 1 pkt easyblend yeast, 1 oz sunflower marg, 1 tsp salt, 15 fl oz tepid water
add salt to flour and while rubbing in the marg put the water to warm in microwave.
stir in yeast and make a well in the middle of bowl and pour in most of the water....(not all of it, in my experience sometimes you need less water, sometimes more) using a large metal spoon stir in the flour etc till all water is mixed in, but use more water if not all flour is incorporated.
turn onto floured surface and knead for at least 5 minutes until the dough is smooth and no longer sticky.
rub inside of bowl with olive oil and place doughball into bowl.
cover with oiled cling film and put to rise until doubled in size. sometimes I put this on top of dishwasher if it is in use, sometimes I put it in a sunny windowsill and sometimes I just leave it on the table in the kitchen. it doesn't seem to matter which as long as it is left to double in size, but obviously the time needed varies.
turn out of bowl and knock back the dough and then cut into 2 pieces and shape into 2 thin sausage shapes.
place both onto a oiled baking sheet and using a sharp knife make 3 shallow slits diagonally into each loaf.
loosely cover with the previously used oiled cling film and again leave to double in size.
remove the cling film and put into oven.
turn oven to 180C (I never preheat the oven) and and check it after 15 mins. turn both loaves upside down and return to oven till when checked (time varies) the bottom of the loaf sounds hollow when tapped with your knuckles. allow to cool unless you just must have a slice straight away.

this method seems a little long winded, but it has never failed for me and I make it very regularly

[codswallop]

Thank you all for your very prompt and informative replies,just a matter of which method to choose first.

[Xiuhuang]

I feel you. I'm also not that talented in baking. That's the reason why I always opt to take my breakfast outside like italian restaurants hong kong - Fish & Meat.

[codswallop]

Thanks!