CM: Can you share your recipe?
"recipe" is probably
really pushing it. I use 1 c tepid water, ~1 tsp bread machine yeast (I like Bakipan brand, but whatever works for you is fine), about 1/2 tsp salt, then add flour (Gold Medal yellow-bag with as much as 60% :other: flour-- rye, whole wheat, etc.) until the KitchenAid and my sense of these things says it's done. I sometimes add about a tsp of olive oil at the end to make the dough easier to handle, then I flop it into a loaf pan, let it rise at room temp for 2-3 hours (basically, again, until it looks about right), and bake in a very warm oven (425F is what I usually do bread at) for about 23-30 minutes (depends on flours).
Bread isn't hard-- it just takes time, and a fair degree of practice. Don't give up after 2-4 failures, basically. Just learn, dump as needed, and move on.
My personal recommendation has anyone who wants to make bread baking everything gluten-free for three years. THEN bake yeast-bread. It'll feel easy. Like the ingredients all basically
want to be bread. LOL.
