It was a knotty challenge to finagle the oven temperature to a steady 375, the oven seemed to want to go everywhere but. Later we read in the oven manual (out of desperation we're actually reading the troubleshooter's instructions) that if you use dark (not shiny) bread pans (we do), you should reduce the temperature recommended in your recipe by 25 degrees. Okay, so we'll try that next time. New target is 350.
In other words, we will have produced bread from the same recipe everywhere from 350 to 410 degrees. We're not going to give up, we're still rising to it. . . now if we could only get the dough to do the same.
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Lorlee comments from Dallas:
My last forays into breadmaking include a bread machine. I let it do the mixing, kneading and first rising -- then take it out and knead it, put it in the pans and let it rise. My fancy oven has a proofing cycle. I don't like the bread direct from the bread machine cause it is more like a quick bread without the fine bread texture and often too much crust. I have great recipes for a tomato bread with Italian seasoning and a dill/cottage cheese that are pretty fantastic.
When we were growing up, the stove that we got in 1951 when they remodeled the house to add a bathroom and update the kitchen had a warming side where my mom always put her bread. She made fantastic bread, rolls, cinnamon rolls, bear claws, etc. Or else you need a wood stove like my grandmother had where you set it on the shelf on top and it is nicely warm.
