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Homemade Herman Bread

I am trying to make homemade Herman bread, but as soon as the heat hits it the top falls. This makes the whole loaf heavy and dense instead of light and fluffy. What am I doing wrong? Please help.

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By Annalscudder from Lucedale, MS

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December 6, 20090 found this helpful

Not sure what you are doing wrong but here's a recipe.

Ingredients

1 (.25 ounce) package active dry yeast 1 cup lukewarm water 1 cup Herman Sourdough Starter 3 tablespoons vegetable oil 3 cups all-purpose flour 1 tablespoon salt

Directions

In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the Herman Starter, oil, 2 cups flour and salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a 9x5 inch loaf pan. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place into the prepared pan. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees F (190 degrees C).

Bake in the preheated oven for 30 to 35 minutes, or until the top of the loaf is golden brown and the bottom sounds hollow when tapped. Good luck.

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