Problem in baking lemon bread

[satimis]

Hi all,

Problem in baking lemon bread

too dense and collapse top
please see attached photo

Bread Machine - Kenwood BM450
Cycle - Sweet bread
Light crust
Weight - 1 lb

Recipe:-
1 cup Milk
14g Butter
80g Lemon curd
45g rolled oats
1 tsp salt
270g Bread Flour
1-1/2 tsp Active dry yeast

Please advise how to solve

the problem. Thanks

Regards
satimis

 

[Becky]

Hello and welcome to the forum!

It doesn't seem to have risen very well, how old is your yeast? You could also try reducing the amount of salt (1 tsp sounds like a lot) as it can kill the yeast - always be sure to put them on opposite sides of the bowl.

 

[satimis]

Hi,

Thanks for your advice.

It doesn't seem to have risen very well, how old is your yeast?

About 2 months

You could also try reducing the amount of salt (1 tsp sounds like a lot) as it can kill the yeast -

OK. Because it is called by the recipe

always be sure to put them on opposite sides of the bowl.

I did. I dissolved the salt in the milk first, adding yeast on top of the flour.

Following recipe always bakes a very fluffy chocolate bread even using the same yeast.

Egg  1
Semi skimmed milk  80ml
Unbreached white bread flour  350g
Cocoa Powder  2 tsp
Salt  1 tsp
Granulated white sugar  25g
Butter (at room temperature)  15g
Easy blend dry yeast  1 tsp
Plain chocolate chips  50g

I expect finding out what makes a fluffy bread? Cocoa powder/egg/chocolate ? Thanks

Regards
satimis

 

[Becky]

Hmmm that's a tricky one! There seems to be a higher moisture content in the lemon bread recipe compared to the chocolate one, so perhaps that's it? It may be that the lemon recipe just isn't very good, so might be worth finding an alternative.

 

[satimis]

Hmmm that's a tricky one! There seems to be a higher moisture content in the lemon bread recipe compared to the chocolate one, so perhaps that's it? It may be that the lemon recipe just isn't very good, so might be worth finding an alternative.

It is because having lemon curd in refrigerator I used this recipes. I'll try again using newly purchased active dry yeast and reducing milk to 3/4 cup and increasing bread flour to 395g as well.

Regards
satimis

 

[Becky]

Sounds like a good plan, let us know how you get on!

 

[satimis]

Sounds like a good plan, let us know how you get on!

Hi,

Another round.

Recipes
Ingredients
3/4 cup Milk (plus 3 x 5ml, because the dough looks dry)
1 tbsp Butter (14 g)
1/3 cup Lemon curd (80 g)
1/2 cup rolled oats (45 g)
1/2 tsp salt
300g Bread Flour
1-1/2 tsp Active dry yeast, newly purchased

Have had improvement but the bread is still not fluffy (pls refers to attached photo). Any suggestion? Thanks

Regards
satimis

Sounds like a good plan, let us know how you get on!

 

[satimis]

Sounds like a good plan, let us know how you get on!

Hi,

Have another round.

Ingredients
1 egg
egg+ milk to make up 1 cup
1 tbsp Butter (14 g)
1/3 cup Lemon curd (80 g)
1/2 cup rolled oats (45 g)
1/2 tsp salt
300g Bread Flour
1-1/2 tsp Doves Farm quick yeast for bread machine, newly purchased.

Not successful even worse than without egg. The dough increased to double size during rise. (same as baking the chocolate bread) but collapsed during baking. The top is NOT smooth for unknown reason.

Regards
satimis

 

[Becky]

You've got me stumped! Perhaps it was over-proved the second time? I can only assume it is the lemon curd itself which is causing the big difference between the lemon bread and the chocolate bread you like. If you want to do a lemon version of that bread, I would just replace the chocolate chips with lemon zest and the cocoa powder with flour. Sorry I can't be of more help!

 

[satimis]

Hi Becky,


Finally I succeed baking a fluffy lemon bread with nice texture and soft.

Ingredients
1 egg
egg + milk to make up 3/4 cup plus 5 ml water
1 tbsp Butter (14 g)
1/3 cup Lemon curd (80 g)
1/2 cup rolled oats (45 g)
1/2 tsp salt
300g Bread Flour
1 tsp Doves Farm quick yeast for bread machine

Machine cycle - Sweet Bread (Kenwood BM450 bread machine)

Lemon curd used - off the shelves in supermarket
Tiptree Lemon Curd made in England - Wilkin & Sons Ltd.
Ingredients - sugar, butter, milk, lemon juice .......
http://www.tiptree.com/goto.php?ses...E5E4319+651+F+B4213+B4D555B1D145F+E+B57&cat=5

The original poster of this Lemon Bread recipes uses home- made lemon curd;
Ingredients
1/2 cup unsalted butter
1 cup sugar
3 eggs
Finely grated zest of 3 lemons
1/2 cup fresh lemon juice

Direction
1. In a microwave-proof bowl, melt butter on HIGH for 1 to 2 minutes.
2. In another bowl, combine sugar, eggs, lemon zest, and fresh lemon juice; blend with a wire whisk.
3. Slowly whisk in the hot melted butter.
4. Microwave on HIGH 3 to 4 minutes until thickened, whisking well after each minute.
5. Pour into a clean glass jar and store briefly in the refrigerator or pour into sterilized jars and seal.

I'll try the above recipes after having the lemon curd in refrigerator finished. Actually lemon curd is a nice bread spread.

Regards
satimis

 

[Becky]

That's great news, good work!