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If you're talking about a 'quick' bread made with a batter, rather than a dough, then a little shrinkage is perfectly natural. Your quick bread is probably leavened with baking soda, which creates millions of tiny carbon dioxide bubbles to 'raise' or 'leaven' the batter as it cooks. When you take the loaf out of the oven, those bubbles shrink slightly and the loaf contracts or shrinks. A bit. It's also possible the loaf might not be fully cooked. Make sure you test for donness before taking the loaf out of the oven. When tapped with a knuckle, a done loaf will make a distinct 'knocking' sound when done. A sharp knife or straw inserted into the centre will come out clean, and, of course, it won't shrink as much!!!
What else can I help you with?
Did they have sweet bread in the middle ages?
maybe :P
What is Pan de Dulce?
Sweet bread.
Is banana bread sweet or sweet-and-savory?
Banana bread is most commonly classified as "sweet".
Why is Cuban bread sweet?
Not all Cuban bread is sweet. It is only sweet when you make it that way for using in bread pudding, desserts, and as a snack.
Is monkey bread sweet or sour?
Monkey bread is sweet (it is a dessert, and has cinnamon).
Can cats safely eat sweet bread?
No, cats should not eat sweet bread as it can be harmful to their health.
What is the sweet bread like food God provided to the Israelites?
The sweet bread provided in the wilderness was called manna.
Is the bread at the Boulangerie in France sweet?
bread, no. Brioche, yes
What are some delicious sweet sourdough bread recipes that you recommend trying?
Some delicious sweet sourdough bread recipes to try include cinnamon raisin sourdough bread, chocolate chip sourdough bread, and cranberry orange sourdough bread. These recipes add a unique twist to traditional sourdough bread and are sure to satisfy your sweet cravings.
How much is sweet bread?
$5
What flour is used to make bread and why?
Mixing different flours in a loaf is mostly about balancing structure, flavor, and texture. No single flour does everything perfectly, so blending them lets you fine-tune how the bread behaves and how it tastes. A higher-protein flour adds strength and helps the loaf rise and hold its shape, while lower-protein or whole-grain flours soften the crumb and add flavor. Some flours bring nuttiness or sweetness; others improve chew, moisture retention, or crust color. By mixing flours, you can get a good oven spring without ending up with a tough or dry loaf. It also helps with consistency and control. If one flour is too strong, too weak, or too dense on its own, blending allows you to adjust it. Bakers often blend flours to achieve a specific style of bread or to accommodate local ingredients and conditions.
What is the type wheat bread cheesecake factory serves?
Sweet Molasses Bread
