The Baker's Hotline

March 30, 2018 at 11:05am

Thanks for reaching out, Naiyya. It sounds like the vital wheat gluten made the bread rise a bit too much and the pan couldn't hold it all in! Try omitting the vital wheat gluten, or simply decrease the recipe by 25% and you should have better results. You prepared the lid perfectly, there was just an overabundance of dough. Annabelle@KAF
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