Help, I keep getting rather large air holes in the top of my loaf. This really makes it difficult making a peanut butter and jelly sandwich for toddlers. Any ideas what I am doing wrong or how to reduce the size of the air holes? I am using the classic sandwich loaf with extra butter. I also mix the bread without salt, hydrate for 20 minutes, then add the the salt before needing. Would that cause the problem? Thanks, Tim Hi Tim, it sounds like you may have a shaping issue here. Try making the recipe first without altering any of the ingredients and be sure to gently deflate any air holes from the dough prior to shaping and create a lot of surface tension when you shape your loaf. This will minimize the chances of large air bubbles becoming a nuisance! ~Amy

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