I'm afraid this is another in a string of cooking failures while pregnant...even though I got out all the ingredients ahead of time, I forgot to put in the dry milk, discovering it on the counter just after I put the (nice, round, smooth) ball of dough to rise. I subbed 1/2 C of the flour for whole wheat, and used the full amount of water. (I'm trying to introduce the concept of whole grains to my plain food husband!) It rose quickly in an hour, I deflated and shaped it in a loaf, and put it to rise in the pan. It rose quickly again to about 1 1/2 inches above the pan rim, rising high before the oven was ready. I peeled off the plastic wrap and stuck it in the not-quite at 350 yet oven. But after 20 minutes, I noticed it had deflated some in the oven, and the top didn't have that nice smooth and browning crust; it looked very porous. I followed the recipe and tented with foil, but after 20 more minutes, the bread was still too light and I took the foil off and baked it 10 more minutes. Tapping it produces the right sound, but cutting it open, it is not a smooth texture inside and tastes a bit yeasty and may be too moist. I am wondering 1. what would be the general effect of leaving out the milk, even if I hadn't subbed in some ww flour? 2. could the problem be that my oven (even after 1 hour set at 350) still didn't read 350 on the extra thermometer I have in there? 3. is the problem that the bread rose too much before baking? Gosh, Kathleen, so sorry you're having a hard time - it might indeed be your pregnancy! So much changes then... Best of luck, by the way. Let's look at your questions: 1) Leaving out the dry milk would give the bread a coarser texture, but shouldn't really affect the bread in the ways you noticed. 2) Yes, it could be your oven needs recalibrating. That would account for the extra time you needed to give it to brown, and the fact it still wasn't really done in the center. 3) Yes, I'd say your bread was definitely over-risen; it shows all the signs: a porous-type top; deflating in the oven; and tasting yeasty. Did you use the full amount of salt? If not, this could account for extra-fast rising times, as could baking at high altitude if you live in the mountains... Another factor that would make your bread rise more quickly is if the dough's on the slack side, as it might have been with you using the full amount of water. As we head towards summer, you'd want to use the lesser amount of water. Don't give up, OK? Keep trying, and I promise you'll get a loaf you like. And if not - call our Baker's Hotline - 802-649-3717. Good luck- PJH

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