Q&A for How to Make Bread from Scratch

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  • Question
    My bread dough rises well the first time and again the second time after being shaped. It will rise in the oven for a short time and then it collapses on top. What am I doing wrong?
    Community Answer
    Splash a jug of water into the oven for steam. It'll allow the gluten and yeast to develop that little more before it gets killed.
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    Not Helpful 6 Helpful 13
  • Question
    I would like to make bread dough ahead of time and maybe freeze the unbaked loaves. How would I do this?
    Meagan Jewett
    Community Answer
    Freeze your dough in an air tight container. When you go to cook it, let the dough sit out and thaw before you put it into the oven.
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    Not Helpful 2 Helpful 17
  • Question
    My dough rises well the first time and the second time after being shaped, immediately when it enters the oven the size will not remain the same, it will collapse. Can I cover it inside the oven again?
    Ann Hupe
    Community Answer
    Skip the second rising and shape the dough and place in the loaf pan (or on a stone if doing it freeform) and have the second raising in the oven. Be careful not to be tempted to let it rise a lot in the oven, or it will collapse during baking.
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    Not Helpful 3 Helpful 8
  • Question
    What is canola oil?
    Alex
    Top Answerer
    Canola oil is a type of vegetable oil—for this recipe, you do not strictly need to use canola since other vegetable oils would also produce a very similar result.
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    Not Helpful 1 Helpful 1
  • Question
    Do you have to use canola oil or can you use other types of oil?
    E
    Community Answer
    For this recipe, you do not strictly need to use canola oil, since other vegetable oils would produce a similar result.
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    Thank you for your feedback.
    If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
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