Chris Question:Hi. I made some Amish Friendship bread, it is like a cake, but baked in small loaf pans. Every time I make it, it falls in the middle. I live at a "high" altitude, and I made the adjustments necessary, but the bread still falls. What can I do to fix this problem? Rose Reply: when you say you've made all the adjustments for high altitude i'm assuming you also decreased the amount of liquid. many people do the reverse bc of the dry air at high altitude but moisture in the bread results in a higher rise which then collapses bc the structure can't support it. aside from that, try using a flour with a higher protein content. if you're using bleached all purpose use unbleached. if that doesn't do the trick try bread flour.
Guidelines for Posting a Comment
Post your comment by clicking on Comment. If you have a question, please post it on Ask A Question. If you feel one of our recipes is incorrect, please look for the recipe on our Blog Categories: BOOK CORRECTIONS to see if there has been a posted revision. (You can also copy and print off any of the pages to include with your books.)
Please do not attach any website links, your email address, or links through your name with your comments, or we will repost your comment with out any links. Also, please post your comment here, versus trying to email us privately, or we will reply by asking you to post here.