For the last few years, we have been trying to replicate my grandmother’s easter egg bread. the bread tastes similar to her’s, but it does not look the same. Her bread had a lot of holes inside and was very tall. (It is a free-form bread.) She didn’t use any special equipment- just formed the dough into the shape of a doll on the same pans that we now use. Her bread came so nice and tall, and ours just spreads out. We do get some holes, which is fine. My main concern is the height.
How can I get the dough to rise up instead of out? Am I not kneading the dough enough? or am I over-kneading? (she used to knead the dough by hand, and I use my KA. Could that make a difference?)
And should I not grease the pan? Would that help stop it from spreading?
Any advice and suggestions would be greatly appreciated. We have successfully made all of her cakes and pies, and would love to do the same with her bread.
Thank you, Chrissy