Forum Dense Bread
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Hi everyone, the key to soft bread is in the yeast and allowing it enough time to prove so the bread can rise. if you're in a cooler climate (or baking bread in winter) you will knead to allow the dough to rise for longer, and may require some extra kneading time to work the yeast into the bread.
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I had the same problems with making bread dough in my thermomix. I have just gone to TRTLMT website and read her info on making bread and then baked some rolls. They are brilliant, so soft and fluffy. I'm wrapped. 
I checked my yeast to as per Peta's instructions. So happy, fresh fluffy bread is the best!
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Thanks I've tried that and it just won't work for me! Friends do it like that and theirs is fine - mine is just so dense (or maybe I'm just picky!)
I found 'The Road to Loving My Thermomix' website and they suggested kneeding it for 6 mins instead of 2. It has worked a treat! My bread and rolls are now really soft (like fresh baked ones you'd buy) I also noticed that I started to get bubbles in my dough while it was rising - something I had never had before but had read that I should have been getting.
I have no idea why I need to kneed my bread for so long compared to others to get the same result... All of the ingredients were freshly bought the day after I got my thermomix, so there is no concern about the yeast being old or anything like that. On the plus side my bread is now edible as more than just toast and the rolls are nice to eat once they've cooled - I even got a high 5 from my 8yo after school for the rolls so they must have been good!
Thanks for your suggestion though, very appreciated
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I regularly make successful soft bread. My recipe is one that was given to me so not sure of the origin but after putting the dough on the dough setting for 2 minutes, I put the mixture in a greased bowl and rise for about 30 minutes. I then knead it and shape into loaves or rolls and once again rise for 30-45 minutes. Then I cook it in a preheated oven for about 20-25 minutes. If your oven hasn't preheated, just add a bit more time as the bread will continue to rise as the oven heats up.
Not sure if this is any help but I often get comments on how soft and moist my bread is...!!
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HELP!
I have tried to make several of the bread recipes both in the EDC and on this site but I keep coming up against the same problem - my bread is too dense. It is great while it is warm, but it is too dense and almost stale once it has cooled.
I realised my first issue was that I was using normal plain flour, so I rectified that and have been using bakers flour. While the bread has improved it is still quite dense (the plain flour gave me an almost damper consistancy, this isn't a whole lot softer).
I am wanting to make rolls and bread that my very fussy children will eat - they are loving these breads warm but as a school lunch bread they hate it.
Can anyone give me some advice on how to create a softer bread - I am following the recipe exactly so it is frustrating me!
TIA