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I waited til the dough had doubled in size & was well above the top of the tins but once in the oven they seem to have fallen down so that the cooked bread is only the height the tin Am I doing something wrong or is this something I should expect?

So sorry to here of your loss, thoughts and prayers sent to you and your family at this difficult time.

My darling Isobel who, at 19 months, is starting to learn animal noises. I woke this morning to a gentle quacking coming from her room. The best way to wake up!

Thoughts & prayers are with you at this difficult time

My grandmothers red cabbage I was a strange child

thanks everyone for the suggestions. I'm using fast acting dried yeast with an expiry of march 2007 Have left the next batch to rise & will be using the "eyeballing" technique. Will let you know how I get on. Thanks again

I'm baking some bread, I was hoping to use it to make sandwiches but the height of my loaves seems to be severly lacking. Is there any way to get the dough to rise so that i get a decent size slice rather than diddy ones?:mellow:

You can't go wrong with good old cotage pie Make up your bolognese sause, as you would 4 spaghetti, throw in some cooked veg, mash some potatoes , layer the potatoes over the meat, put in oven on mediun heat until top is golden brown. best comfort food in the world

Hi, I'm Flic, discover the site whilst trying to get some answers about bread baking, looking forward to sharing some knowledge with you all.