I failed miserably with my baking today!

[brenda67]

Now I consider myself a pretty good baker until today...I made a new pumpkin bread recipe that made 2 loaves per batch (christmas gifts) so I pull the pans out of the oven and go to flip them onto the cooling rack and I turn the loaf pans upright and the darn bread is still in the bread pans puzzled as I've never had that happen to me before..I take a knife and cut around the edges of the bread and flip it over on the cooling rack again this time the bread comes out but 1//4 of the bread is stuck in the bottom of the bread pan..I was so upset and finally figured out that (my dh was talking to me) I forget to grease the bread pan...So I made another batch and made sure I greased and floured the pans..wouldn't you know it this batch was worse than the first batch even with the greased & floured pans???? I have no idea what caused this??? I'm still upset over it! I'm going to have to give them away because I'm not going to throw them out as it took quite a bit of ingredient's to make this bread..somehow I will doctor it up to make it more appealing..


I'm not done yet..LOL..I decided to make a pumpkin roll (this will make my second time..my first one came out perfect.) I want to serve this as one of the dessert's at Christmas (my sil & bil that I haven't seen in 3yrs is joining us plus a couple of other friends that I had seen in many years) I thought it was something different to make plus it taste real goooood... Oh Nooooooo it happened again as it wouldn't come off the sheet pan( you place the cake on a damp dish towel that has powdered sugar sprinkled on it)..what the heck! I'm close to tears this time around and I had to take a knife and slide it around the outer edges and it still would come out..I finally slammed the sheet on the towel it came out missing pieces...I'm in tears and pi$$ed! I'm keeping it for us to eat..I guess I'm just asking for it because i decided to make another pumpkin roll and without going into detail thia one came out worse!!! I'm done with it! P.S. I DID NOT forget to grease & flour either of those sheet pans..


After all this I made 3 different cookie dough's that I put in container's and in the fridge to bake TOMORROW...LOL..they better turnout perfect!

[ladytoysdream]

Is your bread recipe scratch or a box mix ?
How much oil does the recipe call for ?
And what are you using to grease the pans ?

[brenda67]

Is your bread recipe scratch or a box mix ?
How much oil does the recipe call for ?
And what are you using to grease the pans ?

No, I don't ever make breads from a box.

1 cup of vegetable oil.

Crisco regular shortening.

I hope you can tell me what I did wrong?

[Debbie-cat]

So sorry it happened Brenda....I find it usually happens if I take the breads out too soon and they haven't cooled enough yet.

Could that be a possibility?

[tripleb]

Have you ever used paechment paper. I find it really helps with getting loaves out of pans. I am not mch of a baker and if I went through what you were I am afraid that the pans and the contents would be flying out the window whether the window was open or not!

[brenda67]

So sorry it happened Brenda....I find it usually happens if I take the breads out too soon and they haven't cooled enough yet.

Could that be a possibility?

Maybe that's the reason? Although I've never had it happen with any other breads I've made because I've alway's put them on the cooling rack asap and never let them cool down?

The pumpkin roll is suppose to immediantly sp? put onto a damp dish towel..


The only thing I can think of is that I alway's use a generic non stick spray and I needed shortening for the cookie recipes and before I started baking anything I got out all of the ingredient's before hand and decided I to use the crisco reg shortening since I already had it in front of me..Do you think that might be the answer?

[brenda67]

Have you ever used paechment paper. I find it really helps with getting loaves out of pans. I am not mch of a baker and if I went through what you were I am afraid that the pans and the contents would be flying out the window whether the window was open or not!

I will have to try that...LOL...I wanted to throw it all out the (closed) window..but..it's way to cold to replace the windows in the middle of winter..LOL..

[Incognito]

Check your oven fuses, if one burnt out, then the oven isn't heating and shutting off properly in the cycle. This happened to me, and the food in the oven did not cook or bake properly till it was fixed.

If you don't have fuses, watch to see if the top and bottom elements in the oven turn on and off properly; seems like you're not getting even heat somehow. This also happened to me, and I needed to get a new element.

I also had more problems with my stove, so it had to have some wiring fixed in the back of the stove settings. Hope it isn't that.

Also check if there may be a crack in the opening around the oven door; sometimes if you've been cleaning and removing the door and putting it back, or if the oven door was allowed to fall, it may be positioned incorrectly, hence an air leak around the door.

Other suggestion would be to try the recipe on a different oven-rack height.

Last suggestion: use a tried and tested recipe, one that never fails.

[wunsagin]

when baking breads I always use shortening to grease the pans, a pretty thick coating. And with most recipes you need to let them 'rest' in the pan 15mins before turning onto a wire rack.

[greekislandgirl]

I have issues with things sticking too. You can try making a wax paper sling, i.e., two long pieces of wax paper that are placed in a + pattern, the one perpendicular to the other, significantly longer than the pan itself, that extend out and form "handles" so that you can then lift the cooked loaf out of the pan. This will absolutely prevent sticking to the PAN. However, you have to grease the heck out of the paper because you do NOT want the PAPER to stick to the bread either. (The advantage of this method is that it is far easier to manipulate a loaf of bread on a piece of wax paper, to peel the paper away, than it is to manipulate a loaf of bread out of a solid pan.) I recommend greasing the paper with oil or whatever, even if you use a spray, brush it with a pastry brush to get every spot, and then sprinkle cornmeal LIBERALLY over the paper. The cornmeal has a more "granulated" texture than all purpose flour and should create a sort of repelling buffer between the bread and the paper as well.

If it's a sweeter bread, I've also had good luck dusting with powdered sugar instead of flour.

This is a very big issue in my kitchen so I tend to go overboard with the protective measures. It is just so annoying to take a gorgeous loaf of bread out of the oven only to have it come out in chunks. Good luck with the next ones!

[ladytoysdream]

I have a recipe for pumpkin bread that I always get compliments on.
I don't like the regular full size pan for a loaf.
I use a Wilton pan that makes 4 like half size loafs.
And another pan similiar that has 8 minis. ( like one person servings each )
Your oil ratio is correct. I use the cheapest from Aldis.
Tub margerine, again from Aldis to generously coat the pans.
I use a cheap sandwich baggie over my hand to do this job.

Set my oven at 350 degrees. As it gets closer to being done, I get out a toothpick to test. As soon as it's done, it's out. Leaving them in the pans too long after removal, dries them out. They basically keep cooking. Take a flat knife and work around the loaf edge and the pan to loosen. Depending on the height of the finished loaves, sometimes, I can put a wire cooling rack on top of them, and just flip the whole thing over, and lightly tap on the pan bottom if necessary and they should just fall out. Depending on the size of the mini loaf, usually I just lift them out with the knife under. Or roll them out on the wire rack with baking pan on it's side.

Eggs....most recipes call for large eggs. This is what you are supposed to use....not small or jumbo according to experts.
Pumpkin if it calls for 1 cup, then you use that. Not 1.5 cups.
So the tip is to follow the recipe as written.
You don't make adjustments to the ratio percentages of wet ingrediants to dry.
When bread is cooled off completely, then I use a plastic storage box, with lid.

Breads I have good luck with. Now don't ask me to make a scratch pie crust. I can make a decent pie with one of those cheap pie crusts, you can buy. Fillings are no problem

[Incognito]

To sum up:
1. Check the oven to be sure it's working properly.
2. Generously grease and flour pans.
3. Check the measurements for accuracy.
4. Place cakes in oven when oven is at the correct temperature.
5. Test with a long pick in the center, before removing from oven.
6. Remove from oven when done.
7. Set hot pans on mats for 2-5 minutes, till cakes contract and shrink away from the pan.
8. Slide a knife around the insides of pan.
9. Place cooling rack over pan. Holding pans and rack at ends, gently remove cake by flipping or sliding it out of the pan, upside down or sideways.
10. Finish cooling before handling.

[Ssindi]

No new tips but I understand your frustration. I had the same problem with gingerbread a few weeks back. I was making it for a luncheon the next day. The 3rd try worked but ended up not being needed. I froze all of them and plan to make trifles at some later date.

[saver]

I bake on a baking stone in the oven. Maybe that would help?

Maybe you could try putting another cookie sheet under the pans that you are setting in the oven so the bottoms don't get too hot, kinda like insulation?

Sorry that happened to you, I think I'd be in tears too.

[shoiji]

Try making some pumpkin pudding bread out of the pumpkin bread. Now one will know and it will be yummy!!! Or see if you can make pumpkin cake balls out of the pumpkin bread.

Always is frustrating when a recipe does not turn out.