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cheese bread

post #1 of 3
3/7/09 at 1:45am
Thread Starter 
Hi there,

I have been trying to make cheese bread for the past few weeks but I am stalling when I come to cook it - the 'bread' does not seem to cook through - its as if my dough is too dense. can anyone tell me please where they think i am going wrong - with the dough or in the cooking. The dough is made of yogurt, flour and soda and I cook it on a dry frying pan. I have seen it being done and was even taught:look: but on my own i just cannot seem to get it cooked properly - thanks for any help you can give me.

Silver44
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post #2 of 3
3/7/09 at 4:31am
Although I have no experience with your recipe, I'll pose a few questions nonetheless:

Are all of your ingredients at room temperature? Fresh baking soda? Adequate amount of baking soda? Is the yogurt you're using sufficiently acidic so that it produces enough gas to initiate rising?
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post #3 of 3
3/7/09 at 3:38pm
I've only made yeast chesse breads, and have had no problems that way.

Why not post your exact recipe, and the procedure you follow, so we can have a better idea of what might be going wrong.
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