I made a double batch because there was enough tangzhong to do so and because I wanted to test how the bread 'kept'. Also, I cut back on the amt. of sugar when I made the bread. The tangzhong definitely helps in keeping the bread fresh longer. Mine is still relatively soft over 24 hrs. after baking which impresses me enough to try adapting this technique to some of my other bread recipes. My loaves had a very nice crispy crust fresh out of the oven. Note that I'm baking in a toaster oven and the top of the loaves were very close to the top of the oven. Maybe it's just me (or the flour I used--Pillsbury Bread flour, but I thought the bread was lacking a bit in flavor. OR, since the recipe doesn't call for any salt & I didn't add any, perhaps that's part of the problem...salt helps to rein in the action of yeast and I noticed that the dough was really spunky and rose quite fast. No doubt, retarding the rise would help a lot to develop flavor. Nice crumb but the bread has a little different 'mouth feel'. Kinda' weird but not necessarily disagreeable. Agree that it would make great rolls which is what I'll likely do with the recipe next time, along w/ a bit of salt & at least an overnight ferment in the refrigerator to help develop more flavor. All in all, the recipe is worth trying. Thank you for sharing it with us, Pat.

Did you check the "Troubleshooting" section of your bread machine manual for an answer? 1. My first choice is to do what I always do - bake your bread in a loaf pan in the oven and only use your bread machine for preparing the dough, but that's now what you're after. 2. Let the bread rest in the pan for 10 minutes after you remove the pan from the bread machine. Once in the cooler air the loaf will shrink a little and that may help it pull away from the pan. 3. I've read where you can wrap a wet kitchen towel (wet with warm/hot water) around the bread pan and allow it to sit for 5-10 minutes, and that's supposed to help the unwilling loaf loosen. 3. Another choice... After your dough has finished kneading, remove it from the bread machine and give it and/or your bread machine a shot of Cooking Spray; then replace the dough in the pan. But not just any cooking spray, get the professional grade product they sell at Sam's Club (red and white can with a red lid). This particular spray is made with 100% canola oil, but in this application it's superior attributes will beat plain old PAM every time. It resists darkening under heat and won't mess up your pan with baked-on residue. An application of cooking oil or melted shortening may also work. Good luck, and be sure to let us know what works best for you.

Hi April, the flour girl, I thought that, though I'm on my second bread machine, I don't have any advice to offer. The original one, that used 4 cups of flour, had about a 4 hour run-time - I think 3:50, and this one, that uses three cups, has a 3 hour 20 minute run-time. I haven't watched it closely enough to have an idea at what point of its total operation it has arrived at any given time. Actually, I don't know whether it does a double rise: sorry that this Baker (by name, if not by profession) can't offer any idea regarding that second rising. Do you have a bread pan available- or do you figure that you might need two? If not, do you have a neighbour from whom you could borrow one/two for a few hours? If you must use a flat pan and aren't enthused about the idea of having the loaf be quite thin at the edge (possibly very crusty, or even burned?) you might choose to make a circle of cardboard, about three inches high, about the size that you think that the loaf should be, and staple it, pin it, then drop the lump of risen dough inside. I hope that some of our skilled bakers/pastry cooks will have their eyes turned this way enough to give you a definitive answer. Have a really great New Year: I hope that you can rise to whatever occasion is called for throughout the year (and not get burned in the process - or too crusty, either, for that matter). ole joyful

I've used coconut flour a bit. Many of the coconut flour recipes I've seen use *a lot* of eggs. Not a problem for me but might be for others. The texture of the cupcakes I made was interesting - dense, but light. I need to do more experimenting, but it is a very expensive flour. Here is the *best* and easiest GF Bread recipe I have ever made. You would hardly know it is gluten free. Gluten Free Focaccia Ingredients: ● 1 1/2 tsp dry yeast ● 3/4 cup warm water ● 1 tsp sugar ● 1 cup brown rice flour ● 1/4 cup potato starch ● 1/4 cup tapioca flour ● 1 1/2 tsp xanthan gum ● 1 tsp unflavored gelatin powder ● 1 tsp dried rosemary ● 1/2 tsp gluten-free onion powder ● 3/4 tsp salt ● 2 large eggs ● 2 Tbs olive oil ● 1/2 tsp cider vinegar ● ● Topping ● 1 tsp seasoning (Italian, herb, whatever) ● 1/4 tsp salt ● 1 TBs olive oil Directions: 1. Preheat oven to 400 degrees. 2. Dissolve sugar in warm water. Sprinkle yeast into water and stir until dissolved. Set aside to foam, about 5 minutes. 3. Combine flours, xanthan gum, gelatin powder, rosemary, onion powder, and salt in a small mixer bowl. 4. Whisk eggs, olive oil and vinegar into the dissolved yeast and stir the mixture into the flour. 5. Beat dough with mixer for 2 minutes, using a spatula to keep stirring down the dough on the mixer beaters. The dough will be soft and sticky. 6. Transfer dough to an 8 x 8 or 9 x 9 inch non-stick pan coated with cooking spray and cornmeal. (I usually line pan bottom with parchment) 7. Brush top with olive oil, sprinkle with salt, and season as you wish (I use thyme) 8. Cover and let rise in warm place for 40 minutes. 9. Bake for 15 minutes. Yum! Off topic - my fab Candied Ginger Gluten-free cookie. Ingredients: * 1 cup Unsalted Butter, slightly softened * 3/4 cup Brown Sugar * 1/3 cup White Sugar * 2 Eggs * 1 tsp Vanilla * 1 cup Sorghum Flour * 1 cup Brown Rice flour * 1/2 cup Tapioca Starch/Flour * 1/2 cup Potato Starch * 1/2 tsp Baking Soda * 1 tsp Baking Powder * 1 1/2 tsp Xanthan Gum * 1/2 tsp Salt * 3/4 cup Flaked Coconut, unsweetened * 2 - 4 Tbs Coarsely Chopped Candied Ginger (I used 4), plus extra * 1/2 cup Dried Cranberries Directions: Preheat oven to 325F degrees. Mix the flours, baking soda, baking powder, salt, and xanthan gum together with a whisk and set aside. Using an electric mixer beat the butter until soft, and add the sugars, blending well. Add the eggs, one at a time, incorporating each well. Add the vanilla and blend. Add the dry ingredients until just blended Add the coconut, ginger, and cranberries and mix until just blended, about 10 seconds. Spoon a full tablespoon of dough (or use scoop) and press into a 2" circle (about 1/4" thick). Sprinkle additional chopped ginger on top of each cookie, to taste. Bake approximately 17 minutes (top of cookies won't brown much) Let cookies cool on cookie sheet for about 5 minutes before moving to cooling rack. Makes 3 to 4 dozen cookies, depending on size.