I think I just ran a loaf of white bread to burn off the oils. Toss the bread and start using it!

I tried doubling a bread recipe once, and doubled the yeast amount, and it was a mistake. The bread was way too yeasty, and didn't behave well. I don't remember exactly what happened, but I did, too late, look up how to double a bread recipe and found out you don't double the yeast. According to the same King Arthur Baker's Companion that the above recipe came from, "You can increase the size of most bread recipes simply by doubling, or tripling all the ingredients. The exception is the yeast; if you increase the amount of yeast at the same rate you increase everything else, you may find yourself with a lot of dough on your hands and not enough time to deal with it. For example, by the time you've shaped the eighth loaf, the first may be well on its way to doubled in size. Most home bread bakers prefer to stick with 1 tablespoon of yeast for up to eight loaves, and giving the bread a longer, slower rise. Not only does this improve the flavor, it slows down the rising dough so that you can work with the dough more effectively." Hope this helps. I'm glad you are enjoying the recipe. I need to make it again - it's been a long time. Sally

I made this 7-grain cereal bread a couple of weeks ago and it was wonderful. I think you could use your recipe and follow the method for this one and be very successful! Good luck! Alexa Multigrain Bread Posted By Sara@Our Best Bites On 01.08.2012 @ 10:23 pm Multigrain Bread Cook’s Illustrated Cookbook Ingredients 1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix 2 1/2 cups boiling water 3 cups (15 oz) all-purpose flour (not bread flour) 1 1/2 cups (8 1/4 oz) whole wheat flour 1/4 cup honey 4 tablespoons unsalted butter, melted and cooled* 2 1/2 teaspoons instant or rapid-rise yeast 1 tablespoon salt Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds 1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats *If you’re using salted butter, just decrease the additional salt by just a bit. Instructions Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in separate bowl. Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form (*note: some at high altitudes have noted they have not needed all of the flour, go by look and feel and stop adding flour if you need to!) 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes. Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable il spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle. Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving. Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.

booberry85- Before the bread machine made it's way into the kitchen, we never heard of high-protein bread flour, vital wheat gluten, and several other ingredients such as bread improvers.... that all came about with the advent of the bread machine. There is more than enough gluten in most National Brands of All-Purpose Flour (Pillsbury and Gold Medal) to make a great loaf of bread - we did it for decades before we had high-gluten bread flour in stores. We have some Kansas-produced all-purpose flours (Hudson Cream - Stafford Co. and W&R in McPherson, KS) that are also great used for making yeast breads. If you use King Arthur All-Purpose or Robin Hood, they actually have a higher gluten level than most National Brands. What you might find using all-purpose flour is that you need to add a little more flour to the recipe. But that's something we always have to contend with once the bread machine has worked the dough for 5-minutes, or so. Check the dough to see if we need to add some liquid or flour to make sure the dough is the nice soft ball consistency. Bread Machine Yeast is just another version of an instant or fast-acting yeast (others are SAF-Instant, Red Star Quick-Rise and Fleischmann's Rapid-Rise). An instant yeast is necessary for making bread on the QUICK cycle (1-hour or less - depending on your machine) - because it eliminates one rise. Most recipe books will give you one amount of yeast if using the QUICK cycle and an instant/fast-acting yeast, and another amount if you use the longer cycle and opt to use Active Dry Yeast. Or you use 25% less of an instant/fast-acting yeast when you need to substitute it for Active Dry Yeast - or your bread could over-proof. -Grainlady