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Jan 15, 2007 06:01 PM

What causes sweet breads to sink in the middle?

A friend of mine, who is new at baking, tried to make some lemon bread and it sank in the middle. She asked me the reason, and I honestly don't know. I've never had that trouble. The texture of the bread was kind of rubbery, too. Any ideas?

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  1. Was it cooked all the way? That will happen when it's not.

    1 Reply
    1. re: chowser

      Yeah, I don't think it was baked all the way through either.

    2. Rubbery sounds like it was over-mixed. Agree with chowser I why it might have sunk- at least that's what happens to me when I underbake them.

      1 Reply
      1. re: Katie Nell

        I told my friend that I thought she probably overmixed it. I'm going to ask to see the recipe and then ask her what she did or didn't do differently.

      2. I agree rubbery means over-mixed. Quick breads should be just mixed enough to integrate the ingredients. Otherwise, the oven could be uneven in its heating, your friend could have opened the door to check too often, jarred the oven and caused it to fall, or it could have had too much leavening, causing it to rise too quickly and then fall--another version of the "recipe isn't quite right and needs fiddling with" deal.

        For a while I lived in the mountains and breads/cakes often rose too fast and then fell because of the wrong mix. Had to adjust leavening for altitude/humidity, etc.

        1. agree with over-mixed. also don't open the oven door during at least the first half of cooking time.

          1. I mistakenly read that as sweetbreads and thought wow, this will be an interesting thread.

            3 Replies
            1. re: SweetPea

              Me too, I was quite puzzled at first glance, why would sweetbreads sink, what on earth were you doing to them. Then I got it.

                1. re: SweetPea

                  LOL! When I first typed it in, I forgot to put in the space...thankfully caught the error before posting!