Quote Originally Posted by stringbean View Post
My beer was room temp, and I also added 1T gluten.

Its like the grain of the bread looked "cakey" as opposed to bread.

No holes in it.

Help please?
If it is cooked clear through it will not be cakey. If the oven door stays closed...some folks peak.....you may have to adjust for your altitude, mine is sea level remember this...although we live up high on the island....so I also have to say I didn't add gluten but I only use unbleached flour and that is also important. It doesn't sound like it raised enough. Was the crust nice and golden on top and underneath? It may have needed more time in the oven. Also make sure it sits for at least five minutes to cool prior to slicing...what size pan did you use? For faster bread and lighter perhaps put it in a round cake pan or a cast iron skillet...that is a great way to do it.