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[Snowy]

I've just made a batch of HFWs fruity bread. Same flour and yeast I was using the other day (for a plain loaf) and it's in a nice warm spot (same place I always use) but it hasn't even started to rise yet! What can I do? Add more yeast? Put it in a warmer spot?

The only difference I can see is that the fluid for the mix was milk, egg and melted butter rather than warm water. Help please!

[Mrs Webmuppet]

Was the milk warm? It might be as simple as the mix was cold and will take a while to get going. Leave it a bit longer and hopefully it will get started soon.

[Snowy]

Thank you - I did wonder if the initial temp of the fluid (it was cold) would make a difference. It obviously needs that bit of warmth to kick start it. All is not yet lost then!

[Egluntyne]

Should you have added a bit of sugar?

[Cinnamon]

No expert,so no real advise,but I hope it works out,as it looked wonderful on the show

[Olly]

My sister is a bit of an expert on bread-making (in an amateur way, if you see what I mean) and she says you can even put bread to rise in the fridge, it just rises more slowly. I'd just give it a bit more time.

[Snowy]

Good news! It is showing signs of life! Egluntyne - it has loads of sugar in it I think it must just have been the cold milk. Looks like it will be a late evenings baking - it should have been done by now

[Mrs Webmuppet]

You could always put it in the fridge and bake it in the morning, I do this quite a lot.

[chickencam]

Sweet doughs and doughs made with a lot of fat and milk are very slow to rise. I made a couple of panatonnes last year and they took hours but got there in the end, just make sure that the top doesn't dry out.

[Snowy]

Well I gave up on it last night and put it in the fridge. Put it back in the warm again this morning and it definitely rose a bit more. Anyway, I added the fruity mix and left it for another hour and it's now in the oven - it may not be very light and fluffy but it smells heavenly!!