Tough / Chewy Texture
Here are some helpful solutions for the common causes:
Too much gluten protein
- The flour you used may have contained too much protein. Protein is one of the ingredients that help yeast bread brown. Use bread flour that is purchased at a grocery store or a national brand of all-purpose flour.
- You may have overdone it on the protein. For maximum protein without sacrificing the quality of your bread, add only a tablespoon or two of protein powder, then use a national brand of bread flour. Learn more about flour.
Not enough fat in recipe
- Fats produce a moister crumb and helps bread stay fresher longer. It’s possible that this recipe needs a bit more fat. Increase the amount by 1 or 2 tablespoons.
- Check package to make sure the product you used contained 70% or more fat. Spreads with less fat contain more water, which will make yeast breads tougher or chewier. Learn more about Fats in Baking.