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Mrs Fiddlesticks
Joined: 02 Nov 2004 Posts: 10460
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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Bugs
Joined: 28 Oct 2004 Posts: 10744
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Mrs Fiddlesticks
Joined: 02 Nov 2004 Posts: 10460
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wellington womble
Joined: 08 Nov 2004 Posts: 15051 Location: East Midlands
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Posted: Wed Jan 12, 05 4:33 pm Post subject: |
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If you leave the bread in the machine to cool it goes softer. You have to store it somewhere airtight though! My bread machine has a sandwich programme for a softer crust, but I like it crusty, so I've never used it. I'll try it tommorow and see what happens.
It said in the book that milk powder was to increase the nutritional value of the bread. I didn't have any milk powder, so never bothered with it (seems to be fine up to now) the flour people said not to put sugar in, so I don't, and yesterday we ran out of butter, so I left that out as well. Apparetnly it's supposed to improve the keeping qaulities, but our bread lives on the breadboard (cut end down) and gets eaten within about 12 hours, with may be a bit left overnight for toast in the morning, so I wouldn't know about keeping it!
Sugar is supposed to make it crustier, so if you leave that out it might help. clarks say not to put sugar in it anyway. |
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Sarah D
Joined: 28 Oct 2004 Posts: 2584
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cab
Joined: 01 Nov 2004 Posts: 32429
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Posted: Wed Jan 12, 05 6:08 pm Post subject: |
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wellington womble wrote: |
If you leave the bread in the machine to cool it goes softer. You have to store it somewhere airtight though! My bread machine has a sandwich programme for a softer crust, but I like it crusty, so I've never used it. I'll try it tommorow and see what happens.
It said in the book that milk powder was to increase the nutritional value of the bread. I didn't have any milk powder, so never bothered with it (seems to be fine up to now) the flour people said not to put sugar in, so I don't, and yesterday we ran out of butter, so I left that out as well. Apparetnly it's supposed to improve the keeping qaulities, but our bread lives on the breadboard (cut end down) and gets eaten within about 12 hours, with may be a bit left overnight for toast in the morning, so I wouldn't know about keeping it!
Sugar is supposed to make it crustier, so if you leave that out it might help. clarks say not to put sugar in it anyway. |
We've experimented with butter, sugar, different yeasts, milk powder, all manner of things like that in the bread machine. A bit of sugar does indeed help the crust, but the milk powder doesn't seem to do a thing. Butter doesn't seem to produce a better loaf than using a bit of vegetable oil does, and adding some oil or butter certainly helps the bread keep without going stale.
I find that I get a crustier loaf from the bread machine by taking it out hot and wrapping it in a teatowel, rather than keeping it anywhere airtight. It crusts as it cools. A bit less oil in also helps. |
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Mrs Fiddlesticks
Joined: 02 Nov 2004 Posts: 10460
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sean Downsizer Moderator
Joined: 28 Oct 2004 Posts: 42219 Location: North Devon
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tahir
Joined: 28 Oct 2004 Posts: 45671 Location: Essex
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jema Downsizer Moderator
Joined: 28 Oct 2004 Posts: 28235 Location: escaped from Swindon
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Mrs Fiddlesticks
Joined: 02 Nov 2004 Posts: 10460
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tahir
Joined: 28 Oct 2004 Posts: 45671 Location: Essex
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Bugs
Joined: 28 Oct 2004 Posts: 10744
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Bugs
Joined: 28 Oct 2004 Posts: 10744
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