Re: [slug-chat] Break makers

[Terry Collins <terryc@xxxxxxxxxx>]

Rodos wrote:

> I did a search on the net but only came up with how to create really
> crusty bread, not how to make it not happen.

I don't know anything about these bread makers as the premix side of it
leaves me suspicious, so I've never brought one. I usually roll my own
for fun as I like bread with a bit of texture. Chewing white death is
something I'll leave for my senile dementia stage {:-).

I think you will find that "crusty" bread is seen as desireable and the
mix is probably enhanced for this.

You could try dropping the heat and increasing the length of baking, but
this might make a drier loaf.

However, I've consulted my bread making bible Make Your Own Bread by
Diana Dasey. In 1978, it was a Summit Book from Ure Smith, ISBN 0 7254
0347 0 and she suggests adding an egg for a softer crust (allow to warm
to room temperature before use and reduce other liquid to compensate)

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   Terry Collins {:-)}}} Ph(02) 4627 2186 Fax(02) 4628 7861  
   email: terryc@xxxxxxxxxx  www: http://www.woa.com.au  
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