soft bread

[roon]

I've been reading through the threads on crusts, and it seems that everyone is asking for advice on how to get their crusts- well, crusty.

I like crusty breads (german brotchen especially- though again, I'm not sure I spelled it right) but I'd like to know if there's a way to make homemade bread that has a soft crust? Something that would be good for sandwiches. I guess growing up, we were fed the storebought stuff, and though the homemade bread I make tastes so much better, I'm used to biting into a soft-crusted bread for sandwiches. My husband is too.

Any ideas?

[Svadhisthana]

If you post the recipe here we will be able to help you out more. The only thing I would guess is adding milk or some kind of fat to the recipe to soften it.

[momoreg]

Egg will also do the trick.

[roon]

I don't have a specific recipe to post right off-hand. I've tried so many that I really enjoy, and they all come out crunchy.

I'll try the milk. Maybe I'll also try lard.

And is it egg added to the mixture, or brushed on the top of the loaf before, during, or after you bake it?

Thank you! I'll post my success (or failure) as I experiment.

[momoreg]

Egg in the dough will give it softness and richness, but it's also a nice touch on top.

[kuan]

Goodness. I was introduced to potato bread when I moved to the midwest about six years ago. Nothing beats potato bread when it's made into a sandwich loaf. Use a little bit of leftover mashed potato and the boiling water.

Kuan

[KyleW]

Hi roon - Adding eggs or fat (butter, lard(?), vegetable oil,) and or milk will make the dough what is called an "enriched" dough. Enriched doughs tend to have both softer crust & crumb (hey, somebody should use that as a book title). I made challah last weekend that had eggs and veg. oil in it and it was light and soft. As Momoreg said, brushing the top of the loaf with an egg wash will give it a nice shine.

[Athenaeus]

Milk will do your bread soft

You can disolve your yeast in milk or substitute completely water with milk.

If you use butter also you start following different paths...

Brushing the top with egg is a good idea but I would just pour in the eggs some ( 2tbs ) milk or water

Good luck and please share your experience



Athenaeus

[Ruth]

try spraying the sides of the oven with warm i say warm water it creates steam without lowering the temp of you oven

[Ruth]

try spraying the sides of the oven with warm i say warm water it creates steam without lowering the temp of you oven sorry i misunderstood

[Kimmie]

I like your response KyleW. Butter does it for me!

[john]

Hi roon. I have to agree with one of the posters on this thread who suggested adding a small amount of mashed potato (and potato water) to your dough. When I do this, the crust comes out very soft. My mixture also includes egg and butter along with a little oil, flour, yeast and salt. I think I've just given you my recipe for white bread!

Also, in my many experiments with crusts, I've brushed a small amount of melted butter on the baked product as soon as it comes out of the oven. This will produce a very soft and buttery crust. This is nice for dinner rolls--very similar to the butter rolls found in your local bakery. John

[kokopuffs]

Okay, Master Kyle, I make bread using 4 1/2 cups of flour with 13 oz water. I would like to add some olive oil. How much oil would you suggest adding to the primordial dough (made without a starter)? Should the water be reduced by an amount equal to the olive oil addition?

[KyleW]

I would try replacing 1/4 of water with the oil. Just one man's opinion.