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Dry bread

post #1 of 12
5/29/06 at 7:31pm
Thread Starter 
Hi:crazy:

I love to bake nut bread and muffins using all purpose flour. However, they turn out to be dry even when I have followed the temperature and time specified in the recipe.

I know that I can put a tray of hot water during the baking of cheese cake. Can I do the same for nut breads and muffins ?
Will this have any adversed effects on the products in terms of life shelf ?

Will appreciate an answer

Regards
Yuesang
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post #2 of 12
5/29/06 at 8:42pm
Try increasing the ratio of of a fat: butter or margerine, or even vegetable oil.
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post #3 of 12
5/30/06 at 11:24am
My experience with water and steam is that it will actually expedite drying after baking.
Try what foodpump suggests or add apples, fruit etc.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #4 of 12
5/30/06 at 11:29am
In addition to the fruit suggestion, look for recipes which include buttermilk. I've never run into any baked good containing buttermilk that wasn't fabulously moist!
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post #5 of 12
5/30/06 at 12:18pm
buttermilk will definately soften your product by tenderizing the gluten.

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #6 of 12
6/8/06 at 11:21am
YUESANG:
Good afternoon. If you are still interested in recieving a solution to your "DRY muffin problem, post back to me & I will submit the solution to you. Have a nice day.
Z~BESTUS.
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post #7 of 12
6/9/06 at 7:55am
Try replacing 20% of the dry sugar with corn syrup or honey. These sugars will attract moisture to the finished product (hygroscopic). You will also need to decrease the liquid in the formula slightly. The overall effect is a moister product with a longer shelf life.
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post #8 of 12
6/9/06 at 8:36pm
Thread Starter 

Dry Bread

Hi everyone

I tried increasing the fats, the muffins turn out to be more oily but no doubt moist.
The buttermilk works and the muffin is moist and tender thoughout
I have yet to try the honey or corn syrup suggestion.
Thanks to everyone who responded.
Have a good day
Yuesang:lol:
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post #9 of 12
6/14/06 at 11:58am

try this

add a little soy lecithin this willbe a tremendous improvement
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post #10 of 12
6/17/06 at 4:37pm

Try one of these ittle Book

'Mostly Muffins' by Barbara Albright & Leslie Weiner
'Muffins' by Elizabeth Alston
Also, www.epicurious.com has a great recipe for a granola muffin... you can leave the granola out and replace with nuts. Also any banana nut bread should make a very moist muffin. Just type in muffin also try apple muffin and see what you get.
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post #11 of 12
6/17/06 at 7:40pm
I have a muffin recipe I love but it was just a "tad" too dry for my liking. I added a 1/2 cup of sour cream to the recipe...no other changes. Made a world of difference!
"THE BEST IS YET TO COME"
www.justusrestaurant.com
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post #12 of 12
6/19/06 at 1:19pm
Since every oven is different baking by time from a book is dicey. The product has to come out when it is done. This takes experience. When baking cakes, muffins, etc. the last part to bake is the top middle. Touch the top middle very, very, very lightly. It should spring back. If you leave a depression it's not done. For really moist products you can even underbake very slightly, especially devil's food. This hold true particularly if you are cutting tops off for decorated cakes. Experiment a little.
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