Bread

[bunn]

Bread with dried cranberries and rosemary baked into it is good stuff.

Bread made with butter and milk rather than sunflower oil is richer, just as soft, but still a bit heavy. Still don't know how you make light, soft bread, rather than light, crusty, or soft, heavy. Hmmm.

Comments

[the-marquis.livejournal.com]

Isn't part of the lightness down to how much air you've managed to get into the dough? Are you using a breadmaker-thingy or traditional methods?

[bunn.livejournal.com]

Just hands!

I can get it to rise OK - if I make crusty bread (without much fat) it comes out very light and airy. However, the only way I know of making a crusty bread recipe into a soft squishy bun recipe is to add oil or butter. This produces a more dense, richer sort of loaf without a crust. Those are nice, but I'm still wondering how bakeries make those nice soft light baps.

Could it be down to those mysterious things 'flour improvers'?

[the-marquis.livejournal.com]

Ah probably yes, a little chemical something to aid rising. Or maybe its fungal?

Mind you isn't there a method for keeping buns soft? Steaming them or something.

Don't mind me I have odd drifts of half-heard info from all over. but have never actually read up on or done any bread baking.