Does anyone make their own bread? ( not in a bread-maker!)?!


Question: Does anyone make their own bread!? ( not in a bread-maker!)!?
Right has anyone any idea how, when I make bread rolls I can make the crust softer!? I use them for the kids but my son has now lost two milk teeth in his packed lunch!

It's all in the interest of trying to save money but I'd sooner my kids teeth remained intact!.!.!.!.!.!.!.Www@FoodAQ@Com


Answers:
on the last rise dip you hand in milk and wipe the crust till the surface of the bread begins to incorporate it!.!.

water for crunch
milk for soft
same rules for frying batters

sprinkling with oats or seeds also makes for a soft crust
also put a pan of water in the bottom of the oven so the atmosphere in the oven is moist -

in the trade a Vienna oven has steam pumped in as the bread is cooking to keep the crust thin

the effort to make real bread is well worth it
bread machines are dreadful they make the most ghastly bread imaginable
!.Www@FoodAQ@Com

How do you store your bread that it gets that hard!? Cool it on a wire rack upside down so the bottom of the loaf doesn't get soggy!. Store it in a plastic bag after its cooled, that will keep the crust from getting hard and should keep it soft!. What's your oven temp when you're baking the bread, and how long are you baking it for!? That will also effect the crust of your bread!.

When I'm making rolls (usually hamburger buns or a clone of King's Hawaiian rolls), I only bake them for about 12 minutes!. My oven temp is 375 degrees Farenheit and I use a thick insulated cookie sheet/jelly roll pan!.

If you're overcooking the rolls, you're baking a rock!. You can tell when bread and rolls are done - knocking on them produces a hollow sound, almost the same as knocking on watermelons to check for ripeness!.

Even when her teeth were loose on their own, my daughter has never lost a tooth on my homemade bread and rolls!.Www@FoodAQ@Com

Yes, I make my own bread, if I want a softer crust I brush with milk as soon as the loaves or rolls come out of the oven!. I only use skimmed milk now, but if you can use the top of whole milk it should give a nice sheen to the rolls!.

I also find that sprinkling the tops with water just before placing in the oven helps - I have a fan oven and it can be very drying!.Www@FoodAQ@Com

Butter the tops of the rolls or use butter spray (the kind in the refrigerator case at the store, either parkay or i can't believe it's not butter)!. Use it right when they come out of the oven!. Works great, and they'll stay soft as long as you store them in a ziplock bag!.

And don't feel bad, my daughter lost one of her baby teeth in my raisin bread!. When it's time for those baby teeth to go, they just go!.Www@FoodAQ@Com

Reduce the amount of salt in your recipe, which should help some!. You can also add or increase the amount of oil and/or butter in your recipe!.

Good luck!Www@FoodAQ@Com

This is pumpkin bread recipe and my sons love it !.
INGREDIENTS
1 cup butter or margarine, softened
3 cups sugar
3 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground nutmeg
1 (16 ounce) can solid pack pumpkin
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DIRECTIONS
In a mixing bowl, dream butter and sugar!. Add eggs; mix well!. Combine dry ingredients; stir into creamed mixture just until moistened!. Stir in pumpkin!. Pour into two greased 9-in!. x 5-in!. x 3-in!. loaf pans!. Bake at 350 degrees F for 1 hour or until bread tests done!.Www@FoodAQ@Com

knead the dough well and leave it to rest in a covered bowl in a warm place!. When the dough has risen to double size, give it another kneading and roll the bread to shape!. Again, cover gently and leave to prove in a warm place!. When risen double, it is ok to bake!. I put the oven on around 120 - 150 degrees!.

An interesting tip is that if you seal bread with a hard crust in a bag (as airtite as possible) the crust will soften up!.Www@FoodAQ@Com

Bread maker !? Initial outlay is where the cost is, but it makes perfect breadWww@FoodAQ@Com





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