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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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19-12-2006, 02:50 AM
posted to rec.food.baking
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dryness
I've made several generic bread so far using all purpose flour, water,
sugar, salt, olive oil, yeast. The resulting bread has a dry feel to it. How do I make it softer and less dry, like a hotdog bun, or loaf of white bread? Should I add more water to the dough? More oil? Add milk? Bake it shorter time? BTW, why is hotdog bun slightly yellowish? 
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19-12-2006, 01:54 PM
posted to rec.food.baking
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dryness
"peter" wrote in message news:%rIhh.1465$Pq4.157@trndny08... I've made several generic bread so far using all purpose flour, water, sugar, salt, olive oil, yeast. The resulting bread has a dry feel to it. How do I make it softer and less dry, like a hotdog bun, or loaf of white bread? Should I add more water to the dough? More oil? Add milk? Bake it shorter time? BTW, why is hotdog bun slightly yellowish? Checkout Lesson 2 at freshloaf.com http://www.thefreshloaf.com/lessons/addingmore
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19-12-2006, 01:54 PM
posted to rec.food.baking
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dryness
You could try adding an egg as part of your liquid...
The hot dog buns that you write of, could be part white and part whole wheat flour, or could have egg in them. Rina "peter" wrote in message news:%rIhh.1465$Pq4.157@trndny08... I've made several generic bread so far using all purpose flour, water, sugar, salt, olive oil, yeast. The resulting bread has a dry feel to it. How do I make it softer and less dry, like a hotdog bun, or loaf of white bread? Should I add more water to the dough? More oil? Add milk? Bake it shorter time? BTW, why is hotdog bun slightly yellowish?
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