"Alex Rast" > wrote in message
...
> at Thu, 15 Apr 2004 20:22:24 GMT in
> >,
> (Tony) wrote :
>
> >I have a good recipe for making an egg/raisin bread for Easter (white
> >bread), and it always comes out great, except that the bread is a bit
> >too weak and crumbly. A slice of it can fall apart on you while
> >eating, and if you try to butter it with anything but those spreads in
> >tubs, you usually just tear the slice into pieces trying to spread the
> >margarine.
> >
> >Any advice on what to do to "toughen up" the bread? I've always used
> >all-purpose flour; would changing to a bread flour produce a stronger
> >loaf that holds together better?
> >
> >Some particulars: 9 cups of flour, 2 yeast packages, 2 sticks of
> >butter, 5 eggs, other small items like salt and sugar and vanilla,
> >makes 3 loaves. I use the quick-rise yeast, might regular yeast make
> >the difference I'm looking for?
> >
> >Thanks in advance for any advice!
> >
> >Tony
> >
>
> That's a lot of butter. Since butter is a shortening, it could potentially
> make the dough crumbly by inhibiting gluten development when you knead.
>
> However, of more importance - how much water are you using? Hydration has
a
> major impact on crumbliness and without good information on that it's hard
> to tell whether it's contributing as a factor.
>
> Furthermore, what's your specific method? Sometimes differences in method
> will account for poor texture.
> --
> Alex Rast
>
> (remove d., .7, not, and .NOSPAM to reply)
Yes, and switching to a higher gluten flour would certainly help. It's
pretty hard to develop enough gluten for a good chewy bread with AP flour.
That's why your local bakery doesn't use it for bread making.
Fred
The Good Gourmet
http://www.thegoodgourmet.com