"Mike Avery" > wrote in message
news:mailman.14.1115305510.78192.rec.food.baking@m ail.otherwhen.com...
> Iraxl Enb wrote:
>
> > I have been baking bread for some time now, and am pretty confortable
> > experimenting with different addtions/modifications to basic recipies.
> >
> > One thing that I am unable to acheive is bread with a skin-like crust
> > like that on Wonderbread. Food-snobbery aside, my wife likes those,
> > and I like a challenge.
> >
> > My theory is that I have a plain old gas oven, and that it is not
> > going to be possible to achieve that kind of a bread without an
> > electric convection oven with steam injection and a controlled
> > humidity proofing box (maybe this will get me approved for a new oven
> > :-))
> >
> > Any ideas on now I can get that kind of a light fluffy mealy
> > flavourless non-nutritional bread at home?
>
> Making that sort of bread at home is harder than it might seem. General
> hints.... don't use anything other than flour, water, salt, yeast and
> some bland oil. Anything else risks adding flavor, and that's not what
> wonderbread is about.

I think that adding a fair amount of sugar with the increased yeast and
bland oil tends to produce "Wonder Bread." Also, fermenting the dough at a
relatively high temperature also will help. I might consider reducing the
oven temperature a bit to reduce browning, especially with the increased
sugar.