On 13 Sep 2005 22:07:46 -0700, in rec.food.cooking, chembake wrote:
>
>The Brits are not known to add sugar into their basic doughs.
>Besides English flour are known for its high diastatic activity( can
>provide sufficient sugars for the yeast to "munch " on.)
>Just give it a proper kneading,check for' window pane' and give it
>prolonged fermentation with knock down in between to allow the gluten
>to stretched to the limit and hence will result in better volume and
>lighter textured bread.
My British wife uses honey, malt syrup, molasses, etc. normally in our
bread.
Try a bread machine, we get light bread out of ours!
Doug
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