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?

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

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?
>