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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Old 26-11-2007, 10:21 PM posted to rec.food.baking
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Default need help adjusting bread receipe

When I was in a foreign country I found some "egg bread with raisin" that I
like, so I try to make it myself using a bread machine. I have tried 3
times. This is the last receipe I used (I didn't add raisins yet)

3 eggs
1 tablespoon water (together with the eggs make 3/4 cup)
bread flour 2 1/4 cup
2.5 table spoon olive oil
1 teaspoon salt
4 table spoon sugar
1 teaspoon yeast


There are several problems with my bread:

(1) it is too dry, though not as dry as french bread. I want it to be soft
like a loaf of generic white/wheat bread that you can get at safeway.

(2) Not enough flavor. I started with 1 egg and increased to 3 eggs with
almost no water. It is impossible to increase the egg flavor further. Yet
the bread I like is more yellowish (almost like a pound cake) and more
flavorful.

I search FAQ. Some said to add more fat to make it softer. I'm trying to
avoid excessive fat. Is there another solution?

As for flavor, possibly some artificial flavor and color was used in the
commercial bread. Any suggestion on what to try?



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Old 04-12-2007, 06:12 PM posted to rec.food.baking
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Default need help adjusting bread receipe

..
not much water in that recipe!
try a little more water, and adjust other ingredients?

have you tried the alt.bread.recipes group?

waterboy


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