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 09-12-2003, 03:34 AM
Terry Unkelhaeuser
 
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Default Soft Bread

I'm looking for a recipe for soft yeast bread like store-bought. I want
to make it in a pullman pan.
Thanks

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Old 10-12-2003, 01:16 AM
Roy Basan
 
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Default Soft Bread

Terry Unkelhaeuser wrote in message ...
I'm looking for a recipe for soft yeast bread like store-bought. I want
to make it in a pullman pan.
Thanks


Hello Terry,
Recipes for real store brought bread is not as simple as you think as
its laden with food additives ; and most of these minor ingredients
you cannot get in small quantities from your convenience store or
elsewhere but from specialist supplier of food ingredients.
In addition, its made in an advanced equipment that is not avaiable in
households.
I suggest that you try any recipes you can find in the web for soft
bread and see how it goes....
Try a recipe that contains sufficient fat, sugar, and even eggs and
milk and if you make it properly, can simulate store brought bread in
softness.
Good Luck!
Roy
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Old 10-12-2003, 01:54 AM
H. W. Hans Kuntze
 
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Default Soft Bread

Terry Unkelhaeuser wrote:

I'm looking for a recipe for soft yeast bread like store-bought. I want=


to make it in a pullman pan.
Thanks
=20

Hi Terry.

Google for the "Pain De Mie" recipe from Julia Child.
http://www.hertzmann.com/articles/2000/sausage/bread/
Here is one that looks fine, although I don't use sugar, only=20
non-diastatic malt.
That is a soft sandwich bread with a crisp crust.

All it is, a straight white bread (baguette type) recipe where you work=20
in some whole, soft butter *after* running it for 8 minutes on slow=20
speed in a spiral kneader. Total running time is 12 minutes.
Hydration is 65% (650ml water or combo of milk-water per kilogram of flou=
r)
Salt is 2% (20 gram per kilo flour)
Cake Yeast is 4 % (40 gram per kilo flour)

Sorry I don't have a cup based recipe but SOAR should have one. All you=20
have to do is figure if volume is correct for your pullman loaf.
I guess 2.5 cups to 3 cups of flour should be the correct amount.
The flour, I would use pillsbury A/P.

--=20
Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chefATcmcchef.com
"Don't cry because it's over, Smile because it Happened"
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

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Old 11-12-2003, 11:40 PM
paula
 
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Default Soft Bread

if you have a recipe that you like, immediately you take the bread out
of the oven- cover it with a clean cloth and let it cool. the enclosed
steam will keep the bread soft and prevent it forming a hard crust.


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