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Mashed potatoes, instant potatoes, a couple of tablespoons of oil/fat . . .
Joined: Dec 31, 2005
Posted to Thread #11511 at 6:49 pm on Jul 28, 2008
These will a do the trick.
The real secret though for light, fluffy bread that will keep for days seems to be (for me) a low-yeast, long, cool rise. Try setting your bread up in the morning or night before you wish to cook it. Use 1/4 the amount of yeast and let it rise in a cool place or let it rise in the fridge.
The fridge works especially well with sweet dough recipes; controls the action of the yeast, keeps the dough sweet and makes a soft fluffy bread/roll.
A Proud "Master Food Preserver San Bernardino County" since 1996!
Other messages in this thread:
- 11511. ISO: additive to keep bread soft like the bakery breads?? - cheezz - 1:21am on 07/28/08 (7)
- your freezer. i think that any chemical added to make it soft will just... - rvb - 2:14am on 07/28/08
- Naw, I just thought it was a teaspoon of something that extended the life.... [NT] - cheezz - 4:10am on 07/28/08
- There are a couple of things that will help... - judy-mass - 11:28am on 07/28/08
- Judy! that's what I was looking for.... when I bake bread it gets hard so fast - cheezz - 5:01am on 07/31/08
- A couple of things I do if I'm looking for softer bread - desertjean - 12:11pm on 07/28/08
- Some time ago, in my quest to make a lighter, fluffier and less dense [LINK] - orchid - 1:12pm on 07/28/08
- Mashed potatoes, instant potatoes, a couple of tablespoons of oil/fat . . . - mistral - 6:49pm on 07/28/08