Bread-Bakers v105.n006.12

Mar wrote:
>I bake all my bread in the abm.  It tastes great but is a little dry and 
>sometimes crumbles easily.  Any suggestions as to how to get the moist, 
>springy quality I admire in deli bread?

I agree with Robert.  Taking it out of the machine and baking it in the 
oven will do wonders for softness.

In addition:

If you are using bread flour switch to all purpose flour.  I don't worry 
too much about conversions.  There is a difference in absorption for sure, 
but in a recipe for one loaf it won't be that big a deal perhaps 1/2 cup 
more all purpose.

Add 1/2 cup of potato flakes to your recipe.  Be careful, the bread will 
rise higher with the flake, but they definitely help to make a softer 
loaf.  Again, you will use less flour, but probably not that 
much.  Personally I wouldn't worry about adjusting the flour.  It isn't 
that big of a deal, but it certainly will help achieve that soft "deli" 
effect you are looking for.

Use milk instead of water.  There is a big difference between water and 
milk loaves.  Substitute cup for cup.

Up the fat, and switch to butter instead of oil.  IMHO the butter makes for 
a softer loaf. Try 2 tablespoons instead of 1.  You could even walk on the 
wild side and add 3 tablespoons.  I melt my butter.  It gets incorporated 
into the dough more readily that way.

Last of all let your bread raise a little more than usual.  Adjust your 
machine if you have to for a longer rise.  However I must restate I agree 
with Robert you will get a MUCH softer loaf if you bake it in the oven as 
opposed to you abm.

Hope my tips can help.  Funny I haven't posted in a long time, but all of a 
sudden there were 3 post in this digest I thought I could help 
with.  Anywho I hope this helps.  Happy Baking.

Your Fellow Bread Baking Fiend,
Pedro