Crusts

Discussion in 'Pastries & Baking' started by svadhisthana, Jul 20, 2001.

  1. svadhisthana

    svadhisthana

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    I've been playing around with honey wheat sandwich type bread. I have the soft crumb that I want but the crust is lacking the sweetness and chewiness I'm trying to achieve. Any ideas? I could post the recipe if that would help. :confused:

    [ July 20, 2001: Message edited by: Svadhisthana ]
     
  2. thebighat

    thebighat

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    Lay it on us.
     
  3. svadhisthana

    svadhisthana

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    Here goes:

    2 cups bread flour
    1 1/2 cups wheat flour
    2 tsp salt
    1 1/2 tsp instant yeast
    1 tablspoon honey
    2 Tablespoons butter(plus more for greasing the pan)
    scant 1 1/3 cups cool milk (whole or 2%)

    Place all ingredients in bread machine and set to "dough" cycle. (I take it out after the first knead cycle- 7 minutes or so). Allow to rise in a warm place about an hour or til double in size. Punch down, shap to loaf and allow to rise again. Brush top lightly with water. Bake in a pre heated 350 degreee oven for 45 minutes.

    That's the basic recipe. I usually don't brush the top with water, could that be it? :confused:

    TIA
     
  4. thebighat

    thebighat

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    The honey, butter and milk are all conspiring to keep the crust soft.

    Honey Whole Wheat
    sponge
    h20 13 1/2 oz at about 72 degrees
    yeast 1.12 oz fresh if you can
    honey 9.28 oz
    whole wheat 30.2 oz
    1 1st, 4 2nd (refers to mixer speeds in minutes.) ferment three hours

    dough
    all the sponge
    h20 7 oz
    yeast 1/3oz
    salt 1 oz
    whole wheat 7 3/4 oz

    1 1st, 2 2nd, 4 2nd rest 25 min, then divide, shape, proof and bake at 325

    Now here's a formula. this is really good sweet whole wheat bread. Use fresh yeast if you can and light amber honey. There's a lot of honey in this, way more than you have in your recipe. This will keep for 4 days in a paper bag.
     
  5. svadhisthana

    svadhisthana

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    Thank you so much BigHat, I'l try it out today. :D