Thursday, March 6, 2008
Simply Toast and Jam
I finally found a perfect Basic White Bread Machine Recipe which turns out a soft, thin, tender crust. Yeasty and mild tasting at the same time. Sliced thin, firm, and held up to light toasting without drying out. No more hard, inch-thick crusts! Perfect!
What surprises me is that my online research led me to believe milk was required in a bread recipe, to assure a soft crust. This doesn't have milk. Other research said that lecithin helps to assure a soft crust.
I chose this recipe not because I had a jones on to make Wonder Bread; but, because it was simple, made a small loaf for testing, and contained lecithin. Who knows why it worked so well, but it did. It was called "Counterfeit Wonder Bread" in the original recipe. I've adapted it slightly.
"Way Better Than But As Soft As" Wonder Bread
1 cup water
3 tablespoons butter or margerine
1 tablespoon sugar
1.5 teaspoons salt
2.5 cups bread flour
1 tablespoon vital wheat gluten
1 tablespoon lecithin
1.5 teaspoons yeast
Assemble in bread machine according to your type, and make on "light" basic cycle.
Total time until I took it out: 2:40
Verdict: Finally! Tasty machine bread
Skill: Moderate in terms of assembly and watching it closely
Repeat? Oh yes. Will hold up well to additions.