Help w/ Bread

[Guest guest]

I've been using a bread machine for about 3 years I suppose and I

love it. It's a rather " cheap " Sunbeam (cheap compared to some of

the other top of the line machines) - it works great, but I don't

cook the bread in it. The bread pan is thin, so the crust comes out

really hard and the kids don't like it. I more or less just use it

to make the dough, and then I cook it in the oven.

 

Anyhow, I love it and make bread 2-5 times a week. BUT I have a

problem w/ the bread being too " soft " - which I'm not sure is the

right word.

 

Like, the recipe I use is kind of " heavy " - like filling , but the

bread itself tends to be a bit soft and fall apart easily. It's fine

for sandwiches, but I can't use that bread to make french toast b/c

it falls apart.

 

I don't really know how to describe it, but I'm hoping someone knows

what I mean. How do I get the bread to be more " solid " so it'll hold

up better for things like french toast and grilled cheese?

 

I usually use an egg bread recipe from the Betty Crocker cookbook:

 

3 1/4 cups bread flour

1 tsp salt

2 1/4 tsp yeast

1/4 cup sugar

1 cup water

1 egg

2 tablespoons vegetable oil

 

I love this recipe b/c it's so versatile. I use it for regular bread,

dinner rolls, knot rolls, to make cinnamon rolls, etc. I do

sometimes sub some of the bread flour for wheat (no more than 1 1/4

cups) - but still have that same " soft " bread problem.

 

When I make foccacia (w/ a different recipe) it's fine, but you can't

use foccacia for everything.

 

My youngest ds is allergic to milk, so I can't use any of the recipes

that call for dry milk powder (and have no idea how to sub that).

 

So anyhow ... is it the recipe that's the problem or something else?

Any help in troubleshooting would be greatly appreciated!

 

Thanks,

Stacee

~~Homeschooling Mommy to 4 Little Texans~~

[Guest guest]

I'm reposting this in hopes someone will have a suggestion.

 

Thanks,

Stacee

~~Homeschooling Mommy to 4 Little Texans~~

 

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Posted by: " mainvillefamily " mainvillefamily keithandstacee

Sat Jan 6, 2007 6:04 pm (PST)

 

I've been using a bread machine for about 3 years I suppose and I

love it. It's a rather " cheap " Sunbeam (cheap compared to some of

the other top of the line machines) - it works great, but I don't

cook the bread in it. The bread pan is thin, so the crust comes out

really hard and the kids don't like it. I more or less just use it

to make the dough, and then I cook it in the oven.

 

Anyhow, I love it and make bread 2-5 times a week. BUT I have a

problem w/ the bread being too " soft " - which I'm not sure is the

right word.

 

Like, the recipe I use is kind of " heavy " - like filling , but the

bread itself tends to be a bit soft and fall apart easily. It's fine

for sandwiches, but I can't use that bread to make french toast b/c

it falls apart.

 

I don't really know how to describe it, but I'm hoping someone knows

what I mean. How do I get the bread to be more " solid " so it'll hold

up better for things like french toast and grilled cheese?

 

I usually use an egg bread recipe from the Betty Crocker cookbook:

 

3 1/4 cups bread flour

1 tsp salt

2 1/4 tsp yeast

1/4 cup sugar

1 cup water

1 egg

2 tablespoons vegetable oil

 

I love this recipe b/c it's so versatile. I use it for regular bread,

dinner rolls, knot rolls, to make cinnamon rolls, etc. I do

sometimes sub some of the bread flour for wheat (no more than 1 1/4

cups) - but still have that same " soft " bread problem.

 

When I make foccacia (w/ a different recipe) it's fine, but you can't

use foccacia for everything.

 

My youngest ds is allergic to milk, so I can't use any of the recipes

that call for dry milk powder (and have no idea how to sub that).

 

So anyhow ... is it the recipe that's the problem or something else?

Any help in troubleshooting would be greatly appreciated!

 

Thanks,

Stacee

~~Homeschooling Mommy to 4 Little Texans~~

[Guest guest]

Give it a try without the egg, but I would think the egg is the substitute

for the dry milk powder. Try a little more vegetable oil for a heavier

bread??

 

Marilyn Daub

mcdaub

Vanceburg, KY

My Cats Knead Me!!

-

mainvillefamily

Tuesday, January 09, 2007 9:46 AM

Re:Help w/ Bread

 

 

I'm reposting this in hopes someone will have a suggestion.

 

Thanks,

Stacee

~~Homeschooling Mommy to 4 Little Texans~~

 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Posted by: " mainvillefamily " mainvillefamily keithandstacee

Sat Jan 6, 2007 6:04 pm (PST)

 

I've been using a bread machine for about 3 years I suppose and I

love it. It's a rather " cheap " Sunbeam (cheap compared to some of

the other top of the line machines) - it works great, but I don't

cook the bread in it. The bread pan is thin, so the crust comes out

really hard and the kids don't like it. I more or less just use it

to make the dough, and then I cook it in the oven.

 

Anyhow, I love it and make bread 2-5 times a week. BUT I have a

problem w/ the bread being too " soft " - which I'm not sure is the

right word.

 

Like, the recipe I use is kind of " heavy " - like filling , but the

bread itself tends to be a bit soft and fall apart easily. It's fine

for sandwiches, but I can't use that bread to make french toast b/c

it falls apart.

 

I don't really know how to describe it, but I'm hoping someone knows

what I mean. How do I get the bread to be more " solid " so it'll hold

up better for things like french toast and grilled cheese?

 

I usually use an egg bread recipe from the Betty Crocker cookbook:

 

3 1/4 cups bread flour

1 tsp salt

2 1/4 tsp yeast

1/4 cup sugar

1 cup water

1 egg

2 tablespoons vegetable oil

 

I love this recipe b/c it's so versatile. I use it for regular bread,

dinner rolls, knot rolls, to make cinnamon rolls, etc. I do

sometimes sub some of the bread flour for wheat (no more than 1 1/4

cups) - but still have that same " soft " bread problem.

 

When I make foccacia (w/ a different recipe) it's fine, but you can't

use foccacia for everything.

 

My youngest ds is allergic to milk, so I can't use any of the recipes

that call for dry milk powder (and have no idea how to sub that).

 

So anyhow ... is it the recipe that's the problem or something else?

Any help in troubleshooting would be greatly appreciated!

 

Thanks,

Stacee

~~Homeschooling Mommy to 4 Little Texans~~

 

 

 

 

 

 

[Guest guest]

I'm glad you asked again. I had meant to respond the first time.

You might try adding a Tablespoon of vital wheat gluten. And I

personally would not bother with the egg.

 

 

Hope this helps and good luck,

-Erin

www.zenpawn.com/vegblog

[Guest guest]

Thanks for the suggestions - both said try w/o the egg - so I'll try

that! Hopefully it'll work, I hate having to buy bread for french

toast, lol.

 

Thanks,

Stacee

~~Homeschooling Mommy to 4 Little Texans~~