Soft Bread

Hello Terry, Recipes for real store brought bread is not as simple as you think as its laden with food additives ; and most of these minor ingredients you cannot get in small quantities from your convenience store or elsewhere but from specialist supplier of food ingredients. In addition, its made in an advanced equipment that is not avaiable in households. I suggest that you try any recipes you can find in the web for soft bread and see how it goes.... Try a recipe that contains sufficient fat, sugar, and even eggs and milk and if you make it properly, can simulate store brought bread in softness. Good Luck! Roy

Hi Terry.

Google for the "Pain De Mie" recipe from Julia Child.

is one that looks fine, although I don't use sugar, only=20non-diastatic malt.That is a soft sandwich bread with a crisp crust. All it is, a straight white bread (baguette type) recipe where you work=20 in some whole, soft butter *after* running it for 8 minutes on slow=20 speed in a spiral kneader. Total running time is 12 minutes. Hydration is 65% (650ml water or combo of milk-water per kilogram of flou= r) Salt is 2% (20 gram per kilo flour) Cake Yeast is 4 % (40 gram per kilo flour)

Sorry I don't have a cup based recipe but SOAR should have one. All you=20 have to do is figure if volume is correct for your pullman loaf. I guess 2.5 cups to 3 cups of flour should be the correct amount. The flour, I would use pillsbury A/P.

--=20 Sincerly,

C=3D=A6-)=A7 H. W. Hans Kuntze, CMC, S.g.K. (_o_)

, chefcmcchef.com"Don't cry because it's over, Smile because it Happened"_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/=20

if you have a recipe that you like, immediately you take the bread out of the oven- cover it with a clean cloth and let it cool. the enclosed steam will keep the bread soft and prevent it forming a hard crust.