Warburton's Soft White Bread

[Ruby Slippers]

I'm really glad to read that, Phil. The idea is that it will hopefully give DH something to experiment with now that he's retired. I have so much on my plate at the moment, work wise, that I just don't have the time to spend with him. At the moment, he seems quite enthusiastic - well, he is while I'm around - but only time will tell. The machine does make super bread and is capable of a lot more so here's hoping!

[DanMcG]

I'm on my second attempt at making a decent hotdog bun as I type. if it comes out as bad as the last batch I'll be looking for the bread machine....and a new recipe.

[wheels]

If you mean the really soft crust fluffy ones, then think fat/oil in the mix, milk instead of some/all the water and adding egg white. Potato or Instant potato powder is also said to help. I also notice white vinegar in some commercial products - I think a small amount helps gluten development. Knead well and leave to rise until well risen - almost the finished size. Keep the hydration fairly high and cook at quite a low temp for as shorter time as possible. The water roux method detailed above will also help.

Oh, don't use a fan oven.

HTH

Phil

[wheels]

Dan

See the picture on this recipe:

http://www.sandrascookbook.com/recipe.php?id=175

The bread sure looks the business and contains vinegar. I'd up the hydration from the 56.8% in the recipe to around 65% and try it with half water and half milk...

....or even my rolls recipe with a bit less oil and 10 - 15ml white vinegar added.

Phil

[DanMcG]

Thanks for all the advice Phil. The last batch were better but not what I want. Next weeks try will be your recipe.

[kil2k]

Probably, but here's the recipe!
(Which I'd be happy to translate if needed)

http://nacozinhadamargo.blogspot.co.uk/ ... resmo.html

Sweet baby Jesus... I have to give this a go!