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Unread 03-22-2013, 01:54 PM   #16
landarc
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Onexchef's recipe is what I would imagine is the norm, a soft white loaf of bread would result from that mild dough. I would use butter instead of shortening, and a loaf pan.
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Unread 03-22-2013, 02:01 PM   #17
K-JUN
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Quote:
Originally Posted by landarc View Post
I would use butter instead of shortening, and a loaf pan.
That would work. Like I said that recipe is at least 50 years old. I have always made rolls but this should make 2 one pound loaves.
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Unread 03-22-2013, 02:10 PM   #18
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Ruminations on bread...

1. Softer bread is the result of adding fat to the dough. By adding 10 to 15 percent of fat to the dough, you get a softer loaf. This is why there is Olive Oil bread from Italy.

2. Milk leads to a softer bread crumb as well, thus milk and butter in a dough is going to give you soft white bread. The combination of milk and fat gives up American white bread.

3. A moist bread surface gives you a thinner crumb/crust, so most commercial operations use a steam injection oven. You can spray the top of your loaf with water to retard the crust in a similar fashion.

4. Steam is still your friend, I like to put a cast iron skillet into the oven, and preheat the entire thing. Then, when the bread goes in, I throw 5 or 6 ice cubes in the cast iron skillet and close the door, instant steam injection. Once is enough for that.

5. For loaves, generally, a light colored pan yields a light colored side and bottom crust, a dark colored pan yields a darker crust. Hence, commercial cake pans are almost always tinned aluminum or steel, the light tin color leads to pale cakes.
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