Rabone
Southwest Missouri
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Hello-
I have a bread recipe that makes a pretty good loaf of white bread, but I was wanting to try and get the bread a bit more dense, and just a bit more moist. The recipe calls for 1/2 cup low-fat milk. I am thinking about substituting half&half for the milk.
Will that get me a desirable result?
Thanks to all the more experienced cooks of the kitchens.
Rick and Gloria
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Leo Benson
CT
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can you post the whole recipe?
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Rabone
Southwest Missouri
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Sure- here is the full thing.
This recipe is for a KitchenAid stand mixer.
½ cup Milk, low-fat
3 tablespoons Sugar
2 teaspoons Salt
3 tablespoons Butter
2 cakes Yeast
1 ½ cups Water, 105 to 115 degrees F
5 - 6 cups Flour, All-purpose (While the instructions do not call for it, I sift the flour after I measured it out)
Preheat oven to 400 degrees.
Heat mixer mixing bowl by filling with hot tap water and setting aside.
Prep large mixing bowl by greasing inside with either spray or shortening. Set aside to receive dough.
Prep 2 standard loaf pans by greasing the insides with either spray or shortening. Set aside.
Place milk, sugar, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm.
Measure water in measuring cup and heat in microwave to temperature. Use food thermometer to check temp. Add yeast to water and mix until completely dissolved. Empty mixing bowl of tap water, then add yeast water, milk mixture and 4 1/2 cups flour. Attach bowl and dough hook to mixer. Turn to Speed 2 and mix for about 1 minute.
Continuing at Speed 2, add remaining flour, 1/2 cup at a time, and mix until dough clings to hook and cleans sides of bowl, about 2 minutes mixing time. Kneed on Speed 2 about 2 minutes longer, or until dough is smooth and elastic. Dough will be slightly sticky to the touch.
Take prepared mixing bowl and place dough ball into it. Now turn the ball over to bring the greased surface to the top. Cover. Let rise in warm place (about 80 degrees), free from draft, about 1 hour, or until doubled in bulk.
Punch dough down and divide into two balls. On floured surface, roll into a rectangle, approximately 9 x 14 inches. Starting at a short end, roll the dough tightly. Pinch to seal the seam.
Pinch the ends and turn them under. Place the dough, seam side down, into prepared loaf pans.
Cover. Let rise in warm place (about 80 degrees), free from draft, about 1 hours, or until doubled in bulk.
Bake at 400 degrees until golden brown, about 30 minutes.
Remove from pans immediately and cool on wire racks.
Categories:
Baked Goods, Breads, Grains
Keywords:
Bread, yeast
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Leo Benson
CT
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you could try decreasing the milk somewhat so you have a denser loaf vs. a slack loaf. I'd probably replace a third or so of the white flour with white whole wheat, if you don't mind an ever-slightly tanner loaf. If you DO use whole wheat, keep in mind that it takes more moisture, so you might end up with the same amount of milk, anyway.
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Gammas
Modesto, Ca.
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You might also, try instead of AP flour, substituting flour labeled "better for bread". I think this makes a slightly denser loaf.
Sonja
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dobbler98
Ohio
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I replace regular with 1/4 cup whole wheat flour; it makes like a cracked wheat bread. The cream won't help. I would replace the butter with 1/4 cup oil.
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Scrapz
Texas
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What if you knead it more?
Kathy
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emmaspride
Southern MI USA
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We like this one:
1 cup water
2 Tablespoons oil
1 teaspoon lemon juice
1-1/2 teaspoon salt
2 Tablespoons sugar
1-1/2 Tablespoon powdered milk
3 cups flour
1 package yeast.
It's not super dense, but denser than most of the recipes I've tried. The loaf doesn't sink in at the top and always comes out great.
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ladymc53
Canyon Lake, Texas
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Joined: 04/20/2007
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I grind my golden wheat berries, making my own whole wheat flour and then put 1 or 2 C. of that with 5 C of all purpose flour, making a denser bread and the wheat germ rises to the top and everyone asks me (what are those nuts you put on the top of the bread?) It's great.
Bill & Linda
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Gezzer
Where ever the road takes us
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Ladies - I am really lazy and just use Rhodes frozen bread dough. Had to knead enough bread dough when I was a kid that I have a huge aversion to the kneading process.
We love fresh bread and the frozen dough works for us. I think if you knead the dough to much, it will make a tougher loaf of bread.
Safe travels,
Judy
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