ISO: ISO: additive to keep bread soft like the bakery breads??

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cheezz

Well-known member
Does anyone know what they put in bread that keeps it so soft for days and days??

And I seem to remember some discussion once about adding something to bread to help keep it longer... like lecithin or something?

 
your freezer. i think that any chemical added to make it soft will just...

make it taste worse.

 
There are a couple of things that will help...

and one of them is lecithin. You can add up to 1/2 teaspoon of granular lecithin per cup of flour. Mix it in with the dry ingredients.
Another thing that will help maintain the moisture (and keep the bread softer) is potato flour. For a recipe calling for 4 to 6 cups of flour, stir 2 tablespoons of the potato flour into the dry ingredients.

Hope this helps.
Judy

 
A couple of things I do if I'm looking for softer bread

A few teaspoons of instant potatoes ground in the spice grinder and/or powdered milk.

 
Some time ago, in my quest to make a lighter, fluffier and less dense

bread in my bread machine, I posted some add in ingredients that help. Maybe this is what you are remembering? And Rick, I buy the Lecithin at the health food store. It is made from either egg yolk or soy and is supposed to help with the brain? I figure I can use some of that. I don't get into the chemistry part but I believe it's natural.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=60142

 
Mashed potatoes, instant potatoes, a couple of tablespoons of oil/fat . . .

These will a do the trick.

The real secret though for light, fluffy bread that will keep for days seems to be (for me) a low-yeast, long, cool rise. Try setting your bread up in the morning or night before you wish to cook it. Use 1/4 the amount of yeast and let it rise in a cool place or let it rise in the fridge.

The fridge works especially well with sweet dough recipes; controls the action of the yeast, keeps the dough sweet and makes a soft fluffy bread/roll.

 
Judy! that's what I was looking for.... when I bake bread it gets hard so fast

and I thought I had remembered lecithin had something to do with keeping it soft.
Thanks!

 
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