The Perfect Sandwich Bread?
Hi. I'm new to this forum, and I want to learn to make the perfect sandwich bread. I completed lessons 1 & 2, and the crusts came out very crunchy and thick. I didn't use a loaf pan.
My husband's problem with homemade sandwich bread is that it is usually too dry the next day, and I would like to make some that doesn't fall apart, but is soft and flexible, like storebought. (I know, but you have to admit, they've got that part figured out) Also, how do I keep the crust soft? I hate all the weird ingredients in storebought, and would prefer to make my own but these things hold me back. Any suggestions?