Trying to get a soft crust
Okay, bear with me here, I'm new to the forum.
I love to bake just about anything, teaching myself the art of bread baking.
I have family from Jamaica and we have a bread that we call hard dough.
It's a dense bread (more dense than banana bread in some ways), but it has a soft crust, almost like what you would see on the loaf of mushy grocery store sandwich loaves.
I tried my hand yesterday, it turned out better than expected except for the crust.
I will include the recipe below.
One of the things that surprised me was that the baking time was rather short, only 30 minutes.
Since I'm still perfecting my bread skills I usually sacrifice at least one loaf by inserting a thermometer.
According to the recipe, at 30 minutes it was only at 120 degrees, unless my thermometer died.
I gave it another 5 minutes, but there wasn't much change.
I figured that since it was a reasonably small recipe, I would take it out at the time instructed and see what happens.
- 3 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 3/4 cup warm water (110 degrees F/45 degrees C)
- 1 tablespoon vegetable oil
- 1 tablespoon margarine, melted
- 1/2 teaspoon salt
- 2 3/4 cups all-purpose flour
I pulled the recipe from Allrecipes.com at the following link. The photo is fairly reasonable in terms of what I was shooting for: