Some bread recipe questions
I've now made this bread a few times: http://www.thefreshloaf.com/node/23061/extremely-sourdough-soft-sandwich-bread-most-shreddble-soft-velvety-ever
It it's very yummy and even my 8yo likes it, which is a first. But it is very rich and I think it really is more suited to making a fruit loaf or similar.
So my questions, if I make a raisin loaf, at which point do I add the raisins? I knead in the stand mixer for 15 mins on 4.
And I would like to retain the texture of this bread but make it less rich. But I'm not sure if that would work. I know the intense kneading plays a major role in getting that soft crumb. And putting it in the fridge overnight is supposed to affect the softness too. So I'd follow the same technique preferably. But what about the ingredients? How does the addition of milk, eggs, butter and sugar affect texture?
It does not read so rich and the thread comment section answers just about all your questions.
Raisins can be sprinkled out on flattened dough and rolled in while shaping for the final rise. I would soak the raisins first in water, milk or juice before tossing into the dough unless they're already moist.
If you want to reduce sugar, why not? I often do but...
This is a balanced recipe. Reducing all the ingredients like milk, butter, eggs and sugar, could be more difficult than looking for another balanced formula for the bread ingredients desired.
I did go back to read some of the comments again. And txfarmer mentions that the sugar serves to feed the yeast as well as for flavour. But I might try to reduce it slightly next time. It's mainly the sweetness that I want to alter, I suppose. Even though the taste does remind me of the brioche like rolls I used to have in Belgium whilst growing up.
My aim was to make a Wonderbread type bread because my daughter is a bread barbarian.
When I add raisins or other fruits to loaves I cut down the honey content or leave it out altogether due to the fruit being loaded with sugar. I have not noticed any difference in the final results but I haven't tried it with this specific formula. I can't see why it wouldn't work just fine.
As with all things bread - experiment and see what happens. You have the base formula to always fall back on and txfarmer's formulas are always spot on.
Good Luck and Have Fun :- )
Janet
Hi Beloz,
I've often substituted raisins soaked in hot coffee (extra acid), let cool and puree some of the raisins. This substitutes for sweetener and w/ the coffee - cranks up the tang in a one day build formula. Maybe it could be useful. Naturally w/ the coffee or even just the raisins - it won't be lilly white. 'Not sure what the bread barbarian might say. :) Best of luck