White Bread ???

Discussion in 'Breads' started by joshs, May 4, 2010.

  1. joshs

    joshs Smoke Blower

    Made some white bread for the old lady. It has a good taste and texture on the inside but the out side is hard. Is there away to cook it and still get the inside done and the outside not be so hard? The directions said 45 min at 375 I done 45 at 350.
  2. jirodriguez

    jirodriguez Master of the Pit OTBS Member SMF Premier Member

    Maybe put a pan of hot water on the oven rack below the bread. Should keep the air moister and help prevent the outer layer from getting to tough.
  3. cliffcarter

    cliffcarter Master of the Pit Group Lead OTBS Member

    Melt some butter and spread it over the top of the loaf or better yet just take a stick of butter just after the bread comes out of the oven and rub the top of the loaf with it. That will keep the top crust soft.
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Josh, you can still bake it at 375 (preferred), just cut the time back to 35 minutes. Turn out a loaf and tap the bottom. If it sounds hollow, it's done. Wipe the top with butter, slice and enjoy.[​IMG] Even my sourdough calls for 45 minutes, but I only bake for 35.
  5. squirrel

    squirrel Master of the Pit OTBS Member

    Hi Josh! I keep a spray bottle with water in it and when I take my bread out of the oven I mist it a few times. Wait a few minutes and hit again. You can do this several times without ending up with a soggy bread. You're basically creating steam. Works like a charm.
  6. biaviian

    biaviian Smoking Fanatic OTBS Member

    Another trick you can use (if you've already baked it) is to allow it to cool in a bag.  The steam will soften the crust.  However, butter is the preferred method as it also adds flavor. On the other hand, if you want a crispy crust allow it to cool in the oven.  Simply crack the door open and the crust will get nice and crispy.
    Last edited: Jun 10, 2010
  7. sqwib

    sqwib Smoking Guru OTBS Member

    Right on,

    When I am making bread it goes in a closed paper bag for a chewy crust and an open bag for a crispier crust.

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