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baking bread

Posted by paulwheaton (My Page) on
Fri, Mar 30, 07 at 11:34

A friend of a friend sent me a recipe for quickie pizza dough for teenagers. Make some yeast dough that sits in a ziplock bag in the fridge for a week or so. Rip off a chunk now and then to make a pizza. It worked GREAT!

I was having such great luck, I thought I would tear off a big chunk and toss it into a bread pan and make a loaf of bread. It turned out pretty good. Kinda bland.

I was thinking that this might be a good source for sandwich bread for my son's lunches (to take to school). But the crust seems a bit tough and the bread seems a bit crumbly.

So here is the big question. How might I tinker with the recipe a bit to have a softer crust and a .... less crumbly center?


Follow-Up Postings:

RE: baking bread

Go to the cooking forum, there's plenty of bread making chat going on in there and provide the recipe you're using currently so the folks can give you some tips.

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