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Old 02-06-2014, 01:20 PM   #11
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Originally Posted by Mad Cook View Post
There seems an excessive amount of sugar unless it's some sort of sweet bread. I usually only use teaspoon full in a lot more dough than this.

Do you use that much butter in your dough?

Recipes that use that much butter and sugar are after a sweetish bread with a rich, soft crumb.

More like a Parker House roll than crusty artisanal bread, which uses a lean dough with little or no sugar.
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Old 02-06-2014, 03:33 PM   #12
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Originally Posted by jennyema View Post
Do you use that much butter in your dough?

Recipes that use that much butter and sugar are after a sweetish bread with a rich, soft crumb.

More like a Parker House roll than crusty artisanal bread, which uses a lean dough with little or no sugar.
Hi Jen, Doesn't seem like too much to me 1 Tbsp 2 tsp. The only thing I might change or should add is 1 egg for a softer crust. I'll try that next time and let you know.
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Old 02-06-2014, 05:07 PM   #13
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For a softer crust try running a stick of cold butter over the loaf when you pull it from the oven or paint it with some milk.
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Old 02-08-2014, 11:14 AM   #14
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Hi Jen, Doesn't seem like too much to me 1 Tbsp 2 tsp. The only thing I might change or should add is 1 egg for a softer crust. I'll try that next time and let you know.
Except that the artisanal, crusty bread she's talking about contains only flour, yeast, salt and water, and maybe olive oil. Adding butter and sugar changes the texture and flavor, making it a sweet bread dough, as several people have said. It all depends on what your goal is.
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Old 02-08-2014, 11:18 AM   #15
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Except that the artisanal, crusty bread she's talking about contains only flour, yeast, salt and water, and maybe olive oil. Adding butter and sugar changes the texture and flavor, making it a sweet bread dough, as several people have said. It all depends on what your goal is.
Yes! :-)
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