http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes Take advantage of my FREE food storage recipes, handouts, videos, classes, product reviews-and MORE! Wed, 08 Feb 2012 19:22:00 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-10358 Wilma Thu, 28 Oct 2010 11:27:00 +0000 http://everydayfoodstorage.net/?p=80#comment-10358 I stopped baking bread in the machine because I didn't like the taste. I couldn't find potato pearls where I live, so I tried it with the potato powder you use to make mashed potatoes. It works great, the bread is softer, I also added a little salt to the recipe because it was to blend and now I really like it. The bread machine is back in the kitchen. I also tried the 'put in a bag' trick. It really makes the crust softer. So thanks for the tips. I stopped baking bread in the machine because I didn’t like the taste. I couldn’t find potato pearls where I live, so I tried it with the potato powder you use to make mashed potatoes. It works great, the bread is softer, I also added a little salt to the recipe because it was to blend and now I really like it. The bread machine is back in the kitchen. I also tried the ‘put in a bag’ trick. It really makes the crust softer. So thanks for the tips.

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-5766 Anonymous Thu, 24 Sep 2009 20:10:14 +0000 http://everydayfoodstorage.net/?p=80#comment-5766 I just found your blog. I LOVE it! I will be back to visit frequently. I'm encouraged to get out my bread maker again! I just found your blog. I LOVE it! I will be back to visit frequently. I’m encouraged to get out my bread maker again!

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-4174 Give LDS Gifts Sat, 28 Mar 2009 05:03:17 +0000 http://everydayfoodstorage.net/?p=80#comment-4174 I tried your "put it in a bag" trick for soft crust. Worked great; thank you so much! I tried your “put it in a bag” trick for soft crust. Worked great; thank you so much!

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-8132 Give LDS Gifts Sat, 28 Mar 2009 05:03:00 +0000 http://everydayfoodstorage.net/?p=80#comment-8132 I tried your "put it in a bag" trick for soft crust. Worked great; thank you so much! I tried your “put it in a bag” trick for soft crust. Worked great; thank you so much!

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-8133 Give LDS Gifts Sat, 28 Mar 2009 05:03:00 +0000 http://everydayfoodstorage.net/?p=80#comment-8133 I tried your "put it in a bag" trick for soft crust. Worked great; thank you so much! I tried your “put it in a bag” trick for soft crust. Worked great; thank you so much!

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-4068 Jason Fri, 20 Mar 2009 18:13:34 +0000 http://everydayfoodstorage.net/?p=80#comment-4068 If you brush your dough with milk before your machine starts its baking cycle the crust will come out soft. Also if you store it in a bread box with breathing holes after it has cooled it will keep for a week. without getting hard or moldy. If you brush your dough with milk before your machine starts its baking cycle the crust will come out soft. Also if you store it in a bread box with breathing holes after it has cooled it will keep for a week. without getting hard or moldy.

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-8131 Jason Fri, 20 Mar 2009 18:13:00 +0000 http://everydayfoodstorage.net/?p=80#comment-8131 If you brush your dough with milk before your machine starts its baking cycle the crust will come out soft. Also if you store it in a bread box with breathing holes after it has cooled it will keep for a week. without getting hard or moldy. If you brush your dough with milk before your machine starts its baking cycle the crust will come out soft. Also if you store it in a bread box with breathing holes after it has cooled it will keep for a week. without getting hard or moldy.

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-3996 Tami Sun, 15 Mar 2009 13:32:38 +0000 http://everydayfoodstorage.net/?p=80#comment-3996 After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I'm sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I've gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn't nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I'm looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you're having a tough time getting a soft crust, I'd experiment with just placing it in your own baking pan and cooking it just to see if it's the one thing that makes a difference for you. Love the site! After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I’m sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I’ve gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn’t nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I’m looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you’re having a tough time getting a soft crust, I’d experiment with just placing it in your own baking pan and cooking it just to see if it’s the one thing that makes a difference for you. Love the site!

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-8129 Tami Sun, 15 Mar 2009 13:32:00 +0000 http://everydayfoodstorage.net/?p=80#comment-8129 After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I'm sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I've gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn't nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I'm looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you're having a tough time getting a soft crust, I'd experiment with just placing it in your own baking pan and cooking it just to see if it's the one thing that makes a difference for you. Love the site! After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I’m sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I’ve gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn’t nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I’m looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you’re having a tough time getting a soft crust, I’d experiment with just placing it in your own baking pan and cooking it just to see if it’s the one thing that makes a difference for you. Love the site!

]]> http://everydayfoodstorage.net/2008/09/02/making-delicious-bread-for-sandwiches/food-storage-recipes#comment-8130 Tami Sun, 15 Mar 2009 13:32:00 +0000 http://everydayfoodstorage.net/?p=80#comment-8130 After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I'm sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I've gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn't nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I'm looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you're having a tough time getting a soft crust, I'd experiment with just placing it in your own baking pan and cooking it just to see if it's the one thing that makes a difference for you. Love the site! After asking what I consider to be the experts about bread machine bread and what makes it tougher, I was told that the bread will always have a tougher crust in a bread machine due to the direct heat all the way around it. I’m sure I must have misunderstood something because the heat is all the way around it in an oven, too, but ever since then, I’ve gently dumped the raised dough out of the bread machine, gently formed it into a loaf that fits in my loaf pan, sliced the top for expansion, and let it rise in a preheated oven for 20-30 min., then turned on the oven to 350 and baked for 30 minutes without allowing the oven to reach 350 before I start the 30 minutes. I know it sounds like it defeats the purpose of the whole bread machine idea, but I went to the extra expense of getting the zojuruski bread maker because I wanted a traditional loaf, and then the crust was tougher than store bought, so my family wasn’t nuts about it. NOW, we go through almost a whole loaf every day. (This morning I used your idea of making the mixes up ahead of time for the week, so I’m looking forward to saving a little time.) Even my 14-year-old son last night had friends over and wanted me to make a loaf of bread for them (and take him to the store to get junk food for their movie.) Anyway, if you’re having a tough time getting a soft crust, I’d experiment with just placing it in your own baking pan and cooking it just to see if it’s the one thing that makes a difference for you. Love the site!

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