- May 12, 2011
- 22,167
- 7,160
Just to add a couple FYI's...
The Warm oven thing works, being careful you don't forget it and let it get too hot, even on the lowest setting, you are looking for about 130*F. I have messed up some dough twice getting distracted! The heating pad is cool too. Another option is running you Dishwasher on a quick/small load cycle and sticking your dough in there, wipe any dripping water from the top wall. The Heat and added Humidity makes quick work of the first proof and final rise.
You can replace up to 1/3 of the original recipes Flour with Whole Wheat Flour without having a major impact on the final texture. Any more and the bread will start to get Heavy and Dense.
Replacing the White Sugar with Dark Brown Sugar or Honey will give good flavor and help the bread keep from Staling too fast. The Molasses and Honey hold Moisture in the bread longer, but don't be surprised if the Crust is Darker, especially with the Honey as it has a lower Caramelization Temp than Sugar.
Speaking of Staling...NEVER store bread in the Refrigerator. The 34* to 38*F temps actually Speed up the the chemical changes in the Starch that causes Staling. If you wish to bake in bulk, tightly wrap the loaves in multiple layers of Plastic Wrap and Freeze them.
The Apple Butter looks great...If you want a smoother final product, don't add any Sugar until the End. Sugar inhibits the breakdown of cell walls and leaves chunky apples or a grainy texture even with a long cook and blending.
Have Fun...JJ
The Warm oven thing works, being careful you don't forget it and let it get too hot, even on the lowest setting, you are looking for about 130*F. I have messed up some dough twice getting distracted! The heating pad is cool too. Another option is running you Dishwasher on a quick/small load cycle and sticking your dough in there, wipe any dripping water from the top wall. The Heat and added Humidity makes quick work of the first proof and final rise.
You can replace up to 1/3 of the original recipes Flour with Whole Wheat Flour without having a major impact on the final texture. Any more and the bread will start to get Heavy and Dense.
Replacing the White Sugar with Dark Brown Sugar or Honey will give good flavor and help the bread keep from Staling too fast. The Molasses and Honey hold Moisture in the bread longer, but don't be surprised if the Crust is Darker, especially with the Honey as it has a lower Caramelization Temp than Sugar.
Speaking of Staling...NEVER store bread in the Refrigerator. The 34* to 38*F temps actually Speed up the the chemical changes in the Starch that causes Staling. If you wish to bake in bulk, tightly wrap the loaves in multiple layers of Plastic Wrap and Freeze them.
The Apple Butter looks great...If you want a smoother final product, don't add any Sugar until the End. Sugar inhibits the breakdown of cell walls and leaves chunky apples or a grainy texture even with a long cook and blending.
Have Fun...JJ
