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What's the "secret" behind really spongy white bread?
I want to make a loaf of white bread and I have been reading a couple of recipes. Some suggest to put the loaf of bread in the oven while it's still cold, but heating up, and then put a bowl of water in the oven while the bread is baking. Is that the way to go if you want to make the loaf spongy? Would mixing in xtra oil, honey or oats help to make it spongy?
Chris R
Thanks ;o)
I know though - I almost never bake white bread, I think it's been a year, but I suddenly had a craving. Since you're making white bread, you might as well go all the way ;o) I will give your suggestion a try - thanks again - gotta love baking!
LOTS of brown sugar will make the yeast go insane.
That's the trick I've found anyway. I bake bread all the time.... In fact, I will probably make several loaves today.
Usually a Very Good long kneading, and double the portion of sugar will do the trick. Let it rise for 1.5 hours at least.
I like spongy white bread okay, but honestly, after eating a lot of good whole wheat bread, white spongy tastes pastey.