Bread makers, how do you do these two things?

[LG Gone Wild]

The first is how do you get your bread to be soft like grocery store bread. I have the Zoirushi (sp?) maker and though I set the crust to light, it is really hard. I tried using bread flour but found the bread too crumbly and dense. I switched to AP. Much improved but still too heavy. I've considered going down to cake flour! Considering using a mix of AP and potatoe flour. What do you think?

My second problem is how do you make a loaf of bread last longer than a day. Fresh bread is wonderful for the first day but no so much the second. We can't eat a loaf a day. Our family is not that big. Ideas?

[JanOH]

What I've had to do with my Zoirushi is use the programmable feature and greatly decrease the baking time in order that the bread is softer (Believe it or not it was my Dad who clued me into this when he would stop his preprogrammed bread machine before the time was up in order to get softer bread). I just went and checked and I have my bake cycle for my whole wheat bread set to 44 minutes. I think the regular setting is at least 60 minutes (?)

To make the bread last longer I think the secret is to add gluton (especially if you are using whole wheat flour) and/or a Dough Enhancer (I find mine at the Amish stores in the area or you can order online). It makes the bread a little lighter and makes it last longer.

HTH
Janet

[KH_]

Well, I don't know if you can make homemade bread soft like Wonder bread (I don't like bread that soft anyway). But to help with the crust, if you bag your bread before it's completely cool (almost cool, but still just a little warm), it will help soften the crust.

I make my bread about 60% whole wheat, 40% white flour, and use a dough enhancer recipe that I found online. The texture of my bread is very nice (IMO), and not crumbly or anything. I'm sure the dough enhancer helps with that.

You can also freeze your bread - I preslice mine and freeze it. Then we can just pull out what we need and either let it thaw or pop it right into the toaster.

[StacyWithFourRugrats]

I have found that the best bread is not actually cooked in the breadmaker. I use the breadmaker on the dough cycle (I despise kneading the dough and all the jazz). Then I remove the dough, shape it and stick it in the oven. MUCH nicer bread.

I cook my bread with 100% white whole wheat flour and add 1 tablespoon vital wheat gluten for every cup of flour I use. My family loves this bread, even my very, very difficult to find food for ds.

As for keeping it fresh, I can not really help you probably. I stick my bread in a cake tupperware thing (holds the bread just nicely and I could not find a good dish for my bread that would fit it) and it stays fresh for days, tho it rarely lasts beyond 2 days in our 7 member family.

Good luck! Once you start eating fresh bread, there is no way you will want to go back to that "stuff" they sell in the stores.

[Liz CA]

The first is how do you get your bread to be soft like grocery store bread. I have the Zoirushi (sp?) maker and though I set the crust to light, it is really hard. I tried using bread flour but found the bread too crumbly and dense. I switched to AP. Much improved but still too heavy. I've considered going down to cake flour! Considering using a mix of AP and potatoe flour. What do you think?

My second problem is how do you make a loaf of bread last longer than a day. Fresh bread is wonderful for the first day but no so much the second. We can't eat a loaf a day. Our family is not that big. Ideas?

use the bread machine for kneading and rising.
If you have a "Dough Cycle" option, you could try that one and then knead a little more and let it rise for another 15 min.
I then bake it at F 400 for approx. 30 minutes - no longer.

[Tammyla]

I agree you can take it out early, but I prefer to do a big batch on the dough cycle and bake in the oven. This yields a double batch and I can bake the second loaf later.

[Whisperlily]

I have never been able to get my breadmaker bread to be soft. Don't get me wrong, I prefer a dense, hearty bread... but the breadmaker never does it right.

I gave up using my breadmaker for yeasty loaves. I use it instead to make dough for pizzas, occasionally I've used it for a quick bread, and sometimes to make the dough and transfer it to a loaf pan for the second rise.

It's just as easy for me to make bread with my Kitchen Aid mixer, and it tastes better... but I suppose that's just me. ;)

[8FillTheHeart]

It would probably help if you posted your recipe so that we could look at it.

I add 3 tbsp of lecithin granules and 2 heaping tbsp of gluten to 15 cups of freshly ground whole wheat flour (I do not add any pastry flour, etc. I simply use my milled wheat.) I only add 1/2 c of olive oil to the entire batch (so it not fat that makes bread soft and fresh).

Lecithin (a soy based product) and gluten aid in the texture of the bread. My bread is basically the same consistency as store purchased bread. It stays fresh and soft for about 2-3 days. It also freezes well. (I make ~8 loaves at a time and keep out 2 and freeze the rest).

HTH