Posted to rec.food.cooking
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Bread Success
On Fri, 30 Nov 2018 07:38:20 -0000, "Ophelia" >
wrote:
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>"Bruce" wrote in message news
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>On Thu, 29 Nov 2018 21:27:13 -0000, "Ophelia" >
>wrote:
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>>"Bruce" wrote in message
. ..
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>>On Thu, 29 Nov 2018 15:41:37 -0500, S Viemeister
> wrote:
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>>>On 11/29/2018 2:56 PM, Bruce wrote:
>>>> On Thu, 29 Nov 2018 19:30:50 -0000, "Ophelia" >
>>>> wrote:
>>>
>>>>> Oil or butter, depending on the recipe.
>>>>
>>>> Oil then, most of the time.
>>>>
>>>I generally use butter for sweet things, like coffee cakes. For everyday
>>>bread, generally avocado oil. I like walnut oil when I make rye bread.
>>>And yes, the fat, whether butter or oil, will definitely make it keep
>>>longer.
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>>I've only used olive oil occasionally so far. I'm not sure if I can
>>taste whether I've added oil and which oil, but half a loaf takes us 3
>>days to get through, so more shelf life would be good.
>>
>>==
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>>Pretty much the same here, so we freeze half the loaf.
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>I always (well always, I only restarted recently) make 2 loaves at a
>time and freeze one and a half.
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>==
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>Sounds as though that should be working pretty well
Yes, it does
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