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sf[_3_]

On 21 Jan 2007 12:26:00 -0800, wrote:

>Been making some different breads and can now get very good results
>with white bread using recipes in the Kitchenaid mixer manual.
>
>I tried wheat bread by using the "sweet dough" recipe and using half
>wheat.
>
>Backed until it was just cooked and still slightly moist inside.
>Overnight, it took on a pretty good consistency. However, the results
>are pretty dry. I can get much better results with regular white bread
>and bread flower.
>
>Does anyone have any suggestions on how to make a lighter, not too dry
>whole wheat bread? I'd prefer all whole wheat but a combination of AP
>and whole wheat ok to start.

I think this is similar to the cornbread controversy. If you don't
like the dry mouth feel, you should add white flour to it.
Personally, I use all purpose and bread flour interchangably in bread
and pizza crusts and I can't tell the difference... so I'm not going
to recommend one over the other.
>
>Also, why do some recipes call for dry milk? Why not just milk? Can
>regular milk be substituted?

Of course you can use regular milk. Just be aware of the total amount
of liquid.

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