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.

Also, why do some recipes call for dry milk? Why not just milk? Can
regular milk be substituted?

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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