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Bread baking questions


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Bread baking questions

jword2001 | | Dec 26, 2007 04:39 PM

I regularly bake bread, and do so for several families on the holidays, and while it is good, I wonder if it could be improved, my questions are,as follows 1. the recipe I use calls for shortening, in thinking about this I would really rather use butter, thinking it would add to the flavor, the shortening can gives a reverse sub, saying you add water when sub'n shortening for butter, so do I need to remove water from the recipe when using butter?2. while the bread becomes pretty lite in texture, it is much heavier than even a good bakery roll, sometimes this is good but not always, what would happen if i were to use cake flour in place of the all purpose flour?, in the articles I have read it says the cake flour lends to a more delicate texture.3. the recipe I use also calls for sugar, I am really not crazy about using sugar, and am curious about switching to honey, again the things I have read say to use roughly 7/8 as much honey as you would sugar, as it is sweeter, and to also remove some water from the recipe, I would like to make all 3 of these changes but do not like to waste things, and don't want to make an inedible mess, and my background in trying to go faster with cars and bikes tells me 1 change at a time ,so you don't get lost....what do you bakers out there far wiser, and experienced than I recommend?, thank you.

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