Home Cooking

Soft, moist homebaked bread that stays that way (especially sweet dough) - am I asking too much?

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Soft, moist homebaked bread that stays that way (especially sweet dough) - am I asking too much?

wayne keyser | Dec 24, 2006 10:16 AM

The title says it all - sometimes you want your baked goods soft, and then you want them to stay that way for more than 15 minutes. I made a great batch of nice soft cinnamon rolls, but 6 hours later (covered, of course) they were as tough as store-bought ones three days old (still tasty, though).

So what do I have to do to give my softer baked goods a little lkonger shelf life?

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