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bread question--how to get the chewy-ness?


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bread question--how to get the chewy-ness?

drdawn | Sep 18, 2004 04:32 AM

I've been using my breadmaker for a while. It's easy, no fuss, and I've found recipes I like. But I had some store-bought bread the other day, and it reminded me that I really like that slight chewy-ness around the crust. My crusts are dry and flake off; especially in the corners the bread dries out and gets a bit hard before the browned edges. Not chewy, just hard and dry--esp. if it's threatening to go stale. Is there anything I can do? I have a feeling it would mean sacrificing the convenience of the breadmaker, but I'm willing to give it a go.

PS: to anyone debating the merits of a breadmaker, if you choose to get one do make sure to spend the extra money for one that adds extra ingredients (nuts, dried fruit, etc.) separately. I manually have to add them in so they don't get crushed by the blade, which means if I want any interesting bread I can't use the timer function and go to bed. It's really a pain!

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