Method 2. Bring water to a boil in the base of a steamer. Pour a shallow layer of water into the pan. Heat over high until the water reaches a rolling boil, then remove from heat. If you don't have a steamer, you'll need a colander that sits on top of the pan, and a lid that can fit over the colander. This methods adds less heat than the oven, but more moisture. The extra moisture is most helpful when the bread is very stale and hard, or if it was left out unwrapped.
Place the stale loaf in the steamer basket. Place the basket over the steaming pan and cover with a lid. Leave covered until the bread is soft. Give the steam at least five minutes to soften the bread. Method 3. Slice bread to eat right away. Microwaves do soften bread, but the results aren't perfect. Within a few minutes, the bread usually turns rubbery and even tougher than before. National Institutes of Health Go to source This is the fastest method, but it's best to save it for an immediate snack.
This happens because the microwave boils away some of the water. The escaping steam pushes the starches into a denser structure, and leaves the bread dry. Slow heating in small increments can reduce this effect, but it's difficult to find a sweet spot that's still hot enough to soften the bread.
Wrap in a damp paper towel. Lightly dampen a plain, white paper towel. Wrap it around your bread. Heat in ten second intervals. Depending on how strong your microwave is, the bread might already be soft after ten seconds. If not, try again, checking frequently.
Because it brings the moisture back. When wet starch i. That's the nice, moist texture of fresh baked bread. Not Helpful 3 Helpful 1. Maggie Peterson. Microwaving bread causes it to lose moisture. Trying putting a mug of water in the microwave when you microwave the bread. The steam will help keep the bread soft. Not Helpful 0 Helpful 0. Include your email address to get a message when this question is answered. Light breads stay fresh for longer than dense breads.
Breads and cakes with fats, sugars, and other additional ingredients also tend to have a longer shelf life.
Helpful 0 Not Helpful 0. To extend shelf-life, freeze the bread and thaw it in the oven when ready to use. If you'd rather not thaw it, wrap the bread in plastic or foil until airtight and store at room temperature to keep it edible for an extra day or two. Since egg yolk is high in fat and flavor, it improves the texture of the bread overall.
Putting mashed potato in bread is nothing new. It might be even more unhealthy and require some extra effort to cook the potatoes, but it tastes great. All you need to do is add a small amount of this paste to your dough during the kneading process and it will make a huge difference to your bread. To make it, you just need to whisk together water and flour in a heated pan until it comes together into a thick paste. This pregelatinized flour helps to retain moisture in the finished bread whilst keeping the texture soft and fluffy.
Tangzhong is often used in a lot of milk bread recipes to help give it that amazingly soft texture. The truth is, each ingredient is great in its own way at softening certain types of bread. Have you ever had Japanese Milk Bread? If you know what missteps to look out for, then you should be able to get your bread to turn out soft just like you want it to be. This could even wind up being somewhat flat bread due to not being able to rise as much as it should.
If you make dough that has the proper level of wetness, then the steam is going to be able to do what it needs to do. You see, yeast is actually going to become inactive if it is too old. If your yeast is quite old, then it is not going to be good to try to bake a loaf of bread with it. Yeast can become inactive when it comes into contact with certain other ingredients as well. For example, yeast that has come into contact with salt is going to inhibit it from being able to rise properly.
You might have an easier time if you buy yeast that is known to be easy to work with as well. Many people have good luck baking soft bread when they use quick rising yeast. Some people make the mistake of not kneading the dough enough before they start baking bread.
Ideally, you should spend a good amount of time kneading your dough so that it will become very pliable. A good dough is going to be stretchy enough to allow gluten molecules to do what they need to do.
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