[syl]

I have been making my own bread for a while. I bought a pullman load pan and love it. We do not like the soft squishy bread in the store but I would like to have it a little more chewy. My recipe calls for water, salt. Honey, margarine, bread flour, sugar, dried milk and yeast. I measure very carefully. One time it was a bit softer which was nice but since it has been stiff. Still delicious but I'd like a bit more chew. I use my bread machine on the dough cycle, then knead it for 5 minutes then put it in my pullman pan and let it raise before baking. Any suggestions?

Regards, Syl

[wildandblue]

There are special bread flours that are supposed to be better.
You could try milk and butter also an egg in place of the powdered milk and water and margarine.
I have made bread most of the time using only flour water and yeast with a pinch of salt and a T of sugar to make the yeast work faster. I use the quick rising yeast that only needs one kneading after which you put it in the pans to rise. I mix the dry yeast with the flour and put the water or milk in a dish in the microwave for about a minute with a T of butter dropped in it. Once the butter melts I pour it over the dry ingredients in a big bowl adding enough extra flour to make the dough then start the kneading and squeezing for 5 min.

[syl]

I have been using King Arthur flour. It is expensive and it doesn't seem to do more than the Gold Medal "better for bread" flour. I have read that it is the protein in the bread flour that provides elasticity for finer texture with kneading.

I really appreciate your getting back to me. :)

Sylvia

[wildandblue]

The bread flour is made from a specific type of wheat that has more gluten protein. I think it's hard red northern winter wheat. Spaghetti and pasta is made from a different kind durum wheat that gives it that semitransparent color. There is also special flours for cakes that are more tender