How to make "supermarket style bread" at home - Is This Possible? -Yes I am a Heathen

lilibeth

If you are sensitive do not read this thread

I make all my bread at home.
My bread is very nice BUT I would like once in a while to make 'supermarket prepackaged style bread'.
For chip butties and toast.

You know the type, cheap white sliced stuff.
Does anyone have a recipe for this?

Gangstabird

Lilibeth, I have tried to do something similar and the truth is you are not going to be able to make Sunblest at home. This drives me mad as my children, after eating CR(p bread at school will not eat homemade anymore.

I have the Panasonic breadmaker but am going to try to make some bread without a machine that resembles that bread. Wish me luck.

I do buy the 50/50 bread and freeze it in small quantities such as DS packed lunch.

poorandindenial

Aside from the recipe, don't you need a special tin (a pullman tin maybe) to get the shape

I shall just google that as I may have completely made up the name - lol

edit: it is what they are called but the only advice I could find on getting one was from MSE and that said look on ebay - lol

http://forums.moneysavingexpert.com/showthread.html?p=14604281

kethry

i don't know about the shape or anything as i've not eaten supermarket white in a long long time, but i do know one thing. to get the softness, try adding about a tablespoon of vegetable oil to the mix before you add your water (that's a tbsp for 2 pounds of flour). i just drizzle the oil ontop of the flour then flick the flour around to mix it through a bit. i used to use melted butter but ran out one day and used the oil instead - and never looked back! also, when your bread comes out of the oven, do cover it with a teatowel, it traps the steam and makes the loaves softer. Other than that, just use white flour... if you're after a proper bread recipe i can give you the one i use (which uses half and half white and stoneground) but you could easily adapt it to being 100% white.

HTH

keth
xx

Gaia

Supermarket pap bread (the only thing for bacon butties!!!) is made using the Chorleywood Process. Basically the dough is subjected to intense mechanical working of the dough by high speed mixing (equipment you're highly unlikely to have at home) and the use of chemical improvers. The fermentation time of the dough is greatly reduced.

There's an article about it here and also a recipe.

http://www.bakersfederation.org.uk/publications/Fs7%20-%20How%20bread%20is%20made.pdf

moanymoany

I make my white bread with value plain flour - it works okay.

I think using a little extra yeast might help - that you mix with the flour is great - and I agree with the tea towels over the loaf in the tin when it comes out would stop a crust forming.

I make wholemeal, it is often crumbly and can't be cut thin. Not a problem for us as we both like it. I've made white pittas and naans with value flour - both successfully. It is so cheap, has to be worth a try.

If not - try value bread.

thriftlady_2

I think the only way you can get it to taste like supermarket bread is to use the Chorleywood Bread Process as Gaia says. Only trouble is you can't do that at home. I've always thought the bread recipes that come with breadmakers ape the CWBP bread. More yeast and milk powder will help make it soft and spongey I think.

MrsMW

I use milk instead of water some times and that seems to make a softer loaf.

lilibeth

Gangstabird wrote: »

Lilibeth, I have tried to do something similar and the truth is you are not going to be able to make Sunblest at home. This drives me mad as my children, after eating CR(p bread at school will not eat homemade anymore.

I have the Panasonic breadmaker but am going to try to make some bread without a machine that resembles that bread. Wish me luck.

I do buy the 50/50 bread and freeze it in small quantities such as DS packed lunch.

Thanks everyone for the responses.
@Gangstabird Thank heavens I'm not the only one.
If you do get a recipe that you find works could you dig up this thread and share please Thanks.

lilibeth

Gaia wrote: »

Supermarket pap bread (the only thing for bacon butties!!!) is made using the Chorleywood Process. Basically the dough is subjected to intense mechanical working of the dough by high speed mixing (equipment you're highly unlikely to have at home) and the use of chemical improvers. The fermentation time of the dough is greatly reduced.

There's an article about it here and also a recipe.

http://www.bakersfederation.org.uk/publications/Fs7%20-%20How%20bread%20is%20made.pdf

Thank you for that. At least I know what the problem is now.

@moanymoany, do you have the recipe you use for making it with value flour?
How like supermarket white bread is it in texture?

I'm wondering if I beat the whatsit out of it and use value flour instead of bread flour it might help.

ps to those mentioning pan shape thank you but it is the texture I am after.

ALIBOBSY

Lakeland also do a dough improver which might help, but never used it myself

ali x