Help - Soft and Doughy Tear N Share Type Bread Recipe Needed

Fruball

PasturesNew wrote: »

Thanks. Looking at that picture, the bread is browner than I have in mind, but that might be preference and maybe it's super-soft/doughy/squidgy bread. I've bookmarked that one to try.

I know what you mean, I like my bread anaemic looking - just take it out before it gets that dark - I promise it WILL be squidgy and doughy and the best you ever tasted

If its not, i'll find a hat to eat!

shopndrop

PasturesNew wrote: »

Am I not understanding this. You have the recipe but it's for a loaf... to make rolls you just use the same stuff but use the dough setting and then plonk it out and divide/shape/cover/rise a bit more/bake at a normal bread/roll temperature for a normal bread/roll time. I'd be guessing at 210 degrees for 20 minutes and then just keep checking them.

Think I must have been having a "senior moment" I didn't even think of doing that! Can't believe I could be so dim!

afterglow_2

i just use a normal white bread recipe and add couple spoons of milk, the shape into little balls and clump together to prove, when you bake them they will easily tear apart like soft rolls!!

skintchick

PasturesNew wrote: »

Those two would sound most likely.

I don't know what brioche is. I always think of french bread as being crusty and I definitely don't want crusty.

Brioche is a very soft, sweet bread that is delicious. It's sweet though, not savoury.

Penelope_Penguin

PasturesNew wrote: »

Thanks. Looking at that picture, the bread is browner than I have in mind, but that might be preference and maybe it's super-soft/doughy/squidgy bread. I've bookmarked that one to try.

It doesn't need to be - cook it for less time I've made that recipe loads of times and mine ranges from very pale to, ahem, the opposite

Penny. x